Sentences with phrase «too little sauce»

First time we made it we found it had too little sauce and more noodles than needed.

Not exact matches

I made this tonight and it was delicious, the only thing is I used too much chicken, so was a little short on sauce.

I still have a little cranberry sauce left over too.....

I'm not sure if I had too much chicken or not enough sauce, but I think when I cook it next I'll make a little extra sauce just in case.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

I would definitely suggest doubling, or even tripling the zucchini though, since it was too much sauce for too little noodles.

I've made them with other sauces, too, in fact I'm working on a little eBook (or possibly just a post) that will have the base recipe + 10 sauces to use.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.

If the sauce begins to get a little too thick, just thin it back out with a splash of wine or broth.

Don't worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!

The only change I made was I cut back even a little more on the wing sauce, since mamma was afraid it would be too hot for her, and it was still delish.

We love this one served warm and topped with ice cream (and sometimes we sneak a little caramel sauce on top too!)

I made this last night and was a little cranky about it... I felt like things moved way too fast and I had no idea when I should move on to the next step (even with your helpful guidelines)... then I burned my finger blisteringly bad from the splatter after adding the butter... then the sauce seemed WAY too thin and when I sampled it it tasted funny.

-LSB-...] It was either too much sauce or too little spaghetti squash, but it looks NOTHING like these lovely pictures.

A word of warning though — I personally find that if you add too much nutritional yeast, it can get a little overpowering and the yeast flavour can get very pronounced, so feel free to use a little more than I stated in the recipe but me mindful not to overpower the sauce with yeast flakes too much.

The sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too cornstarchy.

So, make the wings without sauce with confidence... very little water needed too.

This proved to be too much, and I had little pieces of soy sauce chewing gum on my hands.

Sprinkle over sauces while whisking to thicken, but be cautious — a little bit goes a long, long way, and too much will make your sauce «gummy» and «gooey» rather than creamy.

I think I may have reduced my sauce a little too much because it seemed like a thinner coating than these pictures but still was flavorful.

If the sauce reduces too much add a little juice from the clams.

I make mine with mustard, a little mayo, a few dashes of worcestershire sauce (not too much or it will turn the yolks brown) and some sweet pickle relish juice, dash of tabasco, salt and pepper.

I would try just cooking the sauce a little less, this should stop it from caramelizing too much.

I'm thinking about relaxing my standards a TINY bit while I'm there... nothing too crazy, but maybe a little barbecue sauce.

I added some Crushed Hot Chili Pepper Spread to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch... then added a little spicy marinara sauce, but not too much...

Found that my toasts held up a little too well to the sauce to yield to a fork and knife, so I just picked them up.

It's true, most prepared sauces are a little «sketch» for me too.

My sauces are a little too thick to use a dropper cap so I need something that would be similar to when you buy a bottle from the store and need to remove the «glued» on disk before you can pour the sauce out.

You may need to add a little more water if the sauce is too thick.

Use a little of the pasta water to loosen the sauce if it seems too thick.

Roasting the bananas before using them in these little cakes also lends a delicious caramel flavour — it brings out the natural sweetness in the bananas so this recipe doesn't have too much sugar in it (if you don't include that delicious caramel sauce, that is).

Breakfast sandwiches are easy get a soda farl cut in in half, toast it a little not too much, grill some decent back bacon, thickly butter the soda farl, add bacon and lashings of HP brown sauce, simples, cheese or mayo do not belong on a breakfast, add fried egg to bacon and soda if you want to pimp it out, maybe even add an sausage or two.

Filets of salmon pan seared to a beautiful crisp and drizzled with orange and mint reduction sauce, is something a little daring and new but not too far from the usual.

Anyway, I used to get a little concerned about the calorie / fat content of the sauce, but now I know the spatzle's guilty, too!

If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary.

Then drizzle a bit of soya sauce, not too much, not too little, just the amount you like, and watch the rice turn just a shade browner, until all the rice has been equally seasoned.

If the sauce becomes too thick, add a little more water.

This tasted good on the ribs in the slow cooker but by itself it was a little too tomato sauce tasting to me.

And you can put the leftovers to good use too, churning out white sauce chicken pasta or chicken noodles with whatever little you have remaining.

Use a little less dairy [or a thicker dairy like half and half] and then you can always add more as needed to get your perfect sauce thickness I love it with butternut too!

I tweaked this recipe a bit, while I am not a fan of too much spice or heat, I felt it needed a little kick so the pumpkin wouldn't overwhelm the sauce it make it bland.

Wow, we are seriously on the same page this week — I made rice stuffed tomatoes on a bed of potatoes on Saturday afternoon, following a years - old recipe I found over on Rachel Eats, and they were fine, but not great like I wanted them to be — the rice goes soaks in the tomato sauce first, but doesn't actually get cooked, so some of it was a little too chewy for me.

What I really love about this is that it's super forgiving, if the sauce isn't loose enough, a couple splashes of starchy cooking liquid get ladled in, and if the sauce is too loose, a little bit more parmesan cheese is tossed in — easy peasy.

I think these Greek chickpea pancakes do need some kind of sauce — otherwise it might be a little too dry.

It was a little on the sweet side for me, but I'm excited to try the chicken with other sauces too!

I like to add some of the enchilada sauce to the filling, on top of the enchiladas before baking them and I save a little to drizzle over the top right before I serve too.

If you don't eat hot sauce on a regular basis, this might be a little too much for you to handle.

I too had a lot of liquid but siphoned it off with a turkey baster and thickened the liquid a bit, adding more chopped fresh herbs to make a very tasty sauce / gravy to drizzle over the potatoes (even tho they were very moist already — just added a little special touch).

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water