Sentences with phrase «when simmering the sauce»

However, remember to be patient when simmering the sauce.

Not exact matches

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

When the mixture is smooth, whisk in the warm chicken stock, and let it simmer, stirring constantly, until the sauce is thick and smooth.

They sell this kind in the racist ethnic aisle of most supermarkets, and in many Asian markets, but if you can't find it then here's a hack: add a pinch of cinnamon and ginger when you add the curry powder and throw a star anise into the sauce while it simmers.

Normally when i make salmon i simmer it in a dill sauce, because any other way it comes out dry.

After the pork went on the grill, I put the left - behind marinade on the stove to simmer and sanitize, then when the pork and pineapple were chopped, I tossed them all in the hot sauce over heat for a few more minutes.

Refrigerate them separately and when you're ready to serve bring the sauce up to a good simmer, add the potatoes and heat through.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Prior to making the grilled chicken, when I was simmering the sauce, I noticed that I had a very nervous observer in that plant pot next to my grill:

When I make spaghetti and meatballs I can't help but sneak spoonfuls of sauce and the occasional meatball while the sauce is simmering.

The sauce thicken a bit as it simmered, the cauliflower had a rich flavor from roasting, and there was just little sauce left when the cauliflower was all eaten.

When making my spaghetti sauce, I add red wine to my ground meat when it's almost done cooking, and let it simmer till absorWhen making my spaghetti sauce, I add red wine to my ground meat when it's almost done cooking, and let it simmer till absorwhen it's almost done cooking, and let it simmer till absorbed.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

When the mixture comes to a simmer, reduce heat to medium - low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickened — it should be thinner than regular barbecue sauce, but thicker than teriyaki sauce.

the directions for the doctored BBQ sauce doesn't say when to add the BBQ sauce it just says to add the beer and simmer on low for 30 min, when do i add the bottle of BBQ sauce?

They hold up well to simmering in tomato sauce (or «nomato» sauce for those of you who sensitive to nightshades or are eliminating them as part of the autoimmune paleo protocol) and taste even better as next - day leftovers when they have soaked up more of the flavor from the sauce.

When the tomato sauce is simmering, add in the vegetables, turn down the heat to medium, and mix everything in!

When the chicken and beans simmer together, a light luscious stew - like sauce forms around the beans and chicken.

Nope, as a matter of fact, pasta is intended to be tossed with the sauce, which sometimes turns out to be thicker than one would assume when it was happily simmering away on its own.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

When all the rolls are in the tomato sauce, bring the sauce to a gentle boil and then reduce heat to a simmer.

My mum used to use one when we were kids and I was always so scared of it, thinking it's going to explode...:D Also this dish is totally my taste, simmered tempeh is so delicious and with the beans and sauce it sounds like a dream < 3

We couldn't have been more thrilled when an array of full - bodied Indian simmer sauces burst on the market — you can have your pick whether at a natural foods store or in the supermarket's international aisle.

When mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring down to medium - low and let sauce simmer for around 15 minutes until it has achieved a thick jam - like consistency

Simmer uncovered over low heat until sweet potatoes are tender, about 30 minutes, stirring frequently and adding water as needed when the sauce gets too thick.

I'm particularly proud of this recipe, which holds together beautifully when simmered in sauces, and has a moist and tender yet chewy texture that is surprisingly reminiscent of the «real thing».

When all of the vegetable stock is add let the sauce simmer for a minute before you add the tomato sauce

When the meatballs come out of the oven, separate the meatballs from the fat on the bottom of the pan using a slotted spoon and place them on top of the simmering green tomato sauce.

When meatballs are cooked, place them in the sauce and simmer for 1 - hour or until sauce has thickened.

When you've got peak - season tomatoes, there's no sense in spending hours simmering a sauce.

This vegan eggplant cacciatore is made with melt - in - your mouth slabs of roasted eggplant simmered in a light white wine tomato sauce with savory mushrooms, garlic and bell peppers.At some point when I was growing up my mom discovered chicken...

Regardless of how much oil you use, you have to keep stirring the onion or it will scorch, and it's the same with the sauce when it is simmering — stir it every ten minutes at least.

Once the stock is all whisked in, simmer gravy a few more minutes until it is thick enough — when the sauce coats the back of a spoon, it should be good to go.

Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn't feel grainy when a little bit is rubbed between your fingers, 6 — 8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce).

When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria.

My sauce also bubbled like a volcano when simmering, but I just stirred continuously with a sauce whisk.

When the veggies are soft, add the tomatoes and simmer, partly covered, for about 20 minutes, until the sauce has thickened and even browned around the edges.

When the meatballs are finished baking, add them to the sauce, fully covering them, and then simmer for 5 minutes.

When onions are translucent, sprinkle the flour over the onions and mix it in until it browns a bit then add 2 1/2 cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.

Doesn't the house smell great when a good pasta sauce is simmering?

When simmered briefly in tomatillo verde sauce and served with rice, beans, and tortillas these chiles rellenos make a delicious Mexican - inspired meal.

Though eating them along with the oil facilitates their uptake by the body, Stahl notes that they become most effective when they actually enter the oil — as will occur, for instance, if tomato products are simmered with oil to make a tomato sauce.

Simmer for 30 - 35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry.

I use a couple of cans when I make meatless chili, or Sunday pasta sauce — adding red wine, herbs, a few sautéed veggies, and then simmering on the stove all day long produces the most flavorful sauce!»

When meat is done cooking, add meatballs and sausage to sauce and continue to let simmer on low 1 hour (the longer, the better... from a flavor, not doneness standpoint).

When the sauce has finished simmering for 15 minutes, add the shrimp, green onion, cayenne pepper and sea salt.

When sauce bubbles, reduce to low, cover and simmer for 15 minutes.