Sentences with phrase «2 cook over low heat»

Not exact matches

Over low heat, cook until meat is firm, about 1 1/2 to 2 hours.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Cook over medium - high heat, stirring almost constantly, until thick and bubbly (about 7 - 8 minutes), then reduce the heat to low and cook 2 minutes mCook over medium - high heat, stirring almost constantly, until thick and bubbly (about 7 - 8 minutes), then reduce the heat to low and cook 2 minutes mcook 2 minutes more.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Cook over medium - low heat, about 2 minutes for each side of bread.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Carefully crack each egg into a groove, sprinkle with a bit more salt, then recover the skillet and cook over very low heat (to avoid burning the bottom) for 2 - 5 minutes or until eggs are cooked to preference.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

And finally, we'll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

Stir over low heat until well mixed then add a splash or 2 of cooking water to make it saucy (ooo - er!).

Cook over a low / medium heat for 2 - 3 minutes, flip, and cook another 1 - 2 minuCook over a low / medium heat for 2 - 3 minutes, flip, and cook another 1 - 2 minucook another 1 - 2 minutes.

Add the onion and leeks and cook over a low heat, stirring frequently, for about 2 minutes.

Add the remaining ingredients except the masa harina and water and cook over low heat, covered, for about 2 hours.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium - low heat.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

Pour the milk - egg mixture back into the saucepan and cook over medium - low heat, stirring with a heatproof rubber spatula, until the mixture is a thick and pudding - like consistency, 2 to 4 minutes.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Cook over low heat for 2 to 3 minutes, stirring occasionally.

For chopped nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Cook and stir over low heat for 2 - 3 minutes, until ingredients are well combined.

Or add to a saucepan over medium - low heat with 1 — 2 Tbsp (15 — 30 ml) water, cover, and cook until warmed through, about 2 minutes.

Cook over low heat for 2 minutes, constantly stirring.

Cook over low heat for 1 to 2 minutes longer.

2 Cook bacon strips in a large nonstick frying pan over medium - low heat until crisp, about 10 minutes.

Cook over low heat for 2 to 3 minutes, stirring constantly.

Cover the saucepan and cook over low heat for 2 minutes, increase heat to medium and uncover the saucepan.

Remove all stems and seeds, finely grind the flowers, and cook in a pan over low heat in 2 T butter (very low heat) or (better) coconut oil.

While the tortillas are cooking, heat the beans in a small sauce pan over medium - low heat for 2 to 3 minutes.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To reheat: Place the desired amount in a pot with about 2 tablespoons of milk or water and cook over medium - low heat, stirring frequently, until heated through.

Lower to a simmer and allow to cook over low heat for 2 to 3 minutes.

Returned fish to the pan, cover and cook over medium - low heat for 2 or 3 minutes or until its color has changed from translucent to opaque.

To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over low heat and whisk constantly for 1 minute.

Slow - cook method: Saute veggies and oil in a skillet over medium heat until tender; add all remaining ingredients to a 4 + quart slow cooker; cover and set on HIGH (approx 2 hrs) or LOW (6 - 8 hrs); serve warm.

Add Daiya shreds, and cook over low to medium heat for 2 to 3 minutes, stirring frequently to prevent burning.

To toast chopped nuts or seeds, cook in a small dry skillet over medium - low heat, stirring, until lightly browned, 2 to 4 minutes.

Tips: To toast slivered or sliced nuts, cook in a small dry skillet over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Transfer to a medium (2 - quart) saucepan and cook over medium - high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom.

Pour custard back into the saucepan and cook over moderately low heat, stirring with a wooden spoon for about 2 to 3 minutes or until it registers 170 to 175 °F on thermometer.

Cook apple mixture over low heat, stirring occasionally to keep it from scorching, until slightly thicker than applesauce, 2 — 3 hours.

Cook over low heat for about 2 hours.

oil in a small skillet over medium - low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes.

Sprinkle the paprika over this mixture, stir well, and cook over very low heat, stirring constantly for 2 minutes.