Add chard and
continue cooking for a few minutes longer until the leaves are wilted and tender.
Continue cooking for a few minutes until liquid has almost completely evaporated.
Stir to coat and
continue cooking for a few minutes until the apples just begin to soften.
Not exact matches
If not,
continue to
cook for a
few more
minutes then test again).
NOTE: If sauce is too thin, remove chicken and vegetables to a serving platter and
continue to
cook the sauce with a tablespoon of butter and / or cream
for a
few additional
minutes till it thickens a bit.
Continue to
cook for a further
few minutes, until the vegetables are just soft.
Continue to
cook it
for another
few minutes until completely browned.
Carefully add it to the skillet and
continue to
cook for a
few minutes more until the sauce slightly thickens; remove from the heat.
I then added the pepper and
continued to
cook for a
few more
minutes.
Flip and
continue to
cook for another
few minutes, until fish is white and translucent,
cooked through and easily flakes with a fork.
If not,
continue to
cook for a
few minutes.
Continue cooking and stirring occasionally
for another
few minutes.
Any time I
cook with it, I always boil
for a
few minutes to remove some of the salt and fat (you should see the water afterwards) then
continue with the recipe as usual.
If your potatoes are different sizes, you may have to remove the smaller potatoes with a pair of tongs and allow the larger potatoes to
continue cooking for a
few extra
minutes.
Add the rice and
continue to
cook for another
few minutes so the grains are covered in oil and beginning to toast.
Use a wooden spoon to break apart any onion pieces still sticking together and
continue cooking the onions, stirring every
few minutes,
for 20
minutes.
Cook until the pancake starts to bubble and then flip and continue to cook for a few more minu
Cook until the pancake starts to bubble and then flip and
continue to
cook for a few more minu
cook for a
few more
minutes.
Stir in the tomatoes, lentils, and water and
continue cooking for a
few more
minutes, letting the soup come back up to a simmer.
The bison and onion will
continue to
cook in the slow -
cooker, so only
cook for a
few minutes.
Anecdotally, this is how I made Squash Risotto
for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek
for a
few minutes / then add 1 1/2 cups Arborio rice to the mix /
continue to sauté
for five
minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it
cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly
cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to
cook until liquid is almost gone before adding more.
Continue to
cook, stirring occasionally
for a
few minutes until the cheeses are melted in and well combined.
Once the veg is soft add the chopped garlic and
continue to
cook for a
few minutes.
Once onions are translucent mix everything together and
continue to
cook for a
few more
minutes.
Let the dough
continue to
cook for a
few more
minutes until it starts to puff up and bubble slightly.
Warm a small skillet over medium heat, add a couple of teaspoons oil and onion and
cook for a
few minutes, add garlic and
continue cooking until golden brown.
Cook chicken sausage over medium heat until browned, add onion, garlic and continue to cook for a few minu
Cook chicken sausage over medium heat until browned, add onion, garlic and
continue to
cook for a few minu
cook for a
few minutes.
This is because they will
continue to
cook on the tray
for a
few minutes.
Flip and
continue to
cook for a further
few minutes.
When nearly ready, stir in pumpkin puree and pumpkin pie spices, and
continue cooking for an extra
few minutes to let the pumpkin flavors pull together.
Let them
cook for about 4
minutes, then add the thyme sprigs and season with some freshly ground black pepper,
continue to
cook for another 5
minutes stirring a
few times.
After a
few minutes and once the onions become translucent and the garlic fragrant, add the wine and
continue to
cook for a
few minutes until most of it burns off.
Next, add the red wine and
continue to
cook for a
few minutes (roughly 5) until the wine reduces.
Add in four tablespoons of olive oil and
continue to
cook the meat
for a
few minutes.
Continue to stir,
cooking the mixture
for a
few more
minutes until mushrooms begin to lose their liquid.
When thoroughly blended, whisk in the egg yolks and
continue stirring until the egg yolks are totally incorporated; let steep
for 5
minutes, stirring every
few minutes so the mixture
cooks evenly.