Sentences with phrase «continue cooking over low heat»

Add the diced tomatoes and continue cooking over low heat for about 10 minutes, stir and crush the tomatoes with a wooden spoon as they cook.

Then, add remaining spices and continue cooking over low heat for another 20 minutes.

Continue cooking over low heat until alcohol is cooked out, 4 to 5 minutes.

Continue cooking over low heat until the syrup thickens and the wedges become translucent, about 45 to 60 minutes.

Continue cooking over low heat until the mixture thickens, 5 - 8 minutes.

Not exact matches

Stir in the diced chicken, carrots, spinach, thyme and parsley, then drop in the gnocchi and continue to cook over low heat, stirring occasionally, for 5 — 8 minutes until gnocchi are cooked and float to the top.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med - low heat.

Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.

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.

Whisk together and continue to cook, stirring occasionally, over medium - low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes).

Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender.

Continue to cook over medium - low heat, stirring with a spatula constantly until the mixture reaches 82 - 84c degrees.

Continue cooking the mixture over medium - low heat until completely warmed through and thick, stirring occasionally — about 5 - 10 minutes.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Continue cooking over medium - low heat until mixture has thickened into a sauce.

Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted.

Continue to cook over low heat for 12 - 14 hours, skimming the surface of fat as necessary.

Continue cooking puree over very low heat while preparing flavorings, stirring often.

Add sugar and balsamic vinegar and continue to cook over low heat for another 20 minutes, until onions are dark in color and sweet.

Return the bones to the stock and continue to cook the stock over a low heat while you prepare the vegetables.

Cover and let the soup continue to cook over very low heat.

Continue to cook for 10 to 15 minutes over low heat, stirring occasionally.

Bring to a boil and continue to cook over medium - low heat until the compote has thickened to a spreadable consistency and doesn't look watery.

Cook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low hCook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low hcook over a low heat.

Continue to cook the paste for 2 minutes over medium - low heat and make sure to stir frequently.

Return this liquid to the saucepan, continuing to whisk constantly, and cook over low heat, stirring, until the mixture has thickened and just begun to bubble, about 5 minutes (one visible bubble is sufficient!).