Sentences with phrase «cook over low heat with»

Cook over low heat with constant stirring until it thickens.

Just peel and slice the apples, and cook over low heat with a bit of water for about 20 minutes, stirring occasionally.

Not exact matches

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

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.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

In a skillet, cook the pecans in butter over low heat and sprinkle with salt.

Pour the batter onto a pancake griddle heated over medium / low heat and coated with cooking spray, forming 3 pancakes.

To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat.

Cook over medium - low heat for 20 - 30 minutes or until the stalk of a floret can be easily pierced with a fork.

Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.

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.

With broth back in the pot if using regular blender, add the cornstarch, and cook over medium - low heat, until it has thickened.

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.

Meanwhile, cook butter with rosemary in a 12 - inch heavy skillet over medium - low heat until golden brown, about 5 minutes.

Cook over low heat for approximately eight minutes, stirring frequently to prevent browning, until the potatoes can be pierced with a fork but are not cooked all the way through.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

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).

Lightly coat nonstick griddle or large nonstick skillet with cooking spray then heat over medium - low heat until hot.

Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta.

Cook over medium heat, reduce heat to medium - low if the skillet gets too hot (I have this problem with our electric stove).

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

I cooked mine in a cast iron skillet with butter, cinnamon, ginger, salt, and sugar over medium to low heat.

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Transfer the roasted vegetables to a large saucepan with the remaining 1 teaspoon oil and cook over medium - low heat, stirring often, for 3 - 5 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Cook the minced onions with the coconut oil and / or butter gently over low heat until tender; do not brown.

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 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.

Cook over low heat, stirring constantly and scraping the bottom with a heat - resistant spatula, until the custard thickens enough to coat the spatula.

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

Mustardy mac»n' cheese with peas recipe Serves 4 Ingredients: Directions: Cook the pasta according to the package directions, then drain it, and set it aside.In a large skillet over medium - low heat, melt the butter.

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.

Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if leaving the bacon out of the salad, cook your red onion in a couple of tablespoons of olive oil instead).

Cook over low heat, stirring regularly with a whisk.

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.

Pour wine mixture over chicken in slow cooker, cover and cook on low heat until chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.

-- In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

Add enough water to cover the ingredients, cover with a tight - fitting lid, and cook over medium - low heat for 15 minutes.

Cover and cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking.

Cook over low heat, stirring constantly and scraping the bottom with a rubber spatula, until the custard thickens enough to coat the spatula.

• 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

Once you put the chicken in, mist a second skillet with cooking spray and bring over medium - low heat.

Here's how - Heat the oil in a large, heavy skillet over medium - low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browHeat the oil in a large, heavy skillet over medium - low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browheat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.

Bring to a simmer and cook, covered, over medium - low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1 1/2 hours.

To make your tofu scramble, crumble your tofu into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp sea salt, yellow mustard, almond milk, and turmeric into a skillet and cook over low heat for 5 - 6 minutes until heated through and the almond milk slightly evaporates.

Stir into the skillet and cook with chicken over low heat, until the sauce has thickened.

Spray a large skillet with nonstick cooking spray and heat over medium low heat.

To avoid these pitfalls use a heavy bottomed saucepan and cook it over medium low heat, stirring constantly with a large heatproof rubber spatula.

Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes.

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.