Sentences with phrase «cook over medium»

Cook over a medium heat until onions are browning.

Cook over medium heat, stirring frequently.

Cook over medium heat, watch carefully and lift at the edges as they cook.

Cook over medium heat until the bottom of the sandwich is lightly browned, then carefully flip to the other side.

Add wine, and cook over medium - high heat until liquid is almost completely reduced, 5 to 7 minutes.

In a medium saucepan, add sugar and water and cook over medium heat until the sugar has completely dissolved.

Cook over medium - high heat, 2 to 3 minutes.

Cover and cook over medium - low heat until lentils are tender, about 45 minutes.

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

Cook over medium heat until melted and smooth.

If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes.

COOK over medium heat until the bottom of the sandwich is lightly browned then carefully flip to the other side.

Cook over medium - low heat, stirring occasionally, until slightly softened, about 5 minutes.

Cover and cook over medium - high heat until cauliflower is fork tender, about 5 minutes.

Put maple syrup and berries into a sauce pan and cook over medium / high heat stirring often until the maple syrup is bubbling and the berries are warm and soft (About 10 minutes)

Cook over medium heat until the mixture thickens.

In the meantime, pour the vegetable stock in a saucepan and cook over medium - high heat until it simmers.

Cook over medium heat, stirring often, until cauliflower is nearly tender.

While the sweet potatoes are cooking, add coconut oil, onion and tomatoes to a saute pan and cook over medium heat for about 8 - 10 minutes until the onions are translucent.

Put the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.

Cook over medium heat until onions are soft and opaque.

Combine the first four ingredients in a small saucepan and cook over medium heat for 3 minutes or until cranberries burst and sauce thickens slightly.

Cook over medium heat 4 to 5 minutes or until bottoms are golden brown.

Cook over medium heat, stirring often, until the syrup reduces and completely coats the walnuts.

Cook over medium heat, stirring occasionally until heated through, about 5 minutes.

Add the scallions and tomatoes; continue to cook over medium - high heat for 4 to 5 minutes, or until the tomatoes have softened and everything is well heated through.

Cook over medium heat until softened.

Place sausage and onion in the skillet and cook over medium high heat until evenly brown.

Place reserved marinade in a small saucepan; cook over medium heat 3 minutes.

Cook over medium heat, stirring frequently, until the flakes are golden brown; set aside.

Cover and cook over medium heat till the rice is cooked through.

Cover and cook over medium heat, until the beets cook.

Cook over medium heat, stirring constantly, until smooth, do not boil.

Put the soup in to a medium soup pot and cook over medium - low heat, until heated through, stirring often.

In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes.

Cook over medium heat, stirring constantly, until the mixture boils.

Add in 8 tablespoons of butter (1 stick) and cook over a medium heat until the butter melts, stirring occasionally, about 3 minutes.

Add the tomatoes and coconut milk, and cook over medium heat for 8 minutes.

Cook over medium heat, stirring occasionally until sugar is completely dissolved.

Cook over medium - high heat, stirring often, until veggies are softened.

Add the onions and mushrooms and cook over medium - high heat until the onions are golden brown and the water from the mushrooms has evaporated completely.

Stir the rice until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked.

Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes.

Cook over medium high heat, until golden brown.

Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.

Cover and cook over medium heat at a rapid boil until the meat is tender, about 45 minutes.

In a saucepan, heat one tablespoon of the butter, add the parsley, garlic, and onion and cook over medium heat for 3 minutes.

Add the zucchini, cumin, green chiles, and potatoes and cook over medium heat, stirring occasionally, another 5 minutes.