Sentences with phrase «cover skillet»

Cover skillet with 3 layers of foil, sealing edges tightly.

In a cold naked skillet, cover the skillet in a thin layer of cream of wheat (cereal) grains.

Cover skillet so skin doesn't form on the cream sauce.

Cover skillet and poach eggs until as firm as desired.

Lower the heat to medium, cover the skillet, and stew the kale, stirring occasionally, until the shreds are tender when tested (and tasted, I hope), 5 to 8 minutes.

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes.

Cover skillet with foil and bake for 1 1/2 -2 hours, until tender.

Cover the skillet with tinfoil and transfer it to the oven to bake for 45 minutes until all of the liquid has evaporated and the cauliflower is soft.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

Cover skillet and keep warm until ready to serve.

Add water and cover skillet, then cook over medium - high heat until vegetables are tender, 5 to 8 minutes.

Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Cover the skillet.

Cover skillet and steam until water evaporates and broccolini is crisp - tender, 3 to 4 minutes.

Cover the skillet with a lid and simmer, until the vegetables are tender or just a little crisp.

Immediately turn the heat to low, and cover the skillet.

Cover skillet and heat for 1 - 2 minutes

Place the Naan wet side down on the skillet and cover the skillet / pan with a lid.

Spread the butter out to cover the skillet.

Bring the liquid to a boil and then cover the skillet or Dutch oven with a lid and place it in the oven for about 45 minutes.

Place a slice of cheese over each patty, reduce heat to medium - low, and cover skillet.

Reduce heat to medium, cover skillet, and cook until cooked through, 8 — 10 minutes.

Cover skillet with a lid and cook for a minute or two, until greens are wilted and grains are warmed through.

Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour.

water to skillet; cover skillet and cook until cheese is melted and burgers are cooked to medium, about 1 minute longer.

water to skillet, immediately cover skillet (hot oil will splatter), and cook to medium - rare, about 1 minute.

Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish.

Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4 — 5 minutes.

Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes.

Season the eggs with salt and pepper, cover the skillet, and let the sauce simmer until the whites are cooked but the yolks aren't set.

You want to roll out the dough until it looks like it'll cover your skillet.

Coat all over with garlic paste and cover skillet tightly with foil.

Add water to barely cover onions and partially cover skillet.

Lower the heat, cover the skillet, and simmer for 40 minutes.

Cover the skillet and simmer for about 10 minutes, or until the mushrooms begin to turn soft.

Cover the skillet with a lid, reduce heat to medium low, and let the onions cook for 15 - 20 minutes, stirring every few minutes, till the onions soften and caramelize.

Cover the skillet and increase the heat to high.

Add 1/2 cup broth and cover skillet.

Cover skillet with lid and let cook for approximately 1 hour.

When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium - low.

Cover skillet for one minute or until you hear the mustard seeds begin to pop (covering the skillet / pan is important — the mustard seeds will fly when they pop and can be very hot... remember the 1st time you tried cooking with mustard seeds, mom?

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

Cover the skillet with tinfoil and transfer it to the oven to bake for 45 minutes until all of the liquid has evaporated and the cauliflower is soft.

When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.

Turn the heat down to medium - low, cover the skillet and cook, tossing occasionally, until the cabbage is wilted and the carrots are beginning to soften (about 5 minutes).

Cover the skillet with a lid for about 10 minutes (5 minutes through, mix to make sure that the butter and garlic are covering all pieces).

Melt the remaining tablespoon of butter in the same large skillet / Add cabbage and sage and saute lightly / Add 2 T water, salt & pepper / Cover the skillet, turn down to low and cook for about 5 minutes, stirring occasionally.

After two minutes, add 1/2 cup of water (or enough to come 1/3 of the way up the dumplings), cover the skillet with a lid (careful there will be some splatter!)

Toss well and cover the skillet with a lid.

Cover skillet and allow to simmer 8 - 15 minutes (this time frame greatly depends on your preference for yolk «doneness»).