Sentences with phrase «heat over moderate heat»

Heat over moderate heat until sugar dissolves, then bring to a boil.

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Not exact matches

Preheat oven to 325 Heat cream over moderate heat un till Heat cream over moderate heat un till heat un till hot.

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add the leeks and a pinch of salt; cook over moderate heat until softened.

Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes.

Turn the chicken and cook over moderate heat until the chicken is almost white throughout, about 5 minutes.

To make the dipping sauce: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.

Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Cooking food in a small amount of fat over moderate or high heat until the surface is browned.

Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.

Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.

Cooking food in hot fat over moderate to high heat.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Meanwhile, in 6 - quart stock pot over moderate heat, heat oil until hot but not smoking.

Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

Grill over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the vegetables are tender.

Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.

Simmer over moderate heat until the sugar is dissolved, 2 minutes.

Because they're drier than regular sweet potatoes, it's best to cook them over a long period of time at a moderate heat, ideally for 90 - 120 minutes at 350 °F.

Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

While rice is cooking, melt butter in a 10 - inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.

Weigh out the required quantity and put them in a dry pan over moderate heat.

Warm the oil over moderate heat until it reaches 375 F. Use a thermometer if you have one.

Place a large pot over moderate heat and add extra-virgin olive oil.

Add the onion and half of the spice mixture, cover and cook over moderate heat, stirring a few times, until softened, about 7 minutes.

Place the pot over moderate heat and heat the milk until it reaches at least 180 °F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over.

Stir in the flour and cook over moderate heat for 30 seconds.

Add milk in a slow stream, whisking and bring mixture to a boil over moderate heat.

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.

Add asparagus and simmer over moderate heat until just cooked, about 90 seconds to 2 minutes, depending upon stalk thickness.

In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate - high heat until golden.

Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat.

Heat the oil in a large saucepan over moderate hHeat the oil in a large saucepan over moderate heatheat.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

Heat the olive oil in a large, heavy pot over moderate hHeat the olive oil in a large, heavy pot over moderate heatheat.

Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat.

To make the marinade, in a wok or heavy skillet, heat the oils over moderate heat until a piece of ginger will foam when dropped into the oil.

Stir the mixture over moderate heat until the caramel is dissolved, about 3 minutes.

Preheat gas grill to medium - high (or prepare charcoal grill for cooking over moderate direct heat).

Cook over moderate heat, stirring occasionally, until the vegetables are tender.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil.