Just cook it for a few minutes, then remove it from the stove.
Just cook them for a few minutes to get them tender.
Not exact matches
You can use tinned lentils which are already
cooked then
just gently heat them
for a
few minutes until they've warmed through x
Perhaps that most involved part is peeling / deveining the shrimp (if your shrimp are frozen,
just pop them into a cool water bath to defrost
for a
few minutes first)-- We prefer to remove the entire shell, no tails since everything is
cooked together and nobody wants to mess with pulling off cheesy - coated tails, right??
Add small pieces of seafood when risotto is almost done and
cook for just a
few minutes.
After prep proceed to
cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter
for just a
few seconds / Add 2 C of rice and
cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook together
for 1
minute / Add wine and
cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook until it nearly disappears, another
minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it
just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon /
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
Cook just a
few more
minutes until seafood is done / I like risotto «juicy» so I stop
cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
The noodles
cook very easily —
just take them out of the package, give everything a rinse under cold water and pop it into boiling broth
for a
few minutes.
Place the pan under the broiler and
cook for just a
few minutes.
Cook mixed veggies according to package instructions (usually
just microwave or steam
for a
few minutes).
Cook at 425
for about 15 to 20
minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the
few minutes you let it rest after taking it from the oven; start checking at about 12
minutes just to be safe; nothing worse than overcooked pork).
For another test of doneness, make a small incision in the thickest part of the fish, the flesh should be
just opaque in the center; if it is still translucent,
cook a
few minutes longer.
Add a little more olive oil to the pan, add the greens and
cook over a low heat
for a
few minutes, until
just wilted.
You do not need to
cook it more at this point, unless you want to
for a
few minutes just to let the flavors combine more.
Since the pork had already been marinated, after I sliced it, I
just had to toss it and the peppers and onions I'd sliced onto the grill and
cook on one side
for a
few minutes and then turn it to
cook on the other.
Continue to
cook for a further
few minutes, until the vegetables are
just soft.
Cook the chicken fillets on the grill
for just a
few minutes on each side, until the chicken is
cooked through.
Often I add shrimp after the pot is done, with a cover on the pot, OFF the heat
for a
few minutes until the shrimp
cook with
just the residual heat form the already - done meal.
No need to add any adhesive; because we
cooked the caramel to
just 240, it's softer than caramels you make
for eating alone, and it will meld nicely to the cookie in a
few minutes.
If you want to
cook up your own chicken,
just season a
few chicken breasts with salt and pepper, bake at 350 degrees
for about 15
minutes, then shred!
Strain and add your
just cooked lentils to the soffritto, allowing them to simmer together
for a
few minutes, then add a ladleful or two of rich broth or the lentil
cooking liquid or, best of all, the juice from the cotechino (see next paragraph).
Just cook the mix - ins, combine them with the eggs and dairy on the stovetop
for a
few minutes and then transfer to the oven to finish.
Slice zucchini, carrots and onions, and
cook them
for just a
few minutes, so they still have a little crunch to them, then sprinkle them with some salt and pepper.
The broccoli doesn't need that much of
cooking time that is why I
just cook it in the microwave
for a
few minutes and then added.
Chops in already -
cooked soup make
for a truly fast dinner; lamb chops are
cooked in
just a
few minutes.
It's an ideal dinner
for a hot summer night, as it requires no
cooking and can be prepped in
just a
few minutes.
Add the oats, detox water and cinnamon -
cook for just a
few more
minutes to soften the oats.
Cook until butter melts, then add the the garlic - pimenton and cook for a few minutes, just until garlic is transluc
Cook until butter melts, then add the the garlic - pimenton and
cook for a few minutes, just until garlic is transluc
cook for a
few minutes,
just until garlic is translucent.
Cook just a
few more
minutes to meld the flavors and taste test
for seasoning.
I have done salsa
for quite a
few years but I never
cook mine down I
just bottle it fresh into hot bottles and then water bath it
for 30
minutes.
Toward the very end, stir in the cranberries and
cook for another
minute or so -
just until the cranberries soften up a bit and a
few of them begin to split open.
Then
just put them on the grill over medium heat
for a
few minutes to crisp up and
cook through before serving.
Let simmer
for a
few minutes, then add the clams, cover, and let
cook over medium heat until the clams
just pop open, about 6 - 8
minutes.
In Indonesia (where we use a lot of coconut milk in our
cooking), we make coconut milk by simply adding water to grated coconut,
just enough to cover the coconut, and squeezing the coconut to help it release its essence
for a
few minutes, then letting it sit
for 5 - 10
minutes if it's freshly grated (or 15 - 20 if it's dried).
Cook for a
few minutes until vegetables are
just tender.
While the pasta is
cooking, put all ingredients (except Parmesan) into a large skillet and
just warm through
for a
few minutes.
When almost done, throw in a
few giant handfuls of arugula and some chopped green onions and
cook for just 3 - 4 more
minutes until the greens begin wilting.
-- so I
cook it
just for a
few minutes or so before turning down the heat.
Cook for just a
few minutes until slightly soft — be careful not to overcook.
Wait a
few minutes then cover with a lid and allow to
cook for 30
minutes, until lentils are
just tender but not mushy.
Just a
few minutes under the broiler is all it takes
for the pink fish to
cook in its sweet - and - savory sauce.
I
just made this the lazy woman's way — sautéed some broccoli and Field Roast Italian sausage, then poured the whole batter over it,
cooked for a
few minutes, and let it steam fritatta style
for 5 more
minutes.
Thin, nimble noodles (in this case, fideos, vermicelli, or angel hair pasta) take on sophisticated character if you
just throw them into a dry pan with oil
for a
few minutes before you
cook them.
Heat on medium heat until it feels warm, then add the rest of the ingredients and slightly
cook for just a
few minutes until ingredients are warmed.
You can top the pizza with whatever you like,
just make sure the toppings are already
cooked since you'll only be broiling the pizza
for a
few minutes.
Place the baking sheet on the surface of the grill and
cook, covered,
for just a
few minutes, until the cheese melts.
Add the garlic and ginger and
cook for a
few minutes until fragrant and
just starting to turn golden brown.
It's popped into a super hot oven
for just a
few minutes, and then once it's done
cooking, peppery arugula is sprinkled on top.
Add the beans to the mixture, toss and
cook for a
few minutes,
just until the beans are heated through.
Uncover, add the parsley, lemon juice and zest, and
cook for just a
few more
minutes, until the sauce is thick.
Spread out the beetroot in an even layer, then add a
few splashes of water, then place in the oven
for 10
minutes until
just cooked.