Sentences with phrase «keep cooking over»

Keep cooking it over the heat, until it becomes creamy, thinning it with more water if it seems to thick.

Even though I keep cooking over the suggested time, I still felt like I didn't cook it all the way through.

Not exact matches

Winning over your employees» loyalty won't just keep them at your company, Cook says, it will also inspire them to be «massively more creative and inventive.»

He and his family keep expenses relatively low by finding happiness in things that don't cost as much money, like hanging out with friends over home - cooked meals.

Celebrating over 120 years of keeping us all cooking at the campfire, the trail or in the condo, the Lodge continues to captivate.

I'm pretty sure all the alcohol cooked off of these scones, but in (perhaps an over abundance of) caution, I decided to keep them at home.

This keeps the veggie color bright and not muddied, and I have better control over how long they are cooked so they don't get mushy.

I try to spread the cooking and computer days out over the week, so that I do a little of both, but somehow things keep working out so that Sunday has been my sit and WORK day.

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

By keeping the dough moving, it'll ensure that it doesn't stick to the bottom of the pot, and ensure that it cooks it somewhat without over cooking.

Back then and still now, if you cook red beans on the stove, you need to plan to make them and you need to be able to keep watch over the beans cooking.

Gently flip each pancake over and cook another 30 - 45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven.

If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes.

(I cook eggs over easy 2 at a time to keep it manageable.)

I kept three cookery books out of the boxes for our move and having cooked three things from Rachel's book over the weekend am so glad I did — it really is a beauty of a book.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

Really you can make the sauce and add any protein you like or keep it vegetarian and pour it over cooked rice or roasted potatoes and carrots.

Can you make this the day before and let sit in the frig over night and is so should I par cook the crust as you suggested first and then store for the next day or maybe keep everything separate egg mixture and crust all ready to go and to just cook the next day.

If you bring eggs to room temp before cooking, keep whisking over a medium low heat, you do not need to use a double boiler or strain.

Beyond rye flour - one of the best blueberry pies I've ever made was based on a Cooks Illustrated recipe which used grated apple in the filling to provide a natural pectin - it really kept the filling from falling all over the place.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.

Then cook it until it's at least an internal temp of 160 all over for safety, but try to get the shoulders up to 190 - 195 while keeping the loin from getting over 160.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Place on the grill over indirect heat and cook for 1 hours, or in a smoker on the grill with pan of water between the coals and the wrapped chicken to keep the chicken juicy.

Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the sauce.

To cook the bacon, place an inverted non-stick rack over the top — this was a tip that I picked up from this video to keep the bacon weave flat.

As I was pouring the wine into the pot I kept chucking to myself over the fact I was cooking with wine and not drinking it.

For longer storage, freeze them on their tray until hard (about 1 hour), transfer them to a zip - top freezer bag, seal well, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.

I would say that 1 cup of dry quinoa yielded a bit too much cooked quinoa... I used most, but kept out about 3/4 of a cup because I was worried the quinoa would completely take over the filling!

Keep turning it slowly from time to time until it is nicely roasted — the skin should be charred all over and the flesh inside should be soft and cooked.

Baking from frozen keeps the cheese substitute from over cooking, saving me an extra step later.

When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!

Sprinkle any leftover sugar over the bacon and top with another layer of parchment paper or foil (this will keep the bacon flat as it cooks).

Cook the tofu over medium heat for 10 - 12 minutes, occasionally stirring to keep the seasonings mixed and to prevent the tofu from browning.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact

One tip to keep the tops from getting over cooked is to cover the pan with foil before you put it in the oven.

Turn off the gas and allow the pressure cooker to release the pressure, it will take about 6 - 8 minutes or you can make the process faster by keeping it below the tap and running cold water over it.

Another option is that some crock pots will switch to keep warm after the cooking time is over.

To keep these cookies moist, you do not want to over cook.

Just keep an eye on them so as not to over or under cook!

Cook over high heat, stirring as needed to keep from sticking, until boiling.

I usually add a bit more lemon juice and i keep an eye on the kale so as to not let it over cook.

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist.

It will also keep your loaf evenly moist... no over cooked bottom.

The good, faceplant worthy food kept coming aka juicy turkey crown with cranberry mole, Tenderstem broccoli and edible egg shell, fish cake stuffed with soft boiled eggs which were cooked to absolute perfection in 6 mins and 10 seconds (yeap), tasty hot cross buns and well raspberry sauce over chocolate.

Keep enough over heat to cook all the cornstarch.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

To keep this a little closer to the traditional recipe serve it over cooked rice.

It may happen in tropical cultures where they want to change the melting point from 75 degrees to over 100 degrees to keep it solid, but even then they would use it as an ingredient in processed foods, not sell it as an edible oil for cooking.