Sentences with phrase «let it boil on»

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

Not exact matches

that commandment about not boiling a goat in it's mothers milk... let's get that on the books right now!

Let me boil this down more specifically: my wife Lisa and I disagree theologically on certain issues.

By comparison, the Genesis story boils down to In the beginning... the earth was a formless wasteland... Then God said, «Let the water teem with an abundance of living creatures... God created the great sea monsters and all kinds of swimming creatures with which the water teems and so on.

Start by placing the oats in a saucepan with the boiling water, stir it together and then let it sit with the lid of the pan on for 10 minutes.

Decrease the heat when it starts to boil, put the lid on and let simmer for 15 - 25 minutes (depending on the lentils).

Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt.

Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients).

Can I incorporate the «Super Speedy Porridge» method (placing the oats in a saucepan with boiling water and then let it sit with the lid on for 10 minutes) and then add the apple and milk maybe?

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

A trick one of my Chef's taught me for rising dough is to fill a big pot of water set it on the stove and let it boil away, filling the air with steam.

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

Place a lid on the skillet, turn the heat up to medium - high, and let the liquid come up to a boil.

If you don't have 4 - 6 hours to wait for soaking cashews you can put them in a heatproof bowl and pour boiling water on them let that sit for about 10 minutes drain and carry on

Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 minutes.

I stir - fry the rice briefly in a oven - safe saucepot, add the stock, let it come to a boil, then place the pre-roasted chicken on the rice, scatter the olive and baked uncovered until both the chicken and the rice are cooked, about 30 minutes.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

Once the butter has melted let it come to a boil; as it boils you will notice that a foam will appear on the surface.

Finally, you pour the boiling into the quart jar, over the avocados, let the brine cool, then put a lid on them and stick them into the refrigerator to marinate for a couple of days before using them.

Now pour in the milk and let it come to boil on medium heat.

My Tinkyada directions say to bring the water back to a boil once you have put the pasta into it and let boil for 2 minutes then turn off, loosely cover and let sit for 15 to 20 minuted depending on the type of pasta.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before servilet it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serviLet stand 15 minutes before serving.

Add buckwheat and let the mixture continue to boil on high heat for 5 minutes or until the expanded groans are visible atop the water.

Meanwhile, add the millet to a medium - sized sauce pan and dry - toast on low heat for 2 - 3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8 - 9 minutes.

Let boil for about 15 minutes, or until you can see the small tails on the quinoa.

Once the milk begins to boil, reduce heat to a gentle simmer (lowest setting on your stove) and let it simmer for 40 minutes.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

drunken chicken is my easy go to meat (i don't cook meat much cuz i think vegetables are easier), i bring the water to a strong boil, then put the whole chicken in there and lower the heat to medium, i let it simmer for 20 min, then turn off the heat while keeping the lid on and let the chicken sit in there for half an hour.

I agree w others that it hardens when put on icecream, but I solved that problem by NOT letting it come to a boil.

Once the gravy starts boiling, cover and let it cook on low heat for about 10 minutes or until the chicken is completely cooked through.

Turn on the heat and let the beans come to a boil.

Let cook 9 - 12 minutes, depending on how done you like your boiled eggs.

Add the sugar and water to the sauce pan, place burner on the highest heat setting and let it come to a boil.

Bring to a boil and then let simmer on medium low for about 15 minutes.

Place it over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 76 to 79ºC / 170 to 175ºF on an instant - read thermometer (do not let boil).

I made it on the stove just to get it boiling and then let it sit in the slow cooker to be warm for serving.

My bagels are hard to pick - up off my silpat which is what I let them rest on before boiling.

Bring to a boil and then take off the heat and put a lid on the pot and let soak for 1 hour.

Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.

For anything larger than lentils I put them in the pot before bedtime, pour boiling water over them with a few inches to spare on top (more for bigger beans) put the cover on and let them sit overnight.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this poilet sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this poiLet it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this poilet cool / My squash ribbons sort of fell apart at this point.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Turn the flame to low and continue to let this simmer gently (don't let it come to a boil) for about 10 minutes on, whisking occasionally.

Bring to a boil and then take off the heat and put a lid on and let soak for 1 hour.

Bring to a boil, then cover and let simmer for a couple hours — or you can transfer to a crockpot on low for several hours if you want to slow cook it.

I used about 3 small potatoes and boiled them with their skin on, let them cool a little and then mashed them to get my good cup of mashed potatoes.