Sentences with phrase «return to heat for»

Cover and return to heat for at least a half hour.

You can return to the heat for about 2 minutes to warm everything through.

Return to heat for 30 seconds continuously stirring, remove from heat for 30 seconds (still stirring), and repeat process until eggs have mostly solidified

Return to heat for a few more minutes, stirring constantly.

Not exact matches

McDonald's also received negative media coverage after it advised employees to get out of holiday debt by returning unopened purchases and after it published a budget guide that included no money for heat and $ 20 a month for health care.

In their March 2016 paper entitled «Factor - Based Investing», Pim Lausberg, Alfred Slager and Philip Stork develop a «heat map» to summarize how returns for seven asset classes relate to six economic / market factors.

Ironically, JT is probably facing more heat for this now, in light of his return to the Halftime Show, than he did as Scandalous JT 14 years ago.

Reduce the heat, return the chicken pieces to the pan, and simmer, uncovered, stirring occasionally, for 30 to 40 minutes or until the chicken is just done.

Increase heat to 350 degrees F. Return the chicken to the oil and fry in batches for 6 minutes until browned and crispy.

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Remove from the heat, stir in the coconut oil, maple syrup, and vanilla, and return to the heat on low for a minute or two to combine.

Return to oven and bake at 350 °F for 5 to 15 minutes or until thoroughly heated.

Bring a 4 - quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.

Return the stuffed shells back to the baking sheet and place in 350 °F oven for 10 - 15 minutes or until heated through.

Return to a boil and then reduce heat to medium and cook quinoa, covered, for 12 minutes.

Return mixture to saucepan; cook over medium heat, stirring often, until thick, for 4 minutes.

Return to the heat and cook, constantly stirring rapidly, for about 30 seconds.

Return the syrup to the heat and boil rapidly for 10 - 15 minutes until the volume of the liquid is reduced by half and the syrup is thick.

Return to the heat and cook for approximately 20 minutes until the sauce thickens and sticks to the back of a wooden spoon.

Return to heat and add sugar and milk and heat for 1 minute.

Return the pan to the heat and continue to stir vigorously for about 3 minutes, until the mixture begins to pull away from the sides of the pan and comes together in a ball.

Add the chickpeas and water to the roasting ingredients and return to the oven for 15 minutes, until the chickpeas have heated through.

Return to a medium / high heat and cook for about 15 minutes until mixture begins to thicken.

Return to the saucepan and stir over low heat for 8 - 10 minutes or until the mixture thickens and coats the back of a spoon.

When the mixture becomes thick, remove from heat, spoon a little onto a chilled saucer and return to freezer for 30 seconds.

Return to a boil then reduce heat to low and simmer, uncovered, for 40 minutes, stirring frequently.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

You can return the flatbread to the oven to warm it up for an additional 10 minutes, until everything is heated through, or you can serve it right away — which is what I opted for on a busy weeknight.

Return to heat and cook for 1 minute longer.

Return to the oven and heat for about 15 minutes, until the filling is warmed through.

Return the skillet you used for the onions to medium heat.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender.

Drain and return to the pan on low heat for a couple minutes to dry out slightly.

Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes.

Remove the skillet from the heat, stir in the brandy, return the skillet to the heat and cook, stirring, for another minute (be careful as it may flame up).

Lower the heat to 350oF and return to the oven for 15 minutes or until done.

Return to the heat and whisk vigorously at a boil for another 30 seconds.

Return to the heat and whisk vigorously at a boil for another minute or so.

Return to the heat and cook for 2 more minutes until the mixture becomes smooth.

Return to heat and simmer on low for five minutes.

To warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed througTo warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed througto the frying pan and cook on a high heat for a couple of minutes until warmed through.

Return to the heated oven (400 degrees F) for 5 minutes, until the cheese starts to melt and spinach wilts slightly.

Reduce the oven heat to 350 and return the pie plate to the oven for an additional 30 minutes until eggs are set and the hash brown edges are browned.

Return the pan to the heat and whisk vigorously at a boil for another 30 seconds.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Return the soup to the pot and heat for 5 more minutes.

Return to the pan and cook on medium heat for 1 minute on each side (medium rare).

Return pan to heat and sauté contents for another 1 - 2 minutes.