Not exact matches
Whisk this all together and
over medium
heat return it
to a boil.
Return to the stove
over medium
heat and add the gnocchi, cover and let cook for 3 minutes or so.
Return nonstick skillet
to stove - top
over medium high
heat.
Return 2 tablespoons of the fat
to the pot and
heat over medium - high
heat.
Return the skillet
to the stovetop and set
over medium
heat.
Drain the potatoes,
return the potato pieces
to the pot (don't put the pot back on the
heat), and sprinkle
over the flour.
Spoon a portion of the bacon mixture
over each clam and
return to the oven just long enough
to ensure that the clams are
heated through, about 5 minutes.
Return mixture
to saucepan; cook
over medium
heat, stirring often, until thick, for 4 minutes.
Pour the puree back into the pot, place on the stovetop
over low
heat, and
return the sauce
to a simmer.
Drain off fat from pan and
return pan
to stove
over medium
heat.
Once a majority of the fat has been removed from the braising liquid,
return it
to the pot and set it
over medium - high
heat.
Return strained oil
to wok;
heat over medium
heat.
Return mixture
to saucepan
over medium
heat.
Return chicken
to broth; cook
over medium
heat, stirring often, 5 minutes (do not let boil).
Rinse pot;
return strained broth
to it and place
over medium
heat.
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.
Stir in the hazelnuts and
return the mixture
over medium
heat until it darkens a bit more in color
to dark honey.
Return the non-stick skillet
to the stove and melt the remaining butter
over medium
heat.
Drain the pasta and
return it
to the empty pot and set
over low
heat.
Return the pot
to the burner and cook slowly
over medium - low
heat.
Cook
over medium
heat until the sugar dissolves and
return the orange wedges
to the skillet.
Return this mixture
to the saucepan, add the sugar, and cook
over medium
heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes.
Return pot
to stove
over low
heat.
Return to pan and stir continuously
over low
heat until mixture coats the back of a wooden spoon thickly (5 - 6 minutes).
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.
Return the skillet
to the stove
over medium
heat.
Return to the large sauté pan and bring
to a low boil
over medium - high
heat.
Return the milk
to the saucepan and bring
to a simmer
over medium
heat.
Return liquid
to pan; boil
over high
heat to reduce liquid
to 1/4 cup.
Set
over moderate
heat and
return to simmer.
Pour all of the tempered egg yolk mixture into the pot of cream and
return it
to the stove
over medium low
heat.
Return the chicken
to the sauce
over medium
heat until warmed through about 3 minutes.
• 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 tomato mixture
to saucepan and cook
over medium - high
heat, stirring often, until thick, 6 — 8 minutes.
Stir in cream and remaining whiskey, then
return to stove
over low
heat to warm.
Return the mixture
to a 2 - quart saucepan with the remaning milk
over medium - low
heat, whisking constantly until slightly thickened, 5
to 6 minutes.
Return the mixture
to the saucepan and cook
over medium - high
heat, whisking constantly, until it comes
to a boil and thickens, then boil for 1 minute, whisking constantly.
Return liquid
to sauce pan, place pan
over medium
heat, then add honey, sugar, and molasses, and stir until just dissolved.
10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15
to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce
over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12)
Return pizza
to the oven
to heat up for 5 minutes and for cheese
to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.
Return soup
to pot and
heat over medium, adding water by 1/4 - cupfuls, until soup is thick enough
to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all
over,
heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high
heat slightly sear the chicken then finish cooking on a medium
heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring
to a rapid bubbling simmer until the sauce thickens
to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning
over the glaze,
return the pan
to the
heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left
over cooking juices, take of the
heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.
Return the skillet
to the stove
over medium - high
heat.
Return pan
to heat and simmer
over low
heat until scallops are soft and pale, about 15 minutes, then remove from
heat and cool in cooking liquid.
Return to saucepan, and cook
over medium - low
heat 30 seconds
to 1 minute, whisking constantly, or until cream coats spoon or spatula.
Return the mixture
to the saucepan and place
over low
heat, stirring frequently, until the custard thinly coats the back of a wooden spoon.
Drain,
return to pan and shake
over high
heat for 20 - 30 seconds
to evaporate the moisture.
Return the water
to a boil and cook
over high
heat until the greens are tender, 7 — 9 minutes.
Clean and dry skillet and
return to burner
over medium
heat.
Return the soup
to a gentle simmer, stir in the coconut milk, and cook
over low
heat for 5
to 10 minutes, until well
heated through.
Return egg yolk mixture
to pan; cook
over medium - low
heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).