Sentences with phrase «return to the heat until»

Not exact matches

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.

Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.

Return to the mixture to the saucepan and return to the heat, whisking constantly, just until the mixture comes to a boil Return to the mixture to the saucepan and return to the heat, whisking constantly, just until the mixture comes to a boil return to the heat, whisking constantly, just until the mixture comes to a boil again.

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.

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

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.

If the sugar solidifies, return the pan to medium heat until the mixture is liquid again.

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

Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.

If it's too thick to pour once cool, return it to the heat and stir in more balsamic vinegar until it's pourable.

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 soup to pot and heat until warmed through.

Return the pot to medium - high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes.

Return it to low heat and stir constantly until the chocolate chips are fully melted.

Blend the dates and raspberries together until smooth, then return to heat.

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 medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball.

Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes), and then begins to bubble vigorously and to foam (another 5 to 7 minutes, depending upon the size & shape of the pasta).

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.

Return the pan to medium heat, add the shallots and cook until soft.

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 crockpot + cook on low until heated through (~ 15 minutes).

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.

Stir in the hazelnuts and return the mixture over medium heat until it darkens a bit more in color to dark honey.

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

Return the pork to the skillet along with any juices and along with the stir - fry sauce, lemon zest and juice and 2 Tbsp water and toss until heated through.

Return pork and vegetables to skillet; stir until heated through.

Cook over medium heat until the sugar dissolves and return the orange wedges to the skillet.

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.

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 to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35 — 45 minutes.

Return to medium heat and bring to a boil, stirring until well mixed.

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

Return to heat and boil until it reaches 248 degrees F. Turn off heat and stir in vanilla, pinches of salt, and pecans.

Return the pan to low heat and allow it to finish cooking until the sauce has thickened and the steak is cooked to your preference about 10 - 15 minutes.

Return the mixture into the pan and continue to cook while whisking constantly on medium - low heat, until you get a uniform and thick cream.

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.

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes).

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

Return to the heat and stir constantly until the sauce boils and thickens.

Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.

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

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.