Sentences with phrase «stir on high heat»

Stir on high heat until everything is well combined and some of the rice is lightly brown.

Once the tomato puree is nicely sautéed, add the boiled rajma / kidney beans and the spice paste and keep stirring on high heat until oil starts separating from the spices.

Not exact matches

Continue to cook over medium - high heat, stirring frequently, until mixture reaches 248 degrees (firm - ball stage) on a candy thermometer, about 20 minutes.

In a large skillet, combine the oil, onion and garlic and cook on medium - high heat, stirring occasionally, for 2 minutes.

Heat the mixture on medium / high, stirring constantly until back of spoon is coated (185 degrees F if using a thermometer).

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Put the pot on a stove on high heat and bring the porridge to boil constantly stirring.

In a saucepan, on medium - high heat, bring the peaches to a soft boil, stirring frequently.

The high smoke points makes it great for high heat cooking like stir - fry, and the subtle flavor makes it great for a replacement for butter on homemade popcorn with a sprinkle of kosher salt - yum!

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

Step 2: In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boil.

In a large stock pot on medium high heat, toast the turmeric and curry powder for about a minute, stirring frequently.

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).

Microwave oven: Heat in microwave - safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 15 to 20 minutes, stirring once.

Add the mushrooms and cook on a high heat, stirring, for about 5 minutes until lightly coloured and fragrant.

Stir the mixture, turn up the heat up to medium - high, and place a lid on the pot to help the cheese melt.

Stir soy - sauce mixture into skillet; heat to boiling on high.

Heat in microwave on HIGH for 20 seconds and then stir.

Combine all the sauce ingredients in a small pot, set on high heat and stir to combined.

Add the Spice Paste to the wok and fry on high heat for about five minutes, or until it smells very fragrant, stirring constantly.

Saute the pan mixture, stirring well, for 2 minutes on medium - high heat.

Add the tofu and sauté over medium - high heat, stirring frequently until golden on most sides.

Sauté on medium - high heat for 2 minutes, stirring occasionally, and add 1⁄4 cup (60 ml) of teriyaki sauce.

Stir and heat on high for another minute.

Add the chopped onions, bell peppers, peas and carrots and stir - fry on medium - high heat until the vegetables are cooked, yet crunchy.

Stirring occasionally to prevent sticking on the bottom, heat over medium - high heat just until the mixture comes to a boil.

Cook ground beef and onion in a large pot on medium - high heat, stirring occasionally until browned (about 4 minutes).

Over high heat, cook and stir until brown on all sides and cooked through.

Stir together ALL of the sauce ingredients in a medium pot and bring to a boil on high heat.

Microwave: Empty entire tub into microwave safe bowl, heat on high for 2 minutes, stir well, and heat on high for one more minute.

Continue stirring over medium to medium - high heat for 7 - 8 minutes until the sauce reduces a bit and gets all sticky on the chickpeas (basically, so the chickpeas are no longer swimming in a pool of sauce).

Stir occasionally to fully melt the butter, then bring mixture to a boil on medium - high heat.

Place the saucepan on a burner set to medium - high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.

Cook on high heat for about an hour, stirring 4 - 5 times.

When your stir - fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir - fry pan or wok is on fairly high heat.

In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

Stir - fry them on high heat for couple of 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

Stir - fry them on high heat for couple of minutes more.

Now add the ground spice powder, turmeric powder and red chili powder and stir well on high heat.

Stirring often on medium - high heat until begins to boil.

Sauté onion, peppers and sweet potatoes on medium - high heat for 8 minutes, stirring frequently.

Drizzle on soy sauce, stir, and increase heat to high.

Just heat Velveeta on high for 2 minutes, stir, then heat for an additional 30 seconds before stirring again.

Once you've cut the asparagus spears in the desired shape (cutting them on a slant is always nice for stir - fry dishes), blanch them, then heat a small amount of oil in the pan over high heat.

In a medium saucepan on medium - high heat, saute the onions, eggplant, red peppers and garlic in oil until the onions are translucent; stir occasionally to avoid sticking.

Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170 °C (340 °F) on a sugar thermometer.

Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown / black edge on at least 1 side.

Remove the chicken to a cutting board and if desired, mix the cornstarch with the water and add to the sauce in the crockpot, stirring well to combine and heat on high for a last 5 minutes testing the sauce to adjust for seasonings.

Remove chicken to a large skillet on medium heat and deglaze your roasting pan on a medium high burner with that last cup of wine into which you've stirred in a couple tablespoons flour depending on how much chicken you made.