Sentences with phrase «add after heating»

I would keep the cold topping ingredients in a separate container to add after heating up the rice and and taco meat.

Not exact matches

In contrast, fund managers have been adding net long positions in gasoline and heating oil, after cutting them in February and March, according to position records published by regulators and exchanges.

After those ten minutes the oats are soft enough to eat, so all you need to do is heat them up and add your toppings, which only takes three minutes — it's like the best, healthiest instant porridge!Serves 2

It is essential that you use cold butter, and only add it after removing the sauce form the heat.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aHeat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aheat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

* If you're using leftover meat instead, add this after your veggies are cooked and cook just long enough to heat through.

- Reduce the heat to medium - low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to «tighten» it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt / pepper.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I would not heat the buttermilk but instead, add the lukewarm cream mixture (after adding the gelatin to it), so it doesn't curdle.

After the initial browning, most other recipes called for braising the chicken over low heat and I wanted to avoid deep frying so I added those steps.

* To guard against mineral alteration, ConcenTrace should be added to fortify any recipe after the heating process (do not boil).

After the chicken has marinated, add vegetable oil to a large Dutch oven and preheat to medium - high heat.

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heatheat

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

After pureeing the soup, add the 1/2 cup of creme fraiche and return to a gentle heat.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

After the final hour, turn off the heat, add the cranberries to the pot and cover for another half our.

After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat.

I plan to reheat them in an oven and add pecan pieces to each after heating.

Just add it AFTER you have cooked the cream / sugar & have taken it OFF the heat.

Added 1 TBSP lemon juice after removing soup from heat.

Maybe you're choosing a grain like buckwheat instead of the suggested quinoa in which case there won't be much difference but you could still add it a little later than suggested in my method and let the stew sit for 10 minutes or so after taking it off the heat.

After incorporating all the butter I took it off the heat and added the cream, whisking it in vigorously.

After the onions have started to shrink down and take on a little color (about 10 minutes), add the sage and lower the heat slightly.

10 minutes after adding the rice to the pan, lower the heat to a LOW heat, add 1/2 cup of sugar to the pan, and mix everything together

Often I add shrimp after the pot is done, with a cover on the pot, OFF the heat for a few minutes until the shrimp cook with just the residual heat form the already - done meal.

After about 15 minutes since adding the sugar, your rice pudding should be perfectly cooked, if you run your spatula through the bottom of the pan and you can see the pan, it's done, turn the heat off and let it rest for about 5 minutes

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

After 30 minutes, add 2 tablespoons of oil to a wok and let it heat up over medium - high heat.

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

Do I stir the caramel while it's cooking (after the sugar has been added) or is this one of those caramels you aren't supposed to touch until you take it off the heat?

Keep the heat at around medium and begin tasting the rice 20 minutes after it is added.

After the turkey sausage is no longer pink, I add the blanched Brussels sprouts and sauté over medium heat for about 7 minutes.

Or perhaps after heating, has anyone found a way to bring back the fondue - like consistency by adding more liquid and reheating?

After the first time I made it, I wished it had a bit more spice so I have added 1/2 fresh jalapeno pepper (with the bell peppers) and about 1 extra tbsp of chili powder to give it a bit more heat and it is perfect.

4) After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth.

Put a large saucepan on a high heat and add the olive oil after about 30 seconds.

Whisk until smooth and thick, and remove from heat (this should only take about a minute after adding the ingredients).

Add the mustard seeds and when they begin to pop, after about 1 minute, lower the heat, add the cumin and fenugreek seeds and red chile, and fry for half a minuAdd the mustard seeds and when they begin to pop, after about 1 minute, lower the heat, add the cumin and fenugreek seeds and red chile, and fry for half a minuadd the cumin and fenugreek seeds and red chile, and fry for half a minute.

After further aging in Louisiana, the mash was used by hot sauce manufacturers to add heat to cayenne sauces.

After months of experimentation in her family kitchen, Marie developed a recipe that utilized cooked vegetables such as onions and carrots as a base, and then added pureed raw habaneros until she found the proper heat level for her Regular and Extra Hot sauces.

I'd just put everything except the chickpeas in at once, and after a couple of hours start checking every thirty minutes or so, then add the chickpeas and give them a few minutes to heat up.

After heated, add the 4 tbsp of olive oil and heat for 1 minute.

Consider adding extra cinnamon and maybe a drizzle of honey after heating; cinnamon is said to help stabilize blood - sugar levels.

You may want to add that after you cover the dough with the plastic that you should let it rest for «30 minutes» while the pot is heating because for those of us who multi-task in the kitchen, we can forget a simple step like that and it does make a difference in the texture of the bread.

After the butter melts, lower the heat to low and add in 3 cups of the grated parmesan cheese and a pinch of nutmeg.

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes

In a large skillet heat one tablespoon olive oil on medium - heat, add the onion, cook for 2 - 3 minutes, then add garlic, after 1 - 2 minutes add the chicken.

After the onion has caramelized, add 2 - 3 tbsp vegetable oil to the skillet, bring heat to medium hight.

Instead of adding the fresh cherries after removing the amaretto / preserve from the heat, I let them boil for 3 - 4 minutes in the mixture.