Finely chop the fresh sage and
add to the pan during the last minute of cooking, tossing to incorporate.
Not exact matches
1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough
to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a
pan until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough
to get rid of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic
to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (
during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20
to 25 minutes (or until the crust is golden brown)
- Next,
add in the sliced potatoes, and fold them into the caramelized onions / garlic
to coat them well;
add in the chicken stock and stir
to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible
to allow them
to cook evenly; cover the
pan / pot with a lid that is askew
to allow some steam
to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice
during this time; then, uncover the
pan / pot and allow the potatoes
to continue
to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice
during that time.
During last 5 minutes of cooking,
add chopped spinach
to pan and continue
to cook.
The
added vegetables
during the braising will
add body and additional flavor
to the
pan sauce reduction.
Add cutlets
to pan and cook 6
to 7 minutes or until golden brown and internal temperature reaches 145 °F, turning once
during cooking.
A common problem when
adding a heavy fruit like cherries
to a cake batter is that the fruit tends
to sink
to the bottom of the
pan during baking.
Our method includes a trick of the trade,
adding a half cup of water
during the cooking process
to deglaze the
pan.
Broil fish until just opaque in the center, 6 — 8 minutes,
adding scallions
to pan during last 4 minutes of broiling.
During the final few minutes of the sauce simmering and reducing,
add in the zoodles
to the
pan.
I did not watch the time
during this process but found that by the time I had rolled one of the balls out into a thin circle and
added it
to the
pan, it was time
to flip the first piece.
You may need
to add slightly more water
during cooking, as the water can be absorbed at different speeds depending on the shape of your
pan and the heat under it.
If the
pan dries out
during the coking process,
add a few tables spoons of water
to keep the
pan wet.
During a well - choreographed opening credits sequence that favors time - hopping
pans over quick cuts, writer - director David E. Talbert follows a young couple through the holiday seasons as they
add four children
to their family and, at some...