Sentences with phrase «added it to the pan while»

Not exact matches

Add all the oatmeal ingredients except butter and to a medium sized sauce pan and bring to a boil while stirring.

Add pat of Country Crock to pan while heating to medium.

... I added a little bit more water and tomato paste to the baking pans while cooking at 375 for about an hour.

I put the pan in the oven to heat, tossed in the butter, waited for it to melt, added the peppers and let it heat while I mixed the batter.

While the cherry oatmeal square is baking heat a nonstick pan and add the entire ingredients for the blueberry sauce to it.

While noodles are cooking, add rice bran oil to a medium - hot wok (or frying pan).

I would have complained:) not really, when that happens to me I just use whatever sweet onion I can find and add a dash of sugar in the pan while I caramelize them.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

I would like to add carrots to the pan while cooking.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivadd cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Once the milk starts to lightly boil, add 1/2 cup of round rice to the pan and gently mix everything together, continue to stir while cooking

I poked holes in the bottom of the cake before pouring the glaze so it really gets into the middle instead of just pooling around the outside, and I added it all to the cake while still in the pan, instead of reserving some to pour over the top (which is what caused the sticky mess in the original recipe).

Just add some fresh BBQ sauce on top before reheating it and put a pan of water under it to add some steam while reheating in the oven.

While turkey is roasting, add beer, molasses, coconut oil, and Yellowbird Habanero Sauce to a sauce pan over medium heat and stir until fully combined.

Only tweaks I consistently make now are to 1) cook chicken in the oven while the spaghetti squash cooks (to avoid moving sauce in and out of pan) and 2) add a few generous spoonfuls of tomato paste in with sauce before adding squash.

While squash cooks, add 3/4 cups lentils to pan with 1 1/2 cups vegetable broth, cover with lid and bring to boil, then simmer for 35 - 40 minutes.

Add them to the pan and whisk while the gravy thickens, about 5 minutes.

While the peppers cook, if the pan seems to be drying out, simply add a little more water to the bottom.

While sweet potatoes cook, add 3/4 cups lentils to sauce pan with 1 1/2 cups water, cover with lid and bring to boil, then simmer until cooked through.

Slowly add the beef stock to the pan while whisking to incorporate it.

While the potatoes are boiling, add 1.5 tbsp olive oil to a pan and heat over a medium flame / burner.

While cauliflower is roasting, add vegetable stock, garlic and thyme to a small sauce pan and reduce to a 1/4 cup.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

While pasta is cooking, add 1 tablespoon olive oil to a saute pan.

While the sweet potatoes are cooking, add coconut oil, onion and tomatoes to a saute pan and cook over medium heat for about 8 - 10 minutes until the onions are translucent.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

While dough is in the fridge, add flake coconut to a sheet pan and add 10 - 20 drops of liquid stevia.

Add them to the pan in this order while you cut the others.

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

While the fish is cooking, add the remaining marinade into a small pan and bring to a boil.

Put the cream in a pan, scrape in the vanilla seeds from the pod or add the vanilla essence or extract, stir and bring to the boil while stirring.

Return saucepan to medium heat and slowly add the tempered egg mixture back into the remaining cream in pan while whisking constantly.

Turn the heat off, add the chorizo back to the pan, stir to incorporate, and cover to stay warm while you finish preparing the soup.

Remove a tomato from the can and while holding it over the pan, break into small pieces with your fingers, add to pan and repeat with remaining tomatoes.

Then while everything else was cooking, I boiled the extra sauce down in a separate pan to a glaze and added it back in at the end.

While barley cooks, add onions and poblano pepper to separate pan and sauté in coconut cooking spray until translucent.

(Baking times may vary while changing the sizes) Since most standard muffin tins have 6 or 12 muffin cups, if you plan on making the larger muffins and you only have a 6 cup muffin pan, I recommend adding 1 to 2 tablespoons of water to the empty cups.

I added cheese to 1/2 of the pan for the husband and I while sprinkling a little bit of parmesan cheese on the baby's portion.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

While searing the tuna, add remaining marinade to pan.

Transfer the fried latkes to the rack on the pan in the oven to keep warm while you cook the remaining batter, adding more oil as needed.

Food Sticks to Pan While Cooking Heat pans before adding oil or butter (except with nonstick pans).

While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.

If you do quadruple it (or more), I would suggest using a really big pan that is preheated for a while, or dividing it into multiple pans — it tastes best when the veggies are cooked at a fairly high heat, and added a lot of them at once to a small pan would bring down the temperature.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendadd garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

We added an extra banana in lieu of applesauce and baked in a 8 × 8 square pan to reduce cook times and for easier pan removal (came out fine while warm).

Place an empty pan in the bottom rack while preheating, then add a cup of water to it just before you place the bread in the oven.

While waiting for the tofu to get cooked, prepare a pan and add olive oil in.

While the oven is preheating, add 1 tsp of olive oil to a medium pan over medium high heat.

Add the brown rice syrup, honey, coconut oil, and cashew butter to a small sauce pan and heat over low while whisking continuously.