Sentences with phrase «adding it all to the pan at»

Not exact matches

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4 cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into buttered 8 × 10 baking pan • Cover with additional 3/4 cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenadd the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenAdd a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

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

I've got leftovers, so I'm going to try adding some more sauce to the baking pan and baking at 350 for maybe another 30 minutes (I'll cover it with foil first).

Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.

Next time I will definitely add a large bowl for the mixing at the end — it was extremely difficult to mix because my frying pan was SO full.

Add the grilled cheese sandwiches to the frying pan (you can probably fit just 2 sandwiches at a time).

To add a bit more protein to the dish, Kristin P could add approx. 1 cup of firm tofu cubes to the saute pan at the same time as the eggplanTo add a bit more protein to the dish, Kristin P could add approx. 1 cup of firm tofu cubes to the saute pan at the same time as the eggplanto the dish, Kristin P could add approx. 1 cup of firm tofu cubes to the saute pan at the same time as the eggplanto the saute pan at the same time as the eggplant.

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 broadd 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 broAdd 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)

Roast at 400 for fifteen minutes, then turn heat down to 375 and add the chicken broth to the bottom of the pan.

- 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

Add the chiles, onion, the garlic, the filling, salt, pepper, and oil to the pan all at the same time.

In a pan, warm the olive oil, when start to bubbling then add the sweet potatoes, don't put too much of the sweet potatoes at the same time or they won't be crunchy.

I had some leftover fresh sage in the fridge that I added to the herbs on top and I put the excess liquid from the pan through a fat separator and served it at the table for pouring over the top (and soaking up with bread).

Add 1/2 c. of the wine to the pan and deglaze, stirring with a wooden spoon to get up the bits at the bottom of the pan.

With the mixture, form 6 small balls, before heating up a tsp of the sundried tomato oil in the griddle pan on a medium heat, add 3 patties to the pan at a time, pushing down on them to flatten them out to a burger shape.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.

Remove from the pot with a slotted spoon at add to the pan with the butter, ham, and peas.

arrowroot in a slurry at the beginning or remove liquid at the end and heat slurry in a pan and add back to ingredients?

Add to a chilled container (I used a loaf pan) and freeze for at least 3 hours until firm.

Also, when you add it all together (at the end) is the «dressing» in addition to the 1/4 cup of buffalo sauce you added to the pan?

Add the flour all at once and stir vigorously until the mixture forms a smooth ball and starts to pull away from the sides of the pan.

I deglazed the pan with a little white wine after the shrimp and added a little organic chicken stock to the cauliflower as it seemed too dry, and put in two toes of God's Gift to the palete (garlic) thru a press at the very end.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

When the turkey is done, add the butter to the pan, cover with foil and allow it to rest at room temperature for 15 minutes.

Transfer tortillas to one of the plate until all have been fried, adding more oil, 1 tablespoon at a time, if the pan becomes dry.

I've added a link at the end of the post to the pan I bought to make this cake so it would have beautiful straight sides.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

If you plan to serve over cauliflower rice and want to make it truly a one - pan dinner, you can add the cauliflower rice at the same time you add the asparagus and pesto.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then seradd the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then seradd in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serAdd cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serAdd in strips of fried egg, chicken, stir well and then serve.

Meanwhile bring a pan of water to the boil, add the lentils and cook for 10 minutes, steam the kale at the same time.

I added a little broth to the pan at the point that the leek / potato mixture was starting to brown.

At this point add the wine or vermouth to the pan.

Fill it just three - quarters full, and then add the batter to the pan all at once.

Add the sugar to a medium saucepan in an even layer, and warm over medium heat until the sugar at the edges of the pan begins to melt.

Pull leaves that are lining the pan over the top more or less, add 2 or 3 tablespoons of water to the pan, cover with a lid or a piece of foil and bake at 350º for 30 minutes.

Just wanted to add that I made these in a * mini * muffin pan and at 13 minutes they came out soft on the outside, no crust effect (good for teeny kids), and at 16 minutes they started to have a little crunchiness on the outside (nice for adults if eating hot).

But this sheet pan salmon has an added bonus: It serves six to eight people, making it the perfect dinner party meal that won't leave you with a million pots and pans to wash at the end of the night.

Adding a few tortilla pieces at a time to the pan (avoid overcrowding), cook 1 - 2 minutes or until lightly golden, turning once with tongs to cook evenly (as soon as you start to see them brown around the edges, turn»em).

Next time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a couple tablespoons, at least to start) until you like the consistency.

Melt your butter and add in the onion and green chili and cook until soften in a pan, Make sure you have a pan with sides so there is room to mix at the end.

Heat a large saute pan over medium high heat, add the Onion and Garlic, stir frequently and add the Veg Broth a bit at a time just to prevent sticking.

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.

To cook the asparagus and peas I simply place a bit of water at the bottom of a pan and added the asparagus and l lightly cook them for 5 minutes until soft.

Grab a small sauce pan, heat the fire to a medium to high heat and add about 2 cups of water, add the lima beans and cook for at least 20 minutes or until soft