Sentences with phrase «additional minute at»

After the assistant ref ruled just one additional minute at the end of Tuesday's United States - Belgium match, manager, Jurgen Klinsmann said what everyone else in America was saying at the time:» One minute?!! Where the f*ck does one minute come from??»

After the assistant ref ruled just one additional minute at the end of Tuesday's United States - Belgium match, manager, Jurgen Klinsmann said...

Not exact matches

American said it is exploring its next steps and that it wouldn't sign the lease in «its current form because of a secret provision, inserted at the last minute, awarding additional gates to United.»

As the overall post is about naps, Badu goes on to investigate whether those additional minutes of sleep are best gotten in the day or at night.

Here are some additional communication exercises which many couples find useful in sharpening their skills in transmitting meanings: (a) Look in each other's eyes for at least a full minute and, without words, try to read what the other is feeling.

• 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)

It's best to make the lemon curd at least one day in advance and you'll want to cook the curd the additional couple of minutes longer to get a thicker product (see: notes at bottom of curd recipe from the above link).

Bake at 375 degrees F for 10 - 12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.

Bake the shells, one baking sheet at a time, in the top third of the oven for 12 - 16 minutes, during which time they should sprout feet (if you used cocoa in the shells, they may need an additional 2 minutes of baking time).

Bake at 425 degrees for 15 minutes, then reduce the oven temp to 375 and bake an additional 30 - 35 minutes.

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 lemon.

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

However, here are two ways you could go with this: 1) the more reliable way would be to cook the pasta separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.

As long as the recipe can be prepared in 60 minutes or less on a gas grill, uses at least one Dole product and up to seven additional ingredients, you're set!

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

Second, I ended up beating the batter in my KA Mixer (with the paddle attachment) at a speed of 8 for five minutes and a speed of 6 for an additional two minutes.

F. Bake the shells, one baking sheet at a time, in the top third of the oven for 12 - 16 minutes, during which time they should sprout feet (if you used cocoa in the shells, they may need an additional 2 minutes of baking time).

Rotate pan back - to - front and bake an additional 3 - 4 minutes, until just turning golden at the edges.

Continue beating the mixture for at least two minutes, stopping to add additional liquid by the 1/2 teaspoon until the desired consistency has been reached.

Remove foil and bake an additional 15 minutes, until puffed at the edges (it may look underdone in the center — this is normal).

Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15 - 17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Leave to proof for 20 additional mixtures and then bake at 450 degrees F for 20 minutes or until golden on top and soft in the middle.

Then either reduce the heat and cook an additional 3 minutes per side, or bake it in the oven at 350 degrees F for 6 - 8 minutes.

If the eggplant is not fully tender at this point, reduce oven heat to 400 degrees and bake for an additional 5 - 10 minutes, or until eggplant is very soft.

Then I poured it over fresh popped popcorn, stirred it up and baked it at 250 for 10 minutes, stirred popcorn, than baked an additional 10 minutes.

Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.

Refrigerate for at least 30 minutes to let the flavors meld; add additional dressing if needed just before serving.

If they're not crispy enough at the end of the 30 min, bump heat to 500 degrees and leave in for an additional 3 - 4 minutes.

Bake for additional 10 minutes, until ramps are just wilted, soft, and a bit crispy at some edges.

If I were to guess, I would make sure the pineapple is very drained to get rid of excess juice and I would guess at baking additional 10 minutes.

I would bake with the lid on at least an additional 5 minutes.

Bake at 400 - F for 40 minutes and then shut off the oven, not opening the door for an additional 20 minutes.

I just made a quiche with this crust recipe this morning and I prebaked for 5 minutes at 350, filled and baked for an additional 20.

Bake them for additional 8 minutes, for a total of 30 minutes of baking time, then remove them from the oven and let them cool for at least 10 minutes before serving.

I was amazed at the amount of broth / liquid / whatever that drained off the chicken after 20 minutes — I think the texture of the dish was much nicer with this additional step.

Bake for 10 minutes at 400 ° F. Turn the oven temperature down to 375 ° F., and bake for an additional 7 - 9 minutes, until the muffin tops are set, and a cake tester inserted into the center of each muffin comes out clean.

Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes.

Remove foil and bake an additional 5 - 10 minutes, until golden at the edges.

Bake the tarts for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake for an additional 10 - 15 minutes, until the filling is bubbling and the crust edges have browned.

Maybe brown them at 400 for 4 - 5 minutes, then turn the oven down to 325, sauce them and leave them in for an additional 20 or 30 minutes?

Add in the broccoli, stir, and cook for an additional 4 - 5 minutes or until the pasta is at your desired doneness.

Bake for 5 minutes at 425F then turn the oven down to 375F and cook for an additional 10 - 12 minutes until an inserted toothpick comes out clean.

Bake for 5 minutes at 425 degrees then lower the temperature to 350 degrees and bake for an additional 23 to 25 minutes or until a toothpick inserted in the center comes out clean.

Second, I cook it in a Dutch oven at 450 degrees, with the lid on for the first 30 minutes, then take the lid off, and bake for an additional 15 minutes.

I tried heating it all in the microwave for 15 seconds at a time, for an additional minute.

Bake at 350 ˚F for 4 minutes, then rotate baking sheets and bake for an additional 4 - 5 minutes.

Remove the lid, and bake for an additional 5 minutes, or until an instant - read thermometer inserted into the center registers at least 190 °F.

Top with sugar and bake in a preheated oven at 450 * F / 210 * C / Gas 8, for 10 minutes, reduce heat to 350 * F / 180 * C / Gas 4, and bake an additional 10 - 12 minutes.

Next, bake the pasta and the breadcrumbs separately for 10 minutes at 350 degrees, then top the pasta with this topping and bake for an additional 10 minutes or until it has reached desired crispness.

Bake at 325 ˚F for 20 minutes then remove from oven and mix in the almonds; break up any large clumps and bake for an additional 10 - 15 minutes (if you used more than 1/4 cup of agave, you may have to bake it for an additional 15 - 20 minutes).