Sentences with phrase «after the cooking time»

After the cook time for the bulgur has elapsed, remove the lid and turn over / fluff the bulgur with a spatula or spoon.

After this cooking time, remove the muffins from the oven and quickly top each one with a few of the remaining mozzarella pieces.

Another option is that some crock pots will switch to keep warm after the cooking time is over.

(After the cooking time is over) I can't quite tell from the directions.

After the cooking time is complete, the crust will deflate a bit and settle onto the fruit mixture.

After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever).

Optional - add coconut flour to thicken sauce after cooking time has elapsed.

The hot cooked food should not stand for longer than 2 hours after the cooking time ends, and if the temperature is above 90 ° F (32.2 ° C), no longer than 1 hour.

After the cooking time is complete, the crust will deflate a bit and settle onto the fruit mixture.

Remove lid after cooking time and stir.

After cook time is through, remove chicken and let cool.

All the lye will be «used» up after the cooking time, but the soap will still be hot.

Not exact matches

These picks can save you time before, during, and after you cook, so you can focus on actually enjoying your meal.

Many of the activities that we do after work — exercising, cooking, or even walking the dog — are ideal times for the perfect idea to strike.

However, things changed when she went back to work for an old boss who had a thing for her (and somewhat began returning the favor after her husband began spending a little too much time cooking a certain drug).

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

That's why Kidfresh meals are frozen immediately after being cooked, so that they keep all the good stuff for a long time.

After seven years of being chef, line cook, and dishwasher in the news business, it is time for me to spend a little more time serving my community in other ways.

But have a great time enjoying a communal home - cooked meal, and then take some time to pray for one another after you eat.

Show up for work as a roofer or a cook or contractor or retail sales person on time and then tell your boss you will spend the first 5 minutes after clocking in in public prayer.

After finding your blog a couple of weeks ago I've been inspired to make time to cook for myself, particularly because my father travels a lot.

After joining Andaz Wall Street as Executive Chef, Consorti spent time getting to know the ethnically diverse culinary team and was inspired by their stories and the cuisine they proudly cooked that was representative of their home countries.

The first time I brought my own, home - cooked meal onto an overseas flight was a revelation — I felt none of the usual discomfort after eating and could actually get some sleep.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

The pie will cook for an additional 45 minutes or so after it's filled and they'll have plenty of time to cook through by the time its all done.

I also have a hard time calculating how long they will continue to cook after removing them from the oven.

I have a hard time getting back to cooking after a vacay — but this is the perfect way to slide into the daily grind — and I am so loving that pineapple BBQ sauce!

I'm back for another #WeekdaySupper and this time around I've got a perfect autumn meal that is nearly ready to greet you when you walk through the door after a busy day — Slow - Cooker Apple Cider Pulled Chicken Sandwiches.

When you're starting off your journey of healthy eating it may seem a bit daunting at first, but after you have the hang of using fresh ingredients and time saving tips cooking will become almost second nature.

After it was «rediscovered» by modern cooks and farmers in the 1970's, quinoa was designated by the United Nations as a «super crop» for its high productivity, nutrition and fast cooking time.

After cycling home on a flat tyre, doubling the time my ride should have taken me, the last thing I felt like doing was cooking dinner.

You should be able to cook this without measuring anything after making it a couple of times — it's that simple.

After that, the lentils and pepper and water go in for the full cooking time.

The wine is wonderful used in Asian cooking after having the infusion of ginger for a long time.

I tried letting it cool after an extended cook time but all I have is a tasty blob of cake - like pudding.

I'm cooking thru a Mexican Cookbook (trying to finish in a year) to get back to my roots after visiting family for the first time in Mexico City.

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 lecook 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 lecook 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 lecook 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 leCook 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.

Makes sense, I guess, since the meat is thoroughly shredded after a long cooking time.

I am not really sure that the last hour of cooking and blending the puree again made any difference (I had a nice creamy butter after the first time I blended it).

It was quite a big accomplishment considering it was only a week ago that he tried smoking something on his grill for the first time — a whole chicken that I tasted right after it finished cooking and then used the leftovers in salads for lunch the entire week.

After a long time of just enjoying your recipes for the sound of them and the pretty photographs, this was so simple and unusual that I was inspired to cook.

So, what I considered is that I could start the cooking when I leave and set the timer to turn off after 4 - 5 hours (whatever the time is).

After all, that's how most of us cook the majority of the time.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

These little citrus - scented cakes cook in just 10 minutes, which means that if you prepare the batter ahead of time and bake them right after the table is cleared, you can serve them warm for an extra-special touch.

Then, after the two minute cook time, the pressure will need to release.

which can be fine if you have the time... but after a day of work, this is easy to have prepped, cooked and on the table in less than 20 minutes, and it's delicious..

After breakfast I spent some time perusing my expansive collection of cookbooks, as I was trying to decide what to cook for dinner for myself and my cousins.

I am the only one who will be eating them so I froze half the batch AFTER cooking (next time I'll probably freeze before); the other half went into the fridge.

After finding pile after pile of collected recipes, cooking magazine after magazine stacked by my bedside, I decided it was time to get organAfter finding pile after pile of collected recipes, cooking magazine after magazine stacked by my bedside, I decided it was time to get organafter pile of collected recipes, cooking magazine after magazine stacked by my bedside, I decided it was time to get organafter magazine stacked by my bedside, I decided it was time to get organized.