And after eating it, I decided I really preferred the taste and texture of it when it was
a bit over cooked, with no gooey inside.
Not exact matches
After quite a few years of
cooking and developing recipes, we have managed to build up a little
bit of confidence and don't panic
over kitchen...
The opened mussels were quickly
cooked over direct heat with a little
bit of salted butter added that Allessandro had spiced up with chipotle in adobo sauce.
I
over cooked this one a
bit in that it was about 155 when I pulled it off rather than my desired 145, but that's OK.
I know you don't heat the freshly made pesto, just pour it
over the hot
cooked pasta but would you suggest warming the leftover pesto that's been refrigerated a
bit or at least bring it to room temperature before using?
Continue to
cook juices until reduced by half, stir in a
bit of butter, then serve as a sauce, drizzled
over artichokes.
Cook sauce
over medium heat stirring often and reduce to a slow simmer for 20 - 30 minutes to thicken a
bit.
My omelettes had always been a
bit of a slow
cooked egg folded
over stuff like a sandwich in a pan.
The above amounts of tahini dressing should give you a
bit extra than the dish requires — I always have some ready - made in the fridge to drizzle
over salads,
cooked veg, quinoa etc).
Cook the bananas in the caramel
over medium heat for about 3 - 5 minutes, until the bananas soften a
bit, and a wonderful aroma is scattered throughout the kitchen.
n same skillet (reserved with a tiny
bit of beef fat and
bits) add onion slices and
cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize.
Sprinkle a
bit of salt
over slices and the spray with more
cooking oil.
I like to
cook my french toast in butter to give it a nice buttery flavor and then drizzle a little
bit of maple syrup
over the top and serve it with fresh fruit.
We love the taste of grilled BBQ chicken, but with bone in chicken it is always a
bit more difficult to ensure it is
cooked all the way through without
over cooking the outside.
I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a
bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and
cook it slow in the oven and eat it
over rice, for two days.
You can spoon it
over a scoop of vanilla ice cream, drizzle
over freshly made waffles, use it to dunk pancake
bits cooked in ebelskiver pan or use it in whatever else you like!
The mustard needs to pop while cumin should brown a
bit before you throw in some chopped onions and grated ginger, saute till onions turn transparent and pour this
over the
cooked and mushy lentils and finish off with fresh coriander leaves garnish.
Alternatively,
cook in a skillet
over medium high heat with a
bit of olive oil for about two minutes per side.
I chilled them till I was ready to
cook them: I sauteed them till they were crispy on both sides, then cut them into
bite sized pieces and served them as an hors d'oeuvres when some friends came
over for cocktail.
For the best results, when
cooking the aubergine, either char it on the barbeque or
over the gas hob — the latter may look a
bit unconventional as you drop the aubergine right in the flames ---LSB-...]
Cook these for just a minute or two
over medium low heat, just until you see the slightest
bits of golden color beginning to appear.
Carefully crack each egg into a groove, sprinkle with a
bit more salt, then recover the skillet and
cook over very low heat (to avoid burning the bottom) for 2 - 5 minutes or until eggs are
cooked to preference.
If you accidentally
over cook it and it starts to harden, you can just reheat with a little
bit of water to thin it back down.
You can either add uncooked bacon to the pan, either in strips or chopped, let it
cook for just a
bit (depends on how well you like the bacon
cooked) and then ladle the batter
over top.
Once I removed the wool
over my eyes (a.k.a. read a magazine that featured a variety of recipes for beef short ribs) I was immediately memorized by the ease in the
cooking method, the succulent appearance and rich juicy
bite of a simple beef rib.
I reserved the other half so I could simmer it for a
bit to pour
over the
cooked tenderloin.
It's leaps and bounds better than canned, but, as the
cook, it's also a
bit depressing to pour a cup of sugar
over fruit with the knowledge that it still isn't a dessert).
Heat a medium size skillet
over medium low heat, spray the sides of the pan just a tiny
bit with
cooking spray and then sprinkle cream of wheat into the pan just to coat it a
bit.
I served it
over farro and topped it with a spoonful of 0 % Fage and a dollop of spinach
cooked up with a
bit of lemon and garlic.
Heat a little
bit of extra virgin olive oil in a paellera or a pan
over medium heat and when it's hot,
cook the vegan chorizo (chopped) until it starts to golden brown.
Fold the crepe
over twice and
cook a
bit longer on each side, until the cheese is melted.
Just before the peach was ready I sloshed in a
bit of balsamic
over the halves and
cooked another minute.The juices together with the pan drippings made a great dressing
over the arugula.
Using a panini press or flat skillet, drizzle a
bit of coconut oil
over cooking surface and then add sandwich.
Drizzle a
bit of oil into a skillet
over medium heat, add muffin pieces and
cook, tossing occasionally, until golden on the edges.
our poor people's version was very soft -
cooked left -
over from dinner white or brown rice made with water and a
bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled
over night; and had for breakfast with some coconut milk cream and sliced mangoes or a splash of condensed milk and bananas.
In your empty potato pot, melt butter
over medium heat and continue
cooking once it has melted, stirring almost constantly, until brown
bits form around edge and bottom and it smells nutty.
I would say that 1 cup of dry quinoa yielded a
bit too much
cooked quinoa... I used most, but kept out about 3/4 of a cup because I was worried the quinoa would completely take
over the filling!
Cook pancetta in now - empty skillet
over low heat, stirring occasionally and scraping up any browned
bits, until crisp, about 5 minutes.
Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a
bit warm, i
cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left
over either the oats very quickly absorbed it all when mixing
Thin, golden - brown crepes
cooked in a little
bit of butter, slathered generously with homemade whipped cream and juicy, fresh strawberries, then drizzled
over with raw organic honey.
If you're familiar with Cajun and Creole
cooking, you're probably no stranger to using a roux as a thickening base, but you're probably more accustomed to a darker roux like that made for gumbo, which takes quite a
bit of time and whisking
over the stove!
Carefully turn the onions
over and around as they
cook in the butter and when they get some tan coloring to them and a
bit crispy on the outside, take them out (I use metal tongs) and add them on top of the green beans.
Just peel and slice the apples, and
cook over low heat with a
bit of water for about 20 minutes, stirring occasionally.
As I
cook for one I scaled down the recipe a
bit and only made two.I threw in some goat cheese at the end and that really put it
over the top!
I'm not a fan of sweet - savory
cooking — with a few exceptions, most notably glazed Korean chicken wings, but when I saw the sticky jar of brusque miel de ronce (wild blackberry honey) on her counter, I suggested drizzling a
bit over the tart just before baking.
The baked - on
bits that unavoidably spill
over wash off with ease — another testament to why
cooking with almond meal is a great idea.
Over the course of the
cooking, the rosemary leaves fell off and it felt a
bit like eating lots of twigs in your soup.
Cook over medium heat until medium brown in color and caramel in fragrance, about 3 minutes or so; immediately add to a small shallow bowl, including any tasty brown (not burnt)
bits.
On the mild side of hot (especially after
cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you
over with one
bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.
I
over cooked them a wee
bit as I got distracted lol... but only just a
bit too brown at the edges.