Sentences with phrase «brown reduce heat»

When onions are soft and starting to brown reduce heat to low and let cook until caramelized stirring frequently takes about 30 minutes.

Not exact matches

Press the sandwich on the panini press for 7 - 8 minutes or until light golden brown, or reduce the heat under the 10 - inch skillet to medium - low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and grill for 5 - 8 minutes, until golden brown.

After 10 minutes REDUCE THE HEAT TO 350F and bake for 45 - 60 minutes more or until the top are golden brown.

For now: I like to heat the pan to medium, melt some butter in it until it is sizzling and starting to brown, reduce the heat to one notch below medium, add one piece of bread and swirl it around in the butter, top it with the fillings and the second slice of bread, buttered.

Reduce the heat to a medium - low and cook onions and caramelized and brown, about 10 minutes.

Bake 30 — 40 minutes or until bubbly brown (if using convection, reduce heat to 325 and bake 25 minutes or more).

Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 30 - 40 minutes.

Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes.

Brown keftès on both sides then reduce the heat to cook through.

Reduce heat to 375 °F and continue baking until deep golden brown, about 25 minutes longer.

Increase heat to medium - high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

Reduce the heat to medium, cover the pan, and cook for 3 - 5 minutes, stirring occasionally, until the apples are lightly browned, the cranberries have burst, and much of the liquid has been absorbed.

Bake for about 10 - 15 minutes at 400 degrees, then reduce heat to 350 degrees and bake for another 30 minutes or until golden brown.

Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more.

If it starts browning too quickly, reduce heat some more till it is frying at a gently pace, browning evenly.

Add blueberries, chicken broth, vinegar, mustard, Worcestershire Sauce, and red pepper flakes and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer uncovered until reduced by half, about 20 - 30 minutes.

Bring water to boil, then reduce heat to the lowest simmer, cover and cook for 15 minutes if using white rice (or 40 minutes if using brown rice).

Reduce the heat to medium - low and cook gently, stirring now and again, for 20 minutes until the onion has absorbed all the butter and is beautifully soft, but not browned.

Add a pinch of salt, reduce the heat to medium, and continue cooking until the onions are a dark golden brown, about 20 - 25 minutes longer.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Carefully add 3 of the burgers and cook on the first side until deeply browned, 3 - 4 minutes, reducing the heat if the burger is cooking too quickly.

Sauté leeks and garlic for 10 - 20 minutes, reducing heat if necessary, until the leeks are soft, wilted, and golden brown.

Reduce the heat to medium, add the onions, and cook, stirring often, until they're soft and a little brown around the edges, 5 to 7 minutes.

Once browned, reduce the heat to medium and sprinkle the flour over the sausage and then stir it around so the sausage is all nicely coated in flour.

Reduce heat to medium - low; continue cooking for 20 minutes or until golden brown, stirring frequently.

If they're well browned but still tough, sprinkle with a couple of tablespoons of water, reduce heat to 350 °, and cook until tender.

Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2 - 3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).

Reduce the heat, place the rotis in the pan, and cook for 2 to 3 minutes or until browned.

Reduce heat to 325 °F, cover with aluminum foil, and bake for another 20 - 25 minutes or until golden brown and apples are tender.

Bake for 15 minutes, then reduce the heat to 350 ° and continue to bake until the popovers are puffed and golden brown, another 7 to 9 minutes.

ADD remaining bread slices and transfer sandwiches to skillet; cook slowly until golden on underside, reducing heat if browning too quickly.

When the meat is browned, add the veg, herbs and tomatoes and cook on a high heat for 5 - 8 minutes to let the liquid reduce.

Reduce heat to medium - low; cook for 20 - 25 minutes or until golden brown, stirring occasionally.

Reduce heat to medium, and cook, stirring, another 10 minutes or so, until onions are brown and tender.

Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes.

Add onions, reduce heat to medium; sauté until soft and beginning to brown, about 10 minutes.

Reduce the heat to 175 C / 350 F and continue to bake for additional 25 minutes or until they're golden brown and baked through.

Add garlic and saute, stirring, for another minute; avoid letting the garlic brown, so reduce heat if necessary.

Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate.

Reduce the heat if necessary and cook until the onion is richly browned, 5 to 7 minutes more.

Add onion, garlic and red pepper flakes; cook and stir 5 to 8 minutes until onions are softened but not browned (reduce heat to medium - low, if necessary).

Bring to a boil over medium - high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions).

Reduce the oven heat to 350 and return the pie plate to the oven for an additional 30 minutes until eggs are set and the hash brown edges are browned.

Cook the onion, stirring often, until soft and translucent, about 3 minutes (if the onion begins to brown, reduce the heat to medium - low).

Reduce the heat to low and whisk until the roux is golden brown, 2 to 3 minutes.

Reduce heat to 350 °F; bake until crust is golden brown and filling is bubbling, 40 - 50 minutes.

Reduce the heat to 350 ° and finish roasting until the turkey is a deep golden brown and crisp or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 °, another 40 to 50 minutes.

Add the chicken broth, water and bring to a boil, reduce heat and simmer about 20 minutes until rice is done (if using brown rice increase simmer time to about 35 minutes or until rice is tender).

Reduce the heat to medium and fry on both sides until golden brown, 4 to 6 minutes total (when the fish is semi-firm to the touch, it is done; especially thick pieces of tilapia may take a little longer to cook through).

Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2 — 3 minutes per side.