Sentences with phrase «by heating it over medium»

Not exact matches

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

Start by heating a large skillet over medium - low heat (I have the best luck at about 3 1/2 on my glass - top electric stove.)

Filling: Beat the cheese crean, with the lemon's juice and normal yogourt, add the eggs one by one and mix well., and finally the sugar.empty over the crust and place at the oven by 30 minutes to medium heat or until look firm.

Heat oil over medium heat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oystHeat oil over medium heat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oystheat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oysters.

If you want to make it on the stove top, start by warming the olive oil in a large pot over medium heat.

Heat orange juice in a 2 - quart pan over medium - high heat Cook until reduced by half, 12 - 15 minuHeat orange juice in a 2 - quart pan over medium - high heat Cook until reduced by half, 12 - 15 minuheat Cook until reduced by half, 12 - 15 minutes.

Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple tablespoons of brown sugar over medium - high heat.

Start by browning butter over medium - high heat continuously stirring during the process.

Make the Cranberry Wine Sauce by combining the cranberries, wine and sugar in a small saucepan and placing over medium - high heat.

Make the dipping sauce by simmering the ingredients over medium heat for 1 minute.

Simmer over medium heat until mixture reduces by half and becomes thick.

Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.

Prepare onion topping by adding 1 - 2 tablespoons of oil in non stick skillet over medium high heat.

All you have to do is to heat a lug of olive oil over medium - high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork).

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

Bring to a boil over medium - high heat and cook until the liquid is reduced by half, about 8 - 10 minutes.

Start by halving all your little sprouts, then toss them in a dry, heated pan over medium - high heat.

Reduce by half over medium high heat.

Start by sautéing the onions and garlic over low / medium heat.

Pour the released juices into a small saucepan and cook over low - medium heat until reduced by half.

Tidbits: You can roast your own red bell pepper by setting it directly over the flame of a gas stove set to medium heat.

While chicken is cooking, make a balsamic reduction by heating balsamic vinegar in a small pot over medium high heat.

Warm the tortillas by placing them, one at a time, in a small, dry (no oil) pan over medium heat for 30 seconds on each side.

Meanwhile prepare the pepitas by adding them to a warm skillet over medium heat.

Toast coconut flakes on the stove - top by heating them in a pan over medium high heat for about 5 minutes or until lightly browned and fragrant.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Meanwhile, toast the shredded coconut by stirring it in a dry pan (don't use oil) over a medium heat until it starts to turn brown.

Make the sauce by combining all ingredients, except salmon, in a medium saucepan over medium / low heat.

Make the pecan topping by melting the butter in a small skillet over medium heat.

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch.

Start by pitting your cherries, and then add all of your ingredients to a sauce pot over medium heat.

Brown your butter by melting butter in a small saucepan over medium - low heat.

While the doughnuts rest, make the glaze by combining the water and granulated sugar in a small saucepan over medium heat.

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium / low heat.

Prepare each quesadilla by preheating a large non-stick saute pan over medium heat.

To make the cheese sauce for this mac and cheese recipe, start by placing a cast iron skillet (my Staub universal pan is 28 cm) on your stovetop over medium heat.

Brown the butter by simply melting the butter over medium high heat in a large saucepan, swirling the pan around every so often so it heats evenly.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Add barbecue sauce and simmer over medium heat until reduced by 1/3, about 15 minutes, stirring often.

Add the cream and continue to simmer the mixture over medium - low heat (do not allow it to boil) until it is again reduced by half.

Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Let me show you how quick this chicken alfredo whips up: Start by browning the chicken in olive oil over a medium high heat.

In a medium saucepan, heat the oil over medium - high heat until it is 350 ° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).

Meanwhile, boil white wine, vinegar and shallot in large saucepan over medium - high heat until reduced by 80 %.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

For the bbq sauce: Simmer the apple cider in a medium saucepan over medium - high heat until reduced by half, about 10 minutes.

Over medium high heat, I cooked the sauce until it had reduced by about half.