Sentences with phrase «continue cooking on low heat»

Continue cooking on low heat for and additional 1 hour.

Continue cooking on low heat for just a couple minutes (this will soften the ingredients slightly before you cool them, allowing them to stick together better).

Continue cooking on low heat for 5 - 8 minutes until heated through.

Close the grill lid and continue cooking on low heat for about three to five minutes, just until the toppings are warm, the cheese is melted, and the crust is cooked through and golden.

Not exact matches

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240 °F on a candy thermometer.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Return the mixture into the pan and continue to cook while whisking constantly on medium - low heat, until you get a uniform and thick cream.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaOn medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaon size of pot and type of cornmeal.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Continue cooking until tender on a low to medium heat, about 40 to 50 minutes.

Continue cooking on medium - low heat, stirring frequently, for about 5 minutes, or until the sauce is bubbling and thickened slightly.

Continue cooking on low - medium heat until the meat is no longer pink and the juices have been re-absorbed.

Add the tumeric and curry powder and continue to cook on a low heat for a minute.

Continue to cook for another 10 - 15 minutes on low heat.

Fry the pine nuts on medium low and and stir constantly, taking them out before they are done because the heat of the oil will continue to cook them.

Add all remaining ingredients, except garlic, and continue cooking on low - medium heat for as long as time allows (1 - 2 hours if possible).

Mix well and continue cooking on medium - low heat, stirring occasionally till the mixture dries up.

Continue to cook on low heat and toss regularly for approximately 20 to 30 minutes or until soft.

Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.

Continue cooking on medium low heat for about 20 minutes to thicken slightly.

Continue cooking until tender on a low to medium heat, about 40 to 50 minutes.

Add all remaining ingredients, except garlic, and continue cooking on low - medium heat for as long as time allows (1 - 2 hours if possible).

Continue to cook another 5 minutes or so on low heat.

Cooking these foods on higher heat greatly lowers or deactivates the goitrogenic properties, make sure you fully cook these veggies and you can continue to enjoy them.

Sauté for ten minutes on a medium heat until the onions soften then reduce to a low heat and continue to cook for a further 20 minutes.