Sentences with phrase «continue heating over medium»

Add peanut butter to melted butter and continue heating over medium heat and peanut butter and butter are throughly melted and blended together.

Switch to a silicone spatula and continue heating over medium - low heat, stirring the whole time, scraping the bottom to ensure it doesn't burn.

Add peanut butter to melted butter and continue heating over medium heat and peanut butter and butter are throughly melted and blended together.

Not exact matches

Pour the cornflour mixture into the pot and continue to cook over a medium heat, stirring constantly, until the mixture has thickened slightly.

Continue to cook over medium - high heat, stirring frequently, until mixture reaches 248 degrees (firm - ball stage) on a candy thermometer, about 20 minutes.

Bring to the boil over a low to medium heat, stirring constantly, then immediately remove from the heat (do not allow to continue to boil).

Melt the butter in a large sauté pan over medium heat, and continue to cook until a light brown color.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

Add lamb and continue cooking over medium - high heat, stirring to break up lumps.

Add frozen tortellini and continue cooking over medium - high heat for 5 - 6 minutes or until tortellini is cooked al dente.

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.

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Heat over medium - high to simmering and continue simmering until parsnips are tender and milk has cooked down and thickly coated the parsnips; this may take about 20 minutes.

Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, about 5 minutes.

Bring to a simmer over medium heat and continue to cook undisturbed for 45 seconds.

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.

Continue to stir everything over medium heat and let it cook for about 15 minutes until it is toasted (don't burn it!)

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

Whisk together and continue to cook, stirring occasionally, over medium - low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes).

Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from hHeat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from hheat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heatheat.

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.

Continue whisking the sauce over medium - low heat.

Rewarm soup over medium - low heat before continuing.)

Add the scallions and tomatoes; continue to cook over medium - high heat for 4 to 5 minutes, or until the tomatoes have softened and everything is well heated through.

Continue to cook over medium - low heat, stirring with a spatula constantly until the mixture reaches 82 - 84c degrees.

Add the eggplant and continue to cook over medium heat for an additional 20 minutes, stirring every 5 minutes.

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.

Continue whisking and heat over medium heat until the sugar is dissolved and the edges start to bubble.

Continue stirring over medium to medium - high heat for 7 - 8 minutes until the sauce reduces a bit and gets all sticky on the chickpeas (basically, so the chickpeas are no longer swimming in a pool of sauce).

Continue cooking the mixture over medium - low heat until completely warmed through and thick, stirring occasionally — about 5 - 10 minutes.

When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!

Bring to a simmer over medium heat and continue to cook until the strawberries are soft and beginning to break down.

Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about eight minutes.

• 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

Bring to a simmer over medium heat and continue to simmer for about 5 minutes until slightly reduced.

Continue stirring and cooking over medium - high heat and allow some of the excess moisture to evaporate out.

Continue cooking over medium - low heat until mixture has thickened into a sauce.

Continue to heat over medium until mushrooms are softened (approx 7 - 10 min)

Continue to stir and combine over medium heat.

Bring to a boil — continuing over medium heat.

Continue to simmer over medium - low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170 °F to 175 °F, about 4 minutes (do not allow mixture to boil).

Continue to cook the mixture over medium heat, stirring constantly, until thickened slightly.

Reduce the heat to medium and continue to boil, while stirring, until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge.

Continue to simmer the butter over medium to high heat until it starts boiling.

Add a sprinkle of salt and continue to cook over medium heat until deeply caramelized, tender and almost jammy looking, about 40 minutes.

Heat a large sauce pan over medium - high heat and toss in the shrimp, cooking on both sides until pink and just cooked, remembering that they will continue to cook slightly when you toss them back in with the pasta sauce laHeat a large sauce pan over medium - high heat and toss in the shrimp, cooking on both sides until pink and just cooked, remembering that they will continue to cook slightly when you toss them back in with the pasta sauce laheat and toss in the shrimp, cooking on both sides until pink and just cooked, remembering that they will continue to cook slightly when you toss them back in with the pasta sauce later.

Continue to heat over medium heat, stirring occasionally until the milk begins bubble.

Add the lentils to the pot, stir to combine and continue to cook over medium heat for 5 more minutes.

Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium - low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan.

Continue to cook over a medium heat.