Sentences with phrase «cook few minutes more»

Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender).

If you prefer your lamb not so pink just cook a few minutes more.

Add tomatoes and cook a few minutes more, just until they start to break up.

Add jalapeños and cook a few minutes more.

Add the garlic and cook a few minutes more.

Then add the cauliflower rice and peas and cook a few minutes more (don't overcook though, cauliflower rice is better a little al dente rather than mushy).

Add greens, sugar, and vinegar and cook a few minutes more until radishes are glazed.

Add tomato paste and garlic then cook a few minutes more.

Cook until salmon skin will release from pan without any resistance, then flip the salmon over and cook few minutes more until the salmon is medium - rare on the inside.

Not exact matches

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

If the rice is not cooked, add extra stock and cook for a few more minutes.

It may take a few more minutes to cook, but you'll find that the bottom and sides of your muffin will not be as dark, or hardened.

Cook for a few more minutes and taste to adjust seasoning.

I also used 1 1/2 cups frozen spinach (add it to the sauce at the end and let it cook for a few more minutes).

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

If not, cover and cook for a few more minutes.

Searing tuna steaks is lightning - fast; they cook to medium - rare in less than five minutes, and this zesty tomato - olive salad takes only a few minutes more.

If not, continue to cook for a few more minutes then test again).

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

If the shells are cooked through (they don't budge more than a millimetre on the foot when nudged gently) but they won't come off the parchment easily, slide the parchment back onto the baking sheets and pop them back into the cooled oven, which is turned OFF, and run the fan for a few minutes.

Stir in chicken and cumin, and stir fry a few more minutes just until chicken is cooked on the outside.

(This will be a medium rare pork, if you like it more cooked leave on the grill a few more minutes) Heat red flannel hash and mushroom cream while pork is resting.

Let cook for a few more minutes until golden brown.

Stir in the lecithin and lemon juice, and cook just a few more minutes.

Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wilted.

You do not need to cook it more at this point, unless you want to for a few minutes just to let the flavors combine more.

Add in the black beans, garlic, and green onion and cook for a few more minutes until warm.

Add the broccoli and cook for a few minutes, then the pepper and bok choy for a few more minutes.

Remove the lid and cook, stirring, until the excess water has evaporated, a few more minutes.

Let cook for a few minutes more, until everything is soft and homogenized.

After the sweet potatoes have cooked, add in the beans, peas and greens and let the stew cook a few more minutes until the greens wilt.

Add the garlic and onions and saute until soft, 3 - 5 minutes.Stir in the flour and cook for a few minutes more.

Cook for a few more minutes until the ham is heated through.

Cook for a few more minutes, until hot and bubbly.

Let cook for about 3 - 4 minutes, and add the remaining glaze to the salmon, and cook for a few more minutes.

Since the cooking times of different pasta shapes vary, you might find that your pasta takes a few more minutes than the sauce.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Then when you want to eat them cook them for a few more minutes in the oil right before serving.

I think using a brown or white rice flour would be fine if the sauce was cooked for more than a few minutes, like it is here.

3 Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minuCook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minucook for 30 minutes to an hour more, stirring every few minutes.

Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes mCook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes mcook for 2 minutes more.

After a few hours remove your chicken and shred it, put it back in and cook longer if needed or add in your dairies now and cook for about 30 more minutes.

Saute the bacon in olive oil until almost crisp, then add leeks and cook a few more minutes until they are tender:

All oven cook at a slightly different temperature, so I would suggest leaving it in a minute ot two longer, check the middle, and if needed add a few extra minutes more.

Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divCook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divcook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divCook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divcook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

I then added the pepper and continued to cook for a few more minutes.

Fluff up the upma and if too dry, sprinkle some more water, cover and cook for a few minutes.

Cook and stir for a few more minutes.

Continue to cook just a few minutes more, stirring often, until mushrooms are fully cooked.