Sentences with phrase «cook in a couple of minutes»

They'll each cook in a couple of minutes too.

Not exact matches

This bread cooks in just a couple of minutes, and is chewy and very elastic.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

It's best to make the lemon curd at least one day in advance and you'll want to cook the curd the additional couple of minutes longer to get a thicker product (see: notes at bottom of curd recipe from the above link).

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 asidIn 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 asidin 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 asidin 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.

Add 1/2 cup of coconut milk and 1/2 of the curry paste (save the rest for later, it can keep in the fridge for around 10 days) and cook stirring frequently for a couple of minutes.

Add vanilla and sprinkle in a couple pinches of salt and cook for one more minute to thicken further.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

Courgetti — I prefer not to eat my mine completely raw, I boiled some water and laid the Courgetti in the boiled water for a couple of minutes or so whilst the Tomato sauce was cooking.

Cook at no higher than 225f in the oven for a couple of hours, break open the tents and either broil for a couple of minutes or toss on the bbq for a few minutes to finish.

I cook farro the same way I cook pasta, in lots of water and a couple of pinches of salt, for about 20 - 25 minutes.

I haven't yet, but if the tofu is already cooked, you could just put it in a couple of minutes before it is cooked.

Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.

Cook the livers in the same pan for a couple of minutes each side with the sage or thyme, until lightly coloured but still a little pink in the middle.

Add noodles, if using (they will cook in only a couple of minutes) and the lime juice.

Stir in the corn kernels and cook a few minutes, stirring frequently, until they just start to feel tender, which will take a couple of minutes.

Toss in the minced ginger and garlic and cook for another couple of minutes.

Add in the carrots (I found I needed to add another tsp or so of olive oil at this point) and cook for another couple of minutes.

I broke a couple of my steadfast cooking habits in making this bread pudding — a weeknight meal, it took more than 20 minutes to prep, more like an hour; secondly, I followed the recipe almost exactly.

And I can put it together in a couple minutes and then leave it to cook — except hubby works from home so I can't do this too early in the day or it will be gone before I can even get a taste of it!

When the vegetables soften, add in a can of diced tomatoes and a pinch of dried basil and cook a couple of minutes more.

- 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.

In a large saucepan or wok, heat the olive oil and cook the butternut noodles on medium heat for a couple of minutes until they begin to soften.

I like to stir in a couple spoonfuls of the salsa, and cook for another minute or so.

I often just cook it all and keep the remaining pancakes in the fridge — they can be heated in the toaster or under the grill in a couple of minutes.

Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if leaving the bacon out of the salad, cook your red onion in a couple of tablespoons of olive oil instead).

This chickpea scramble cooks up in just a couple of minutes and if you add a sprinkle of black salt to the batter it really almost tastes just like eggs.

Cook pasta a couple minutes shy of al dente, per box directions, in this case I boiled mine for 6 minutes.

To save time cook the sprouts in a hot water for a couple of minutes before transferring them into the oven.

In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender (5 - 20 minutes, depending on the bean: cranberries boiled for about 15; edamame's were actually microwaved for just a couple of minutes).

In the last couple minutes of cooking the pasta I add the cut pieces and in the last 30 seconds add the tipIn the last couple minutes of cooking the pasta I add the cut pieces and in the last 30 seconds add the tipin the last 30 seconds add the tips.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Started cooking the broccoli for a minute, threw in the fresh tortellini for another couple of minutes and continued with the rest of the recipe — YUM!

Add tortilla strips in a couple of batches and cook, stirring once or twice, until light brown and crisp, 5 to 7 minutes.

Meanwhile, in a frying pan / wok saute the sliced onion with the garlic and a splash of oil for 3 - 4 minutes, ad the tinned tomatoes, the fresh tomatoes and the balsamic vinegar and continue to cook for 2 - 3 more minutes, adding the spinach for a final couple of minutes to wilt through.

Thinly sliced, they cook in just a couple of minutes.

Toss the tofu in and fully cover with the spices and cook another couple of minutes.

Cook one onion (sliced) in about 1 tablespoon of olive oil at medium heat for about 20 - 25 minutes, stirring around every couple of minutes.

Cook, stirring, for another couple of minutes to coat all the slices in the brown sugar and cinnamon.

To bake the yam: Wash, prick, and cook a large yam on high in the microwave, turning it a couple of times until easily pierced with a fork, about 10 minutes.

Once the patties are in the pan put the heat to medium / low and cook each side for a couple of minutes.

In a large frying pan over medium heat, cook the onions for a couple of minutes, or until softened.

Then tip in the vegetables, turn the heat up to medium high, stir - fry for 30 seconds, add the remaining seasoning mixture, mix everything together and cook for a couple of minutes.

Wash sweet potatoes and prick with a fork a couple of times, place on a baking dish lined with foil or parchment paper and cook on 400 degrees F for 45 minutes to 1 hour or until tender in the middle.

Drain all the bacon grease out of your pan, then chop up one medium onion and cook it for a couple of minutes in the yumminess that is grease and browned bacon bits stuck to the bottom of the pan.

Add in the Thai noodle paste and give that a good stir, cooking for a couple of minutes to waken all of the paste.

Since my magic bullet bit the dust a month ago, I've been making mine in my vitamix with no problems, I just do it on a low speed and let it rest for a couple of minutes before cooking.

In a large saucepan over medium - high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant.

Lightly ground the spices in a mortar and pestle and add to the saucepan and cook for a couple of minutes, stirring frequently.

-- crumble the tofu with your hands into a bowl — in a broad heavy pan heat the olive oil and add the onion and garlic and sauté for 2 or 3 minutes — add the bell peppers and corn and saute for a couple of more minutes — add the grated carrots — add the tofu and the herbs — cook for 5 minutes stirring regularly — add the mustard, and salt — pour the cashew cream and saute a couple of minutes — turn off the fire and add the parsley