Sentences with phrase «cook in a pan over low heat»

Remove all stems and seeds, finely grind the flowers, and cook in a pan over low heat in 2 T butter (very low heat) or (better) coconut oil.

Not exact matches

Heat the butter and oil together in a sauce pan, add the bacon, and cook for five minutes over low hHeat the butter and oil together in a sauce pan, add the bacon, and cook for five minutes over low heatheat.

Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Heat 1 tablespoon of the oil in a pan and cook the onions, stirring over low heat for about 5 minuHeat 1 tablespoon of the oil in a pan and cook the onions, stirring over low heat for about 5 minuheat for about 5 minutes.

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.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

Leave the bacon grease in the pan and cook the venison, onions, celery and bell pepper over medium to low heat.

Cook in a small pan over a low heat until prawns are heated through and garlic is softened.

Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Cook bacon in a large frying pan over medium - low heat, turning once until fat starts to render and edges start to crisp, about 3 - 4 minutes.

While the bacon is cooking, place the chocolate chips in a small sauce pan or in a double boiler, and melt over medium - low heat.

Meanwhile, in a large sauce pan, cook pasta according to package directions, drain and put back in the sauce pan over medium - low heat.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servIn a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servIn a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servin the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servin strips of fried egg, chicken, stir well and then serve.

In a medium sized pan, heat the butter and bone marrow and onion, cook over a low heat until onions are transparent.

2 Cook bacon strips in a large nonstick frying pan over medium - low heat until crisp, about 10 minutes.

Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid.

While the waffles are cooking, prepare the drizzle by heating all the ingredients in a small sauce pan over low heat until you have a smooth sauce.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

While the tortillas are cooking, heat the beans in a small sauce pan over medium - low heat for 2 to 3 minutes.

Cook the sauce over medium - low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can't taste the flour and is thick enoCook the sauce over medium - low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can't taste the flour and is thick enocook it enough, until you can't taste the flour and is thick enough.

In a frying pan, cook mini pancakes over a medium low heat.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

When ready to cook, in a small, dry pan set over medium - low heat, toast the coriander and fennel until fragrant, 3 to 5 minutes.

While the pastry is baking, cook the greens in a large pan with the olive oil and onions until just wilted (about 5 minutes over medium - low heat).

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes.

Bring 5 star anise pods and 1/2 cup water to a simmer in a small saucepan over low heat, shaking pan often, and cook until fragrant and water is reduced by a little more than half, about 5 minutes.

Avoid this by cooking your bacon in a cast - iron pan or heavy skillet over very low heat — 10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering.

-- In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium - low heat until onions are translucent.

2) Cook sugar and water in medium pan over low heat.

Add the oil to the pan; stir in the onions, celery, garlic, thyme and sage and cook over medium - low heat for 15 minutes.

* To toast the coconut, spread it out in a small saute pan and cook over medium low heat, stirring constantly, until it turns a golden brown.

While it is cooking, heat olive oil in a pan over medium - low heat and add onion and a pinch of salt.

In a skillet, heat the olive oil over medium low heat and cook the patties, turning once and gently pressing the second side into the pan.

Pour in the tortilla mix and cook over a medium - low heat until it is just set and coming away from the sides of the pan.

In a small pan, add almonds over medium - low heat and cook until golden.

While the chicken and squash are cooking place the onions with the butter in a pan on the stove over medium low heat until very soft.

Spray pan with cooking spray, and heat over medium - low before pouring batter in.

Using the same pan you just cooked the sausage and onions in, stir fry the carrots and peas with the brown rice, add the sausage mixture along with the eggs and stir frequently over low heat until eggs are scrambled.

In a small sauce pan, over medium - low heat, combine the honey, water and lemon juice and bring the syrup to a low boil and cook for a minute.

Melt the butter with the oil in a pan, add the onions and cook over low heat, stirring occasionally, for 5 minutes, until translucent.

To make the sauce, combine the raspberry preserves and the pomegranate juice in a small pan over low heat, and cook until the preserves have melted.

Return the mixture to the pan and cook over medium - low heat, whisking constantly, until the whisk leaves lines in the custard.