Sentences with phrase «cook in about an hour»

Just a few ingredients that I can throw together in about ten minutes and cook in about an hour, start to finish.

Not exact matches

As he told me over dinner and a five - hour interview at his apartment on Oct. 29th — the same dining table where he'd sat with Cook in late September and first proposed a buyback plan — the precatory statement to Apple isn't about trying to restructure a weak firm.

In the same debate he talked about allowing women to have flexible working hours so they could get home to cook supper.

I prepared the courgette a couple of hours in advance, which was interesting as it went a bit soggy and there was a lot of water at the bottom of the bowl when I was just about to cook it.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.

The hands - on part of this low carb chicken Shawarma recipe is very quick and easy, although you do have to allow a couple of hours for marinating and cooking time (about an hour marinating in the fridge and an hour in the oven).

If you're worried about it being mushy, you can always add the squash in the last hour of cooking or cook it separately.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

I was able to make the cheese sauce and cook the beef and vegetables while the potatoes were in the oven, so this dinner took about an hour to make, start to finish, including baking time.

Lay out in a single layer on a baking sheet, sprinkle with salt, and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking.

Return the pureed apple to your crockpot, turn the setting up to high, and cook uncovered for about 1 hour, checking in to stir every 10 minutes.

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.

I left it in there all day, then removed it about an hour before cooking to bring the meat back to room temperature.

Place broth and onion in a medium skillet and bring to a boil, then reduce to simmer and let cook, uncovered for about an hour or until onion is very soft and broth has reduced.

Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

Doing this math was the hardest part of the whole process because this recipe literally consists of putting the pork butt in the crockpot with the sauce turning it on low and letting it cook for about 8 hours.

Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145 °F.

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

I was concerned about serving undercooked pork to guests so I cooked the roast for four hours at high in the slow cooker instead of low.

If using a slow cooker, cook on high until very tender, about 2 hours for boneless or 3 hours for bone - in, flipping after 1 hour.

The base protein recipe for Honey Garlic Slow Cooker Shredded Chicken is super easy and hands - off, but you will need to allow about at least 6 to 8 hours for it to work its magic in the slow cCooker Shredded Chicken is super easy and hands - off, but you will need to allow about at least 6 to 8 hours for it to work its magic in the slow cookercooker.

With my slow cookers they are usually done on low in about 4 to 4.5 hours.

Whether it is a childhood favourite or the satisfaction of a hearty dinner, cooking a meal that you are also passionate about will set you up for an agreeable hour in the kitchen.

We put our Italian sausage in the smoker first, for about 3 hours, then added it to the broth / vegetable mixture that had been in the crock pot cooking for the 3 hours.

While it will take longer, cook brown rice in the oven for about an hour.

After the chicken has cooked in the slow cooker for about 4 - 5 hours and is quite tender, you'll want to remove the chicken, place it on a plate and shred with two forks.

Continue to cook the apple butter on high in the crockpot without a lid until it reaches the desired consistency, about an hour, depending on the type of apples used.

Instant Pot mojo pork is so easy to put together - just a few ingredients and it cooks up in just about an hour start to finish.

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

Watching the way she pulled together meals for us in the cabin (no electricity, water that takes an hour to boil) was fascinating - and it gave me all sorts of cooking / prep ideas for future «rustic / camping outings»... in part because she was so smart about how and what she prepped before she even got to the cabin.

Simmer the beans until very tender, about 1 hour, adding in 1/2 teaspoon fine sea salt toward the end of cooking.

Mine were done cooking in about 5 hours on low.

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.

Cook, checking in on it occasionally (every 15 minutes) to give it a stir to make sure nothing is sticking to the bottom, until the mixture turns a light brown, about 1 hour.

rinse and soak tur dal in water for about an hour or two (longer the soking time, quicker the cooking) and pressure cook for 3 - 4 whistles.

Any doubts that I had about truffle oil fakery were realized in September when I had a whiff of some brisket that was slow cooked for hours with truffle oil.

Looking forward to just putting everything in the slow cooker and forgetting about it for a few hours.

Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking.

Place in baking dish and roast in oven for about 1 and a half hours, or until cooked through.

You cook them in boiling water and a little salt for about an hour before draining them, just as you would pasta.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

I browned the chicken and followed the recipe exactly as you said, but then when it's time to «cook it partially covered for 25 - 30 min» — I just popped it all in the slow cooker for about 2.5 hours on high.

You can also use a Dutch oven to slow roast them or cook stove top in a tightly covered pan on low heat for about 2 hours.

My estimated cooking time is about 10 hours so I was hoping to BBQ about five hours tonight and five hours tomorrow — placing the meat in the fridge in the meantime, sealing it up nice and tight.

If you come in the factory you'll see giant stainless steel kettles, like very large versions of a kitchen pot, where we cook the sauces for about two hours, depending on the type of sauce,» she explains.

I put parchment paper in it and cooked it on high for an hour then kept checking it until it browned (it took me about 2 hours).

I just toss the main ingredients (onion, beans, broth, raw chicken, seasonings and tomatoes) in and cook on low till I get home from work (about 8 hours).

So the very first thing I do in the morning when I start cooking for Thanksgiving is to drain the cans of fruit, and then put the fruit in a strainer for as long as possible (about 4 hours).

I used lime juice (not lemon), I let the almonds soak for about a whole day (I did peel them), I didn't have cheese cloth so I used a coffee filter (it did drain), I set my oven to 350 and put them in before the oven pre-heated and set it for an hour (figured the oven would heat up in 15 min, so it'd be 45 min of cooking)... They were burnt on the bottom and sides and they were dry and brittle.