Sentences with phrase «cook over low heat just»

Stir the blended mixture back into the soup and cook over low heat just until heated through.

Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent.

Not exact matches

On a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted.

To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat.

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).

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.

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.

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.

Cook these for just a minute or two over medium low heat, just until you see the slightest bits of golden color beginning to appear.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Cook and stir over low heat just until melted.

And finally, we'll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Cook over low heat until garlic is just golden, about 10 minutes.

Just peel and slice the apples, and cook over low heat with a bit of water for about 20 minutes, stirring occasionally.

Place over low heat and cook, stirring frequently, just until brown sugar and margarine are melted and ingredients are mixed.

Bring to a boil over medium - high heat, then lower heat to a simmer and cook until tomatoes are just starting to fall apart.

Combine the tomato and wine, stock or water in a saucepan, then cover and cook over low — medium heat for 5 — 6 minutes or until the tomato has just softened.

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).

Whisk mixture back into saucepan, then cook over medium - low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes.

Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).

Place over medium - low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3 — 4 minutes total.

COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160 °F, about 15 minutes.

Just before dough is ready, bring syrup and cacao nibs to a simmer over low heat in a small saucepan and cook 5 minutes.

Cook over low heat, just until the butter has melted.

I just want to add one teensy thing... after you put the «other 1/2 cup» of water into the small pot with the honey, maple syrup, sea salt (and vanilla — the recipe forgot to say that), cook it to 240 degrees F over medium - low heat and remove it right when it hits 240.

Cook over medium - low heat for about 5 minutes, stirring occasionally, until the sausage is just cooked through.

Cook over low heat until the brown sugar just dissolves, stirring occasionally.

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.

Cook over a low heat until golden, or grill until just set.

Cook over low heat until the sides are set and there's just a shallow layer of uncooked eggs on the top, 5 minutes.

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.

Over low heat, in a skillet, cook onion in butter until transparent (just a few minutes).

Cook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low hCook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low hcook over a low heat.

Meanwhile, in a heavy medium skillet over Medium - Low heat, cook the butter until it just begins to brown, about 2 minutes.

Cook all ingredients (save just 1/4 C. fresh peas for after blending) in a medium pot over low to medium heat for approx. 15 minutes.

You can simply just cook this on the stove top over low heat for 2 1/2 to 4 hours.

Return this liquid to the saucepan, continuing to whisk constantly, and cook over low heat, stirring, until the mixture has thickened and just begun to bubble, about 5 minutes (one visible bubble is sufficient!).

Just before cooking the scallops, put the puréed asparagus in a saucepan over low heat.

While the fire heats up, combine in a small saucepan over low heat and cook, stirring frequently, for about 12 minutes — you just want it heated up and well combined:

3 Add the tomato, bring back just to a simmer, then reduce the heat to low and cook for about 50 minutes, or until the liquid has reduced and thickened — place an inverted saucer or small plate over the tomato halves to keep them submerged while cooking.