Sentences with phrase «cook over low heat stirring»

Add onion and cook over low heat stirring occasionally until golden brown, about 20 minutes.

Not exact matches

Cook, uncovered, over low heat for 1 hour, stirring occasionally.

Cook, uncovered, over very low heat for a half hour, stirring frequently.

Add the half and half, stir, and cook the soup over low heat until it thickens slightly, taking care not to boil the soup.

Cook while stirring over low heat for 10 minutes, until the sauce is heated through and the jelly is completely dissolved into the sauce.

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Cook the mixture over low heat, stirring constantly, for about 3 to 5 minutes, until the mixture thickens.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Cook over low to medium heat, stirring and mashing raspberries for 8 - 10 minutes until mostly liquid and seeds.

Add marshmallow creme and cook over low heat, stirring constantly until marshmallow cream and butter are well blended.

Cook over low - medium heat for about 20 minutes, stirring occasionally, until thick.

Stir in the diced chicken, carrots, spinach, thyme and parsley, then drop in the gnocchi and continue to cook over low heat, stirring occasionally, for 5 — 8 minutes until gnocchi are cooked and float to the top.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Whisk together and cook over low heat, stirring constantly, until smooth and slightly thickened.

Cook over medium - high heat, stirring almost constantly, until thick and bubbly (about 7 - 8 minutes), then reduce the heat to low and cook 2 minutes mCook over medium - high heat, stirring almost constantly, until thick and bubbly (about 7 - 8 minutes), then reduce the heat to low and cook 2 minutes mcook 2 minutes more.

After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med - low heat.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Stir and cook over very low heat for 10 minutes.

Cook over medium, low heat for 10 minutes; until thick and soften, stirring constantly.

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.

Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.

Add the spices, stir and cook over very low heat for 10 minutes.

Cook custard over low heat, stirring constantly, until a thermometer registers 170 degrees.

Cook over a low heat, stirring occasionally until cheese is completely melted.

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 chistir 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 chiStir 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 it for about 4 minutes over low heat, stirring it occasionally.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

Heat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minuHeat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minuheat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Cook over low heat for approximately eight minutes, stirring frequently to prevent browning, until the potatoes can be pierced with a fork but are not cooked all the way through.

Bring to a simmer over low heat and cook, stirring occasionally, until thickened, 15 - 20 minutes.

Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down.

Cook the cereal over low heat for 20 — 25 minutes, stirring every five minutes or so to prevent scorching.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

Cook over medium - low heat, stirring occasionally, until all liquid has been absorbed and kale is tender.

Cook and stir over low heat just until melted.

Stir in the granulated sugar, and cook over medium - low heat until smooth, stirring frequently.

Whisk together and continue to cook, stirring occasionally, over medium - low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes).

Add in the tomatoes, tomato paste, and spices; cook for 15 minutes over medium - low heat, stirring occasionally.

Pour the mixture into a heavy - bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan.

Cook over medium - low heat, stirring regularly, until all pasta noodles are golden brown.

Stir over low heat until well mixed then add a splash or 2 of cooking water to make it saucy (ooo - er!).

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.

Add the onions and cook for 10 minutes over medium - low heat, stirring occasionally.

Transfer the roasted vegetables to a large saucepan with the remaining 1 teaspoon oil and cook over medium - low heat, stirring often, for 3 - 5 minutes.