Sentences with phrase «cook over many»

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Add the carrots, celery, onion, and cook over medium heat for 5 minutes or until the onions begin to soften and become translucent.

Cook over medium heat until each side is browned, about 5 minutes.

Cook over medium heat, stirring constantly, until the shallots are tender, 3 to 5 minutes.

For the persimmon salad, place oil and pine nuts in a pot and cook over medium heat until pine nuts are well caramelised, set aside to cool.

Add chicken and red pepper flakes and cook over medium heat 5 minutes, until chicken is no longer pink.

Stir in the flour and cook over moderate heat for 30 seconds.

Cook over medium heat, stirring until the mixture thickens and bubbles.

Fill with 3 - quarts of cold water and cook over high heat until the water temperature reaches 210 F.

In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm.

Add the shallot and cook over medium heat until softened, about 2 minutes.

Cover the pan and cook over medium heat until the whites have set but the yolks are still runny, about 3 minutes.

Cook over medium heat, stirring constantly, until the mixture pulls away from the side of the pan, about 8 to 10 minutes.

Cook over a medium heat for around 5 minutes, until the vegetables are fairly soft.

It is one of my most favorite foods to cook over many years.

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

Add the vegetables and cook over medium - high heat until softened, 4 to 5 minutes.

Add the sugar, water, cinnamon and almonds to a medium sized saucepan and cook over a medium heat, stirring constantly until the sugar dissolves and turns a golden brown.

Place the sugar in a non-reactive saucepan and cook over medium heat to a medium caramel color (it should be golden amber in color).

In a small sauce pan add the milk, honey, grated apple and almond flour mixture and cook over medium heat, stirring frequently for 7 - 10 minutes.

Cook over medium heat, stirring, until the ingredients melt and begin to bubble, about 2 minutes.

Add thawed vegetables and cook over medium heat until vegetables are tender - crisp, stirring often.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

Add the onion and half of the spice mixture, cover and cook over moderate heat, stirring a few times, until softened, about 7 minutes.

Cook over medium for 9 - 10 minutes, stirring constantly, until mixture thickens.

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.

Healthy Steaming is done when you cook over water.

Bring to the boil and then cook over a medium heat for 15 minutes until mixture has reduced and become syrupy.

Carefully crack each egg into a groove, sprinkle with a bit more salt, then recover the skillet and cook over very low heat (to avoid burning the bottom) for 2 - 5 minutes or until eggs are cooked to preference.

Cook over medium heat for 20 - 30 minutes.

Cook over medium heat until a candy thermometer reads 290 ° (soft - crack stage), stirring occasionally.

Cover and cook over a low to medium flame until the color changes to golden brown on all the sides.

Cook over medium - low heat until Brussels sprouts are tender.

Cook over medium - low heat until for about 5 minutes until the oats start to become fragrant.

Cook over low heat for 20 minutes until the sauce has darkened and becoming slightly thicker.

Cook over medium heat until the leeks are soft, about 3 minutes.

Cook over medium heat, stirring constantly, until thickened and bubbly, 8 to 10 minutes.

In a medium saucepan, mix together the sugar and water and cook over medium heat until a caramel forms.

Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes.

Cook over medium - low heat until the eggs are set around the edges but the center is still wet, 3 to 4 minutes.

Cook over medium - low heat until the sides are set but the top is still runny, about 3 - 4 minutes.

Slice up your onion and cook it over medium heat with a pinch of salt until it is softened and caramelized.

Cook it over medium heat, stirring continually until it comes to a boil.

Cover the apples and cook over medium heat for 7 minutes.

With broth back in the pot if using regular blender, add the cornstarch, and cook over medium - low heat, until it has thickened.

Cook over medium high heat until the sugar dissolves.

Bring to a boil, reduce heat to a simmer and cover; cook over medium - low heat for 30 minutes.

Whisk really well and cook over medium heat, whisking continuously until mixture coats the back of a spoon.

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

Add the broccoli rabe and cook over high heat, tossing, until just starting to wilt, about 2 minutes.