Sentences with phrase «cook over moderate»

Cook over moderate heat, turning once, until caramelized, about 8 minutes.

Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes.

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over moderate heat until the onions begin to wilt, about 5 minutes.

Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.

Cook over moderate heat for about 3 minutes, or until the mushrooms have softened.

In a second skillet, add the butter, apples, onions and celery and cook over moderate heat until celery and onions become tender.

Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate

Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.

Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.

Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.

Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes.

Add sugar and cook over moderate heat, stirring, until sugar is dissolved.

Sprinkle each pancake with 1 tablespoon of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side.

Add the chopped onion, sliced baby portobello mushrooms, salt and pepper and cook over moderate heat until softened, about 5 minutes.

Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until slightly golden, about 5 minutes.

Cook over moderate heat, stirring until the sugar dissolves.

Add the garlic, orange zest and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes.

Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.

Add brown sugar and cook over moderate heat, stirring, until thick and smooth.

Add the onion and cook over moderate heat until just softened, about 2 minutes.

Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over moderate heat until the onions begin to wilt, about 5 minutes.

Cook over moderate heat, until the edges begin to melt.

Cook over moderate heat, stirring occasionally, until the vegetables are tender.

Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat.

Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

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

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

Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.

Turn the chicken and cook over moderate heat until the chicken is almost white throughout, about 5 minutes.

Add the leeks and a pinch of salt; cook over moderate heat until softened.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Preheat gas grill to medium - high (or prepare charcoal grill for cooking over moderate direct heat).

Not exact matches

Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Cooking food in a small amount of fat over moderate or high heat until the surface is browned.

Cooking food in hot fat over moderate to high heat.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Grill over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the vegetables are tender.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.

Because they're drier than regular sweet potatoes, it's best to cook them over a long period of time at a moderate heat, ideally for 90 - 120 minutes at 350 °F.

While rice is cooking, melt butter in a 10 - inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.

Add asparagus and simmer over moderate heat until just cooked, about 90 seconds to 2 minutes, depending upon stalk thickness.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

Cook shallots in butter in a 2 - quart heavy saucepan over moderate heat, stirring, until softened.

3While pasta cooks, heat 3 tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender (5 - 20 minutes, depending on the bean: cranberries boiled for about 15; edamame's were actually microwaved for just a couple of minutes).

Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up.