Then I topped it with my choice of sauteed vegetables that
I cooked for a few minutes in coconut oil and salt & pepper.
Not exact matches
Peel and finely slice the garlic, then
cook it
in a glug of olive oil over a medium heat
for a
few minutes.
Pour
in the tamari and lemon juice, give it all a stir and leave to
cook for a
few minutes.
You could also leave it to sit
in the bowl
for a
few minutes off the heat once it's finished
cooking to help bind it.
They live
in 4,000 ft altitude, and I had to
cook the potatoes and squash
in the microwave
for a
few minutes before adding the broth, etc (15
minutes +
in the pan didn't do the trick
in the high altitude).
Drain immediately, and soak
in ice water
for a
few minutes to prevent further
cooking.
Put the roast back
in the baking dish with juices and
cook for another
few minutes or until
cooked to your taste, whichever that may be, rare to well done.
Once your potatoes have almost all
cooked through and turned golden (this time will vary drastically depending on whether or not the potatoes were boiled
in advance - see Pro Tip above), add the onion and green pepper to both skillets and
cook for a
few minutes until they soften.
3) Add
in the sugar, vinegar, garlic, and thyme, stir and let
cook a
minute until fragrant 4) Add the flour
in, stirring and scraping the pot with a wooden spoon 5) Mix
in your beer of choice and let simmer
for a
few minutes before adding
in the chicken stock.
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it
cooks way down /
In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
In a large pan let a clove of finely chopped garlic sizzle
in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a
few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room
in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in the pan / Let it all steam with the lid on
for 3 or 4
minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
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 hour
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 hour
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 8
minutes / 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 hour
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 hour
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 hours.
In a small saucepan add the cranberries, swerve and orange juice and
cook, over low heat
for few minutes until the cranberries have popped and they become mushy.
A quick and easy way to
cook sweet potato is to wash it, pierce it and then wrap
in cling wrap and zap it
in the microwave
for a
few 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 le
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 le
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 le
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 le
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 lemon.
Heat the oil
in a large pan over a medium heat and
cook the onions and mushrooms, stirring occasionally,
for a
few minutes until starting to soften.
Or,
cook the compote on the stove
in a saucepan by placing the frozen strawberries
in a pan with a little water and
cooking on low heat
for a
few minutes until they melt.
Then add the mushrooms to the onions and garlic, mixing them
in once they
cook for a
few minutes.
There are a
few things that could cause the caramel to be too runny: — adding water to the sugar
for the caramelisation part (
in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a
few percent), — not
cooking the butter and caramelised sugar mixture long enough (it really needs to be a
few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set
in the fridge
for a
few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).
Cook at 425
for about 15 to 20
minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145
in the
few minutes you let it rest after taking it from the oven; start checking at about 12
minutes just to be safe; nothing worse than overcooked pork).
Cook the onions with 1 Tbsp oil
in a stockpot
for a
few minutes over medium heat.
1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them
cook for 3 - 5
minutes 4) After 3 - 5
minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and
cooking oil 6) Heat up a lightly oiled oven - safe baking dish
for a
few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake
for 45
minutes, flip them over to the other side, bake another 30
minutes, and flip again, and bake
for another 15
minutes until golden brown.
Once it starts to
cook flip to the other side and
cook for few minutes or until light golden
in color and lightly crispy
in texture.
For another test of doneness, make a small incision
in the thickest part of the fish, the flesh should be just opaque
in the center; if it is still translucent,
cook a
few minutes longer.
Add
in the black beans, garlic, and green onion and
cook for a
few more
minutes until warm.
I love that most of the
cooking is done
in the slow
cooker and then you broil it
for a
few minutes to make it crispy.
Cook at no higher than 225f
in the oven
for a couple of hours, break open the tents and either broil
for a couple of
minutes or toss on the bbq
for a
few minutes to finish.
Place marinade
in a small saucepan and bring to a boil and let
cook for a
few minutes.
In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this
cook together
for a
few minutes on med.
Add the garlic and onions and saute until soft, 3 - 5
minutes.Stir
in the flour and
cook for a
few minutes more.
1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef
in a wok
for a
few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add
in chopped bell peppers and stir - fry until peppers are
cooked 6) Add
in tomatoes and mix 7) Add
in browned beef and mix well, pouring
in soy sauce and salt to taste 8) Serve hot with a side a rice
No need to add any adhesive; because we
cooked the caramel to just 240, it's softer than caramels you make
for eating alone, and it will meld nicely to the cookie
in a
few minutes.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil
for 5
minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and
cook a
few more
minutes / Remove from heat and place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon
in an inch or so of seasoned, simmering water, cover and
cook gently until salmon flakes apart easily, 5 - 7
minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Then when you want to eat them
cook them
for a
few more
minutes in the oil right before serving.
I
cooked my oats
in coconut milk with a cinnamon quill and a
few cardamon pods
for around 20
minutes and the flavour was amazing.
Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes m
Cook for a
few minutes or so, then stir
in the garam masala, coriander, turmeric, salt, and cayenne (if using), and
cook for 2 minutes m
cook for 2
minutes more.
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.
Love the little Japaneses pumpkins so this will be perfect
for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it
in the microwave by washing, poking holes
in the top and
cooking on high till the juices start to leek out the holes than let sit a
few minutes (easier to cut
cooked) The oven works as well - like a giant baked potatoe.
I trimmed up the strawberries,
cooked them
in the microwave
for a
few minutes, put them
in the -LSB-...]
I do whole chicken
in the slow
cooker with skin on
for moisture and flavor, then strip the skin off, save the skinless meat
for other dishes, season the skin with whatever I'm
in the mood
for, lay it out on a lightly spray - oiled cookie sheet, and broil it
for a
few minutes until crispy.
Once your tofu is all
cooked, remove the star anise from the broth (and cardamom pods, if using) and add
in your coconut milk and red pepper and let
cook for a
few minutes, until your noodles are ready to serve.
In a medium - size pot, cook the shallot in the olive oil for a few minutes, until softene
In a medium - size pot,
cook the shallot
in the olive oil for a few minutes, until softene
in the olive oil
for a
few minutes, until softened.
Just
cook the mix -
ins, combine them with the eggs and dairy on the stovetop
for a
few minutes and then transfer to the oven to finish.
Optional: Stir
in a
few pinches of real saffron threads and let
cook for another
minute.
French, married to an Italian, live
in Copenhagen and a big fan of your life and
cooking style so I can not wait to be part of your stories even
for a
few minutes... See you soon
in Copenhagen:)
24 hours is never enough, we always have lots of things to do but not much time, especially
for cooking,
for that reason, here there is a super quick and easy lentil spinach soup that you can make
in a
few minutes!
Stir
in the crushed garlic and
cook for a
few minutes, until aromatic.
The broccoli doesn't need that much of
cooking time that is why I just
cook it
in the microwave
for a
few minutes and then added.
Let the potato
cook in oil
for a
few minutes till it's almost
cooked.
Chops
in already -
cooked soup make
for a truly fast dinner; lamb chops are
cooked in just a
few minutes.
I throw 2 of the bags
in the freezer and the other bag I boil with a
few slices of onion, salt, peppercorns, a cinnamon stick and 1 bay leaf
for about 30
minutes or until the chicken has
cooked through.