Sentences with phrase «cooking for another few minutes for»

You can easily control the final texture of the tofu by deciding how long to cook it: Stop at 15 minutes or so, and the texture will be soft and chewy; keep cooking for another few minutes for a crisp, drier taco filling.

Not exact matches

You can use tinned lentils which are already cooked then just gently heat them for a few minutes until they've warmed through x

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

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.

If the rice is not cooked, add extra stock and cook for a few more minutes.

Once the asparagus is cooked, leave it to cool for a few minutes before adding it to the bowl.

Hi Dana, as all ovens can slightly vary, perhaps try cooking them for a few extra 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.

Remove the courgettes and cook the asparagus, tenderstem broccoli and edamame beans on the griddle pan for a few minutes until cooked through.

Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel.

Add a glug of wine to the saucepan and cook for a few minutes.

Cook for 15 - 20 minutes on a medium heat, tossing every few minutes to prevent burning and sticking.

This easy recipe takes few steps to be cooked and gets ready within 20 minutes and is a delicious healthy and complete lunch option if you are looking for a break from those boring salads.

Cook for a few minutes (until the broccoli is nice and tender).

Cook for a few minutes, stirring regularly, until the onions are soft.

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.

Cook for a few more minutes and taste to adjust seasoning.

Cook for a few minutes until softened and add the garlic, ginger, spices and salt.

Cook for few minutes on low flame and then add the rest of the kashmiri red chili powder.

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.

I also used 1 1/2 cups frozen spinach (add it to the sauce at the end and let it cook for a few more minutes).

Perhaps that most involved part is peeling / deveining the shrimp (if your shrimp are frozen, just pop them into a cool water bath to defrost for a few minutes first)-- We prefer to remove the entire shell, no tails since everything is cooked together and nobody wants to mess with pulling off cheesy - coated tails, right??

Add the rest of the yogurt (beaten with a pinch of white flour and water to avoid curdling) and cook on medium flame for few minutes.

Cook for a few minutes until clear.

It needs to be simmered for a few minutes, so I usually add it to whatever ingredients I'm cooking.

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.

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

Reduce the heat to low, add the cooked noodles, and simmer for a few minutes to heat through.

Add small pieces of seafood when risotto is almost done and cook for just a few minutes.

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 aside.

If not, cover and cook for a few more minutes.

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 hours.

If not, continue to cook for a few more minutes then test again).

Cook for a few minutes on each side.

Add the garlic and cook for a few minutes.

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.

Add the onion and bell pepper and cook for a few minutes until both are softened.

Once the pan is hot, add the tofu and cook for about 6 minutes, flipping them around to get a few sides browned.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

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 lecook 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 lecook 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 lecook 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 leCook 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.

If the shells are cooked through (they don't budge more than a millimetre on the foot when nudged gently) but they won't come off the parchment easily, slide the parchment back onto the baking sheets and pop them back into the cooled oven, which is turned OFF, and run the fan for a few minutes.

The noodles cook very easily — just take them out of the package, give everything a rinse under cold water and pop it into boiling broth for a few minutes.

Cooked for about an hour, stirring every few minutes until the mixture looked fairly dry and as though it might be thick enough to set.

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.

Cook again over medium - high heat for a few minutes until any excess water evaporates from the pan.

Cook for a few minutes over low heat, until thickened and add it to your soup!