Sentences with phrase «cooking in the covered pan»

For a competition, anything goes, but you are going to have to get some nice slices, and that 10 hours of cooking in the covered pan is going to make it real tender.

Not exact matches

While this cooks place the peas in a pan and cover with cold water, then place on a stove and bring to the boil.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Remove sun - dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side.

When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny.

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Add prepared turkey hearts to the pan, sprinkle with remaining sea salt and cover, allow - ing them to cook for 2 - 3 minutes until no longer pink in the middle.

Cover pan with foil and place in oven to cook for 30 minutes.

I've found that they cook more thoroughly if I cover the pan in between flips.

Continue cooking until the bottom of the pan is covered in dark brown flecks, and smells nutty.

Brown sausages in large pan on medium - high heat, covering with lid and turning regularly to cook through.

Toss in the cooking oil and cover the pan with the lid, removing to toss occasionally, until the asparagus is bright green.

Meanwhile in another frying pan melt some coconut oil or fat, add onions, garlic and chipotle and sauté until soft, add ground beef and cover until cooked.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

In addition to winning a copy of Kian's book, the lucky winner will ALSO receive a new Anolon Copper and Stainless 12.5 - inch Covered Stir Fry pan, which is the perfect vessel for preparing the recipe below for Red Cooked Pork.

For the fruit filling, combine everything in a heavy bottomed pan and cook, covered, on a low heat for about 15 minutes, until the fruit is soft but still holding its shape.

The key here is to cook them the last couple of hours in a pan covered or wrapped in foil in a bath of apple juice.

You can also use a Dutch oven to slow roast them or cook stove top in a tightly covered pan on low heat for about 2 hours.

When you are ready to cook the fish, heat enough oil in a deep pan or wok to cover the fish.

Place the mixture in the greased top of a double boiler and cook over boiling water; or use a can with a tight fitting cover and place the can in a pan of boiling water about 2/3 from the top of the can.

Place the chicken breasts in the skillet and cook for 1 minute, then flip and cover the pan with a tight - fitting lid.

Place the brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for about 5 minutes, or until lightly browned and just tender.

Heat oil in a sauté pan, just enough to cover the bottom and sauté your shrimp until it pinks up and is almost cooked through.

Heat the butter in a pan and add the mushrooms and 1/4 cup of water, cover and cook for 5 to 8 minutes on medium hot heat.

Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.

If baking in a meatloaf pan, cover with foil and bake at 350 degrees for about an hour, or until cooked through.

After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green.

One tip to keep the tops from getting over cooked is to cover the pan with foil before you put it in the oven.

You basically just cut up a cabbage and throw it in a pan with butter and broth and cook it, covered, until tender.

Cover the pan and allow to cook for 3 - 5minutes until any bubbles in the batter disappear, it's dry on top and the edges start to curl up.

If cooking them on the grill, place them in a foil pan and cover.

Spray a 9x13 baking dish with nonstick cooking spray, then pour in about a cup of the enchilada sauce, spreading it to cover the bottom of the pan.

Spray the underside of a large piece of parchment paper, large enough to cover the whole baking dish, with cooking oil, and place, oiled - side down, directly on top of the chicken breasts in the pan.

You brown the pot - stickers in a non-stick pan in a little sesame oil, then add water, cover and cook until translucent.

Place the spinach in a small pan over a medium heat along with 1 teaspoon of water, then cover and cook for 3 minutes or until wilted.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Start with a small onion, or shallot, add a few cloves of garlic, then drop the chopped kale in the pan, stir for a few minutes, add enough liquid to cover the bottom of the pan, a pinch of kosher salt, and cover it to cook.

Set pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175 °F, about 45 minutes (mine took more like 90 minutes).

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

If you are cooking in a large pan, cover and cook for 15 - 20 minutes in low flame, we need the chicken to be thoroughly cooked.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahecook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make aheCook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Put the chicken and the pumpkin in the pan, bring to a boil, reduce heat and cook, covered, until everything is soft.

Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of Thai green curry paste (see the recipe) until fragrant, and then stir in one tablespoon of the basil - cilantro mixture until the two are incorporated.

Reduce heat to medium - low, drizzle in mirin, cover pan, and cook 5 minutes, or until vegetables are cooked.

While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water.

Cook it at 235 until it looks good, then put it in an aluminum pan, pour a beer over it and cover it with foil.

Braising — searing the meat first in a hot pan, then adding liquid, covering, and finishing either on the stovetop or in the oven — is weeknight genius: It speeds up the cooking process.

Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp - tender (they should still be firm in the center), 12 — 15 minutes.