Sentences with phrase «cooking on low heat until»

Sprinkle Schezwan Fried Rice Masala, fried onion, cover the pot, and cook on low heat until rice is fully cooked (5 - 10 min).

Cook on low heat until cheese melts and bread gets toasty.

In a saucepan dissolve agar and arrowroot powder in 2 cups water and cook on a low heat until the ingredients have dissolved

4) Add in your chopped pepper and zucchini, and cook on a low heat until both are done.

Cook on low heat until cauliflower begins to fall apart.

Pour wine mixture over chicken in slow cooker, cover and cook on low heat until chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.

Heat the oil in a pan, add the onion and cook on a low heat until softened slightly.

Stir in the rapini, and cook on low heat until the ingredients are tender and the flavors are well - blended, about 15 minutes longer.

Cook on low heat until soft.

Then add the chopped mushrooms and cook on a low heat until they soften.

Cut the apples in small pieces and place in a sauce pan, add a splash of water and cook on low heat until they soften, it will take about 15 minutes.

Cook it on low heat until it is just thickened.

Bring to a simmer, then cover and cook on low heat until the carrot is very tender, about 20 minutes.

Cook on low heat until soft.

Cook on low heat until the chia seeds have expanded and aren't crunchy anymore.

Add onions and garlic and cook on a low heat until soft.

Not exact matches

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Cook everything together on a low heat until the pesto is warm and the spinach has wilted.

Heat the oil on low and cook the garlic slowly until it's light golden brown and crispy.

Cook on a low to medium heat until they soften and brown.

Let this cook on a low heat for about fifty minutes, until all the water has been absorbed and the rice has the perfect texture.

Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, 45 minutes to 1 hour 15 minutes, depending on the size and age of your beans.

Add bell peppers and onion to sausage and garlic, cook on low - medium heat until vegetables are tender, about 10 - 15 minutes.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

On a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melteOn a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melteon both sides, and the cheese just melted.

Cook each side on medium low heat for about 3 - 5 minutes, then turn them over to cook the other side, until the colour darkens and they are firmer in shCook each side on medium low heat for about 3 - 5 minutes, then turn them over to cook the other side, until the colour darkens and they are firmer in shcook the other side, until the colour darkens and they are firmer in shape.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

In a pot on medium - low heat, cook the rice with the water, cinnamon stick, and cloves, until it doubles in size, about 15 minutes.

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

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.

Cook on low for 1 more hour or until heated.

Cover and cook on low heat for 15 - 20 minutes, or until the pears are tender.

Cook on low - medium heat for a few minutes until the bottom sets and the top starts to set.

Cook soup covered, on low until the soup is heated through.

Cover and cook on low heat for 3 - 4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.

Bring to a simmer and then cover and cook on low heat for 10 — 15 minutes, until the broccoli is soft.

Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240 °F on a candy thermometer.

Cook the jam on low heat stirring frequently, until mixture thickens, about 5 - 7 minutes.

Close the grill lid and continue cooking on low heat for about three to five minutes, just until the toppings are warm, the cheese is melted, and the crust is cooked through and golden.

Lower heat and cook, stirring occasionally, on low for 15 - 20 minutes, until warmed throughout.

The traditional way to make caramelized onions is to cook them ever - so - slowly on the stovetop over low heat until their sugars caramelize, turning the onions golden - brown and completely tender.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- 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.

Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softeHeat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softeheat until softened.

Cook for about 3 - 4 minutes over a low - medium heat until air bubbles break evenly on the surface.

Cook on low heat 8 hours or until meat is tender.

Reduce the heat to medium - low and cook until the mixture has reduced to 1/2 cup, approximately 70 minutes (see headnotes for SoupAddict's observation on time).

Cook flour and milk on low heat until very, very thick.

Bring mixture to a boil then simmer on low heat for 2 minutes or until broccoli is cooked through.