Sentences with phrase «cooking over low heat»

Add the diced tomatoes and continue cooking over low heat for about 10 minutes, stir and crush the tomatoes with a wooden spoon as they cook.

Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful not to burn)

Add the gelatin / water mix and whisk while cooking over low heat for a minute or two.

Then, add remaining spices and continue cooking over low heat for another 20 minutes.

Add the gelatin / water mix and whisk while cooking over low heat for a minute or two.

Stir in the taco seasoning and let it finish cooking over low heat.

Continue cooking over low heat until alcohol is cooked out, 4 to 5 minutes.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Continue cooking over low heat until the syrup thickens and the wedges become translucent, about 45 to 60 minutes.

Continue cooking over low heat until the mixture thickens, 5 - 8 minutes.

Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes.

Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.

Cover and cook over low heat for 6 minutes.

Cook over low heat until the chicken is tender, about 45 minutes.

Add the onion, garlic, carrots, chilli and sage and cook over a low heat for 20 minutes until softened but not browned.

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens.

Cook over low heat for about 30 minutes, or until the flavors have melded.

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

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.

Add marshmallow creme and cook over low heat, stirring constantly until marshmallow cream and butter are well blended.

Add the scallions and cook over low heat for about eight minutes, until they are meltingly soft.

Pour the egg mixture into the skillet and cook over low heat.

Stir in the diced chicken, carrots, spinach, thyme and parsley, then drop in the gnocchi and continue to cook over low heat, stirring occasionally, for 5 — 8 minutes until gnocchi are cooked and float to the top.

To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat.

Add onion and cook over low heat stirring occasionally until golden brown, about 20 minutes.

Cook over low heat 5 minutes or until margarine melts.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Definitely cook over low heat.

Whisk together and cook over low heat, stirring constantly, until smooth and slightly thickened.

Cover and cook over low heat for about 20 to 30 minutes, until completely soft and limp.

Cook over low heat, whisking, until the sugar dissolves.

Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wilted.

Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes.

Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.

Cook over low heat for 5 minutes until spinach has wilted.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

Add the shallots, garlic, balsamic, and salt, and cook over low heat until the shallots are super soft, about 20 - 30 minutes.

Cook over a low heat, stirring occasionally until cheese is completely melted.

Cook over low heat for 20 minutes until the sauce has darkened and becoming slightly thicker.

Cook over low heat for approximately eight minutes, stirring frequently to prevent browning, until the potatoes can be pierced with a fork but are not cooked all the way through.

Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Cook over low heat until cheese melts and soup has thickened.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

Cook over low heat until rice is done.

Cover and cook over low heat until mixture thickens slightly, whisking occasionally, about 10 minutes.

Add raisins and apple butter and cook over low heat for 15 - 20 minutes.

Pour the mixture into a heavy - bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.