Sentences with phrase «done cooking heat»

5 minutes before the lentils and squash are done cooking heat up a large pan over medium high heat.

Not exact matches

If you put the poor amphibian into cold water and turn up the heat, it doesn't realize it's being cooked to death.

As I figured I would be cooking them anyway, though I did heat them up more slowly than I perhaps would have if they had been fresh.

Add the prawns and coconut milk and cook, uncovered, over medium heat until the prawns are done, about 15 minutes.

In a saucepan put the olive oil heat the tomato sauce, the cube stock (don't add it if you cooked the sauce by yourself) and the flaked fish.

Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is cooked through, adjusting the heat as necessary so the vegetables brown nicely but do not burn (15 - 20 minutes).

Set those aside and add in the meat, and cook on high heat until just done.

Add shrimp, increase heat slightly, and cook shrimp for 3 minutes, or until just done to taste.

I'll have to try the ACV trick... did I miss what the purpose was for that??? If you soak your quinoa and let it «minimally sprout», you can then low heat cook it and turns out a great texture I think.

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 minuHeat 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 minuheat 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 minuheat, cover, and let the mixture steep for 30 minutes.

My mom hated cooking during a heat spell for the very same reasons I do....

I did this in two batches: Heat up some olive oil in a pan, and cook the meatballs on one side for about 2 - 3 minutes, until they are browned.

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

Regular butter does contain tiny amounts of sugars and proteins and for this reason it tends to get burned during high heat cooking like frying.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil).

Hmmm... I would initially think it just needs to be stirred more continuously or maybe lower the heat a bit so the eggs don't have time to cook by themselves while you're stirring?

~ Thoroughly cook your oats with the almond milk and water, either on the stovetop (medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble over).

Cooking steel - cut oats is easy - peasy — boil water, add oats, reduce heat, and simmer — but it does require some patience.

Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes — adjust the heat as necessary so the bottoms don't brown before the tops set.

You just fast - stir small pieces of food in a little oil over moderately high heat, something all cooks do without thinking, «Oh, I'm sautéing!»

I didn't finish in the oven, since it was too hot out, I cook a few minutes flipped cooked a minute, turned heat to low and covered, cooked until done, around 2 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.

Heat in the microwave for 1 min 30 seconds until done (or cook on the stovetop).

I know you don't heat the freshly made pesto, just pour it over the hot cooked pasta but would you suggest warming the leftover pesto that's been refrigerated a bit or at least bring it to room temperature before using?

Five minutes before the cauliflower is done cooking, heat up the remaining buffalo sauce in a saucepan or in the microwave.

If the above method doesn't work for you, cook the cream on direct very low heat.

Heat a grilling pan with a medium heat, once the pan get's hot, cook each wrap between 30 to 45 seconds per side, do not over cook or they wont be able to rolHeat a grilling pan with a medium heat, once the pan get's hot, cook each wrap between 30 to 45 seconds per side, do not over cook or they wont be able to rolheat, once the pan get's hot, cook each wrap between 30 to 45 seconds per side, do not over cook or they wont be able to roll up

One thing that I did find made them taste literally epic, was to leave them to fully cool down after cooking and then heat them up again as when you first cook them they almost seem too soft in the middle.

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

Once it does, turn the heat down to low and cook the rice until it absorbs all the water.

Once it has absorbed all the water, turn the heat off (DO NOT LIFT THE LID) and let the rice finish off cooking in its own steam, about 5 - 10 mins.

All of their food is delivered to your door fully cooked and frozen all you have to do is heat it up.

All in all it probably takes more time to heat up the pan that it does to actually cook the omelette.

Can you please clarify how many minutes do you have to cook the mixture on low heat for, does it have to get to the stage where it seems to leave the sides of the pan as detailed in Nestle's condensed milk recipes.

Cook breakfast sausage over medium - high heat in cast - iron (or oven - proof skillet) until done.

When the lentils are done cooking, remove from heat.

I cooked them for the recommended length of time, but I notice the recipe doesn't say what heat level to use.

I cooked them as instructed in the recipe, but when that didn't work, I cooked them with a lid on the pan, then I cooked them on low heat with a lid on the pan for about 45 minutes, then I baked them for about 45 minutes.

When beef short ribs are done cooking, remove the dutch oven from the oven, uncover it, and sit it over medium heat on the stove.

Oil pan (be generous with the oil — you want the outer layer to be as golden and crisp as possible) and cook it the way you would a pancake (but on medium high heat) and add the sautà © ed kimchee as you would add fruit to the pancake (or you can just mix it all in, which is what I usually do).

The only true heated cooking I did was to saute some garlic in the microwave and warm the milk to make cheese!

When you're ready to bake them you can set them out for a few minutes, do the egg wash and then bake (you may need to add a few minutes to the cook time to ensure the filling is heated through).

When you can, you might want to do any of the necessary cooking in the cooler morning hours, so you won't be heating up the kitchen right before mealtime.

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

The last thing anyone wants to do in a heat wave is cook.

The basic idea here is to sweat the onions, which means you'll be gently cooking them, covered over low heat, and a lot of the cooking will be done from the steam as the moisture is released.

Do nt salt eggplant before cooking: - for dishes that require mashing or pureeing the eggplant - for silky, soft texture - if you are quick cooking the eggplant or using high heat (like in this recipe)

Once everything was done cooking I added the noodles to the pan with the veg and touch more of the teriyaki sauce to give it some more color and heated it through.

That's great because then you have ready made meals to heat up when you don't feel like cooking!