Sentences with phrase «frequently until golden»

Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

Place the bread crumbs in a dry skillet over medium heat and brown bread crumbs for a few minutes, stirring frequently until golden.

Place almonds in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.

Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.

Add the tofu and sauté over medium - high heat, stirring frequently until golden on most sides.

Add the pine nuts and stir frequently until golden brown.

Not exact matches

Cook, stirring frequently, until beginning to turn golden in color, 3 to 4 minutes.

Cook, turning frequently, until golden brown, 5 to 7 minutes.

Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 30 - 40 minutes.

Allow to slowly caramelize until onions are sweet and golden brown (about 10 to 15 minutes) stirring frequently.

Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.

Bake 10 - 12 minutes, checking frequently at the end, until golden and starting to crisp.

Add onions, cook 18 minutes or until carmelized and golden brown; stirring frequently.

Add onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes.

Sauté the onions in the oil over low heat for about 8 - 10 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown and the onions are tender.

Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes.

Stir frequently for a few minutes, until the tomatoes soften and the garlic is golden but not burned.

Toast 1/2 cup shredded unsweetened coconut in medium skillet over medium heat, shaking pan frequently, until golden brown, 2 to 3 minutes.

Add them to the hot oil in a single layer and cook, turning frequently, until they develop a light golden color and turn opaque, about 1-1/2 minutes.

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it's a deep, golden brown.

Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.

Drain tempeh then add and cook, turning frequently, until golden brown, 5 to 7 minutes.

Cook, tossing and stirring frequently, until peanuts are a deep golden brown, about 8 minutes.

Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 7 - 10 minutes.

Stir frequently until asparagus and mushrooms have a golden, slightly seared color.

Cook, stirring frequently, until the onion is tender and golden, 5 - 10 minutes.

Cook the shrimp, stirring frequently, until the shrimp is golden on the outside and no longer transparent on the inside.

Add sesame seeds and, stirring frequently, brown the seeds until golden brown.

Pour mixture into shallow roasting pan and roast for 30 - 35 minutes, frequently tossing mixture with a spatula, until cauliflower and onions are golden brown.

Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.

Add the diced shallots and cook until golden - brown, about 4 - 5 minutes, stirring frequently.

Stir frequently until almonds are golden, about 3 - 4 minutes.

Caramelize the onions on medium - low heat for about 20 - 25 minutes, stirring frequently, until they reach a deep golden - brown.

Reduce heat to medium - low; continue cooking for 20 minutes or until golden brown, stirring frequently.

Pour the corn syrup over the top of the sugar, and heat, while stirring frequently until the sugar melts and is golden brown, about 30 minutes.

Add the onion and garlic and sauté over medium - low heat until golden, stirring frequently.

Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2 — 3 minutes or until fragrant and light golden.

Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown.

Cook 3 minutes, or until golden, stirring or shaking the pan frequently.

Add onion and saute, stirring frequently, for approximately 15 minutes or until onions are beginning to develop a golden color.

Turn each tortilla frequently with tongs, until golden (30 to 60 seconds).

Cook over medium heat, stirring frequently, until the flakes are golden brown; set aside.

Add onion and some salt and saute, stirring frequently, until onions begin to turn golden.

Cook, stirring frequently, until onions are a golden caramel color and very sweet.

In a small, dry skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes, shaking or stirring frequently.

Add the pine nuts and saute until golden brown, stirring frequently.

Add the garlic and ginger and cook, stirring frequently, until the mixture begins to turn golden.

Cook over medium heat for 7 - 10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast.

Cook over medium - high heat, stirring frequently, until the mixture is touched with golden brown here and there.

Add the scallions and fry over high heat, stirring frequently, until golden and crisp, about 4 minutes.