Transfer sauce to a large pan, add lemon zest, spinach and basil, and
gently cook over low heat until spinach has wilted.
Not exact matches
Cook over medium -
low heat, simmering
gently for about 10 minutes.
Cooking food
gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).
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.
Add the dates, raisins, nuts, spices, honey, and water to the skillet and
cook over low heat until the ingredients are thoroughly blended, stirring
gently during the process.
Cook the minced onions with the coconut oil and / or butter
gently over low heat until tender; do not brown.
Put the frying pan back
over low heat, pour in the egg mixture, and
cook gently, without stirring, letting the eggs set slowly from the bottom up.
Drizzle a little oil
over and
cook gently on a
low heat to soften.
Cooked gently over a
low heat, lamb shank becomes meltingly tender — perfect for an elegant, restorative broth.
Gently cook over medium -
low heat for about 8 - 10 minutes.
A pound (or 500g) of butter in a saucepan, melt
over low heat and
cook gently until all the water has been driven off and the little white flakes begin to take colour.
Heat the coconut oil or ghee in a large heavy based pot over a medium / low heat, add the mustard seeds and cook gently until they begin to
Heat the coconut oil or ghee in a large heavy based pot
over a medium /
low heat, add the mustard seeds and cook gently until they begin to
heat, add the mustard seeds and
cook gently until they begin to pop.
Place
over medium -
low heat and
cook, whisking
gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3 — 4 minutes total.
COOK over low heat, stirring constantly but
gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160 °F, about 15 minutes.
Bring to a bare simmer
over medium -
low heat;
cook gently for 20 minutes.
In a skillet,
heat the olive oil
over medium
low heat and
cook the patties, turning once and
gently pressing the second side into the pan.
Set
over a
low heat and
cook very
gently.
that's okay Grease a large skillet with a generous amount of butter and
heat over medium -
low Pour about 1/4 c batter into the skillet ***, swirling
gently for about 10 seconds, until it is evenly spread around the skillet
Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and then flip Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you cook the other cre
Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and then flip
Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you cook the other cre
Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you
cook the other cre
cook the other crepes.
Add the garlic and
cook over medium -
low heat for 5 minutes; the butter should simmer
gently but not brown.