Sentences with phrase «get any cooked bits»

Use a wooden spatula to get any cooked bits from the bottom of the pan.

Add water or white wine, stirring to get any cooked bits off the bottom of the skillet.

Not exact matches

I only cook on charcoal so it takes a bit of time to get it ready.

I often guestimate with most my cooking and don't measure a lot but for something new like this I get a bit nervous that my guestimating will be off and I'll ruin it!

I couldn't quite get the timing right for them, and the whites were still a bit runny but I didn't want to cook the kale any longer.

I made these last night as a bit of a late pancake day and they were delicious however I really struggled to get them to cook through in the middle.

next time I will dice the squash and potato smaller so that it cooks faster, and may halve the olives so you can get them in more bites.

Let them sit a bit so you'll get them nicely browned Dump them in the pressure cooker.

Allow to cook without the lid for 15 - 20 minutes to get a bit crisper on top if desired.

If cooked too long, they become a bit rubbery, however, throw them in a pan for a quick sautee, and you have got yourself some dang good turkey (you'll forget about the heart part, I promise).

I found the cooking time needed to be a bit longer and watch out for the juices from the fish getting on the potatoes.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Cook your pasta shells according to package instructions and grill your corn on the cobb in either your oven or in your cast iron skillet with a bit of olive oil to get some charred marks.

You can get a lot of kale into one bite when you cook it down this way, which is great for your body!

We had trouble getting them to cook all the way through, they were a bit soggy in the middle.

All this bits and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not butter, you have pasta but no sauce, or garlic but not oil sometimes your cooking just gets stuck.

Well, the only way I cook it is in chicken broth... in my opinion, there's no other method that plumps it up so you get that herby flavor in every bite.

As soon as the weather begins to cool off a bit, I get out my crock pot and cook up a big pot of my Slow Cooker Sirloin Beef Stew.

One of my favorite things to do for dinner on a Sunday is to throw something in the slow cooker while I work on getting ready for the start of the workweek and the enjoy the last bit of my weekend.

Cooked for a bit longer since I can never get the flame right to simmer... either boils or does nothing lol.

Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats cooked in almond milk and a bit of soymilk, topped with ice cream non fat plain yogurt and Natural Directions Organic Crunchy Peanut Butter.

I eat as many greens as possible to get fresh raw omega 3 fats, but my diet is based on starches and I don't tolerate flax seeds, the Mc Doughall way works for me, just a bit concered about the omega 3 though because of cooking the grains.

Before I get into the details of our weekend, I'll just say (feeling more than a bit guilty), I hardly lifted a finger all weekend - Lori cooked for our cabin of six females, meal after delicious meal.

I decided to make it and then throw it in the crock pot for when I get home today, but I just tried a little bite when it was done cooking on the stove and WOWOWOWOWOW.

If you try this with a regular breadcrumb crust you would likely find that the crust has gotten a bit soggy if you had to leave it in the fridge for a while before cooking.

I'm trying to get in a bit of everything: baking, cooking, grilling, etc. but ever since I started working at a bakery my desire to make my own sweets has dropped.

The brownies don't get cooked through the centre despite allowing extra time and become VERY brown at the cheese bit.

I like to cook my chilis a bit longer... really get those flavors together so I had to add an extra cup of broth.

I'm a bit of a dork, but nothing gets me excited to cook like a beautiful new tool.

I will try the garbanzo flour next time, make batter a bit thinner and not cook as long after the double dip as they got just a wee bit overdone.

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

It's got a nice peppery bite to it that is mellowed slightly by cooking; it ends up being almost caramelized.

If you want to use matcha for smoothies or lattes, then I would suggest spending a bit less and getting cooking / culinary grade matcha instead of using ceremonial grade.

With how insanely busy I've been with work, I'm trying to find a little bit more balance and get back to stress - free cooking, while still making sure to thoroughly test and vet each recipe that ultimately appears here — the consequence of that being that I'm very very slow - moving with recipe development at the moment.

Mix leftover cooked quinoa with eggs, vegetables and a bit of cheese and fry the mixture in olive oil, and you've got quinoa fritters - an excellent gluten - free side dish your family will love.

Mine didn't get totally cooked and mushy, but they were definitely soft enough to bite through.

I've got a bit less than half hour left of cooking time.

Frequent go - to dishes: roast chicken with the back cut out and flattened (cooks faster), Alice Waters French Cream of Cauliflower Soup, any winter squash soup with ginger, garlic, coconut milk..., sweet potato fries in the oven, swiss chard frittata with proscetto bits and aged cheese, chicken marbella, BBQ salmon... wait I'm getting hungry again...

The way it smells while it's cooking, its smoky flavor, the way it adds a bit of crunch to every meal... Well, you get the -LSB-...]

Tonkatsu sauce (for the Japanese fried noodle dish yakitori) along with a bit of soy sauce cooked into a wok of whatever veg I've got / grabbed on the way home and some rehydrated noodles or leftover rice.

Once the rice is cooked through it's best to serve the jambalaya right away when it's still got a bit of a sauce to it (at least that's how I like it).

Thickening is not really necessary for this recipe, but if absolutely necessary you can add a bit of flour to the sauce and then cook it long enough to get rid of the raw flour taste.Thank you!

Hi Raquel, I think you get a bit stronger of a date / caramely flavor if the dates aren't cooked the whole time, but I'm certain it would still work and taste good if you did it that way

I loved how the coconut bacon got a little bit chewy once it was cooked into the sauce.

I've found you really have to cook it quite a bit to get a good, thick consistency.

You might wish to check the tart midway through baking and turn it down a bit in case the top is getting too dark, before the crust and tomatoes appear to be cooked.

Then I cook them on low in the fat with a bit more onion and add chicken stock to help get it to the correct consistency as they melt back into refried beans.

Carefully turn the onions over and around as they cook in the butter and when they get some tan coloring to them and a bit crispy on the outside, take them out (I use metal tongs) and add them on top of the green beans.

I am doing some batch cooking this weekend to get a bit ahead for the week.

I have a 6qt and even with the double batch it tends to get a bit browned around the edges when I cook it on low instead of warm.