Sentences with phrase «heat until light»

Place the walnuts in a dry skillet and toast over medium heat until light brown and fragrant, 3 to 4 minutes, shaking often.

Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.

Toast the breadcrumbs in a dry skillet over medium heat until light golden.

Toast the pine nuts in a small dry skillet over medium - low heat until light brown, 3 to 5 minutes.

Not exact matches

Already deployed aboard the USS Ponce, the Navy's Laser Weapon System concentrates light into a fine point, heating a target until it burns or explodes.

The incandescent light bulb was a vacuum - filled glass globe in which an electric current heated a resistive thin strip of material (called a filament) until it glowed, producing light.

Astronomers know now that the universe will continue to expand and separate until it eventually loses its ability to regenerate stars, thus extinguishing all light, heat, and physical life.

Heat the oil on low and cook the garlic slowly until it's light golden brown and crispy.

Press the sandwich on the panini press for 7 - 8 minutes or until light golden brown, or reduce the heat under the 10 - inch skillet to medium - low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and grill for 5 - 8 minutes, until golden brown.

Cook over medium high heat until the syrup turns a light amber color (or 300F if you have a candy thermometer).

Melt the butter in a large sauté pan over medium heat, and continue to cook until a light brown color.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

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.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5 - 7 mins.

Cook over high heat, without stirring for 10 — 15 minutes or until the mixture becomes a light golden - yellow caramel.

Increase speed to medium - high and heat until frosting is light and fluffy, 1 - 2 minutes.

Heat oil in a pan and take few bitter gourds (which you made ready to make fry) and fry it for both the sides until you get light brownish (golden) color.

Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

Lower to medium heat, and cook until the mixture starts get a light amber shade (it reaches about 106c degrees).

Over medium heat, melt sugar without water and cook until the sugar starts to turn into light brown.

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil.

Heat the oil in a skillet and saute the onion until it is light brown, about 5 minutes.

Heat the corn oil in a small saute pan, add the shallots, and saute them until they are light brown and toasty, tossing them frequently to avoid burning.

Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.

Bring to a boil, reduce heat, and simmer for 15 - 20 minutes, stirring often, until light amber in color.

Remove the pan from the heat and flame with a lighter or continue to cook the sauce until the alcohol burns.

Put the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.

Cook over high heat, without stirring, until the mixture becomes a light golden - yellow caramel, about 10 minutes.

Add the peppers and broth and cook over medium heat until the tomato and broth liquid has reduced to a light coating on the peppers.

Slowly bring everything to a light boil, turn the heat down immediately and simmer, uncovered, for about 1 hour until the chicken is cooked through and really soft.

Cook for approximately 2 minutes on each side until a light golden brown, adjusting heat as necessary.

Place 2 tablespoons sesame seeds in a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown.

Bake 15 - 20 minutes until it's heated through and the bread crumb mixture is a light, golden brown and crispy.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Prepare Minted Pea Sauce: Heat olive oil in saucepan; add onion, garlic and cumin; gently sauté 7 to 8 minutes, until light gold.

In a small saucepan, heat the granulated cane sugar and water until it becomes a light amber syrup.

Turn the heat to medium, stirring occasionally until all the sweetener has dissolved and the water comes to a light boil.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

Light up the grill (or a panini grill) and cook the pineapple, bell pepper, onion, and jalapeno over medium / high heat until slightly charred, 5 to 10 minutes.

Cook over medium - low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.

In the same pan, heat the peanut oil and add the garlic cloves, toasting until light brown.

Transfer to the oven, lower the heat to 400 ° and bake, rotating the pan halfway through cooking, until the edges are light golden brown, 20 to 25 minutes.

Once the milk to comes to a light boil shred in about 1 cup of low - fat queso Manchego (or your favorite low - fat cheese) mix everything together until the cheese is melted, then turn off the heat

Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.

® It's Vegan in large nonstick skillet over medium - high heat and cook onion, stirring occasionally, until softened and light golden, about 15 minutes.

Turn the heat down (once hot, coconut burns quickly) and continue to stir until the coconut bits are mostly light golden brown flecked with some white.

To make the chocolate glaze, heat 3/4 cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.

Toast until light golden brown and fragrant, remove from heat and allow to cool in a small bowl.