Sentences with phrase «heat until ready»

Season with salt and pepper to taste, and place away from direct heat until ready to finish.

Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve.

Keep warm over very low heat until ready to serve.

Cover and keep warm over lowest heat until ready to serve.

Strain the clam cooking liquid and transfer to a medium saucepan, keeping over very low heat until ready to use.

If serving mole right away, cover and simmer over very low heat until ready to serve.

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Once grits are ready, remove from heat and stir in gouda, garlic powder, pepper, green onion and 3/4 cup Cheddar until melted.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Once brown, take off heat and pour into a heat - proof bowl to let cool until ready to use.

Turn off the heat and set the pan aside until the schnitzel is ready.

Once you're ready for the first rise, place a glass of water in your microwave and heat it until the microwave becomes quite steamy and warm.

Heat the soup on the stove until ready to eat and add your favorite garnishes like pesto, nuts and a drizzle of olive oil!

Add drained mushrooms when they are ready, along with minced garlic and fava or soy beans and cook until heated through and beans are tender crisp.

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.

Put in oven for approx. 20 minutes until well cooked, or on grill until vegetables are ready and meat is heated.

Remove from heat, place in a sealable glass container and refrigerate until ready to use.

Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).

Serve immediately, or remove from the heat and let stand until ready to serve; the champurrado will continue to thicken as it stands and the flavor of the cinnamon will deepen.

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

By now, the lentils will probably be done (if they're not, turn off the heat under the frying pan, holding the onion and carrot mixture until the lentils are ready).

When you're ready to make the tortillas, heat a nonstick or cast iron griddle until hot (if using an electric griddle with a temperature gauge, heat it to 375 °F).

Remove from heat and keep warm until ready to serve with soup.

When ready to serve, heat hot fudge in the microwave until pourable.

Heat the waffle maker, and when it is ready, add the buttermilk mixture to the dry ingredients and stir until the mixture just starts to come together.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softeHeat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softeheat until softened.

Remove from heat and allow to cool until ready to use in recipe.

Reduce heat and keep hot until ready to use.

Reduce heat to low and keep warm, stirring occasionally, until ready to serve.

I left mine in the ice bath in the fridge for over 2 hours until I was actually ready to heat them back up to serve.

Turn off heat and cover until ready to serve.

Once the water has boiled, turn off the heat and allow it to sit, covered, until you are ready to use it.

Reduce the heat to low and keep warm until ready to serve.

Reduce the heat to low until the salmon is ready.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15 - 20 minutes or until potatoes are soft and ready.

Directions: Heat olive oil, add bread crumbs and sauté until golden and crispy, 3 — 5 minutes / Cool / When ready to serve, toss with parsley, lemon zest and all but 1 T vinaigrette / Reserve 1 T vinaigrette for drizzling over fish when serving.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Hold warm until ready to heat lobsters.

Remove from heat, add butter and cover until ready to serve with rice.

When you're ready to enjoy, just thaw overnight in the fridge and heat in a pot until hot.

Once the sauce is ready and all the meatballs are browned, add the meatballs to the sauce, cover, and simmer over medium - low heat until the meatballs are cooked through, 15 - 20 minutes.

Reduce heat to low and cover until ready to use.

This simple bolognese sauce recipe is an easy make - ahead sauce that keeps nicely in the refrigerator or freezer until ready to heat and serve over flat egg noodles.

Turn heat to low until ready to serve.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

Let simmer on low heat and stir occasionally until the dumplings are ready.

Add the tomato paste and broth (or water), lower the heat and simmer until the pumpkin is ready.

Turn it down to low heat and let simmer, covered, until you are ready to eat it.

When it boils, add the couscous and 1/4 teaspoon salt, give it a good stir, turn off the heat, cover the pot, and let sit for 10 minutes, or until the other components are ready.