While you continue to bake your cheese taco shells place the ground beef in a skillet over medium
high heat cooking until it is completely cooked through.
While you continue to bake your cheese taco shells place the ground beef and ground chorizo in a skillet over medium
high heat cooking until it is completely cooked through.
Heat orange juice in a 2 - quart pan over medium -
high heat Cook until reduced by half, 12 - 15 minutes.
Not exact matches
Bring to a boil over
high heat and
cook for 8 to 10 minutes,
until reduced and thickened.
Cook for another 35 to 45 minutes
until all is married up, then turn the
heat up to
high and stir in the masa harina mixed with a little water.
In a large stainless or cast - iron skillet over medium -
high heat,
cook the diced bacon
until the fat has rendered, and the bacon is golden and crisp.
Set those aside and add in the meat, and
cook on
high heat until just done.
Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minu
Heat butter and 1 tablespoon olive oil in a large skillet over medium -
high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minu
heat;
cook and stir mushrooms in mixture
until browned, 5 to 6 minutes.
Place the saucepan over medium
high heat and
cook until the sugar starts to caramelize, 10 - 15 minutes.
Cook over medium
high heat until the syrup turns a light amber color (or 300F if you have a candy thermometer).
While the grits
cook, brown sausage in a large cast iron skillet over medium -
high heat, stirring often, 5 - 8 minutes or
until sausage crumbles and is fully
cooked; remove from skillet, and drain.
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.
Continue to
cook over medium -
high heat, stirring frequently,
until mixture reaches 248 degrees (firm - ball stage) on a candy thermometer, about 20 minutes.
Add oil, onions, celery, carrots, and seasonings to the skillet and
cook until translucent over medium -
high heat, about 5 - 7 minutes.
Heat oil or butter in a skillet and
cook eggs on
high until scrambled 5 - 8 mins.
Cook over moderately
high heat until golden, 3 minutes.
In a large wok or skillet over medium
high heat, add oil and
cook onions
until tender, about 2 minutes.
Add the wine, raise the
heat to medium -
high, and
cook for 30 seconds or
until the wine has fully evaporated.
Add the remaining sugar and glucose and
cook the mixture over medium -
high heat until it reaches a temperature of 107 degrees.
Cook over medium - high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely brow
Cook over medium -
high heat for 3 minutes, turn and
cook for an additional 2 to 3 minutes, or until nicely brow
cook for an additional 2 to 3 minutes, or
until nicely browned.
When its time to
cook,
heat a large cast - iron skillet or grill pan to
high heat and sear each chicken leg
until slightly charred on each side.
Cook the Chicken: In the same pan used to pickle the onion,
heat a thin layer of olive oil on medium -
high until hot.
Spray a grill pan with non-stick
cooking spray, and allow it to
heat over medium
high heat for two minutes or so,
until it is hot.
Continue to
cook on
high heat for 3 - 5 minutes
until it starts to thicken.
Sprinkle in chopped green onion, turn the
heat to medium -
high, and pour in the coconut milk, allowing the mixture to come to a simmer and
cook for another 2 - 3 minutes, then cover the pan and allow to
cook a remaining 4 minutes
until coconut milk has evaporated and rutabaga is soft.
Heat up a grill pan to medium - high heat (or use a BBQ) and cook on each side for 4 - 5 minutes or until center is no longer p
Heat up a grill pan to medium -
high heat (or use a BBQ) and cook on each side for 4 - 5 minutes or until center is no longer p
heat (or use a BBQ) and
cook on each side for 4 - 5 minutes or
until center is no longer pink.
Bring to a boil then reduce to medium -
high heat for approx. 45 minutes or
until water starts to evaporates and add the remaining 5 cups of water as needed then
cook for another 45 minutes or longer, continuing to check on water levels.
Fry bacon over medium
high heat until cooked through and starting to brown.
Cook over medium -
high heat, whisking constantly,
until thickened and slowly boiling.
Remove lid, increase
heat to medium -
high and
cook 15 minutes more, or
until carrots are tender and most of cider has evaporated.
Close, and
cook on
high heat 5 to 7 minutes, or
until grill marks appear on fruit.
Add oil to pan and
cook over medium -
high heat 7 to 10 minutes more, or
until carrots are golden brown.
Directions: Put turkey leg or thigh in pressure
cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
cook on
high heat until pressure gauge reaches the
high mark / Turn down temperature but maintain the same amount of
high pressure — this takes a little experimenting, on my stove it works on low - medium /
Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
Cook for 30 minutes from the time the
cooker reaches
high pressure / Remove from
heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.
In a large saute pan over
high heat, add the oil, and
cook the fish for about 3 minutes on each side,
until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).
Meanwhile, in a medium skillet,
cook the peppercorns over moderately
high heat, shaking the skillet occasionally,
until they are smoking and fragrant, 2 minutes.
Raise
heat to medium -
high;
cook until mixture registers 260 degrees on a candy thermometer.
Skim fat from
cooking liquid, transfer to a pan and
cook over medium -
high heat until reduced to 2 1/2 to 3 cups.
4) Meanwhile, bring a griddle pan up to a very
high heat and
cook chicken, turning occasionally for about 8 minutes
until well charred and
cooked through.
Cook over medium -
high heat, stirring,
until sauce thickens, 3 minutes.
Cook again over medium -
high heat for a few minutes
until any excess water evaporates from the pan.
Cook over
high heat, without stirring for 10 — 15 minutes or
until the mixture becomes a light golden - yellow caramel.
Add tomatoes, cut side up, in the same skillet and
cook over medium -
high heat for 2 minutes or
until starting to char.
Bring to a boil over
high heat, reduce to a simmer, and
cook until exteriors are tender, about 10 minutes.
In a large pot of boiling salted water,
cook the spaghetti over
high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.
Melt the sugar in a small saucepan over medium -
high heat and
cook until rich and golden.
If using bacon fat * to roast the squash (optional)
cook the bacon first:
heat a large heavy skillet over medium
high heat and
cook bacon
until 2/3 of the way done, then remove to drain on paper towels and set aside.
Add frozen tortellini and continue
cooking over medium -
high heat for 5 - 6 minutes or
until tortellini is
cooked al dente.
Season the steak with the kosher salt and pepper and
cook in the olive oil over medium -
high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.
Cook over medium to medium
high heat until slightly charred, about 10 minutes.
In a skillet over medium -
high heat,
cook the onions
until translucent.