Sentences with phrase «hours in a covered pan»

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Not exact matches

Cover the pans with plastic wrap and set them aside in a warm place to proof (rise) for about an hour.

Place filled, covered pan (with the second pan on top), in the refrigerator for 8 - 24 hours to chill.

Baking a whole turkey in a convection oven involves placing it on a roasting rack within a roasting pan, inserting a meat thermometer, loosely covering the bird with foil and baking it for about 2 hours until the thermometer reaches 180 degrees.

Cover each pan and let rise until doubled in size, about 1 hour.

Cover the pan with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Then remove the cheesecake pan from the roasting pan, cover, and let chill in the fridge for at least 4 hours or preferably overnight.

Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.

Cover the pan only partially and stir once in a while as it simmers with low heat for a few hours.

If you baked the cheesecakes in a paper lined muffin tin, cover the pan and refrigerate for at least 2 hours.

Lightly cover pan with plastic wrap and let it sit for an hour, or until rolls have doubled in size.

Cover the cheesecake pan and chill in the fridge for at least 4 hours or preferably overnight.

Place in a greased loaf pan 9 «x 5», cover with cling film and leave to rise until doubled in size, about 2 hours.

Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft - free place for 1 hour, or until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.

The key here is to cook them the last couple of hours in a pan covered or wrapped in foil in a bath of apple juice.

You can also use a Dutch oven to slow roast them or cook stove top in a tightly covered pan on low heat for about 2 hours.

Place the meat in a nonreactive pan, cover with the marinade and marinate, covered, for 2 hours in the refrigerator.

For a competition, anything goes, but you are going to have to get some nice slices, and that 10 hours of cooking in the covered pan is going to make it real tender.

After they were done, I placed them both in a heavy roasting pan and covered it tightly with foil and let it rest for an hour.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

Place the pans in the oven, cover with a clean, damp towel and let rise for 3 - 4 hours, until doubled in size.

I let that rise for approx 1 1/2 hours, then split it into two loaves when it has doubled in size, and knead the air out of the bread, then preheat my oven to 450 and put my pans in the oven for 30 minutes, and bake as you instructed 30 minutes covered, 15 uncovered.

Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.

Cover and place the pan in the fridge where you can stand nearby for an hour and waiting for it to set.

Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day»), should I / we / the - people - who - love - bread cover the dough once it's in the pan before putting it into the refrigerator?

Cover the pan and bake for a total of 3 hours in a 350 F oven.

If baking in a meatloaf pan, cover with foil and bake at 350 degrees for about an hour, or until cooked through.

Cover the pan with oiled plastic wrap and let rise for 1 hour until they have doubled in size.

Once the cheesecake is room temperature, cover the pan with foil and let set in the refrigerator for at least 4 hours or preferably over night before serving.

Place lamb in a large pan, cover, refrigerate overnight or for 24 hours.

Cover each pan with plastic wrap that has been lightly floured and let proof at room temperature for 1 - 2 hours or until almost doubled in size.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Once cooled, cover the pan with plastic wrap and place in the refrigerator for at least 3 hours before serving.

Cover pan with oiled wax paper and let dough rise in a warm, moist place for 30 minutes to 1 hour.

Return the ribs to the pan, cover and braise in the oven for 1 hour.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

You can soak the cashews for 6 hours or quick soak them by placing them in a small sauce pan and cover with water.

Press the dough evenly into a oiled jelly - roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

Brush tops with olive oil, cover pans loosely with plastic wrap and allow to rise (I usually leave overnight for convenience, but the rising process may take only 4 - 6 hours depending on the temperature in your home).

Pour contents into a 8 x 12 ″, or similarly sized, pan / Carefully place in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready to use.

Either place the two whole oranges in a large pan of water and simmer for approximately 2 hours OR place the oranges in a covered bowl in the microwave and heat on high for 3 - 6 minutes.

Cover pan with plastic and let rise for 2 hours at room temperature then place in fridge to chill overnight (or you could bake them at 350 ˚F for just over 30 minutes).

Cover pan with a towel and let the rolls rise for one hour in the warmest part of your house.

Cool the brownies completely in the pan, then cover and place in the refrigerator to continuing setting up for about an hour.

Cover the pans loosely and let the dough rise (warm place) until double in size — another 1 — 1 1/2 hours.

Cover the pan with a clean tea towel or plastic wrap and set aside in a warm place to rise until doubled in volume, about 1 hour.

Put the dough in a loaf pan (8 × 4») covered with parchment paper and let it sit on your kitchen counter at least 2 hours.

Sprinkle the meat with the salt, then cover the pan and marinate in the refrigerator for 4 to 6 hours.

When ready to use, arrange the rolls in a lined pan, cover with plastic wrap, and thaw overnight at room temperature (8 - 12 hours).