Sentences with phrase «in a low oven until»

Cover them, keeping them warm in a low oven until ready to use.

Cook medallions, covered, about two to three minutes per side or to an internal temperature of 145 degrees F. Remove medallions from grill, tent with foil, and keep warm in a low oven until service.

Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.

Preheat the grill for medium high direct cooking and grill the chops six to eight minutes per side or to an internal temperature of 155 degrees F. Tent with foil and keep warm in a low oven until service.

The meat is added back and cooked in a low oven until the meat is tender.

Serve, or keep warm in a low oven until ready to serve.

Not exact matches

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.

Spread out the zest and peppercorns to an even layer, then bake in your oven on the lowest setting, until the zest is completely dried out.

I didn't finish in the oven, since it was too hot out, I cook a few minutes flipped cooked a minute, turned heat to low and covered, cooked until done, around 2 minutes.

Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Roast in upper and lower thirds of oven, turning once and switching pans halfway, until tender, about 20 minutes.

Pour into crust and bake in lower part of oven about 35 — 45 minutes or until the center is set but still slightly jiggly.

I bake them on the lower rack in the oven at high - temperature 450F for 25 - 35 minutes or until a paring knife inserts easily through the skin.

The popovers are baked in a hot oven until they «pop» up, then the temperature is lowered so the insides can finish baking.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through.

Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 15 to 18 minutes.

Place in oven and broil under low temperature until bread browns nicely and artichoke mixture begins to bubble.

Melt the fat over medium - low heat in a large, oven - safe skillet or pot and sauté onions until soft and translucent, but not browned.

Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.

Roast in lower third of oven for 30 to 60 minutes until tender.

Bake on lowest rack in oven until tender and bottoms are golden brown, 20 - 25 minutes.

Bake in a low oven (150 - 175 degrees) for about an hour or until rosemary is dry.

Bake the cookies in the upper and lower thirds of the oven for about 30 - 40 minutes, until firm when tapped; shift the sheets halfway through baking.

Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

1) Blanch the almonds if necessary (this will take a while) 2) Chop chocolate into small pieces 3) Pre-heat oven to 180 deg cel 4) In a dry skillet, toast almond over low heat until they start to brown and turn fragrant.

To Sheila, with the nut - allergic husband: I would take an equal amount of cooked drained chickpeas, and then dry them out in a low oven, until they're just dry, but not rock hard, and then wizz them in the food processor.

Cover and cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking.

In a large saucepan or Dutch oven over moderately low heat, cook the garlic in the olive oil until golden, about 3 minuteIn a large saucepan or Dutch oven over moderately low heat, cook the garlic in the olive oil until golden, about 3 minutein the olive oil until golden, about 3 minutes.

Melt the butter in a stock pot or large dutch oven over medium - low heat until golden brown.

I'd reheat it in a low oven, covered with foil until the last 10 minutes or so.

BAKE in upper and lower thirds of oven until golden and crisp, about 15 minutes.

You can lay the crumbles out on a pan and stick it in the oven on the lowest setting for about an hour or two until dried or you can put it in a food dehydrator.

Bake in the bottom third of the preheated 425 ˚F (400 ˚F convection) oven for 15 minutes, then lower the oven temperature to 350 ˚F (325 ˚F convection) and bake 45 - 60 minutes more, until deeply golden brown and the juices in the middle of the pie are bubbling (this is how you know the cornstarch is cooked and has thickened the juices).

In a heavy - bottomed pot or cast iron dutch oven, melt the butter and cook over low heat until it foams.

You want to cook the pernil in the oven for hours upon hours at low heat, until it is tender and nearly falling off the bone, but not so long that the meat itself is falling apart, a la pulled pork.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

Toast oats until lightly brown, in oven or in a heavy saucepan using low heat.

Then you can just leave them in a low oven for an hour or two until they have collapsed and dried out somewhat.

Melt butter in a small saucepan oven low heat, then add in sugar and stir until sugar is incorporated.

If there is an apple surplus, I slice them paper - thin using a mandolin and cook them low and slow in the oven until they are crisp.

Place the pie at the lowest part of your oven and cook it at 170ºC until golden, in this way the bottom will have more hot as the dough is thicker.

I usually pop the pulp in the oven at its lowest temperature (unless your oven can dehydrate) and leave it in there until the pulp has dried.

Alternatively, you could bake it in an oven on very low heat until browned and the cheese is melted.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

Those rectangles then go back in the oven at an even lower temperature until dry and crisp.

My favorites are baking in the oven (350 for 15 - 20 minutes) and frying in a skillet with olive oil or coconut oil (2 minutes on each side at high, lower medium until done).

Pour the mixture into the prepared loaf pan and bake in the preheated oven, on the lowest part of the oven, for about 60 - 70 minutes, until a skewer inserted comes out moist but clean.