Sentences with phrase «in moderate heat»

Not exact matches

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

To make the dipping sauce: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minuteIn the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutein the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Cooking food in a small amount of fat over moderate or high heat until the surface is browned.

Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.

Cooking food in hot fat over moderate to high heat.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to browIn a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to browin butter over moderate heat, stirring, until onion is softened and beginning to brown.

Meanwhile, in 6 - quart stock pot over moderate heat, heat oil until hot but not smoking.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.

Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.

While rice is cooking, melt butter in a 10 - inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.

Weigh out the required quantity and put them in a dry pan over moderate heat.

Stir in the flour and cook over moderate heat for 30 seconds.

Because of moderate climate, no searing summer heat nor frigid winter cold, the wheat grown in Ireland is soft.

Chopped one small onion and fried in a tbsp of sunflower oil for a couple of minutes on moderate heat.

Add milk in a slow stream, whisking and bring mixture to a boil over moderate heat.

In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate - high heat until golden.

Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat.

Heat the oil in a large saucepan over moderate hHeat the oil in a large saucepan over moderate heatheat.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minuteIn a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutein butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

Heat the olive oil in a large, heavy pot over moderate hHeat the olive oil in a large, heavy pot over moderate heatheat.

To make the marinade, in a wok or heavy skillet, heat the oils over moderate heat until a piece of ginger will foam when dropped into the oil.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil.

Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235 °, about 8 minutes; be careful it doesn't boil over.

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over moderate heat until the onions begin to wilt, about 5 minutes.

Whisk together cream, wines, and flour in a 2 - quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.

Toast, in batches, in nonstick pan over moderate heat, about 30 seconds to 1 minute per side.

Cook shallots in butter in a 2 - quart heavy saucepan over moderate heat, stirring, until softened.

Meanwhile, in heavy, 12 - quart pot over moderate heat, melt butter.

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

3While pasta cooks, heat 3 tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking.

In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender (5 - 20 minutes, depending on the bean: cranberries boiled for about 15; edamame's were actually microwaved for just a couple of minutes).

Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.

Heat the oil in a large pan and cook the chicken over moderate heat until the pieces are brown and partially cooked, about 5 minuHeat the oil in a large pan and cook the chicken over moderate heat until the pieces are brown and partially cooked, about 5 minuheat until the pieces are brown and partially cooked, about 5 minutes.

Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minuHeat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minuheat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.

Using the same pan (rinse if needed), cook the onions in olive oil over moderate heat.

In a skillet over moderate heat, brown the ground beef and drain any excess fat.

In a large heavy skillet, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp.

In a wok or heavy - bottomed frying pan heat the oil, add the peppers and fennel and cook for 10 - 15 minutes over a moderate heat until crunchy, stirring occasionally.

Make the caramel: In a medium saucepan, melt the butter over moderate heat.

I left them in the pan on a moderate heat for about 10 minutes until they were beginning to burst open.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

In a large saucepan heat enough oil to cook the celery and herbs (except parsley), over a moderate heat, until celery is soft.

In a large frying pan, heat the remaining tablespoon of oil over moderate heat.

Heat the oil in a large skillet over moderate heat until sizzlHeat the oil in a large skillet over moderate heat until sizzlheat until sizzling.