Sentences with phrase «it cook until»

Let it all cook until the glaze thickens, pork is cooked, and carrots are tender.

She said she didn't learn to cook until after she got married and that she had to look up how to make fried eggs in her Betty Cocker cookbook!

Over low heat, cook until meat is firm, about 1 1/2 to 2 hours.

Bring the mixture to a boil, reduce the heat and cook until the peas are tender, about 30 minutes.

If the beans are not done yet, continue cooking them until they are soft and buttery, but still intact.

Add onion and cloves and cook until onion is lightly browned; add spinach, leek and mushrooms.

They were nicely chewey (I did add bran flakes), so I'm not sure why someone above had issues with them being dry... I even cooked them until they were a bit browned.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

Stir well and cook until the apples are just beginning to soften, about 8 - 10 minutes.

Add the water and continue cooking until the chili has thickened slightly, about 1 hour.

Cook them until they're golden brown.

Continue cooking until the roast has an internal temperature of 155 degrees F., about another 20 to 25 minutes.

Cook until spinach is brightly colored, 3 — 5 minutes.

Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

Once the block is at the desired temperature, add the food and cook until done.

Cook until the clams open, about five to eight minutes.

Add the onion, garlic and tofu and cook until the onions are translucent and the tofu is slightly browned.

Heat oil in a large saucepan and add garlic and cook until fragrant but not browned.

Pour over the sweet potatoes and apples, toss, and continue to cook until the sweet potato noodles are tender.

Working in small batches, add chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 5 - 6 minutes on each side.

Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, 45 minutes to 1 hour 15 minutes, depending on the size and age of your beans.

Cook until deep brown crust forms (do not turn!)

Cook until berries burst and start to turn water pink (don't overcook or it will thicken too much)-- approximately 5 minutes.

Continue cooking until butter turns a light golden brown and has a nutty aroma.

Cook until tender, 15 to 30 minutes, depending on size and volume, and stir several times while grilling.

In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heat.

Add the broccoli florets and cook until bright green, but not cooked all the way through.

Stir in kale, cover, and cook until kale starts to wilt, about 3 minutes.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Cook until slightly reduced and thickened.

Cook until veggies are brown and soft.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.

Cook until the spinach is just wilted.

add the ravioli -LCB- 3 at a time -RCB- cook until just golden brown and a bit crispy on each side about a minute on each side

Then gradually stir in 2 cups water, and bring this to a boil, cooking until thick, shiny and translucent.

Add the garlic and onion and cook until soft, about 3 - 4 minutes, stirring occasionally.

Add olive oil and crushed garlic cloves and chicken sausage and cook until garlic becomes fragrant and sausage is browned, about 2 minutes

Add warm milk and cook until the halwa becomes thick (keep mixing).

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.

Place the saucepan over medium high heat and cook until the sugar starts to caramelize, 10 - 15 minutes.

Cook until the sauce thickens, 2 to 3 minutes.

Add the ground beef and cook until no longer pink, breaking apart the meat into small pieces as you stir.

Cover and cook until the chicken is tender and the bulgur is done, another 10 to 15 minutes.

Add red pepper and cook until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally until mixture is thick and has the consistency of jam, about 20 minutes or more.

Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through.

Reduce the heat to medium and continue cooking until the sauce has thickened slightly, about 3 minutes.

Add minced chipotle, lime juice and lime zest and continue to cook until all berries have popped and sauce is thickened, about 5 more minutes.

Bring to gentle boil, cover and cook until brussel sprouts are tender, about 10 min.

Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more.