Sentences with phrase «let cook for a few minutes»

Let cook for a few minutes then flip, using a thin metal spatula so that you don't scrape off the breading.

Let cook for a few minutes and then deglaze the pan with a 1/4 cup of white wine.

Let cook for a few minutes more, until everything is soft and homogenized.

Place marinade in a small saucepan and bring to a boil and let cook for a few minutes.

Let it cook for a few minutes, add the frozen corn and peas, and stir.

Let cook for a few minutes and then serve with the chicken soup out of the crockpot.

Once your tofu is all cooked, remove the star anise from the broth (and cardamom pods, if using) and add in your coconut milk and red pepper and let cook for a few minutes, until your noodles are ready to serve.

Add the carrots, tomatoes (including the juice), and pepper, and let it cook for a few minutes.

Add olive oil to a large frying pan on medium heat, add the spinach and let cook for a few minutes, stirring occasionally.

Let cook for a few minutes to soften then add garlic and jalapeños, and corn.

Stir and let cook for another few minutes, or until mixture sizzles and begins to slightly char.

Let those cook for a few minutes to soften and then add the Herbe de Provence and tomato paste.

Add the spices and let it cook for a few minutes.

Remove, let cook for a few minutes, and slide the skins off with a paper towel.

Let cook for another few minutes, adding more salt and turning each piece so it absorbs the sauce well.

Let cook for a few minutes until bottom is lightly brown, you can easily slip a spatula underneath, and pancake is firm enough to be easily flipped.

Let cook for a few minutes to allow it to thicken.

Stir, cover, and let cook for a few minutes.

Pour the batter into the waffle maker, close it and let cook for a few minutes, according to the manufacturer's instructions.

When all the broth is absorbed add asparagus, carrots, broccoli, squash, and peas and let cook for a few minutes until vegetables are tender.

Let them cook for a few minutes until they soften and nice grill marks form, this happens pretty quick so don't wander off.

Not exact matches

I also used 1 1/2 cups frozen spinach (add it to the sauce at the end and let it cook for a few more minutes).

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asilet a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asiLet it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Let the tomatoes cook for a few minutes to soften.

Let cook for a few more minutes until golden brown.

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

You do not need to cook it more at this point, unless you want to for a few minutes just to let the flavors combine more.

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions

Delicately drop each fish stick into the oil and let cook on each side for a few minutes on each side, or until golden brown.

In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.

Let cook for about 3 - 4 minutes, and add the remaining glaze to the salmon, and cook for a few more minutes.

3 Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minuCook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minucook for 30 minutes to an hour more, stirring every few minutes.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

Let the fillets cook undisturbed for a few minutes.

Optional: Stir in a few pinches of real saffron threads and let cook for another minute.

Mix and let the spices cook for a few minutes.

If you want more syrup, you can add some extra water and honey and let it slowly cook for a few minutes more.

Add wine and let it cook on low for a few minutes.

Let the french toast cook for a few minutes.

Let them sit for a few minutes to stop the cooking process.

Gnocchi take only a few minutes to cook, toss them into a rolling gentle boil with salted water, give them one good stir, let them rise to the top and boil for an additional 1 - 2 minutes, scoop them out with a wide hand strainer.

Let the potato cook in oil for a few minutes till it's almost cooked.

Let everything cook for a few minutes until the chicken is fully cooked and then add the tomatoes for a minute or two to heat them up and serve.

I always spray a large skillet with cooking spray after I blend my batter and allow the skillet to heat up on medium heat while I let my batter set for a few minutes.

Stir frequently and let them cook down for a few minutes.

Let the pan pre-heat, then add the falafel one by one, browning them on the first side for a few minutes, then flipping them once and browning the second side until the mixture is cooked throughout.