Sentences with phrase «let cook for another minute if»

Serve immediately if you like a runnier omelet, or let cook for another minute if you like a firmer omelet.

Not exact matches

Let this cook on a low heat for about 40 minutes, topping up the water if needed, so that the rice never cooks dry.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet cool / Sauce thickens as it cools.

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

Let it cook covered for 20 minutes or until potatoes are tender (if using).

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

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.

After about 15 minutes since adding the sugar, your rice pudding should be perfectly cooked, if you run your spatula through the bottom of the pan and you can see the pan, it's done, turn the heat off and let it rest for about 5 minutes

Remove from oven and let rest for 10 minutes to allow the internal temperature to rise to 140 (we find this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned, cook pork to 140 and it will rise to 150).

In doing a little research, if you are using anywhere between 4 and 10 chicken legs I recommend using the Poultry function on your Instant Pot and setting the time for 12 minutes and let the pressure release naturally for 5 minutes when cooking is complete.

Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we want the bread to toast and the cheese to melt, if you cook too high then the cheese will not melt before the bread burns), and let cook for 3 - 4 minutes.

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 chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

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

If you are not familiar with the one pot wonder method, you simply put uncooked pasta, veggies, seasoning, and broth into a large pot, cover it, and let it cook for about 12 - 15 minutes.

If you like your noodles more squishy, let them cook for an additional 5 to 10 minutes.

Cover and let cook for about 20 - 25 minutes over low - medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.

Let the cooked pizza rest for 5 minutes after being removed from the oven, then add the rest of the toppings: drizzle lightly with the garlic almond butter sauce (if using), then sprinkle with chopped fresh avocado and herbs.

In Indonesia (where we use a lot of coconut milk in our cooking), we make coconut milk by simply adding water to grated coconut, just enough to cover the coconut, and squeezing the coconut to help it release its essence for a few minutes, then letting it sit for 5 - 10 minutes if it's freshly grated (or 15 - 20 if it's dried).

*: If you prefer the taste of the rocket to be less spicy, you can add the lettuce to the creamy mixture and let it cook for around 30 minutes.

The next day, take the bread pudding out of the fridge and let it come back to room temperature for about 15 - 20 minutes (this step helps it cook more evenly but if you're harried and hurried you can just stick it directly into the hot oven but bank on baking it for an extended 10 - 15 minutes).

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

If you are using it together w / the veggies and the recipe all together then mix the Teriyaki sauce ingredients in a mixing bowl and at the very end is when you add the Teriyaki sauce letting it cook for about 3 minutes with the rest of the veggies / chicken in the pan.

If using frozen corn kernels, add these to the pan and let cook for about 3 minutes.

Reduce heat to medium - low, cover, and let cook for 40 - minutes or longer, if needed, until the lentils are soft.

If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off, put a lid on the pot and let the apples steam for a minute.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Cook, letting the vegetables steam for 2 - 3 minutes until crisp - tender (add more liquid, if needed, if it dries up).

Carefully crack two eggs (or 3 if desired) directly on top of the pizza, close the grill and let cook for about 5 to 6 minutes, or until the eggs have set.

Carefully crack two eggs (or 3 if desired) directly on top of the pizza and close the grill and let cook for about 5 to 6 minutes, or until the eggs have set.

Lower heat to a simmer and let chickpeas cook for 10 minutes, adding more water if necessary.

Add the shrimp and let simmer for an additional 2 - 3 minutes if using raw shrimp or 1 - 2 minutes if using cooked shrimp, just until they are heated through.

If its 115 °F and you need to get to 118 °F, cover the grill, and let the cook for about two to three minutes longer, then check the temperature again.

Check for doneness, and if need be, let cook 10 minutes longer.

Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucentNow add the tomatoes, tomato paste, stevia and sea salt to the pan Bring to the boil then cover and simmer for 20 minutes until thick or if you prefer thinner let cool and strain through a sieve Stir in the fresh herbs and enjoy

If you like the chilli a little thicker, then let it cook uncovered for a few more minutes.

Although the recipe recommends that you simmer this barley soup for 30 minutes, it really is better if you have the time to let it cook even longer, as the flavors take time to develop.

If you have lead pipes, use only cold water for cooking and drinking and let it run for a few minutes to flush out the pipes.

If you enjoy cooking with garlic, use this tip to make it even healthier: After crushing, let the garlic «rest» for a full 10 minutes.

Add into the saucepan (If using firm tofu, cube and add into the saucepan at this stage) and continue to let cook for 10 - 15 minutes or until liquid is reducing and becoming thicker.

Heat up a large skillet on medium heat with a little butter and olive oil (this ones for the patties) combine and mix in a large bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes Serve

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).

If you like a little more spiced gravy, add the bundles of spices, turn the oven burner down to medium (~ 5) heat, and let cook, uncovered, for another 5 minutes — then strain the sprigs and serve!

3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flower.

Cook for a few minutes until reduced to a sauce - like consistency — if it becomes too thick, let it down with a tablespoon of water — then serve on the side.

If you're unsure what to do with them, toss with olive oil and salt, and microwave for two minutes,» says Erica Wides, creator and host of «Let's Get Real: The Cooking Show About Finding, Preparing and Eating Food.»