Sentences with phrase «let it cook more»

Do not let it cook more than necessary.

At this point you want to slowly add the cider, let it cook into the onions, add more and let it cook some more.

Not exact matches

The utilities sector of the economy is home to the firms that make our lights work when we flip the switch, let our stoves erupt in flame when we want to cook food, make water come out of the tap when we are thirsty, and more.

This means less programs, Martha, and more time letting people cook for you every once in a while (and being gracious with your thanks).

I also let it cook down for about 30 mins so the beans softened up a bit more.

Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

After 45 minutes, stir in 1 teaspoon of brown sugar and let cook for 5 minutes more.

After 1 - 2 mins, flip the paratha and let the other side cook for 1 more min.

I don't know if I have a signature smell to let people know I'm cooking, it's probably more of the sound of me taking things out, singing, or listening to a podcast.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Let everything cook for about 5 more minutes.

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).

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.

If you're like me, you may not be vegetarian, let alone vegan, but you have more and more vegans in your life and sometimes you need to cook for them.

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.

Let them cook for 5 - 7 minutes or until all of them start to blister or pop open more.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

I realize this is not how most posts about slow cookers begin, but let me explain... I grew up in a Filipino family where chopping, pan searing, frying, chopping more, frying more, dirtying dishes, washing dishes, sharing story after story while creating dishes from scratch... this was...

Discard the bones... or, if you're feeling extra motivated, you can actually put the more substantial bones back into the pot and let them continue to cook.

Let cook for a few more minutes until golden brown.

thank you for your taste tests, your recipes and the detail you provide (e.g. dry active vs. rapid rise... finding it in the market, let alone knowing the difference makes me feel so much more confident about cooking!).

And let them finish cooking on the second side, about 1 minute more, until golden on each side.

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.

Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

Now add Nihari masala and other mentioned spices and let it cook for about 10 more minutes.

Let's make something together: kits, supplies, tutorials and endless inspiration for cakes, cooking, fine art and more.

28 Simple Slow Cooker Suppers eCookbook — Relax and enjoy more time with family and friends with these tasty supper recipes that let the slow cooker do all theCooker Suppers eCookbook — Relax and enjoy more time with family and friends with these tasty supper recipes that let the slow cooker do all thecooker do all the work.

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

This dinner doesn't get much more simple, as once all of the ingredients are added, you'll simply add the lid and let the slow cooker do the rest.

Brown rice syrup, brown sugar and many more things have been used until I finally just let caramel be caramel, which in it's simplest form is letting sugar cook until it caramelizes to a nice golden brown color..

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessary)

After the sweet potatoes have cooked, add in the beans, peas and greens and let the stew cook a few more minutes until the greens wilt.

Cooking this will let us spend more time when we do get the chance to have breakfast together.

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

Using a spatula carefully flip the egg and let cook for about 20 more seconds, or until it reaches the desired firmness.

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.

This recipe couldn't be any more easy, throw the chicken in the cooker after you lightly season it, mix up the maple garlic mix, pour it over, close the lid and let it slow cook away.

Instead of one giant, pie, however, let's make some mini single - serving sweet potato «pielets» — they're easier to make, easier to cook, and way more awesome.

Black beans break down more easily, though I stopped cooking mine before they really did; I let them cook just until they were fudgy, gooey.

Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich.

Cook more, let out another bit of steam, cook more, eventually when you opened it and there wasn't a big burst of steam, you could maybe consider the waffle done, but it still wouldn't really be quite riCook more, let out another bit of steam, cook more, eventually when you opened it and there wasn't a big burst of steam, you could maybe consider the waffle done, but it still wouldn't really be quite ricook more, eventually when you opened it and there wasn't a big burst of steam, you could maybe consider the waffle done, but it still wouldn't really be quite right.

Lovely story, delicious recipe and beautiful photos — hey, how many cutting boards do you have, anyway?!?! Please post more of your favorite pressure cooker recipes... let's inspire those who do not yet know the flavor, speed and health of this cooking method!

Let that cook for five more minutes before ladling it over egg noodles and digging in to a warm, filling, nutritious meal.

Let it cook about 3 more minutes, to sop up all the flavor.

Maybe let the mushrooms cook down more?

Let cook for about 30 more minutes, stirring occasionally.

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.

Mix well and let cook for an additional 2 - 3 minutes more.

Take off the lid and turn off the oven and let it cook 20 more minutes.

One of my go - to versions involves stirring a spoonful of peanut butter into the cooked oats (this thickens them, so you may need more liquid) and letting it melt.