Sentences with phrase «let the cooking begin»

So, grab your baking pans, spoons and muffin tins and let the cooking begin.

Not exact matches

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.

It will begin cooking and thickening right away, but the batter is pretty forgiving and will let you continue to smooth it out for a bit.

When the pancake begins to bubble and pop on top, you will gently flip it over and let the cinnamon swirl side cook.

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...

But let's start from the beginning, because Southern cooking doesn't come naturally to me.

Add bread crumbs and stir to combine then let the bread crumbs cook without stirring for 1 - 2 minutes or until they begin to brown.

Let the pancakes cook on the first side until you see little bubbles begin to form around the edge.

Let cook until the cheese begins to melt.

Let cook until edges begin to crisp and lift easily off the pan, then flip and cook for another 10 - 30 seconds.

As I let it cook, it began to develop a crust over the top and eventually crystallized almost completely, although it never burned.

The trick is to really let that first side cook, where the batter begins to look on the dry side, then flip.

Let cook until tortilla begins to bubble and brown, less than a minute.

Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.

Let cook until the edges begin to set and then begin to scramble the mixture.

Let the pancake cook until the bottom is set and the center begins to lightly bubble, about 3 minutes.

Stir in the butter, lemon and wine, and let cook, while stirring occasionally, until the wine reduces and the sauce begins to thicken.

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes

Once the whites are just beginning to set and turn white, partially cover the skillet with the lid and let the eggs cook through, 1 or 2 minutes for sunny - side up.

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

Stop stirring and let the onions cook until the onions on the periphery begin to brown.

Add the garlic and onion, and let cook until tender and garlic is just beginning to brown, stirring frequently.

This is a great soup recipe to make at the beginning of the day and let it cook while you go about your day.

Set it aside and let it marinate while you begin cooking the vegetables.

Let cook for several minutes, until the mushroom begins to get soft.

If they begin to fall apart when you flip, they aren't ready, let them keep cooking.

Add in the mushrooms, sprinkle with salt and let cook for about 7 minutes until they begin to brown and soften.

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 custard begins to overflow, stop oven, let custard cool for a few seconds and continue cooking.

Add the kale and stir to incorporate (if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time).

Add eggs and let cook, without stirring the eggs, until they begin to set.

Place another tortilla on top and lightly coat with oil spray, let quesadilla cook for a few minutes until the cheese begins to melt.

Add the rice and salt, and cook, letting the rice begin to absorb the purée, 5 minutes.

Add the sliced onion and a pinch of salt, stir and let cook about 5 minutes or until onions begin to soften.

Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes.

Once it begins to simmer, turn the heat to low, cover the pot and let cook 15 - 20 minutes or until all of the water has evaporated.

Let cook for 1 - 2 minutes or until the underside has begun to brown.

But that long cooking time also allows you to add small amounts of a few choice flavor boosters right at the beginning, and let them suffuse the finished dish with even, subtle flavor.

Add rice to skillet and do not stir, let it cook approximately 1 - 2 minutes until it begins to lightly brown.

Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken — don't let it burn (1 - 2 minutes).

When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor.

When the mixture begins to sizzle, stir and let cook 30 seconds longer.

Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper.

Pour in the eggs and let cook undisturbed until they begin to cook through, about 1 minute.

The recipe says to cook the stock for 30 minutes, but I've let mine go for over three hours now (I also added butter to the olive oil in the beginning).

Cook over medium heat until the soup begins to boil, then turn the heat down, cover and let the soup simmer gently for 3 hours, or until the beans are tender.

Reduce the heat to medium and cover with a lid, letting the eggs cook until they're set and beginning to brown on the bottom, about 3 - 4 minutes.

Let cook until the edges begin to set and then begin to scramble the mixture.

Heat for about a minute and add the figs — cut side down — let them brown for a few moments, lower the heat, stir and cook for a minute more or just until the figs begin to soften.