Sentences with phrase «let them continue cooking»

After taking the photo i did put the lid back on to let it continue cooking.

Not exact matches

Add the garlic and ginger and continue to cook, be careful not to let them burn though.

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.

Let the cookies sit on the cookie sheet for about 2 minutes as they will continue to cook.

Continuing to whisk, let butter and flour cook for about one minute.

You want to let this sauce cook for a nice long time because the flavors will continue to meld and develop over the course of several hours.

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 the brown butter bubble a bit and it will continue to cook the sprouts, which you can test for done - ness with a fork.

The second batch I'm making I cooked the milk and honey longer and letting it cool in the freezer before continuing with this recipe.

* Option to sub water or vegetable broth for chicken broth ** Make sure you let your casserole sit for at least 5 - 10 minutes to both cool and continue cooking.

Let the rice continue to cook until the liquid is evaporated, about 5 - 8 minute.

Continue to stir everything over medium heat and let it cook for about 15 minutes until it is toasted (don't burn it!)

The reason for removing it is so that it doesn't continue to cook in the pan, but if you're having trouble removing it you could let it cool in the pan and add the glaze, just know that the sides might be a little overdone depending on how well your pan retains heat.

Let it boil in thr high flame, once its starts to boil then reduce the flame and cover the lid and continue cook for 40 minutes.

Let rest for 5 — 10 minutes; steaks will continue to cook on the serving platter and ultimately reach 140 to 145 F degrees (medium).

Continue to let the butter cook until it starts to brown, swirling the pan as it does so.

Set the heat to simmer and let sauce continue to cook while you prepare the other ingredients.

If you still see white, continue cooking on the fat side until it's gone (but without letting the skin burn).

I cook the chicken for 1 minute on each side and then let it continue baking in the oven.

Add the asparagus and peas to the top of the quinoa and continue to cook for another 4 to 5 minutes letting the asparagus and peas steam cook.

Just let the meatballs cook while the pasta cooks — it only takes about 20 minutes for these size meatballs to continue cooking in the sauce.

Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.

Add the water and let it bubble, continue to cook until water has evaporated.

Take off the heat and let cool a bit (it may be a good idea to transfer the browned butter to a separate bowl as it can continue to cook in the still hot pan).

Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.

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.

Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Place the pork on a plate and let stand; it will continue to cook as it stands.

When the vegetables are tender, add chickpeas and let the stew continue cooking for about 5 more minutes till heated through.

let the mixture continue to cook until the candy thermometer reads 252 ° f.

Let the crackers continue to cook and cool slowly in the oven until they are completely crisp, about 30 more minutes.

Let the dough continue to cook for a few more minutes until it starts to puff up and bubble slightly.

Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias - slice into 1 / 2 - inch slices.

Steak will continue to cook a bit after you let it rest, so it's important not to overcook it.

Cover and let the soup continue to cook over very low heat.

When corn is roasted (approximately 4 - 5 minutes) add in onion and garlic and tomatoes, continue to cook 2 - 3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2 - 3 minutes.

Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don't let it boil).

Bake for 10 minutes until just golden brown, then remove and let cool on tray for 10 minutes before removing (they'll continue to cook during this time).

It will continue to cook (and fall) as you let it rest for 10 minutes.

When nearly ready, stir in pumpkin puree and pumpkin pie spices, and continue cooking for an extra few minutes to let the pumpkin flavors pull together.

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).

Bring the wine to a simmer, then cover and let it continue to cook for about 6 to 8 minutes until the salmon flakes easily with a fork.

When meat is done cooking, add meatballs and sausage to sauce and continue to let simmer on low 1 hour (the longer, the better... from a flavor, not doneness standpoint).

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.

Let them cook for about 4 minutes, then add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring a few times.

Cover and let it continue to cook on the stove for 30 minutes (they should be mostly translucent at this point).

Do not let it cool in the pan as it will continue to cook from the residual heat.

Continue to cook the caramel until it becomes a medium amber color (or the color of an Irish setter)-- watch carefully and do not let the caramel burn.