Sentences with phrase «let them cook until»

Let it all cook until the glaze thickens, pork is cooked, and carrots are tender.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.

Let cook until the liquid is thickened to your desired consistency.

Let it cook until translucent but crunchy.

Flip it over to the other side and let it cook until golden.

Cover and let cook until tender, about 20 minutes.

I have a work pot luck and am wondering if I can put everything into the Crock Pot and let them cook until lunch.

Add a sandwich and let cook until crispy, golden brown and the cheese has melted, about 2 minutes.

Let it cook until the fish is cooked thru, and is bubby.

Let it cook until the chicken is cooked through, about 15 minutes.

Let cook until the cheese begins to melt.

Throw everything into the slow cooker and let it cook until the barley is tender.

The directions say to let them cook until «crisp / tender» but it doesn't say when to add them to the soup pot?

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

Carefully add 3 fritters into the pan and let them cook until thoroughly browned on that side (about 4 minutes).

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

Bring to a boil and let cook until slightly thickened, then add in the cream cheese.

I throw the whole shoulder in the crockpot, and let it cook until the meat and bone separate naturally.

Add green bell pepper and let it cook until softened, about 5 minutes.

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

let cook until browned on one side and then flip.

Spoon your batter into a nice hot non-stick skillet, form it into nice circle and let it cook until golden.

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

Lower the heat to medium low and let cook until the sauce is thick enough to coat the back of a spoon.

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.

Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are nice and caramely brown.

Let cook until the peaches start to soften and they release their juices before adding in the maple syrup.

Let them cook until golden brown on the bottom.

Bring the water to a simmer and let them cook until just tender (about 30 - 35 minutes).

Let cook until tender; drain if needed.

Let it cook until it is no longer bright pink.

Add frozen corn and let cook until corn starts to char, stirring occasionally, 7 - 10 minutes 2) While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl.

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

Let cook until vegetables are tender, about 5 minutes.

Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the sauce.

Let cook until all the liquid is gone.

Let it cook until the cheese has melted, then roll it up and slice it in half.

Bring to a boil and let it cook until the sauce has reduced and thickened a bit and clings to the beef.

I let it cook until the cheese has melted, then I roll it up and slice it in half.

Mix and let cook until kale wilts - should take just a few minutes.

Cover and let cook until liquid is nearly completely absorbed, about 20 minutes.

Ladle in 1/2 cup more juice and again let cook until reduced.

Reduce to low heat, stir in cinnamon and half the pecans and let cook until thick, about 30 seconds.

Bring to a boil, reduce heat, cover and let cook until potatoes are soft.

Add 1 tablespoon of the butter and let cook until melted and the foam almost subsides.

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

You could also just let it cook until the quinoa is fully done!

Add sliced mushrooms and let cook until softened, approx. 10 - 12 + minutes or so.

I added the ham to the pot after I blended the three cups and then threw in the cubed ham and let it cook until warmed through.