Sentences with phrase «lid on until»

Cook on a low setting with the lid on until eggs get to your desired setting (i.e., firm whites, slightly runny yolks.)

Place the pot you will be baking the bread in, in the preheating oven with the lid on until you are ready to use it.

Once the water is boiling, add the rice and simmer it with the pot lid on until the water has absorbed (30 — 45 minutes).

Simmer with the lid on until the vegetables are soft and the lentils are mushy.

Cook on medium heat with the lid on until the apples are tender but not mushy or cooked all the way through.

To keep the fire from restarting, leave the lid on until the pan is completely cool.

Add some water (or chicken stock) and simmer on medium heat with the lid on until chicken is cooked (approximately 10 - 15 minutes)

Not exact matches

Spoon the stuffing into the greased pumpkins, put the «lids» back on and bake in the oven for 20 - 30 minutes or until the skin is browned and bubbly.

Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious!

Put the lid on the pan and allow everything to simmer for about 20 minutes — until all the veg and soft and mushing together nicely.

Then add the extra maple syrup if you're using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft.

Heat 100 ml of water until boiled and pour it on the dried plums, cover them with a lid and leave them for 5 to 10 minutes in order to swell.

Screw the lid on tightly (please make sure you do this step because I don't want to be responsible for pancake mix flying around the room), tip the jar on its side and shake up and down and side to side until there are no lumps.

Bring to a boil, lid on, then reduce to a simmer, cooking until the vegetables are tender, mine took about 18 minutes.

Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Cover (leaving lid open a crack if necessary) and simmer on the lowest heat for about 2 1/2 — 3 hours, stirring occasionally, until the meat is very tender.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Cook on medium high with lid, until peas are fully cooked, 1 1/2 hours.

Put the lid on and let the soup simmer for a half hour or until the butternut squash and celeriac are very soft.

Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.

Add the onion, carrot, squash and a splash of stock and cook for about 5 minutes with the lid on, until the onion is softened

Cover with a lid and cook at 300 degrees (or on low in crock pot) until beef is very tender.

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

At the 3 hour mark you will remove foil or lid and return to oven for 1 more hour or until temp on thermometer reads 190.

Place in the grill, close the lid, and fire roast until golden and bubbly on top, about 45 minutes to 1 hour.

Top with new, sterilized lids, and screw on the rings until finger tight.

Put the lid on and cook 10 - 12 minutes or until the pasta is tender.

Simply put all of your ingredients in a mason jar, screw on the lid, and shake until combined!

Close the grill lid and continue cooking on low heat for about three to five minutes, just until the toppings are warm, the cheese is melted, and the crust is cooked through and golden.

Simmer for 10 minutes, then place lid on pot and allow to cook for 2 hours, stirring occasionally, until the moisture has been mostly absorbed and the quince is rosy toned.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

Place lid on jar and shake until combined.

Place the lids on top and then let them sit at room temp for several hours until the jam is no longer warm (it will begin to thicken and set).

Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Cover slow cooker with lid and cook on low setting as manufacturer directs, 7 to 8 hours or until all vegetables are very tender.

Continue to cook the apple butter on high in the crockpot without a lid until it reaches the desired consistency, about an hour, depending on the type of apples used.

Cover with cold water, put the lid on the pot, and boil until fork - tender.

Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Place lid on, turn slow cooker to high and cook until pork is fork tender and can be pulled apart, about 5 hours.

Put a lid on and gently simmer until the peaches are soft.

Place in a lidded baking dish or dutch oven, add the rest on of the ingredients and toss until apples are coated in the mixture.

Bring to a boil, turn the heat down and simmer for another 20 minutes with the lid partway on, until potatoes are tender, adding more water if needed.

After I cool them down some in cold water, I return them to the steamer bowl, put the lid on, and while holding the lid on tightly, shake them vigorously for a minute or two, until the shells are cracked all over.

Place the rolled - out dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up.

Add the spice mixture when the popcorn is still very hot, drizzle on the olive oil, and close the lid, shaking until the popcorn is evenly coated.