Sentences with phrase «medium heat before»

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

Heat the milk and cream over medium heat until just before simmering, stirring ofHeat the milk and cream over medium heat until just before simmering, stirring ofheat until just before simmering, stirring often.

Season steaks about 10 - 15 minutes before grilling and preheat your grill to medium - high heat (about 450 - 500 degrees F.)

With the mixture, form 6 small balls, before heating up a tsp of the sundried tomato oil in the griddle pan on a medium heat, add 3 patties to the pan at a time, pushing down on them to flatten them out to a burger shape.

About 10 minutes before soup is done, place bread slices on a baking sheet and broil on medium heat for 2 - 3 minutes, or until tops are golden brown.

Reduce heat to medium - low and allow the polenta to thicken before serving.

If you bring eggs to room temp before cooking, keep whisking over a medium low heat, you do not need to use a double boiler or strain.

Next, I add the apples, sea salt, and thyme and sauté over medium heat for about 5 minutes more before lowering the heat to low.

Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we want the bread to toast and the cheese to melt, if you cook too high then the cheese will not melt before the bread burns), and let cook for 3 - 4 minutes.

The day before serving, heat oven to 400 degrees, and mix the two packages of corn muffin mix, two eggs, and 2/3 cup of milk in a medium sized bowl, before pouring into a greased 9 X 13 pan.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Ten minutes before the potatoes are finished, heat the oil and garlic in a large skillet over medium heat.

I heat a cast iron skillet over medium - high for a good three minutes before swirling in the bacon fat.

Continue to cook the chili on medium heat About 15 minutes before serving, add the Gebhardt's chili powder, cumin, basil, and brown sugar.

Heat the olive oil in a medium saucepan and saute the onion and chili for a couple of minutes before adding the tomatoes, goji berries and cumin seeds.

Rewarm soup over medium - low heat before continuing.)

Rewarm chicken in 100 % Kona coffee bean drippings over medium - low heat before using, adding more coffee beans BBQ mixture to moisten, as needed.

Five minutes before the pasta is done, warm a skillet to medium heat and add the remaining oil.

On low to medium heat, bring the mixture up to a boil before reducing the heat and simmering for five minutes.

15 minutes before the dal is ready, begin cooking the spice mixture: heat the oil in a heavy skillet or saucepan over medium - high heat.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

In a medium, thick - bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer.

Ten minutes before the potatoes are cooked, spray a nonstick frying pan with the cooking spray, then heat over medium - high.

Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium - high heat.

Pour in the 3 tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4 — 5 minutes, before adding the garlic and herbs and mixing well.

While my batter is setting, I begin to pre-heat my skillet over medium heat and I make sure that the skillet is fully heated before I pour my pancake batter onto the pan.

If you're cooking in a skillet, heat it to medium high before adding your shrimp.

Turn the heat up to medium to heat up the oil before the chicken goes in.

About 1 hour before serving, preheat oven to 400 ° and bring reserved clarified butter to 375 ° over medium - high heat.

To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.

A few minutes before toasting is complete, place honey, brown sugar, butter, vanilla, and salt in a saucepan over medium heat (you'll need enough room in the saucepan to add the dry ingredients later)

Use some clean oil for frying and heat it on medium high heat, just before it starts smoking.

Put them in a heavy skillet over medium - low heat, so they'd get done enough in the middle before the outside was overdone.

Before serving Heat a pat of butter over medium heat in a skilHeat a pat of butter over medium heat in a skilheat in a skillet.

Reheat soup over medium - low heat, stirring occasionally, before serving.

Before you begin making your crust, place the sausage on medium - low heat in a cast iron pan.

Heat the oil to medium - high heat, just before it starts smokHeat the oil to medium - high heat, just before it starts smokheat, just before it starts smoking.

Then just put them on the grill over medium heat for a few minutes to crisp up and cook through before serving.

Bring to room temperature or reheat on medium - low heat before serving.

A few minutes before the pasta is finished, heat 2 tablespoons of olive oil in a sauté pan over medium heat until fairly hot but not smoking.

Start off by melting butter in a large non-stick skillet over medium - high heat, before adding in minced garlic and string for a few seconds until garlic is fragrant.

I always make sure the pan is pre-heated all the way before putting any batter on them, but that the heat is not too high that it's smoking (otherwise the outside will burn and the inside won't cook as much)-- a medium heat works well on my stove.

Heat pan on medium heat add a little butter or vegetable spread to the pan before adding some of the batHeat pan on medium heat add a little butter or vegetable spread to the pan before adding some of the batheat add a little butter or vegetable spread to the pan before adding some of the batter.

20 minutes or so before the cashews are done soaking, chop the onions, garlic, sun - dried tomatoes and half of the chili into small pieces and cook them with about 2 tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.

Transfer the brisket to a baking sheet, chill in the fridge before slicing and rewarm with the braising liquid over medium heat.

About 20 - 30 minutes before the potatoes are done, bring the oil to medium - high heat in a saute pan.

Fry the pine nuts on medium low and and stir constantly, taking them out before they are done because the heat of the oil will continue to cook them.

Throw the diced onions into a large pan with a little oil, on medium heat, for 5 - 10 minutes, just enough to soften them, but before they start to brown.

Bring to a simmer over medium heat, before turning heat down low.