Sentences with phrase «medium heat from»

I allow to cook on medium heat from morning until night.

Not exact matches

The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.

In the present case, it is important that we do not lose sight of the fact that, in reality, there is no such thing as an electrical field that is separable from current sources, a medium, chemical gradients, heat, gravity, and so on ad infinitum.

This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles.

Heat a large pan to medium heat - the pan would preferably be either non-stick, or enamel - coated (trust me, you want something that you're not going to have to scrape eggs and sauce frHeat a large pan to medium heat - the pan would preferably be either non-stick, or enamel - coated (trust me, you want something that you're not going to have to scrape eggs and sauce frheat - the pan would preferably be either non-stick, or enamel - coated (trust me, you want something that you're not going to have to scrape eggs and sauce from).

I heated up a baked sweet potato from the fridge and topped it with lots of Frog Ranch medium salsa, sriracha, a fried egg, and a Wholly Guacamole pack.

While the grits cook, brown sausage in a large cast iron skillet over medium - high heat, stirring often, 5 - 8 minutes or until sausage crumbles and is fully cooked; remove from skillet, and drain.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuHeat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuheat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuheat, cover, and let the mixture steep for 30 minutes.

Remove the roasting rack from the pan and place the pan on the stove over medium heat.

Pour the milk into a small saucepan and heat on a medium heat until the milk is just below simmering point (do not allow to boil), and then remove the pan from the heat.

Remove the cover from the pot and turn the heat onto medium high (if you are adept at making caramel, you can turn it to high).

Bring to the boil over a low to medium heat, stirring constantly, then immediately remove from the heat (do not allow to continue to boil).

In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa; heat and whisk until gentle boil occurs; remove from heat.

Heat over medium heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla Heat over medium heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla heat and let cool slightly; remove vanilla pod.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

If you wish, you can make simple easy pumpkin gravy from the drippings: Heat 2 tablespoons of butter in a medium pan.

Hi Caitlin, You want to put it over medium heat, and depending on your stove, it could take anywhere from 3 to 10 minutes.

In a small saucepan, heat raisins and rum to a boil over medium high heat, cover, and remove from heat.

Remove all but 1 tablespoon fat from the skillet and return to the burner; increase heat to medium - high.

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.

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

Cook again over medium - high heat for a few minutes until any excess water evaporates from the pan.

Fry malpuas on a medium heat till they are crisp and golden from both sides.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

When ready to serve, remove from the fridge, skim fat off the top and re-heat over medium heat.

Homemade ricotta from Donna Hay magazine 6 cups full cream milk 2 tablespoons white vinegar Place the milk and a candy thermometer in a saucepan over medium heat and heat to 80ºC / 176ºF.

Increase heat to medium - high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heatheat

From the time you added the onions, it should take you about 8 minutes over medium heat to reach this stage.

Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes.

When beef short ribs are done cooking, remove the dutch oven from the oven, uncover it, and sit it over medium heat on the stove.

Remove the mixture from heat and transfer to a medium sized bowl.

I use four chipotles in adobo for something close to medium - hot, but if you have a low tolerance for heat, start with one pepper and go from there.

If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes.

While the crust is baking, place the butter in a medium saucepan over medium heat, melt and cook, swirling often until it foams up and turns brown, remove from heat and set aside to cool.

Cook the onions in some olive oil over medium heat and remove from sauté pan.

Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition.

Drain off fat from pan and return pan to stove over medium heat.

Finely chop the onion, mince the garlic and roughly chop the sundried tomatoes, add to the frying pan on a medium heat and fry off for a few minutes - you don't need to add any oil, there is enough from the tomatoes.

Add chopped sun - dried tomatoes and 2 tablespoons of olive oil, drained from sun - dried tomatoes, to a large skillet, on medium - low heat.

Pour out all but 1 tablespoon of the bacon fat from the pan, add the butter and return the pan to medium heat.

Rolling out from mid-January, the line will be available in three flavours across a heat spectrum ranging from medium to extra hot — Chilli & Lime, Hot Chicken Wings and Jalapeño & Cheese.

Immediately remove from heat and pour into a medium heat proof bowl.

Bring to a boil over medium heat, stirring often to keep from scorching.

Remove them both from the grill and set aside; turn the grill down to medium heat.

In the future I'd cook this at medium because majority of the caramel was turning brown and the clumps were still completely uncooked, so I had to take it off the heat and whisk it aggressively to keep it from burning.

Reduce the heat from boil to medium and continue stirring to make sure all cheese melts.

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.

Once a majority of the fat has been removed from the braising liquid, return it to the pot and set it over medium - high heat.