Sentences with phrase «medium heat if»

Heat 5 TBS broth or water in a covered stainless steel skillet on medium heat if using a medium size burners or on low if using a large size burner.

Heat 10 TBS broth or water in a stainless steel skillet over medium heat if using a medium size burner or on medium - low if using a large size burner.

Heat the cooked squash in a saucepan over medium heat if it's cold.

(You can also do this in a pan over medium heat if preferred.)

Heat 5 TBS broth or water in a covered stainless steel skillet on medium heat if using a medium size burners or on low if using a large size burner.

Not exact matches

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Combine pasta and sauce in large pot, heat and stir over medium - high heat if needed, and then serve!

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

Cook over medium high heat until the syrup turns a light amber color (or 300F if you have a candy thermometer).

If the sauce is a bit too thin, raise the heat to medium and simmer, uncovered, 5 - 10 minutes, until the thickness you prefer is reached.

If using a pressure cooker, bring to pressure over medium heat and set a timer for 30 minutes.

Combine the above sauce ingredients in a sauce pan on medium low - heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1 - 2 more minutes.

I buy sesame seeds that are already toasted, but if yours aren't, you can simply roast them in a pan with a little butter or oil on low to medium 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).

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.

If using cast iron skillets, heat and 8 - inch and 10 - inch or two 10 - inch skillets over medium - high heat.

- Reduce the heat to medium - low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to «tighten» it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt / pepper.

If you want to make it on the stove top, start by warming the olive oil in a large pot over medium heat.

If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent.

If more crispness is desired, place skillet over medium heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved.

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

Lower heat to low - medium and cook for 1 - 2 hours or 20 - 25 minutes (if using pressure cooker), or until beans are soft 3.

Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary.

But if not, heat a large oven proof skillet over medium heat until hot.

Heat the mixture on medium / high, stirring constantly until back of spoon is coated (185 degrees F if using a thermometer).

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

If you choose to toast the sandwich, simply spread 1 Tbsp of butter on the outside of the sandwich and grill in a pan over medium heat until golden brown.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

After 25 minutes, if it still looks too thin, I turn the heat back up to medium and boil it for an extra 5 minutes.

Heat up a griddle to medium heat, grease lightly if necessHeat up a griddle to medium heat, grease lightly if necessheat, grease lightly if necessary.

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

(This will be a medium rare pork, if you like it more cooked leave on the grill a few more minutes) Heat red flannel hash and mushroom cream while pork is resting.

If you do not want to sautee eggplant, you can do this: Turn oven to medium - high heat.

If the sugar solidifies, return the pan to medium heat until the mixture is liquid again.

While your crust is cooling (or baking if you are good at multitasking), heat butter and oil in a large skillet over medium low heat.

Turn down the heat to medium - low and add in the sugar, soy sauce, oyster sauce (if using), sesame oil, and dark soy sauce.

If you are using a barbeque, have it at a medium high heat and cook the chicken and peppers at the same time.

Heat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high hHeat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high heatheat.

If you want a medium - high scale heat for the layman on your barbecue, this is it.

Add the chicken, additional seasoning if desired, beans and tomato sauce and simmer for 10 - 15 minutes over medium heat.

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.

Place a frying pan over a medium heat and add enough coconut oil to lightly cover the pan (you wont need any oil if you use a good non stick frying pan).

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

Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

At this point, if the sauce is too thin, gradually add the remaining 1/2 of Asiago cheese on medium heat, constantly stirring all around the skillet.

Now heat the garlic oil on medium - low if you are using an electric stove.

Make the coffee pastry cream: place espresso powder (or you could use whole beans, if you don't like the grains) and milk over medium heat.

The butter scorched if I went even close to high heat, so I had to go down to about medium high.

Heat olive oil in a large cast iron enamelled dutch oven over a medium heat and preheat the oven to 350 degrees F (or use a large frying pan if transferring to a casserole dish or slow - cooHeat olive oil in a large cast iron enamelled dutch oven over a medium heat and preheat the oven to 350 degrees F (or use a large frying pan if transferring to a casserole dish or slow - cooheat and preheat the oven to 350 degrees F (or use a large frying pan if transferring to a casserole dish or slow - cooker)