Sentences with phrase «medium heat mix»

Over medium heat mix in cream cheese, 1/2 cup Mexican style shredded cheese and salsa.

Place all the ingredients in a pan together and over a medium heat mix everything together until the sugar has melted and everything is incorporated.

In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Mix the oats, nut milk, 1/2 a cup of water and a pinch of salt in a saucepan and start to warm it over a medium heat.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

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

In a small saucepan, mix the Truvia brown sugar, half and half, butter and salt in a saucepan over medium - low heat.

Filling: Beat the cheese crean, with the lemon's juice and normal yogourt, add the eggs one by one and mix well., and finally the sugar.empty over the crust and place at the oven by 30 minutes to medium heat or until look firm.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aHeat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aheat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Bring the mix to a boil, then reduce to medium low heat.

To make the Veggie Protein Taco «Meat», in a medium - sized skillet or pot, mix the vegetable protein with water and all seasoning and heat on the stovetop for just a few (about 3 - 5) minutes.

Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple tablespoons of brown sugar over medium - high heat.

Mix together buttermilk, one cup of cream, and sugar in a small saucepan over medium heat.

Rinse out the sauce pan, then over medium heat combine and mix the cashew / almond milk, coconut sugar and red coloring.

Drain pasta and mix together pasta and tomato sauce in pot over medium - high heat.

Over medium heat, combine the coconut oil, cocoa and maple syrup in a saucepan, and mix until smooth.

Heat oven to 300 F. Put cream cheese into a medium sized bowl and using an electric mixer, beat on medium speed for 2 mins.

Heat the oven to 400 degrees F. Mix together dry ingredients in a medium sized bowl.

In a small cooking pan, mix all the glaze ingredients and boil for 2 minutes on medium heat, constantly mixing it.

Preheat oven to 400 degrees F. Mix together the two sauces in a medium saucepan and heat gently until warmed through.

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

Stir to mix well and then cover and cook on medium heat for a few minutes.

Oil pan (be generous with the oil — you want the outer layer to be as golden and crisp as possible) and cook it the way you would a pancake (but on medium high heat) and add the sautà © ed kimchee as you would add fruit to the pancake (or you can just mix it all in, which is what I usually do).

Whisk the egg whites in the bowl of a stand mixer on medium heat until foamy.

In a small saucepan over medium heat, mix together honey and coconut oil, heating just until smooth and melted.

Then I mixed the olive oil, balsamic, white wine, garlic, and brown sugar in a sauté pan and warmed it over medium heat.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

Once the vegetables have softened, add the jar of curry sauce to the mix and reduce the heat to medium - low.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

For the dough, mix water, butter, salt, and sugar in a medium saucepan and bring to a simmer on medium - high / high heat.

I had it on medium heat on my stove, it started lightly bubbling as you said it should, I constantly stirred for about 5 minutes, and it began to get really thick and instead of gooey, it was crystalizing... I immediately took it off the stove and mixed in the other ingredients and threw it in the oven.

Heat over medium heat to a light boil and add the corn starch slurry (1 heaping tsp cornstarch to 2 tsp cold water, mixed well to a liquid consistency) slowly, whisking to combine and thicken the saHeat over medium heat to a light boil and add the corn starch slurry (1 heaping tsp cornstarch to 2 tsp cold water, mixed well to a liquid consistency) slowly, whisking to combine and thicken the saheat to a light boil and add the corn starch slurry (1 heaping tsp cornstarch to 2 tsp cold water, mixed well to a liquid consistency) slowly, whisking to combine and thicken the sauce.

Heat a pan to medium high heat, add the oil, turkey bacon and garlic, cook for 5 minutes, add the rice and soy sauce, mix add the peas and the eggs, stir until well combiHeat a pan to medium high heat, add the oil, turkey bacon and garlic, cook for 5 minutes, add the rice and soy sauce, mix add the peas and the eggs, stir until well combiheat, add the oil, turkey bacon and garlic, cook for 5 minutes, add the rice and soy sauce, mix add the peas and the eggs, stir until well combined.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

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.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.

Heat a large frying pan with a medium heat, add 4 cups of milk, 1 vanilla bean, 4 pieces of lemon peel, and gently mix everything togeHeat a large frying pan with a medium heat, add 4 cups of milk, 1 vanilla bean, 4 pieces of lemon peel, and gently mix everything togeheat, add 4 cups of milk, 1 vanilla bean, 4 pieces of lemon peel, and gently mix everything together

Mix well then heat up on a medium heat, stirring all the time until it has thickened.

In a medium saucepan, mix together the sugar and water and cook over medium heat until a caramel forms.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Once it's mixed, place over low - medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring.

Bring a large pot of water mixed with a pinch of salt to a boil over medium heat.

Mix in the sliced Seitan, lower the heat to medium and cook 5 - 7 minutes until the Seitan starts to brown and the onions are mostly cooked.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Once they are incorporated, keep mixing slowly for about 2 - 3 minutes while the pot is still over the medium - low heat.

Turn to high medium / high heat, mix, and bring to a boil.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.