Sentences with phrase «medium heat return»

Whisk this all together and over medium heat return it to a boil.

Not exact matches

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so.

Quickly rinse out the skillet, dry well, and return to medium heat.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Return nonstick skillet to stove - top over medium high 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.

Wipe out the skillet and return to medium heat.

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

Return skillet to medium - high heat; add remaining 1 tablespoon oil.

Return 2 tablespoons of the fat to the pot and heat over medium - high heat.

Transfer back to sauce pan and return to medium heat.

Return the skillet to the stovetop and set over medium heat.

Return to a boil and then reduce heat to medium and cook quinoa, covered, for 12 minutes.

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

Wipe out skillet and return to medium high heat.

Return mixture to saucepan; cook over medium heat, stirring often, until thick, for 4 minutes.

Return the mixture into the pot and cook while constantly whisking on a medium - high heat until you get a thick pastry cream.

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

Return the skillet to medium - high heat and add the onion and potatoes.

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

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.

Return to stove reducing heat to medium.

Return the pot to medium - high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes.

Return to the pot if you used the blender, and turn the heat back on to medium - low.

Return the skillet to the stove and reduce heat to medium.

Return strained oil to wok; heat over medium heat.

Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball.

Return mixture to saucepan over medium heat.

Return carrots in skillet to medium heat and add maple mustard dressing.

Return the pan to medium heat, add the shallots and cook until soft.

Return chicken to broth; cook over medium heat, stirring often, 5 minutes (do not let boil).

Return to a medium / high heat and cook for about 15 minutes until mixture begins to thicken.

Rinse pot; return strained broth to it and place over medium heat.

Stir in the hazelnuts and return the mixture over medium heat until it darkens a bit more in color to dark honey.

Return the non-stick skillet to the stove and melt the remaining butter over medium heat.

Stir in the vanilla with a wooden spoon and return the caramel to medium low heat.

Wipe skillet clean with paper towels and return to medium heat.

Return the saucepan to medium heat and, whisking occasionally, bring to a simmer.

Return the pan to medium heat and melt 2 tablespoons of the butter.

Recoat skillet with cooking spray, and return to medium - high heat.

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

Return the pot to the burner and cook slowly over medium - low heat.

5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine.

Return pan to medium heat.

Return the mixture into the pot and stir with a spatula while cooking on medium - low heat until the mixture thickens slightly and reaches a temperature of 82 - 84c degrees.

Cook over medium heat until the sugar dissolves and return the orange wedges to the skillet.

Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes.

Return the large skillet to medium - high heat with 1 tsp olive oil.

Return to medium heat and bring to a boil, stirring until well mixed.