Sentences with phrase «minute cook time then»

The pasta I used called for a 6 minute cook time then I rinsed it with room temperature water.

Not exact matches

Show up for work as a roofer or a cook or contractor or retail sales person on time and then tell your boss you will spend the first 5 minutes after clocking in in public prayer.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I need to work with it, as I would have preferred them to be softer... but, I played this same recipe off on a stack of fresh Asparagus the next day... and they got soft and tender when cooked longer... so, they just need a little time on lower heat... then a last minute sear for the browning... YUM

The cooking times did not make sense so I roasted the vegetables and fish at 400 for 20 minutes, then added the almonds and finished under the broiler.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Then, after the two minute cook time, the pressure will need to release.

Since breasts will cook a lot faster than the potatoes and carrots, I would try mixing all the ingredients in a ziploc bag, just cooking the potatoes and carrots for the first 25 minutes, and then adding the breasts for the last 20 - 25 minutes so everything finishes cooking at the same time.

When you're ready to bake them you can set them out for a few minutes, do the egg wash and then bake (you may need to add a few minutes to the cook time to ensure the filling is heated through).

Microwave for 3 minutes on high, and then in additional 1 - minute increments until oatmeal is cooked through and apple is tender (microwave times will vary by appliance).

You can make the sauces several hours — or even days — ahead of time, and then when you're ready to eat, the fish will cook up in less than 10 minutes.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Then there is cleaning the house, getting the guest rooms ready, cooking, figuring out time to sightsee and get all the last minute things done.In addition my husband wanted to include dinner for 27 the night before and a BBQ for the same number on Monday.

I then added the lemon juice and zest to the pan, heating it on medium low for approximately 6 minutes, whisking continuously throughout the cooking time.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes, I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10 - 15 min so chicken is moist... just my 2cents.

We like to toast the mushrooms alone for the first 3 minutes and then add remaining marinade for the rest of the cook time.

Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.

It doesn't take any time to cook either — about 5 minutes on one side, then turn and cook until all sides are slightly blackened.

Since there are only two of us in my household, I froze half of the pre-baked rolls and then cooked them as I wanted to have a few... just add a few more minutes to the baking time.

The broccoli doesn't need that much of cooking time that is why I just cook it in the microwave for a few minutes and then added.

Flip them over after the time is done, cook for an additional 2 - 3 minutes, then cover with 4 cups of water.

I would reduce the cooking time to about 20 minutes covered then check them after uncovering for 10 minute or until golden.

Any time I cook with it, I always boil for a few minutes to remove some of the salt and fat (you should see the water afterwards) then continue with the recipe as usual.

I set aside time on Sunday to prepare the cooked elements (e.g., roasted vegetables, high - protein grain, sauce), and then spend five minutes in the morning assembling the bowls before I head off to work.

I think finely chopped carrots might be nice too, but they might need a few minutes more of cook time than the broccoli, so maybe add them in first, give them a few minutes, and then add in the broccoli.

The zucchini boats would be really good with just the meat sauce in them, but then in the last few minutes of cooking time, cheese is sprinkled on top.

Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

if you make it with fresh fruit you'll want to reduce the cooking time by about 10 minutes and then watch it from there.

Next add in the zucchini, squash, and broccoli (I was out of broccoli this time), then season with salt, pepper, and thyme, and cook about 5 minutes.

Time Saving Tip: These may be cooked ahead of time, then refrigerated, and re-heated in a 375 °F oven for 15 minutes when ready to seTime Saving Tip: These may be cooked ahead of time, then refrigerated, and re-heated in a 375 °F oven for 15 minutes when ready to setime, then refrigerated, and re-heated in a 375 °F oven for 15 minutes when ready to serve.

Add the garlic at the same time and cook for 1 minute, then dip about a cup of the water out of the pasta pot, and put it in with the tomato paste, garlic, onion & fennel pot and mix together.

Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramektime: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekTime: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.

This clean and lean dish can be prepped ahead of time, then cooked in a mere 30 minutes before your meal.

Place tortillas on the hot pan one at a time and cook for about 1 minute per side, then flip, and cook about 1 more minute.

Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations).

Typically a butternut squash dinner requires a long cooking time, but by cutting the squash into planks, then roasting them at a high temp, I was able to cook it in about 20 minutes, getting this sandwich into weeknight dinner territory.

Heat the olive oil in a frying pan over medium - high heat, then add four patties at a time and cook for 3 - 5 minutes a side until golden brown.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

So in this case maybe it's better to live the cake 20 minutes then put the whites and cook for another 20 minutes (40 minutes total baking time instead of 30).

Then cook for 45 - 90 minutes, depending on your soaking time and how tender you like your chickpeas.

Cook 1 to 2 minutes, stirring constantly, then whisk in milk a little at a time to make a white sauce.

Swirl water to make a «whirlpool» then carefully break eggs, one at a time, into the middle of «swirl», and allow to cook for 2 1/2 to 3 minutes.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Yes, the chipotle chicken takes about 30 minutes to cook, but that's mostly hands - off time, and then you just crisp the tortillas in a skillet, load them up with toppings and broil for 4 - 5 minutes.

That being said, if you're pressed for time, I'd advocate you spend your 30 minutes meal prepping, batching cooking ingredients for the week, or getting a nourishing meal on the table rather then spending the 30 minutes making chocolate.

The hands - on prep time is only around 15 minutes which is less than I initially expected, and then the cooking itself is about 20.

Here's where you can take another shortcut: if you don't have time for an overnight soak and two hour simmer, you can cook the beans halfway in a pressure cooker (15 minutes) and then finish them in the seasoned stock (I used a combo of pork and duck stock, but a dark chicken stock is also good).

Saute for 3 - 4 minutes per side, or until cooked through, then let cool and shred (can be done ahead of time.)