Sentences with phrase «more minutes on each side»

Not exact matches

If you know that you've given yourself 15 minutes to check text messages, emails, etc. at 10 p.m., it'll be easier to put your phone down at 8:30 p.m. (And, side bonus — you'll probably be more focused on the messages you're responding to when you have focused time to respond to them.)

When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.

Simply quarter ripe tomatoes, stick them on a grill for a few minutes and then flip, grilling for a few more on the other side.

Carefully turn the pancakes over and cook until lightly browned on the other side, about 1 minute more.

Cover and cook until golden on the other side, about 5 minutes more.

Cook for about 2 minutes on each side (more like 3 - 4 if you are at high altitude like myself).

Grill for approximately two minutes on the first side, then flip and grill about two more minutes.

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

Keeping heat at medium - high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy.

And let them finish cooking on the second side, about 1 minute more, until golden on each side.

In the same skillet, add shrimp (and more olive oil, if needed) and cook for 3 - 4 minutes on each side, or until heated through and pink.

To give the tofu more chewiness, place in the broiler for 2 minutes on each side.

Speaking of herbs, I really love the convenience and taste of Dorot Gardens little cubes of flash - frozen fresh herbs, read on to learn more, get my half - hour recipe for a colorful Carrot Kale Quinoa with Lemon Basil Gremolata and discover more inspiration for 30 - minute meals and side dishes.

Grill the steak on side for 3 to 4 minutes, then flip and grill for 3 minutes more (or until your desired doneness).

Wait 1 - 2 minutes, and using some wood chopsticks or a spider skimmer and flip the eggplant to the other side, wait 1 more minute, until its beautiful and light golden brown, take it out and place it on a wire rack.

Turn chicken over and cook on other side about 5 minutes more or until juices run clear.

Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.

Return for oven for another 5 - 10 minutes (depending on the side of your strips, they may take more or less time to crisp up).

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Plus this is a meal that can easily go vegan / vegetarian or bulked up more with a piece of protein on the side and completed in 30 minutes.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

Working in batches, sauté the shrimp cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes total cooking time.

Only a few minutes more, and you're now looking at something that pretty much resembles coconut butter, only it has a texture that is a tad on the coarser side.

Turn the oven temperature down to 350 °F (177 °C) and bake for 50 to 55 more minutes, or until the filling is firm on the sides and wiggly in the center.

Flip and cook on the second sides until browned and the burgers are cooked through, 3 - 4 more minutes.

Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through.

Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides.

Cook the patties for three minutes on on side, and then flip and cook for three more minutes.

After 2 - 3 more minutes of cooking on the other side, the chicken is done browning.

Working in batches, cook each sandwich on both sides until golden brown on the outside and warm on the inside, about 2 minutes per side, adding more butter and wiping out the pan as needed.

Cut the stem off and wash pumpkin, cut in half horizontally, remove seeds and strings, place cut - side - down on parchment paper - lined baking sheet, and bake until a sharp knife can be easily inserted through the softened flesh, about 30 minutes, or more for a larger pumpkin.

Carefully place each patty into the pan, cook 3 minutes or until lightly browned on the first side, flip, and cook 3 more minutes or until lightly browned on the reverse.

I grilled the breasts for 15 minutes on each side and they were perfectly cooked (although I think because the brining adds moisture to the chicken, there is more leeway with the cooking time - another good reason to do it!).

Cook for a couple more minutes until golden brown on both sides.

Turn muffins and remove rings; cook until golden brown on both sides and an instant - read thermometer inserted in center registers 190 °F (88 °C), about 5 minutes more.

So if you're willing to put in a bit more effort, I suggest drying your slices of bread in the oven at 120C, for five minutes on each side.

Toss the wings in a bowl with the Norris Dam Good Appalachian White BBQ Sauce and place back on the grill for 2 more minutes per side.

Flip and cook on the other side until cooked through, about 2 more minutes.

Cook for 2 minutes, then pour the reserved marinade over the salmon **, and cook for 2 more minutes, then turn and cook an additional 3 - 4 minutes on the other side.

Because they toast at different rates, what I did was scatter the cashews on half of the tray and let them toast for about 5 minutes, then I took the sheet out, added the millet to the other side, then let the whole tray toast for five more minutes

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.

Flip and cook about 4 minutes more, until browned on opposite sides.

Flip and cook about 2 minutes more on opposite side.

Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more.

Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.

Flip or turn the crepe and cook about 1 minute more or until toasted on the other side.

Cook on the other side (you may press gently if they appear too thick) for about 1 - 2 minutes more or until golden brown.

Cook 5 minutes, flip and cook 5 minutes more, until lightly browned on both sides.

Flip and cook 4 - 5 minutes more, until strips are crispy on opposite sides.

Add more oil if the pan looks dry, then carefully turn the patties with a spatula and cook until they feel firm and are browned on the other side, 3 to 5 minutes more.