Sentences with phrase «more minutes roasting»

I find that it takes a couple more minutes roasting them in the oven.

Not exact matches

A mostly derivative pastiche of questionable musical integrity, the piece was roasted (backstage, of course» as professionals we will play as well as we can anything that is put on our music stands) by most of my colleagues, and we complained bitterly that the last minute programming of the piece (replacing Brahms» Third Symphony) was no more than a marketing ploy foisted upon us by Sony Classical in order to boost CD sales of the work.

Lower the heat to 350 °F and roast for 30 more minutes.

Roast for 20 minutes, toss, and roast 15 minutes Roast for 20 minutes, toss, and roast 15 minutes roast 15 minutes more.

Roast for 10 to 15 minutes more until sweet potatoes are tender and beginning to caramelize.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all wintRoasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all wintroasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Check internal temperature with an instant - read thermometer — it should be 170 degrees F. Remove chicken to your countertop and let rest 10 minutes — it should rise internally to 180 — 182 degrees F. Cut and serve the chicken; garnish with more fresh basil and the roasted lemon wedges.

If you want crisper skin, switch the oven to boil and roast it under the heat for a few more minutes.

Place squash and seeds in the oven and roast for 10 minutes, stir the seeds, roast for 10 more minutes then remove the seeds, flip the squash and roast for 20 minutes more.

Just eliminate that step in the directions, and bake the cake for about an hour instead of 40 minutes, as the fresh, unroasted strawberries will hold more juice than the roasted ones do.

Roast goose for 1 hour and 45 minutes --(if you're one of those people who doesn't read the whole recipe first, note that this is only HALF the total cooking time — two more hours or so is still to come).

Continue roasting until an instant - read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 °F, 30 to 40 minutes more.

Twenty minutes in, remove the pan from the oven and toss the vegetables to get more even roasting.

This Roasted Masala Cauliflower is divine and doesn't require more than 10 minutes to pull together.

Roast for 5 minutes more.

i did have to cook it for more like 45 minutes though, for the veggies to get nice and soft and thoroughly roasted.

Spread everything out in an even layer and roast for 10 minutes more.

I simply drizzled them with olive oil, placed on foil (for easy clean - up) sprinkled with more of the smoked paprika salt (but you could use simple kosher salt and freshly ground pepper) and roasted at 400 degrees F for about 20 minutes or until they got browned and crisped.

Drop onto cookie sheet, flatten slightly with sugared fork / glass / hand, etc... Bake at 350 * or 375 * (higher temp results in crisper cookie with more roasted peanut flavor) for about 7 - 10 minutes or til lightly browned on edges.

Roast at 400F for about 20 minutes, then flip and sprinkle this side with more Yeast.

Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.

Add sunflower seeds, coriander seeds, fennel seeds and cumin and dry roast for no more than a minutes while stirring.

Return to the oven and roast for 10 to 15 more minutes, until the cauliflower is fork - tender and golden brown and your kitchen smells nutty and fragrant.

(If you like your tomatoes more tender, roast them at 350 F [175 C] for about 25 minutes.)

Continue roasting until fries are deep brown in spots, about 5 more minutes.

I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for about 15 minutes.

Turn the squares over and roast until they are crispy and deep golden, about 10 - 15 more minutes.

Roast for 20 - 25 minutes until vegetables are soft and fragrant - keep in mind you don't want them too overcooked as they will get a chance to cook some more on the stove.

Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.

I also just roasted the chops in the same pan I seared them in, only using enough oil to coat the pan, and when they were done I just removed them & poured the sauce in the same pan, it only took a few more minutes after that so my chops were still warm.

Roast for 4 to 5 more minutes, until the arugula is wilted.

Add garam masala and roasted cumin powders and cook for a couple more minutes, till most of the liquid evaporates.

But, and this is one more thing I need to add to the already cluttered head notes, if you do the potato thing, you might find they need more than 30 minutes roasting time.

Slow - roast the beef 3 hours, remove foil and return to the oven and let cook 30 - 45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.

Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140 °F for medium rare or 145 °F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking).

Stir, then roast 3 to 4 minutes more, or until most tomatoes are slightly shriveled and some are scorched.

Flip the pieces over and roast until cooked through, about 10 minutes more.

Add the sundried tomatoes and roast for about 2 more minutes.

Roast about 10 to 15 minutes more or until broccoli is tender and browned.

Roast trumpet and oyster mushrooms 5 minutes more.

Roast, rotating the pan occasionally, until the cauliflower is evenly browned and tender throughout when pierced with a fork, 20 to 25 minutes more.

Roast the parcels for 45 - 60 minutes or more, until the beets have started to caramelize, and develop a nice crispy crust.

Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven.

Add the seitan, fire - roasted green chiles, chipotle and chile puree and cook 2 minutes more.

Continue roasting until the vegetables have softened and the salmon is opaque in the center, 9 to 11 minutes more.

Roast for 25 - 30 minutes more, until vegetables and tender and nicely browned.

Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150 °F, about 10 minutes more.

Bake for 15 minutes at 425, then turn pumpkin over and roast until brown and tender, about 15 more minutes.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Set pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175 °F, about 45 minutes (mine took more like 90 minutes).