Sentences with phrase «over a minute remaining»

Nebraska recovered an onside kick attempt but was forced to punt with just over a minute remaining.

Not exact matches

Questioning every minute of your time that can be, he or she peers over your shoulder as you attempt to remain productive.

U.K. stocks end slightly higher as traders remain wary over Syria conflict Micro Focus soars on report that hedge fund has bought stake U.K. stocks struggle for direction on Thursday, as investors remain nervous over the potential for a military conflict in Syria and digested the latest Federal Reserve minutes.

The three remaining episodes, each just over ten minutes in length, will run today, Thursday, and Friday.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Place the apples in a bowl and use the pan to heat up the remaining coconut milk for a minute or two, then pour this over the apples, add your granola and enjoy!

Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5 - 7 minutes until onion is translucent and beginning to brown.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

Drizzle the remaining buffalo sauce over the breaded «wings» of tempeh and pop the pan into the oven for 15 minutes.

Drizzle desired amount of remaining enchilada sauce over the cheese (you don't have to use the whole can), replace lid once more, and heat a few more minutes until cheese is melted.

Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping, about 20 minutes.

Pour into prepared 8» x 8» pan, sprinkle the remaining 1/2 cup toasted walnuts over the top and allow to cool at room temperature for 30 minutes.

Add the lime juice to the sauce remaining in the pan and simmer over medium - high heat until slightly reduced and thickened, 10 to 20 minutes.

Pour the remaining béchamel sauce over the beets, scatter the remaining crumbled goat cheese and grated romano over the top of the gratin and bake in the over for 20 - 25 minutes until the top is brown and the gratin is bubbling.

Add the remaining glaze over the salmon, and cook for about 2 more minutes.

Sprinkle remaining candy over chocolate, and place back in freezer for at least another 30 minutes.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 55 - 65 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)

Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges.

Press into a lightly greased 9 x 9 inch (23 x 23 cm) pan, spread the remaining chocolate chips over the top and gently press them into the batter, and bake for 25 minutes.

Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium - high heat for 5 minutes.

Transfer the roasted vegetables to a large saucepan with the remaining 1 teaspoon oil and cook over medium - low heat, stirring often, for 3 - 5 minutes.

Heat a saucepan over a medium heat, add the remaining oil and when hot, add the onion, garlic, and another tablespoon of pimentón and saute for about 2 minutes.

Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute.

Add the remaining ingredients except the cilantro and simmer over medium - low heat, covered, for 30 minutes.

Add in remaining ingredients and saute over medium - high heat for about 10 - 15 minutes.

Save the remaining 1 cup of cheese to sprinkle over the casserole during the last 15 minutes of baking.

Reduce 250 ml remaining liquid (discard excess) over high heat to 50 ml or until syrupy (10 - 15 minutes), refrigerate until required.

Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium - high heat.

Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12 - inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.

While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12 - inch heavy nonstick skillet over medium - high heat until onion is golden, 3 to 5 minutes.

Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium - low, swirling skillet, until fragrant, about 2 minutes.

Placing the Dutch oven back on the stovetop over medium - high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Heat remaining 1 tablespoon oil in skillet over medium - high; add ground sirloin mixture, and cook, stirring often, until beef is browned and vegetables are tender, 4 to 5 minutes.

In a large saucepan over medium high heat, sauté the shallots in the remaining olive oil until they are soft and translucent, about 3 minutes.

Flip salmon, sprinkle with remaining pinch of salt, squeeze lemon over salmon, and let cook for another 3 minutes.

Simply roast the chicken and potatoes first (reserving some of the lemon - herb mixture) then add the green beans in the last 10 minutes or so, drizzling the remaining herb mixture over top.

Pour remaining enchilada sauce evenly over the enchiladas, top with the shredded cheese, cover with foil, then bake in the oven for for about 20 minutes.

Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Step 7In a large skillet over medium - high heat, heat the remaining tablespoon of oil olive for about 1 minute.

Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.

Add in remaining ingredients and simmer over low - medium heat for about 10 minutes or until sauce has thickened.

Stir in the remaining ingredients and cook, uncovered, over low heat, for another 15 minutes or until the onions are very tender.

Cook onion in remaining 2 tablespoons in oil in a large, heavy stockpot over medium heat until softened, about 5 minutes.

Cook the onion with the remaining garlic in 2 tablespoons oil in a large heavy skillet over medium - high heat, stirring occasionally, until browned, about 6 minutes.

Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes.

Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 °F) to medium (160 °F) doneness, turning occasionally.

Pour over the remaining juice from the other half of the orange you used in the filling, then bake at 170 degrees C for about 15 minutes, until softened and starting to caramelise.