Sentences with phrase «over high heat then»

Pop a large wok or nonstick skillet over high heat then add 1 Tablespoon sesame oil.

Bring this to a boil over high heat then turn heat to medium low and let it simmer.

Bring the rice to a boil over high heat then reduce to simmer and cover.

Not exact matches

Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes.

Bring to a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.

Combine pasta and sauce in large pot, heat and stir over medium - high heat if needed, and then serve!

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium - high heat.

Heat grill pan or large skillet over medium - high heat, then lightly Heat grill pan or large skillet over medium - high heat, then lightly heat, then lightly oil.

Heat a wok or large skillet over medium - high heat, then add the Heat a wok or large skillet over medium - high heat, then add the heat, then add the oil.

Bring to a boil over high heat, then reduce the heat to medium and simmer 8 - 10 minutes, or until fork tender.

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

Rather than grilling it, we prepared the meat by pan searing the roast on all sides and then tossing in a crock pot on high heat for a little over 2 hours on high heat.

In a skillet, heat 2 tablespoons of olive oil over medium - high heat then add onion, carrots, and potatoes.

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.

Cook over medium - high heat, stirring almost constantly, until thick and bubbly (about 7 - 8 minutes), then reduce the heat to low and cook 2 minutes more.

Bring to a simmer over high heat, then reduce heat to medium - low, cover, and simmer 20 minutes.

Start by halving all your little sprouts, then toss them in a dry, heated pan over medium - high heat.

First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Heat oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minHeat oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minheat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.

ADD the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium - high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.

Stir, then bring the lentils to a boil, uncovered, over medium - high heat.

While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium - high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt.

In a sauté pan, over medium - high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown.

Heat a large cast iron skillet over medium high heat, then add the ghee or avocado Heat a large cast iron skillet over medium high heat, then add the ghee or avocado heat, then add the ghee or avocado oil.

In a regular pressure cooker: bring to high pressure over medium - high heat then reduce heat to medium - low and cook for five minutes.

Cook for a minute or two over a high heat until browning nicely and then flip over and cook for a another minute or two until cooking through.

Heat a non-stick or well seasoned wok over high heat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicHeat a non-stick or well seasoned wok over high heat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicheat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicheat until almost smoking, swirl around wok, then add the chicken.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

Bring water to a boil over medium - high heat and then reduce to a simmer.

Bring to a boil over high heat, then cover with lid and reduce heat to low.

Bring chicken broth and beef broth to boil in covered saucepan over high heat, then stir into slow cooker.

Heat oil over medium - high heat just until hot, then add asparagus and mushroHeat oil over medium - high heat just until hot, then add asparagus and mushroheat just until hot, then add asparagus and mushrooms.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

I then chopped five pieces of uncured bacon and cooked them in a large pan over medium - high heat for about five minutes.

Heat oil over medium - high heat, then add in mushroHeat oil over medium - high heat, then add in mushroheat, then add in mushrooms.

Add two cups of water to a saucepan and bring to a boil over medium - high heat, then reduce to a simmer.

Heat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per sHeat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per sheat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side.

in a medium sauce pan, stir together the water and coconut sugar over high heat until the sugar dissolves, then bring to a boil.

Thanks for being a great reader and for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut oil.

Heat the oil in a large pan or pot over medium - high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minuHeat the oil in a large pan or pot over medium - high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minuheat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minutes.

The process there calls for soaking the beans overnight (approx 1 C dried peas), then rinsing, then essentially sauteing them over high heat with 1 teaspoon of baking soda for 3 minutes, then boiling them until quite done.

In a large heavy pot over medium high heat, add the olive oil, then the onion and carrots.

Wipe out the pan and then heat a tablespoon of oil over medium - high heat.

In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning.

Rinse the saucepan out and then bring the ale to a boil over high heat.

Bring to a boil over medium - high heat, then boil, covered, 10 minutes.

Bring the mixture to a boil over high heat, then reduce the heat to medium and let the soup simmer, uncovered, for 1 hour.