Put on the lid and cook the rice
over moderate heat for 12 - 15 minutes.
Both do a fine job of hearing you, even across a large room and
over moderate background noise.
Add 4 inches of water and salt to a medium saucepan and place
over moderate heat.
Having slightly better than average performance
over a moderate period of time is reward enough.
Cook
over moderate heat, turning once, until caramelized, about 8 minutes.
Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet
over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.
In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir
over moderate heat until dissolved, 2 minutes.
Now heat a little bit of oil in a non-stick pan set
over moderate heat.
Heat a little bit of oil in a non-stick pan set
over moderate heat.
Add the almonds and cook
over moderate heat, stirring a few times, until golden brown, about 2 minutes.
Melt butter in a 10 - inch heavy skillet
over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes.
While watercress mixture chills, cook bacon in cleaned skillet
over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.
Pop the slivered almonds into a pan (no oil)
over a moderate heat on the stove.
In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook
over moderate heat until the onions begin to wilt, about 5 minutes.
Mix in the flour, and cook mixture
over moderate heat for 1 minute, stirring constantly.
Prepare the Pumpkin Seed Dip: In a large skillet, toast the pumpkin seeds
over moderate heat, tossing occasionally, until lightly golden, about 5 minutes.
Melt the butter in a skillet
over moderate heat and stir in the curry powder.
Return to saucepan
over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.
Add the broth, lemon zest and lemon juice and cook
over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.
Cook
over moderate heat for about 3 minutes, or until the mushrooms have softened.
In a second skillet, add the butter, apples, onions and celery and cook
over moderate heat until celery and onions become tender.
Grill eggplant steaks indoors in a pan, or outdoors: Place on grates
over moderate heat, 2 to 4 minutes per side.
Bring the stock to the boil and lower the temperature to cook the vegetables
over a moderate heat for 15 minutes.
Now, seeking to win
over moderate Democrats, voters unaffiliated with any party, and as many of the city's 500,000 - plus registered Republicans as possible, Malliotakis has positioned herself as an open - minded, «common sense» candidate who works across the aisle and isn't easily placed on the political spectrum, despite what her legislative record might indicate.
Beyond winning
over some moderate Republicans and getting potential Democratic voters registered and to the polls, the midsummer GOP primary runoff will mark a turning point in the race to replace retiring Sen. Saxby Chambliss.
It's showed up in terms of the number of people who do come to the polls and vote, but take a look at that race in Delaware, for instance, with Christine O'Donnell, and here's someone who got a big victory
over a moderate Republican that was supported by the party structure.
Democratic presidential candidate Hillary Clinton is trying to win
over moderate Republican women put off by Donald Trump.
Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook
over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate
Meanwhile, in a nonstick medium skillet, cook the bacon
over moderate heat, turning, until golden and crisp, 7 to 8 minutes.
Add the leeks and cook
over moderate heat until just softened but still bright green, about 5 minutes.
Sautéed
over moderate heat with butter or olive oil, they almost melt in your mouth.
In a frying pan, heat 1/3 cup olive oil and sautà © the onions
over moderate heat until they begin to turn golden, about 5 minutes.
Cover partially and simmer
over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.
Mix in the flour, and cook mixture
over moderate heat for 1 minute, stirring constantly.
Add the zucchini, onion and garlic, season with salt and cook
over moderate heat, stirring occasionally, until just softened, about 10 minutes.
Put the hazelnuts in a dry, shallow pan and toast
them over a moderate heat until their skins darken.
Add the broth, lemon zest and lemon juice and cook
over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.
In a large saucepan, melt the butter with the olive oil
over a moderate heat.
Next, put 5 fl oz (150 ml) of cold water in a medium saucepan, together with the pieces of butter, then place the saucepan
over a moderate heat and stir with a wooden spoon.
Put a drizzle of olive oil in a pot and add the quinoa to toast
over moderate heat for two minutes.
Add the garlic and ginger and cook
over moderate heat, stirring, until lightly golden, 3 minutes.
Add sugar and cook
over moderate heat, stirring, until sugar is dissolved.
I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set
it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.
Heat the oil in a large frying pan
over a moderate heat.
Reheat
over moderate heat, stirring occasionally.
In a small saucepan or the top of a double boiler, melt the chocolate, stirring
over moderate heat until the chocolate is soft.
For the Grana Padano Crisps: In a non-stick pan
over a moderate heat, sprinkle the grated Grana Padano into a thin even layer and cook to a light golden color.
Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf
over a moderate heat until the shallots are soft (about 5 minutes).
Grill
over moderate heat, turning once, until the skin is charred and the chicken is white throughout, 12 minutes.
Put the egg pan back
over a moderate heat and add half of the remaining oil.