Sentences with phrase «over moderate heat until»

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.

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.

In a second skillet, add the butter, apples, onions and celery and cook over moderate heat until celery and onions become tender.

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

Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.

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.

Put the hazelnuts in a dry, shallow pan and toast them over a moderate heat until their skins darken.

In a small saucepan or the top of a double boiler, melt the chocolate, stirring over moderate heat until the chocolate is soft.

Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).

Simmer over moderate heat until thickened slightly, about 2 minutes.

Heat oil with 3 kernels in a 3 - quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.

Step 2 - Heat half of the oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon, sage and rosemary and cook for 2 minutes.

Add the onion and sauté over moderate heat until translucent.

In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.

Add the chopped onion, sliced baby portobello mushrooms, salt and pepper and cook over moderate heat until softened, about 5 minutes.

Heat over moderate heat until sugar dissolves, then bring to a boil.

Heat the oil in a large skillet over moderate heat until sizzling.

Add the onion, celery, and garlic and sauté over moderate heat until the onion is golden.

In a wok or heavy - bottomed frying pan heat the oil, add the peppers and fennel and cook for 10 - 15 minutes over a moderate heat until crunchy, stirring occasionally.

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.

Heat the oil in a large pan and cook the chicken over moderate heat until the pieces are brown and partially cooked, about 5 minutes.

Toss with tongs over moderate heat until onion mixture is incorporated.

In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking.

3While pasta cooks, heat 3 tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.

Add the onion and cook over moderate heat until just softened, about 2 minutes.

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.

Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235 °, about 8 minutes; be careful it doesn't boil over.

Stir the mixture over moderate heat until the caramel is dissolved, about 3 minutes.

To make the marinade, in a wok or heavy skillet, heat the oils over moderate heat until a piece of ginger will foam when dropped into the oil.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

Add asparagus and simmer over moderate heat until just cooked, about 90 seconds to 2 minutes, depending upon stalk thickness.

Warm the oil over moderate heat until it reaches 375 F. Use a thermometer if you have one.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

Simmer over moderate heat until the sugar is dissolved, 2 minutes.

Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.

Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.

Turn the chicken and cook over moderate heat until the chicken is almost white throughout, about 5 minutes.

Add the leeks and a pinch of salt; cook over moderate heat until softened.

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minuHeat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minuheat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Cooking food in a small amount of fat over moderate or high heat until the surface is browned.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Meanwhile, in 6 - quart stock pot over moderate heat, heat oil until hot but not smoking.

Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

Grill over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the vegetables are tender.