Sentences with phrase «pan for a minute»

Let the loaf sit in the pan for a minute after you take it out of the oven.

Let them cool on the pan for a minute and then let them finish cooling on a rack.

Then they have to sit on the pan for a minute or two before you can get them off without crumbling.

Grill again in the pan for a minute or so or until ingredients start to melt.

Add the ground beef and cook, allowing it to brown (don't keep stirring it around, let it sit after touching the pan for a minute or two.)

I think next time I'll cut them in half and then throw them back in the pan for a minute.

Allow cookies to set on pan for a minute or so after taking out of the oven, then put on a cooling rack.

Also, if you cover the pan for a minute or so, it will help to lightly steam the vegetable without making it too soft.

Allow pizzas to cool on the pan for a minute or so before slicing into quarters and serving.

Roast at 450F for about 35 minutes; the thighs are not usually done by then, but I take it out, carve, and saute the thighs skin side down in a scorching hot cast - iron pan for a minute or two, until they are done.

Meanwhile, lay the cut - sides of the baguettes in the griddle pan for a minute, until lightly toasted.

Not exact matches

Place pans in the oven for about 35 minutes, until the tops are light brown and when you tap on the top of a loaf it is hollow sounding.

Place braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.

Start by placing the oats in a saucepan with the boiling water, stir it together and then let it sit with the lid of the pan on for 10 minutes.

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.

In the same dry pan, toast 1 tablespoon of dulse for 1 - 2 minutes until fragrant.

Add to the pan and let sauté for a few more minutes.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5 - 10 minutes until golden.

When the rice and sweet potato are almost ready place the drained / rinsed beans, spinach, tamari and the final crushed clove of garlic into a pan and sauté them for a couple of minute until the spinach has wilted and the beans are hot

Reduce the heat, return the chicken pieces to the pan, and simmer, uncovered, stirring occasionally, for 30 to 40 minutes or until the chicken is just done.

Bring the pan to the boil and then let them simmer for about forty five minutes, so that they're really nice and soft.

When the tofu is golden and crispy, remove from the pan and add the mushrooms, cooking for 5 - 6 minutes.

Dry fry the pine nuts in a pan for a few minutes until starting to brown then scatter them on top of the risotto.

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two - three minutes until warm.

Pour the batter into a greased 8 ″ or 10 ″ pie pan and bake at 375 degrees F (190º C, gas mark 5) for about 30 minutes.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Cover the pan with aluminum foil and bake for 20 minutes, then remove the foil cover and continue to bake chicken for another 20 minutes, or until the chicken is cooked through.

Arrange the chile pods on a baking pan and place in a 250 - degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn.

Place the pan back in the oven and bake, uncovered, for another 10 minutes, or until the chard stems are completely cooked through.

Put the lid on the pan and allow everything to simmer for about 20 minutes — until all the veg and soft and mushing together nicely.

Establish a strong simmer, cover the pan and cook for 15 - 20 minutes, or until the leeks are tender throughout.

Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool.

Spread the mixture on a baking pan and roast for 20 minutes.

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft

Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes.

Add well - dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy.

Cook for about 5 minutes, until the croutons are browned and crispy, then remove from the pan and leave to cool.

First, place all of the ingredients in a pan over a medium heat and cook for 5 - 10 minutes until everything is melted.

Pour the batter into the pan and bake for 45 minutes.

Add asparagus to the pan, followed by a pinch of salt and black pepper and saute for about 5 minutes, until bright green and crisp - tender.

You don't have to cook them but if you do then just sauté them for a minute or two in a frying pan with a little olive oil

Then add the extra maple syrup if you're using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft.

Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

Once the rice has cooked for half an hour add the carrots into the rice pan, allow them to cook for 5 - 7 minutes before adding the remaining vegetables and miso paste — you may also need to add a little more water.

Remove the courgettes and cook the asparagus, tenderstem broccoli and edamame beans on the griddle pan for a few minutes until cooked through.

Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced) cook for five minutes, or until softened.

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.