Sentences with phrase «pan over low heat until»

Melt the Vegetable Spread in an iron skillet or fry pan over low heat until it begins to simmer slightly.

If the raspberries are frozen heat them a little either in the microwave or in a small pan over low heat until they become soft and juicy.

Heat the almond butter and maple syrup in a small sauce pan over a low heat until melted and smooth.

While the waffles are cooking, prepare the drizzle by heating all the ingredients in a small sauce pan over low heat until you have a smooth sauce.

Heat coconut oil and spices in pan over low heat until fragrant.

Cook in a small pan over a low heat until prawns are heated through and garlic is softened.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

Not exact matches

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.

Place the coconut oil, cacao powder, salt and maple syrup in a small pan over low heat and stir until smooth and well combined.

I slowly melted mine in a sauce pan over a low heat, until smooth and shiny.

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

On a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted.

Cover the pan and cook over a low to medium heat until the mushrooms are cooked.

For the ganache, in a heavy sauce pan, melt the chocolate with the cream over low heat; stir until smooth.

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wilted.

Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).

Melt the chocolate, butter and honey in a pan over very low heat until just melted.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again.

Put the pan over a low heat and stir continuously until it thickens.

heat cranberries and honey in a small sauce pan over medium - low heat for about 7 - 10 minutes, or until it becomes a sauce.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

In the same frying pan herbs were sautéed, add 2 - 3 tablespoons more of olive oil; over medium low heat, toss and stir celery for 8 - 10 minutes until bright green.

Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5 - 6 minutes.

Add one tablespoon of olive oil to a pan over medium - low heat and sauté the onions until translucent, about 5 minutes.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

Heat butter in a pan over medium - low heat just until foaming; then add beaten eHeat butter in a pan over medium - low heat just until foaming; then add beaten eheat just until foaming; then add beaten eggs.

Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.

Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Cook bacon in a large frying pan over medium - low heat, turning once until fat starts to render and edges start to crisp, about 3 - 4 minutes.

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 minutes.

Return to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (5 - 6 minutes).

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

Simmer the berries gently, over medium - low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes.

Bring it to the stove, over medium low heat, and cook - stirring constantly - until thickened and releasing from the bottom of the pan when you run the spoon from side to side.

Combine corn syrup, white, and brown sugar in a large sauce pan and cover over low to medium heat for several minutes until the mixture becomes smooth.

Add cream and chiles to pan and heat over medium - low until very hot.

In a 5 - to 6 - quart pan over medium - low heat, toast almonds, stirring until golden, 5 to 8 minutes.

Melt the butter in a large, high sided fry pan or sauce pan over low heat and stir in the peanut butter until combined.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Go ahead and de-rib the leaves, then slice the stalks and add them to the sauté pan with some chopped garlic, sweating them over medium - low heat until they begin to turn soft and translucent.

In a very large sauté pan over low heat, sweat the onions with the olive oil and a pinch of salt until translucent, about 5 minutes.

Heat the oil in a small frying pan and sauté the shiitake, onion, and garlic over medium - low heat for 3 to 5 minutes, or until the onion is translucHeat the oil in a small frying pan and sauté the shiitake, onion, and garlic over medium - low heat for 3 to 5 minutes, or until the onion is translucheat for 3 to 5 minutes, or until the onion is translucent.

In a medium sized pan, heat the butter and bone marrow and onion, cook over a low heat until onions are transparent.