Sentences with phrase «pan until ready»

Store bars in the pan until ready to serve, tightly covered with plastic wrap in the refrigerator.

Grace - Marie started off sautéing the cubed chicken thighs and sliced rounds of chorizo until they were lightly caramelized, then set aside on a pan until ready to add to the final paella.

Not exact matches

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

If using a springform pan simply remove the sides and cool until ready to remove the bottom.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Turn off the heat and set the pan aside until the schnitzel is ready.

When ready, the whisk will leave trails in the batter leaving the bottom of the pan visible briefly until the batter comes back together.

Heat oil in a pan and take few bitter gourds (which you made ready to make fry) and fry it for both the sides until you get light brownish (golden) color.

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

Hi Marijke, yep, you can just do it in a big pan on the hob instead:) Just fry up the veggies, then add the remaining ingredients and simmer it all until it looks ready.

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

By now, the lentils will probably be done (if they're not, turn off the heat under the frying pan, holding the onion and carrot mixture until the lentils are ready).

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Put the tart pan in the refrigerator until you are ready to fill it.

Cover pan with plastic wrap and put in the refrigerator until ready to use.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.

Remove from the pan and keep warm until ready to serve.

Preheat oven to 200 degrees celsius Grease baking tray or ceramic roasting pan Mix together spinach, eggs, and garlic in a bowl Season with salt and pepper Spoon mixture into prepared pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from pan Wrap slices in freezer wrap and freeze until ready to use

(NOTE: Cooked pancakes can be kept warm on a sheet pan in a 200 F oven until ready to serve.)

Oil each muffin cup, place the pan in a preheated 400 °F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.

Now I added the salt, pepper, and a squeeze of lemon juice, covered the pan, and let it stew until everything else was ready to serve (it took about 10 minutes).

Press mixture into the prepared pan then cover with plastic and freeze until ready to use.

Preheat the oven to 350 degrees F. Butter and flour a bundt cake pan, dust off excess flour and refrigerate until ready to use.

You can also make these a day ahead and keep them in their pans and covered in cling film until you're ready to serve.

Once they're in one spot on the pan, leave them there for a minute or two until they are slightly cooked, otherwise they might stick to the pan if they're not ready.

Press dough into a loaf pan (or any size pan, really) then cover with plastic and freeze until ready to eat.

Set aside until ready to pan sear.

Plan pan in refrigerator for at least 1 - 2 hours or until ready to serve.

Once you are ready to serve place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp.

Pour the socca batter into the hot, oiled pan and cook until ready.

Even after you have rolled it out, keep the pastry - lined tart pan in the refrigerator until you are ready to bake it.

Cook as many as your pan will fit, remove, and keep warm by stacking and wrapping with a clean cloth until ready to serve.

I poured the sauce back in to the pan, sprinkled with the fresh basil and oregano and cooked over a low simmer until the meatballs were ready.

Cook for 8 — 10 minutes, until all the sugar has dissolved (when the bottom of the pan no longer feels gritty, the mixture is ready).

Step 1: Core apple and leave peel on Step 2: Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon) Step 3: Place in a pan with just enough water to slightly cover apples — about an inch of water Step 4: Bake in a 400 - degree oven for 30 minutes or until tender; be sure to check on the water level.

Remove spinach from pan and drain on paper towels, reserve until ready to build and bake your quiche.

When ready to cook, in a small, dry pan set over medium - low heat, toast the coriander and fennel until fragrant, 3 to 5 minutes.

Serve immediately from the pan or transfer to a mini crock pot and set to warm until ready to serve.

Carefully place chicken in to the pan and begin frying for about 20 minutes or until chicken looks ready.

Pour contents into a 8 x 12 ″, or similarly sized, pan / Carefully place in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready to use.

Pour the fine green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the coconut, give it a good stir and cook until the fine green beans and the sweet potatoes are soft and ready to eat.

Press the crust into the bottom of a greased 4 ″ springform pan, then place in the freezer to set until the cheesecake filling is ready.

Refrigerate on a sheet pan lined with wax paper until ready to cook.

Press 2 cups cookie crumbs into the bottom of springform pan and freeze until ready to use.

Just stir together some oats, nuts and seeds in a loaf pan, mix with a combination of water, coconut oil and a touch of maple syrup and salt, stir well to soak up the liquid and let it sit until you are ready to pop it into the oven.

I'll cube it up and pan fry it in a little oil on the stove until the cubes are crispy and browned on all sides, season with salt, and store it in Tupperware in the fridge as a ready - to - go topping for grain bowls, stir - fries, and soba noodles.»

At this time you can cover the pan and refrigerate the potatoes up to one day until you are ready to bake.

Remove chicken from pan, and keep warm until ready to serve.