Sentences with phrase «return it to heat in»

I did have to return it to heat in order to melt some chunks, but the chunks did melt and it turned out wonderful.

Not exact matches

When LeBron James (No. 11 on World's Greatest Leaders list) returned to Cleveland in 2014 after four years with the Miami Heat he didn't promise an NBA championship, or instant success.

In their March 2016 paper entitled «Factor - Based Investing», Pim Lausberg, Alfred Slager and Philip Stork develop a «heat map» to summarize how returns for seven asset classes relate to six economic / market factors.

I returned home hot, sore and exhausted, but overwhelmingly happy that I'd gotten to see so many great bands in such a great setting — having Lake Michigan on one side and the breath - taking Chicago skyline on the other makes tolerating rain and heat pretty easy.

Ironically, JT is probably facing more heat for this now, in light of his return to the Halftime Show, than he did as Scandalous JT 14 years ago.

Add in the sugar and return the Atole to heat.

Increase heat to 350 degrees F. Return the chicken to the oil and fry in batches for 6 minutes until browned and crispy.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Remove from the heat, stir in the coconut oil, maple syrup, and vanilla, and return to the heat on low for a minute or two to combine.

Return the stuffed shells back to the baking sheet and place in 350 °F oven for 10 - 15 minutes or until heated through.

Return the empty pan to the heat and cook the ground meat in the pan, draining off all fat when it's cooked all the way through.

If it's too thick to pour once cool, return it to the heat and stir in more balsamic vinegar until it's pourable.

Return to heat and stir in lemon juice, nutritional yeast, and salt and pepper.

Add in the sugar and return to heat.

Return carrots in skillet to medium heat and add maple mustard dressing.

Return the pan to the heat and continue to stir vigorously for about 3 minutes, until the mixture begins to pull away from the sides of the pan and comes together in a ball.

Return to heat and stir in heavy cream.

Stir in the hazelnuts and return the mixture over medium heat until it darkens a bit more in color to dark honey.

Stir in the vanilla with a wooden spoon and return the caramel to medium low heat.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

Stir in the beef and return the heat to high.

I know the instructions say not to heat it empty, what I do is put the pot in the oven when I turn it on and then when the temp reaches 450, I put the bread dough in and return it to the oven.

Return to heat and boil until it reaches 248 degrees F. Turn off heat and stir in vanilla, pinches of salt, and pecans.

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

Remove the skillet from the heat, stir in the brandy, return the skillet to the heat and cook, stirring, for another minute (be careful as it may flame up).

Whisk in garlic and dry mustard, then return to low heat.

Stir in the sour cream and return to heat just until heated through, do not boil.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from hein the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Return saucepan to medium heat and slowly add the tempered egg mixture back into the remaining cream in pan while whisking constantly.

Remove the pasta from the heat, drain, rinse briefly in cold water, and return to the pot.

Return pot to medium heat; swirl in oil.

Return pan to heat and add evaporated milk and milk until it is the consistency you like in a soup.

Stir in cream and remaining whiskey, then return to stove over low heat to warm.

If the mixture has become too liquid (which can happen if you leave the berries on the heat for just a few seconds too long), mix arrowroot or cornstarch with just enough water in a small glass or cup; return berries to heat and drizzle in.

Puree the soup in batches in a high - speed blender, return to the pot, add the coconut milk and heat through.

Return skillet to medium heat and add green beans, cook until bright in color, about 2 minutes.

Return the skillet to the heat with 1 tsp of the sesame oil, add the green garbanzo beans and baby corn and cook until browned in places, about 4 to 6 minutes; transfer to a plate.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid.

Return the pan to the heat, stir in the flour and paprika, and cook, stirring, for 1 minute.

Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.

Return the pan to heat and stir in the blended vegetables, chicken stock, rice, bay leaves, and thyme.

Return to burner, turn off heat and stir in garlic powder, dried rosemary, salt and pepper.

Return the soup to a gentle simmer, stir in the coconut milk, and cook over low heat for 5 to 10 minutes, until well heated through.

The issue returned to the spotlight earlier this month when it emerged that 2400 sheep died from extreme heat during a voyage from WA to the Middle East in August 2017.

Return the pasta to the pot it was cooked in, set over medium - high heat.

Cut them into 1/2 - to 3 / 4 - inch chunks, carefully spread them on the heated pan in one layer, sprinkle with salt and pepper, and return to the oven.

Store in an airtight container and if you want to re-crunch them, return to an oven heated to 425 for 5 minutes.

Return skillet to medium - high heat and add potatoes, spreading into a single layer in the pan.

Puree the soup in a blender, or in the pan with a stick blender, then return to the heat.