Sentences with phrase «return to the heat of»

While it will run you just under an hour's worth of gameplay on your first playthrough, there's plenty of incentive to return to the heat of the battle and explore three distinct hero classes — all for less than a cup of coffee.

Not exact matches

The company is envisioning a device that uses a «shape memory polymer» instead of glass, which may be able to reshape itself and return to the original composition by applying heat to a scratched area.

McDonald's also received negative media coverage after it advised employees to get out of holiday debt by returning unopened purchases and after it published a budget guide that included no money for heat and $ 20 a month for health care.

After amassing championship rings with the Miami Heat, James returned to Cleveland with a new understanding of what it took to come together as a team to win a championship.

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.

Pour the milk / yolk mixture back into the saucepan with the rest of the milk, and return the saucepan to the heat.

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.

Return 2 tablespoons of the fat to the pot and heat over medium - high heat.

Bring a 4 - quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.

After pureeing the soup, add the 1/2 cup of creme fraiche and return to a gentle heat.

Spoon a portion of the bacon mixture over each clam and return to the oven just long enough to ensure that the clams are heated through, about 5 minutes.

Return the pan to heat and add the remaining tablespoon of oil.

Return the syrup to the heat and boil rapidly for 10 - 15 minutes until the volume of the liquid is reduced by half and the syrup is thick.

Pour out all but 1 tablespoon of the bacon fat from the pan, add the butter and return the pan to medium heat.

Once a majority of the fat has been removed from the braising liquid, return it to the pot and set it over medium - high heat.

Return to the heat and cook for approximately 20 minutes until the sauce thickens and sticks to the back of a wooden spoon.

Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball.

Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes), and then begins to bubble vigorously and to foam (another 5 to 7 minutes, depending upon the size & shape of the pasta).

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 the saucepan and stir over low heat for 8 - 10 minutes or until the mixture thickens and coats the back of a spoon.

Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat.

Return the pan to medium heat and melt 2 tablespoons of the butter.

This allows the juices, which have been driven to the center of a roast or chicken by the heat, to return to the surface and gives your meat a juicier flavor.

Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes.

Drain the pasta and return to the pot, off of the heat, along with the butter, chopped parsley, and a pinch of salt and pepper.

Return the skillet to the heat and add another tablespoon of oil.

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

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

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

Add the remaining tablespoon of oil and return the skillet to medium heat.

To warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed througTo warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed througto the frying pan and cook on a high heat for a couple of minutes until warmed through.

Pour all of the tempered egg yolk mixture into the pot of cream and return it to the stove over medium low heat.

Return skillet to medium heat and add remaining 1 tsp of oil, snap peas, 1 garlic clove and 1 tsp of ginger; cook for 1 minute, stirring occasionally.

Add 1 teaspoon of the reserved bacon fat (or canola oil if you're out of bacon fat) to the skillet and return to high heat.

Return the skillet to medium - high heat, add the torn bread and season with a pinch of salt.

Return the skillet to the heat and add the remaining tablespoon of oil.

Add 2 tablespoons of the sauce, toss to coat then remove tofu to a plate and return pan to high heat.

Return pan to heat and scrape any browned bits that are stuck to the bottom of the pan.

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.

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Whisk the egg mixture back into the pot of milk and return to medium heat.

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.

Rinse and return the saucepan from the lentils to high heat with 1 inch of water.

Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon.

Return skillet to medium - high heat and melt 2 tablespoons of the lard.

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 medium heat and warm the remaining 3 tablespoons of coconut oil.

The first half of the chocolates I coated were fine, I think I should've returned the chocolate to the heat and tempered it again.

Add the tofu to the plate of mushrooms and return the skillet to the same heat.

Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).