Sentences with phrase «slightly over cook»

I somehow managed to slightly over cook them, but they still are amazing.

I'm not sure how your bread looks like this in the picture, because I've made it twice, and both times it gets slightly over cooked on the top before the middle is done, and looks nothing like yours in the pictures.

The veggies are slightly over cooked but have the perfect flavor.

Not exact matches

Hi Ella, just wondering, even if you over cook the nuts slightly, do they lose any nutrional value?

Add the half and half, stir, and cook the soup over low heat until it thickens slightly, taking care not to boil the soup.

When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly.

Pour the cornflour mixture into the pot and continue to cook over a medium heat, stirring constantly, until the mixture has thickened slightly.

Cook over medium heat until heated through and slightly thick.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Strawberry jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook over medium - low heat until the strawberries are soft and mixture thickens slightly.

Cook over medium to medium high heat until slightly charred, about 10 minutes.

Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes.

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper.

Whisk together and cook over low heat, stirring constantly, until smooth and slightly thickened.

In a small skillet over medium - high heat, cook the jalapeno until slightly blistered on all sides.

Place in the preheated over and bake until the outside is set, but the center looks a slightly soft and under - cooked, about 10 minutes.

To stop them from over browning before they cooked, I covered them with baking paper half way through and lowered the temp slightly.

In a large skillet over medium - high heat, cook the onion until slightly charred, about 6 - 7 minutes.

Once the sausage has cooked for about 20 minutes, place the sausage over the direct heat and let the skin crisp slightly.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

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.

Bring to a boil over high heat and cook until slightly reduced, about 8 minutes.

Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes.

Cook over low heat for 20 minutes until the sauce has darkened and becoming slightly thicker.

Over browning will create dry pieces in your chili so I usually undercook slightly because the meat will automatically cook up as you cook the chili.

In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until slightly crisp.

Add the olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2 teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted.

Cover and cook over low heat until mixture thickens slightly, whisking occasionally, about 10 minutes.

Heat the oil in a large pan or pot over medium - high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minutes.

Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Cook all of your ingredients besides the wonton wrappers & oil for frying in a skillet over medium heat for 10 - 15 minutes, until slightly browned and fragrant.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.

Combine the first four ingredients in a small saucepan and cook over medium heat for 3 minutes or until cranberries burst and sauce thickens slightly.

I tried cooking both prawns and brussels sprouts & rice at the same time but ended up in a slight disaster with frying pan slightly over turning with hot oil on counter top.

Cook over medium - low heat, stirring occasionally, until slightly softened, about 5 minutes.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slighCook over medium heat for a few minutes until the sugar has melted and the bananas cook slighcook slightly.

Cook over medium heat until mixture thickens slightly and your finger leaves a path on the back of a spoon when drawn across, about 3 minutes.

Sprinkle in the rice and the parsley, stir lightly to evenly distribute the rice around the pan, then scatter over the cooked beans, asparagus, courgettes, peas and artichokes and shake the pan gently so that they all bed down slightly into the rice.

Cook over medium heat until thickened slightly.

Cook over medium - high heat 2 minutes, stirring constantly, until slightly thickened.

The only things that aren't technically raw on this cake are the unicorn horns and ears as you have to cook the fondant slightly at the beginning, and of course the few sprinkles I threw over the top.

Pour the brine over kale stems while it's still hot, letting the vegetable cook slightly, which will help break down its firm texture.

Add the bell pepper and cook over medium heat until peppers are softened slightly and chicken is no longer pink inside.

Don't over cook it, just let it wilt slightly so it retains colour and texture.

Cook in a small saucepan over medium heat until it thickens slightly.