Sentences with phrase «start cooking over»

Start cooking over medium heat.

Brush the top of the dough with olive oil and let it start cooking over the burner.

Not exact matches

I eventually stopped because my parents got sick of cooking the same old things over and over again and I just couldn't find the time since I was in the process of exams when I first started.

I recently started to change my diet pretty drastically and even though I love to cook healthy, I still can't get over the fact that (for me) a healthy vegetarian dish can be amazing but it will never really be as amazing as a great burger or a cheesy pizza... This soup changed my mind!

It's really important that you don't flip the pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point flip it over.

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Place the saucepan over medium high heat and cook until the sugar starts to caramelize, 10 - 15 minutes.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Fry bacon over medium high heat until cooked through and starting to brown.

Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

Add tomatoes, cut side up, in the same skillet and cook over medium - high heat for 2 minutes or until starting to char.

This book is full of amazing stories of the uses and benefits of coconut oil, plus over 85 recipes to get you started cooking with coconut oil!

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Cook the kale over medium heat for about 2 or 3 minutes, or just until it's started to wilt.

About 30 minutes or so before you're ready to start cooking, get the charcoal going. While the charcoal is heating up, remove the pig from the cooler, and rub all over with the crushed garlic.

Meanwhile, place the butter in a heavy bottomed pot over medium heat till it starts to simmer, then add the sage and cook until the sage is very fragrant and crisp.

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

Carefully lower the donuts into the hot oil, 2 - 3 at a time and cook until the sides start to turn golden brown, and flip them over too cook the other side.

Mastering The Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save you Money and Stock Your Pantry is the newest publication from Annie and Dan Shannon, the duo behind the fun, welcoming, and warm vegan blog, Meet the Shannons, and if it had been published way back when we were first starting out, our transition to veganism would've likely been much more seamless.

Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook for 3 minutes, add 3 cups of the broth, when starting to simmer lower the heat, cover and cook for 20 minutes.

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.

I've been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it's like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors?

When you cook foods over 116 degrees, the enzymes, which help you digest, start to be destroyed.

Spoon 5 tablespoons of batter into the pan and flip over to cook the other side when bubbles start to form.

Add the broccoli rabe and cook over high heat, tossing, until just starting to wilt, about 2 minutes.

I brought the ingredients over and started to cook away.

Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.

Just like you, I have been teaching cooking for over thirty years, on Moroccan and many other themes, so I am certainly not starting a fad here!

Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes.

Cook over medium - low heat until for about 5 minutes until the oats start to become fragrant.

If you accidentally over cook it and it starts to harden, you can just reheat with a little bit of water to thin it back down.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Just be sure to watch the sauce closely as it cooks in case it starts to bubble over.

When the sugar starts to melt, arrange apple slices and over medium heat cook for 1 minute without flipping.

Over medium heat, melt sugar without water and cook until the sugar starts to turn into light brown.

Pour the sugar and flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start over.

Cook over medium heat until the casava starts to darken in color and the underside is browned, about 2 - 3 minutes.

Cook over medium heat until butter is melted and mixture just starts to bubble.

Cook over medium heat for 10 - 12 minutes, stirring occasionally, until berries are starting to fall apart.

Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).

You want to cook over medium heat until the bacon browns and the onions start to caramelize.

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.

When small bubble start appearing on the top and the edges are cooked, flip that sucker over.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

Allow to cook until the sides are starting to cook then with a large spatula, flip it over and cook the other side.

In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning.

I started cooking when I was very young and my grandmother and my great - aunt would give me instructions over the phone, which I would carefully and in a very detailed way write down to follow in the kitchen afterwards.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

Cook the onions and salt over medium - low heat for 20 to 25 minutes, until soft and starting to brown.