Sentences with phrase «stir over moderate heat»

In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.

In a small saucepan or the top of a double boiler, melt the chocolate, stirring over moderate heat until the chocolate is soft.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minuHeat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minuheat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.

Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.

While rice is cooking, melt butter in a 10 - inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.

Add the onion and half of the spice mixture, cover and cook over moderate heat, stirring a few times, until softened, about 7 minutes.

Place the pot over moderate heat and heat the milk until it reaches at least 180 °F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over.

Stir in the flour and cook over moderate heat for 30 seconds.

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.

Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

Stir the mixture over moderate heat until the caramel is dissolved, about 3 minutes.

Cook over moderate heat, stirring occasionally, until the vegetables are tender.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

Whisk together cream, wines, and flour in a 2 - quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.

Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.

Add brown sugar and cook over moderate heat, stirring, until thick and smooth.

Cook shallots in butter in a 2 - quart heavy saucepan over moderate heat, stirring, until softened.

3While pasta cooks, heat 3 tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender (5 - 20 minutes, depending on the bean: cranberries boiled for about 15; edamame's were actually microwaved for just a couple of minutes).

Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up.

Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.

Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minuHeat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minuheat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.

add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min.

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

In a wok or heavy - bottomed frying pan heat the oil, add the peppers and fennel and cook for 10 - 15 minutes over a moderate heat until crunchy, stirring occasionally.

Add the garlic, orange zest and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes.

collard greens 1 C. chicken broth 4 C. water 1 - 1/2 C. dried black - eyed peas, soaked and cooked 1 t. cider vinegar In a saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally until onion is pale golden.

Cook over moderate heat, stirring until the sugar dissolves.

Cook the onion in oil in a 3 1/2 - to 4 - quart heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.

Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until slightly golden, about 5 minutes.

Warm the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute; let cool slightly.

Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12 - inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes.

Cook anchovies and garlic in 1 1/2 tablespoons oil in a 10 - inch heavy skillet over moderate heat, stirring, until garlic just begins to turn golden, about 1 minute.

Reheat over moderate heat, stirring occasionally.

Add sugar and cook over moderate heat, stirring, until sugar is dissolved.

Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes.

Next, put 5 fl oz (150 ml) of cold water in a medium saucepan, together with the pieces of butter, then place the saucepan over a moderate heat and stir with a wooden spoon.

Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.

Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.

Mix in the flour, and cook mixture over moderate heat for 1 minute, stirring constantly.