Sentences with phrase «then cooked for a few minutes»

Unlike most meat stir - fries, the beef is not marinated; instead it is stir - fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

You simply add the noodles to some water and add the flavor packet provided, then cook for a few minutes after the water comes to a boil.

Add the onion, sprinkle with salt and pepper then cook for a few minutes, until soft.

Stir in the lentils then cook for a few minutes.

Not exact matches

You can use tinned lentils which are already cooked then just gently heat them for a few minutes until they've warmed through x

Peel and finely slice the garlic, then cook it in a glug of olive oil over a medium heat for a few minutes.

Cook for few minutes on low flame and then add the rest of the kashmiri red chili powder.

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

If not, continue to cook for a few more minutes then test again).

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

A quick and easy way to cook sweet potato is to wash it, pierce it and then wrap in cling wrap and zap it in the microwave for a few minutes.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Place on the center rack of the oven and bake for 25 - 35 minutes (depending on oven temperament; cook thighs to an internal temp of 165 degrees F) then switch oven setting to broil for a few minutes, until skin is golden and crispy.

Then add the mushrooms to the onions and garlic, mixing them in once they cook for a few minutes.

Cook until a few bubbles have risen to the surface (about 3 mins), then turn and cook the other side for a further 3 minuCook until a few bubbles have risen to the surface (about 3 mins), then turn and cook the other side for a further 3 minucook the other side for a further 3 minutes.

Increase the heat to high, add onion, cook until translucent, then add black beans, scook for a few minutes, add adobo sauce, salsa, lime juice, then then add the cauliflower.

Let cook for a few minutes then flip, using a thin metal spatula so that you don't scrape off the breading.

Stir to mix well and then cover and cook on medium heat for a few minutes.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Let cook for a few minutes and then deglaze the pan with a 1/4 cup of white wine.

Add the broccoli and cook for a few minutes, then the pepper and bok choy for a few more minutes.

Add the carrots, pepper, broccoli, and zucchini and cook for a few minutes, then add the tomatoes, spices and season with salt and pepper.

I love that most of the cooking is done in the slow cooker and then you broil it for a few minutes to make it crispy.

When you're ready to bake them you can set them out for a few minutes, do the egg wash and then bake (you may need to add a few minutes to the cook time to ensure the filling is heated through).

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

Since the pork had already been marinated, after I sliced it, I just had to toss it and the peppers and onions I'd sliced onto the grill and cook on one side for a few minutes and then turn it to cook on the other.

The ramekin is then put over the flame for a few minutes to finish cooking.

Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towel

1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice

Let cook for a few minutes and then serve with the chicken soup out of the crockpot.

If you want to cook up your own chicken, just season a few chicken breasts with salt and pepper, bake at 350 degrees for about 15 minutes, then shred!

Then when you want to eat them cook them for a few more minutes in the oil right before serving.

Cook the beans for a few minutes to soften and then mash with a potato masher until the beans are mostly smooth with some chunks of beans.

Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes mCook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes mcook for 2 minutes more.

Then I topped it with my choice of sauteed vegetables that I cooked for a few minutes in coconut oil and salt & pepper.

I do whole chicken in the slow cooker with skin on for moisture and flavor, then strip the skin off, save the skinless meat for other dishes, season the skin with whatever I'm in the mood for, lay it out on a lightly spray - oiled cookie sheet, and broil it for a few minutes until crispy.

I then added the pepper and continued to cook for a few more minutes.

Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph).

Just cook the mix - ins, combine them with the eggs and dairy on the stovetop for a few minutes and then transfer to the oven to finish.

Slice zucchini, carrots and onions, and cook them for just a few minutes, so they still have a little crunch to them, then sprinkle them with some salt and pepper.

The broccoli doesn't need that much of cooking time that is why I just cook it in the microwave for a few minutes and then added.

Cook for a few minutes until very fragrant, and then add the beer, green chiles, 2 cans of tomatoes, and cilantro stems.

Let cook for a few minutes to soften then add garlic and jalapeños, and corn.

Any time I cook with it, I always boil for a few minutes to remove some of the salt and fat (you should see the water afterwards) then continue with the recipe as usual.

Add the garlic and cook for 30 seconds, then add the shallot and cook for a few minutes, until translucent.

Let everything cook for a few minutes until the chicken is fully cooked and then add the tomatoes for a minute or two to heat them up and serve.

Rinse the quinoa under cold water for a few minutes then place it into boiling water and cook according to the package directions.

Sautee until soft then add the remaining ingredients and cook for a few more minutes to heat the lentils through.

Let those cook for a few minutes to soften and then add the Herbe de Provence and tomato paste.