Frenched beef rib - eye steak seared first to brown,
then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
I cooked them as instructed in the recipe, but when that didn't work, I cooked them with a lid on the pan,
then I cooked them on low heat with a lid on the pan for about 45 minutes, then I baked them for about 45 minutes.
Not exact matches
Then transfer the entire egg mixture into the milk, still
on the stove, and
cook over
low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.
Cook each side on medium low heat for about 3 - 5 minutes, then turn them over to cook the other side, until the colour darkens and they are firmer in sh
Cook each side
on medium
low heat for about 3 - 5 minutes,
then turn them over to
cook the other side, until the colour darkens and they are firmer in sh
cook the other side, until the colour darkens and they are firmer in shape.
Then, stir in the egg whites and
cook just a touch longer (my microwave, 30 seconds
on full power; stovetop just 2 more minutes
on low heat).
I need to work with it, as I would have preferred them to be softer... but, I played this same recipe off
on a stack of fresh Asparagus the next day... and they got soft and tender when
cooked longer... so, they just need a little time
on lower heat...
then a last minute sear for the browning... YUM
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.
Bring to a simmer and
then cover and
cook on low heat for 10 — 15 minutes, until the broccoli is soft.
- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine,
then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to
cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer
on medium -
low heat for about 15 minutes, stirring gently once or twice during this time;
then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
Cook on low heat for 6 hours,
then remove the roast, discard the cord used to keep the roast together and slice.
It was pretty thick, so I
cooked it about two minutes per side to get some nice color,
then added about 1/4 cup of water to the pan, put a lid
on it, reduced the
heat to
low and
cooked about another 8 minutes.
Bring mixture to a boil
then simmer
on low heat for 2 minutes or until broccoli is
cooked through.
I
then added the lemon juice and zest to the pan,
heating it
on medium
low for approximately 6 minutes, whisking continuously throughout the
cooking time.
Turn the
heat on high until it boils
then turn it down to
low and simmer while the turkey roasts, it should take about an hour to fully get the flavor going and
cook down to 1 -1 1/2 quarts of stock.
Bring soaked black beans to a boil
then lower heat to medium -
low and put a lid
on skewed and
cook 30 minutes.
But he figured out that by using the most deep red apples we could find, kept the peel
on,
cooked on low heat and
then blended the sauce, it got a beautiful pink / red color.
drunken chicken is my easy go to meat (i don't
cook meat much cuz i think vegetables are easier), i bring the water to a strong boil,
then put the whole chicken in there and
lower the
heat to medium, i let it simmer for 20 min,
then turn off the
heat while keeping the lid
on and let the chicken sit in there for half an hour.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and
cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp;
then add sliced and roughly - chopped fennel bulb,
cooking until it is somewhat softened;
then put a lid
on the pan over very
low heat while the risotto
cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Allow the rice to
cook ten minutes
on low and
then turn the
heat off completely and let the rice sit
on the stove, covered for another 20 minutes (don't take any peeks inside!).
I
cooked them
on pretty
low heat for a while, and even
then they
cooked on the outside but still were not fully
cooked on the inside.
1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put in a large mixing bowl 3) Pour sugar
on top of cut strawberries and mix together,
then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and
cook under
low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is
cooked, pour directly into glass jars and cap them
Begin by making the marinara sauce first, finely mince 2 cloves of garlic,
then heat a small sauce pan with a medium
heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and
cook for about 30 seconds,
then add 1 cup of tomato puree, 1/2 teaspoon
on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and
lower the fire to a
LOW heat
Heat the mixture on medium till bubbling and popping, then turn the heat to low, allowing the mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the
Heat the mixture
on medium till bubbling and popping,
then turn the
heat to low, allowing the mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the
heat to
low, allowing the mixture to lightly
cook for 20 - 25 until thick, stirring every now and
then to ensure the sugars don't burn to the bottom of the pan.
Your ingredient list states: 2 cups
COOKED red lentils, rinsed until water runs clear but
then your directions states: Simmer
on low heat for about 30 minutes until lentils are tender.
Then add the chopped mushrooms and
cook on a
low heat until they soften.
Stir in tomatoes, two chopped Datil peppers, marjoram, and thyme and
cook on medium - high
heat until it begins to bubble,
then turn
heat to
low, stirring frequently.
Cook on low heat covered until it boils
then simmer until the chicken is
cooked through.
Then cover the pot with a lid, make sure the heat is on low and then cook it all down on that low heat until everything is soft and the flavours have come toget
Then cover the pot with a lid, make sure the
heat is
on low and
then cook it all down on that low heat until everything is soft and the flavours have come toget
then cook it all down
on that
low heat until everything is soft and the flavours have come together.
Cook on HIGH for 1 hour, then reduce heat to low and cook for 7 to 8 ho
Cook on HIGH for 1 hour,
then reduce
heat to
low and
cook for 7 to 8 ho
cook for 7 to 8 hours.
Bring to a simmer,
then cover and
cook on low heat until the carrot is very tender, about 20 minutes.
Stir once and boil for 5 minutes,
then cover the pan with its lid and continue
cooking the rice
on the
lowest possible
heat for 15 minutes.
that's okay Grease a large skillet with a generous amount of butter and
heat over medium -
low Pour about 1/4 c batter into the skillet ***, swirling gently for about 10 seconds, until it is evenly spread around the skillet
Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and then flip Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you cook the other cre
Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and
then flip
Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you cook the other cre
Cook for another 20 - 30 seconds
on the other side Remove from the skillet and place
on a plate in a warm oven while you
cook the other cre
cook the other crepes.
When combined,
cook over a medium
heat for a couple of minutes,
then add the honey and saffron and
cook, stirring,
on a medium —
low heat for 5 — 7 minutes until it thickens (it should be the consistency of a thin cream, but may thicken later).
On medium -
low heat, simmer the
cooked rice in milk for 20 minutes or so, until rice bulks - up, cover and cool for a few minutes,
then add the protein powder (and Splenda if necessary), and a dash of salt, stir, cover and put in fridge until it cools.
Then, in a crock - pot or a double boiler (or a regular sauce pan),
on very
low heat,
cook 1 cup of oil with the ground herb.
Sauté for ten minutes
on a medium
heat until the onions soften
then reduce to a
low heat and continue to
cook for a further 20 minutes.
Chris, I make a smoothie with raw milk kefir blended with my oat / wheat porridge that I make (sprouted dehyrdated mix that I mill at home,
then soak in water with some kefir for 2 days before
cooking on low heat).
Then place the chicken breasts
on top and
cook either
on high or
low heat.
Add pork shoulder,
then cover and
cook on low heat for 7 - 8 hours or high for 3 - 4 hours.
You can
then transfer it to the base to slow
cook on either high or
low heat.