Sentences with phrase «then cooked them on low heat»

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.

Frenched beef rib - eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.

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 shCook 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 shcook 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 togetThen 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 togetthen 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 hoCook on HIGH for 1 hour, then reduce heat to low and cook for 7 to 8 hocook 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 creCook 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 creCook 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 crecook 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.