Sentences with phrase «then heat needs»

When it gets hotter, all this is exaggerated because then heat needs to be dissipated and a lot of the blood gets diverted to the skin.

Not exact matches

To help prevent damage, you should start with lower heat first, and then only increase as needed.

This is a very heated subject, yup, I DO N'T believe in value investing nor apply its principles as the main factor to decide which stock I will buy and I will tell you why in this post, but if you want to cut to the chase, if you want to make money then you need to think outside the box.

If OBL had died in 2001 and his supposed death was going to be used as a political tool, GWB would have «killed» him in 2004 during that heated race, and for sure if not then, OBL would have «died» in 2008 when the GOP really really needed something to distract from the economy....

If these companies make their religious beliefs public, then they need to take the heat.

Combine pasta and sauce in large pot, heat and stir over medium - high heat if needed, and then serve!

Adam came home from work and heated up his dinner (which happened to be a burger and sweet potatoes topped with some of this dip) and then witnessed me obsessing over my recipe photos to the point of near - tears because I was convinced that I needed to re-make the recipe on a sunny day to get better photos.

Remove from heat, taste and adjust seasoning if needed, then pour into a shallow baking dish (big enough to hold the fish fillet)

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

If you choose to freeze the leftover mole, thaw it in the refrigerator and then heat in a saucepan or microwave oven, adding some chicken broth if needed.]

Drizzle with the caramel (you may need to re-warm it over a low heat on the stove to get it drizzle - able again) then allow to cool before slicing and serving.

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 lemon.

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

Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.

Bring the contents to a boil then turn the heat down to low and allow to simmer for 4 hours, skimming any foam off the top as needed.

If you want more heat, then you can add a much as you need!

Stir to get it heated through and then remove it from the heat until the pasta needs only two more minutes.

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.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as neHeat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as neheat Stir, taste and adjust as needed

we do the tacos different, we just add salt pepper n ground cumin to mashed potatoes, heat tortilla so its pliable then add about table spoon potatoe mixture, then fold over, heat grease then when done with all the tacos your gonna make, you take tongs and fry you can take a tooth pick to hold together is needed, we also do this with flautas, then we fill with everything using cotija cheese n cabbage no lettace, also green tomatillo salsa mmmmmmmmmmmmmmmmm

Then I just heat up the amount I need when I make something.

I was leery when I made a coffee steak recently, but it was so good it made me start to think about coffee and ribs, but then I felt like I needed to balance the coffee out with something sweet which is where the chocolate came from and then I had to hit it with some heat and thus the ancho chili powder.

Remove from the heat and season to taste, then stir through the red wine vinegar if needs be.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

When you add a bunch of sweet, it kills the heat, and then the salt needs to catch up too.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Taste to see if it needs more salt then remove from heat and cover to keep warm.

My gf, after baking a batch of scones, pops them in the freezer, and then we heat them whenever we need to.

Serve at once, or let the soup stand off the heat for an hour or two, then heat through as needed before serving.

Turn off heat, stir in cinnamon and flour starting with 1/4 cup, then adding more if sauce still needs to be thickened.

If time allows, let the soup stand off the heat for an hour or so to allow the flavors to blend, then heat through as needed.

Serve at once, or let the soup stand for an hour or two, then heat through as needed.

Then, you can heat it up right before you need it.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

If using a BBQ grill you'll need to roast squash in the oven and then cook pizzas on the grill: clean grill and heat to 425

If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.

If you're using a grill, place the chicken on the grill, close the lid, then immediately turn down the heat and cook for 5 - 6 minutes, flipping if needed, until cooked through.

If the soup gets too thick, add a bit more broth or water, then heat through as needed before serving.

Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed.

Serve at once, or let the soup stand for an hour or so, then heat through as needed.

Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed.

«They also need to have the right amount of heat, and then a sweet - and - sour note,» he adds.

Taste for salt and pepper, add the remaining sour cream if you'd like the beans to be creamier, then turn off the heat and keep covered until needed.

If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off, put a lid on the pot and let the apples steam for a minute.

If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed.

Then, place a large, nonstick skillet over medium heat; heat OLIVE OIL until shimmering (about 2 min); add CARROTS and GREEN ONIONS; sauté until slightly translucent, stirring as needed (about 4 min).

Just remember, if you buy dried black beans, you'll need to soak them for at least four hours, and then simmer them over heat before eating them up.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Heat for 30 seconds or so and stir thoroughly, then briefly heat again if needed to finish meltHeat for 30 seconds or so and stir thoroughly, then briefly heat again if needed to finish meltheat again if needed to finish melting.