Sentences with phrase «turn off the heat of»

6 Turn off the heat of the oven.

Once that all the sides are done, turn off the heat of your pan.

6 Turn off the heat of the oven.

Not exact matches

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aHeat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aheat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

one way to get dough to rise faster is to boil a bunch of water in a large pot, turn off the heat, put a rack or mesh over the top of the pot and your dough in a bowl on top of that rack.

The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest for a good hour.

Turn off the heat and add in 4 tablespoons of agave, a pinch of salt and the vanilla extract and puree with a blender or potato masher.

Once finished, turn off the heat, distribute 2 cups of baby greens to two bowls and add 1/2 the mushroom mixture on top of each bed of greens.

Preheat your grill for indirect grilling — heat half of the grill over medium - high heat, and leave the other half of the burners turned off.

Turn off the heat and quickly lift the onions out of the pan with, leaving the oil behind.

(Or, if you don't have that much time, you can instead use a quick - soak method: put the beans, lots of cold water, and a generous pinch of salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.

Turn the heat off and serve in individual bowls with extra drizzle of sriracha, sesame oil and sesame seeds.

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

Pre-soak beans in 4 quarts of water for 8 hours; or bring beans to a boil in 4 quarts of water, turn off heat and let sit uncovered for 1 hour.

Once you see the butterfat particles start to turn golden brown, turn the heat off and let the residual heat bring the rest of the butter to the right point.

In the future I'd cook this at medium because majority of the caramel was turning brown and the clumps were still completely uncooked, so I had to take it off the heat and whisk it aggressively to keep it from burning.

If there's a little bit of water left, I usually uncover and let the water evaporate with the heat turned off.

Turn the heat off, sprinkle mozzarella cheese on top of the chicken and place a lid on top to let the cheese melt.

After about 15 minutes since adding the sugar, your rice pudding should be perfectly cooked, if you run your spatula through the bottom of the pan and you can see the pan, it's done, turn the heat off and let it rest for about 5 minutes

Once all the water is absorbed, turn off the heat and leave to sit, covered, while you prepare the rest of the salad.

If using milk or white chocolate, turn the heat off under the skillet and wait for 60 seconds before setting the bowl of chocolate into it.

In case of an oven fire, turn off the heat and keep the door closed to prevent flames from burning you or your clothing.

Turn off the heat and add 1/4 teaspoon each of salt and pepper.

My favorite: simmer spring water with chopped garlic, any kind of chopped hot pepper, and grated ginger; turn off heat and whisk in tomato paste, sweet white miso, and a little agave nectar or some other sweetener.

Once the caramel starts turning the lightest shade of yellow, take it off the heat and whisk in the baking soda.

Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill.

Bring a pot of water to a boil, turn off the heat, and add the chipotles.

Turn the heat off and let sit for 1 to 2 hours so the flavor of the spices is absorbed.

Turn all but one burner off and reduce heat to medium on the remaining burner; add half of the wood chips to a smoker tray over the burner in use.

Once the butter turns slightly golden, turn off the heat, leaving the pan on the burner and scrape any golden bits from the bottom of the pan.

- 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.

Turn off the heat and top each burger with a generous spoonful of the chile mixture.

Return to heat and boil until it reaches 248 degrees F. Turn off heat and stir in vanilla, pinches of salt, and pecans.

Then turned off the heat and added a bunch of chopped cilantro and served w salsa avocado and shredded cheese.

I then mix 1 - 2 T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.

To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft.

Turn the heat off, add half of the fried garlic and chopped spring onion and toss thoroughly to combine.

Turn off the heat and fold in 1 cup of the yogurt ranch and half of the cheddar and provolone.

I turned off the heat and added the onion, salt and pepper, and as an afterthought, the juice of one small lime.

Let the noodles sit for 5 minutes, or until tender (you could also just plop them into a large pot of boiling water, turn off the heat, and let them sit).

If they are tender with a bit of a bite to them, then turn off the heat (otherwise sauté another couple minutes to desired doneness).

Turn off the heat and sprinkle the green ends of the green onions over top.

When the water boils, cover the pot, turn off the heat, and leave the pot of eggs sitting on the stove for 15 minutes - they will cook in the hot water even though the stove is turned off.

Add the miso mixture to the sautéed ginger, turn off the heat, and stir until the mixture reaches the consistency of a thick sauce.

Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.

Carefully remove the bowl from the simmering pot of water and turn off the heat.

Add the lime zest and the juice of 1 half of the lime to the skillet and turn off heat.