Sentences with phrase «until deep brown»

Drop the mixture by spoonful into the hot oil and fry until deep brown.

Turn on broiler; cook steak, watching closely to prevent burning, until deep brown, about 1 minute per side.

Add vermicelli noodles and toast until deep brown.

Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes.

Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6 — 8 minutes; season with salt and pepper.

Roast, basting with fat from skillet every couple of minutes, until a deep brown crust develops, 12 — 15 minutes.

Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes.

Maybe even ask for enough to make a double batch — because after you've rubbed it with tandoori masala and baked it until deep brown and crunchy, you might want to make more to throw on salads, sandwiches and even pasta.

Fry wings until deep brown.

Bake until deep brown and chewy, about 25 - 30 minutes, flipping halfway through.

Rotate baking sheet and bake until deep brown, 3 to 6 minutes more.

Season the steak with the salt and cook in the iron skillet, flipping and rotating every 2 minutes, until a deep brown and crusty sear forms, about 10 minutes total.

Add the patties and cook until deep brown and crisp around the edges, about 4 minutes per side.

Keeping heat at medium - high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy.

Bake for 10 - 15 minutes until deep brown and crispy.

Cook until deep brown crust forms (do not turn!)

Not exact matches

Deep fry the rounds in hot oil, turning until both sides are brown.

Dredge the stuffed chiles in the flour, dip them into the egg whites and then deep fry them in the oil for 2 minutes per side, or until golden brown.

Transfer fried latkes to the baking rack, and place in the oven for about 8 minutes, until crispy and deep brown.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Bake around 1 hour and 10 minutes (mine took 1 hour and 20 minutes) and the top of the bread is a deep golden brown, or until a toothpick inserted into the center of the bread comes out clean.

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

Fry on one side until it is a deep golden brown, about 3 minutes.

Continue to swirl the pan until the butter turns a deep brown color and smells nutty, about 2 minutes.

Add the olive oil, onion, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and transparent.

Put the gratin back in the oven, uncovered, for another 10 minutes, or until the bread crumbs are deep brown and the artichokes are tender.

Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown.

Keep cooking until the roux reaches a deep golden brown color.

Cook until you can easily lift fritters from the pan and they are a deep golden brown and crispy.

Return to oven and bake 10 - 12 minutes longer or until deep golden brown.

Bake them for about 15 minutes, flip them over, and bake for another 10 - 15 minutes, or until crisp and deep golden brown.

Reduce heat to 375 °F and continue baking until deep golden brown, about 25 minutes longer.

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.

Add the sugar and continue cooking, stirring occasionally, for 50 minutes until the onions are deep brown and caramelized.

After 45 minutes lift the cover and continue to cook the onions until they reach a deep caramelized golden brown color - about another 15 minutes.

Lower the temperature to 350 degrees, and bake until the dough is deep golden brown, 15 to 20 minutes more.

Heat the oil in a deep - fat fryer or large, heavy - bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs.

Bake the dough until it is deep golden brown, 25 to 30 minutes.

Bake until deep golden brown, 45 to 55 minutes.

Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes.

Heat the oil to 180C / 350F, then deep - fry the doughnuts for 1-1/2 to 2 minutes, until well browned.

Continue baking until deep golden brown, about 12 minutes more.

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it's a deep, golden brown.

Bake for 50 to 55 minutes or until top is a deep golden brown.

Cook and flip the plantain pieces until most sides are a deep golden brown.

Allow the thighs to cook for 8 - 10 minutes, until the skin is deep golden brown, rotating the pieces halfway through so they brown evenly.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Add to skillet and cook until deep golden brown, about 4 minutes per side.

Cook until bacon is deep brown and crisp.

Cook, tossing and stirring frequently, until peanuts are a deep golden brown, about 8 minutes.