Not exact matches
While rice is
cooking, melt butter in a 10 - inch skillet over moderate heat, then
cook almonds, stirring,
until golden, about 3 minutes.
While the waffles are
cooking, sauté the onions in some butter, add some garlic and sauté
until golden brown before throwing in the chicken.
You grate sweet potato, form it into circles in your pan, keep your pan on medium heat so they don't burn
while cooking, then let them spend some quality time in the pan
until they're
golden and crisp.
Directions: Saute chopped leeks and garlic in butter, medium low heat,
until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread
cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven
until egg is barely set and tart is lightly
golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve
while warm / Swoon.
While the ribs and cauliflower are
cooking, scatter hazelnuts on a rimmed baking sheet and toast on bottom rack, tossing once,
until golden brown, 30 — 35 minutes.
While porridge is simmering,
cook oil and garlic in a medium skillet over medium, tossing occasionally,
until garlic is
golden, about 4 minutes.
Continue to
cook the butter, swirling the pan,
until it turns
golden brown and smells nutty, 5 to 7 minutes — the butter will foam
while it's browning.
While pan is heating, roll out one of the dough balls into a thin oblong, and place on pan,
cooking for about 3 minutes on each side
until golden and bubbly.
Cook butter,
while whisking,
until it is a pale
golden color with darker brown particulates, for 8 - 10 minutes.
While orzo is
cooking, if using pine nuts, spread them on a small baking sheet and bake, stirring once,
until golden and fragrant, 5 to 8 minutes.
While the pastry is chilling, heat the butter in a pan and
cook the onions for 20 mins, stirring occasionally,
until they become sticky and
golden.
While the quinoa is
cooking, toast the chopped almonds in a small non-stick pan set over medium heat
until they're slightly
golden and fragrant, about 5 minutes.