Sentences with phrase «while it cooks until»

Stir often while they cook until translucent.

Use a wooden spoon or spatula to break up the sausage while it cooks until cooked through and in small bite - sized pieces.

Add in quinoa and steel cut oats and stir while cooking until oats and quinoa are toasted.

Continuously stir while cooking until you have a smooth consistency.

Not exact matches

While the rice cooks peel the sweet potato and cut it into chunks, place these in a steamer and allow it to steam for about thirty minutes — until it's really soft and easy to mash with a fork.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

Salsas retain their texture while a sauce is cooked and then usually pureed until smooth.

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

While these cook steam the asparagus for 5 - 10 minutes, until they're perfectly cooked but also not too soft.

While the vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.

While these cook place the pecans into a food processor and blend for about 30 seconds, until they become small bite sized chunks.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Cook until tender, 15 to 30 minutes, depending on size and volume, and stir several times while grilling.

Cook while stirring over low heat for 10 minutes, until the sauce is heated through and the jelly is completely dissolved into the sauce.

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.

While the grits cook, brown sausage in a large cast iron skillet over medium - high heat, stirring often, 5 - 8 minutes or until sausage crumbles and is fully cooked; remove from skillet, and drain.

While the oats are cooking, add the crumble ingredients to a small food processor and blend / process until crumbly and well combined.

While acorn squash is cooking, in a skillet cook sausage until cooked through and no pink is seen.

I threw it all in the oven at the same time until everything was browned while the grains cooked.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Spread on a baking sheet and bake for 15 - 18 minutes, tossing 1 - 2 times while cooking, until crispy.

Brown the ground beef, breaking up while cooking, until nearly cooked through.

While tater tots are cooking, cook bacon in a skillet over medium heat until browned and cooked through.

Put the cream back in the saucepan and cook over medium heat while whisking until a thick pastry cream forms.

While cooking, I brush them generously with pineapple BBQ sauce (more on that below), and cook them until they are tender, juicy, and slightly charred.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Cook for another 5 - 7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155 °F (it will continue to cook while restiCook for another 5 - 7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155 °F (it will continue to cook while resticook while resting).

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

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 lecook 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 lecook 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 lecook 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 leCook 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.

Spray your cookie cutter with nonstick cooking spray (you'll probably need to do this a couple of times while cutting out the shapes) and press into the rice krispies treats until you reach the bottom of the pan with the cut.

Cook, shaking pan occasionally and removing lid to stir once in a while, until noodles are «al dente».

While potato is roasting, cook chorizo in a frying pan until fat is rendered and chorizo is a touch crisp.

Make the filling while the dough is chilling a final time - heat the butter in a large saucepan, add the apples and cook until they're just beginning to soften.

Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color.

While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

While the chicken is cooking, warm some corn tortillas in a separate oven (or wait until the chicken's done)...

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way

While whisking, add remaining 1 cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.

While the pasta cooks, toast the pine nuts over medium heat until fragrant.

While the kebabs are cooking, make the sauce by combining the yoghurt, harissa paste and chopped mint in a bowl until evenly mixed.

Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks.

While the waffles are cooking, add the chocolate chips and maple syrup to a small glass bowl and microwave for 20 - 30 seconds or until the chocolate is melted.

Return the mixture into the pot and cook while constantly whisking on a medium - high heat until you get a thick pastry cream.

While pasta is cooking, saute bacon over medium heat in olive oil until nicely browned, then remove to plate line with paper towels.

Reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.

Heat oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.

While the crust is baking, place the butter in a medium saucepan over medium heat, melt and cook, swirling often until it foams up and turns brown, remove from heat and set aside to cool.

While water is coming to a boil, cook the bacon in a skillet until it's crisp on the edges.