Sentences with phrase «keep stirring as»

Keep stirring as the sugar from the syrup will caramelise quickly and can burn.

Add the vanilla bean paste and the dissolved custard powder to the boiling milk and keep stirring as the custard thickens.

Keep stirring as the temperature reduces to 88 — 89 ° F (31 ° C).

* You'll notice that your drink will separate fairly quickly, so be sure to keep stirring it as you drink!

Keep stirring as the hot chocolate heats to ensure all the ingredients mix together and the almond butter doesn't get stuck at the bottom.

Add the chicken stock slowly and keep stirring as the mixture thickens.

Not exact matches

Articles in this area carried such stirring titles as «Goliath Rum on the Run:» The Century editors argued repeatedly that the use of liquor destroys social units — especially the family — and keeps people from realizing their natural potential.

Keep stirring until you see a thin film on the bottom of the pan, you need to remove as much moisture as possible in this stage.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Keep stirring until the sugar dissolves and isn't as grainy.

Blend, stirring as necessary, and keep adding olive oil until mixture is a paste.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

Make sure you are hitting the bottom of the pan as you stir to keep the eggs from scrambling down there.

Constantly stirring this mixture for about 15 mins as it begin to turn a brown caramel color, I keep stirring until I get that color I'm looking for, I add the evaporated milk and let it boil.

Keep a few things in mind to make a creamy risotto: stir the rice constantly as it cooks (if you're worried your arm will tire, cook with a friend!)

I didn't have to tend the pot by stirring it and keep adding the tomatoes that didn't fit as the tomatoes cooked down.

This requires no such nerve - wracking processes; it is literally as easy as boiling water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip of its original volume, intense magnification of the original taste, and oh so gooey on a crepe (filled with fresh banana and mango, here), on ice cream or on a spoon.

Keep adding liquid as it cooks down and stir for an additional 18 minutes, keeping the rice creamy.

Give the pot a stir as soon as you add the pasta to help keep the noodles separated when they plunge in.

As soon as you can see that it is a a golden amber color, remove it from the heat and keep stirring for about 30 secondAs soon as you can see that it is a a golden amber color, remove it from the heat and keep stirring for about 30 secondas you can see that it is a a golden amber color, remove it from the heat and keep stirring for about 30 seconds.

The key is to keep stirring, so you can get as many white chunks out of the soap you can.

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

It will shrink as it cooks, keep stirring and adding handfuls of chard.

Add that pasta water little by little as required and keep stirring.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.

Reduce to medium - low heat, cover, and cook for 45 minutes, adding water as necessary to keep it loose, and stirring every so often.

What I do is remove the pot from the stove, stir as I add the half the milk, keep stirring for a couple seconds, and then stir as I add the remaining milk.

Cook over high heat, stirring as needed to keep from sticking, until boiling.

Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.

Stir vigorously as before, and cover and keep at room temperature for 12 hours once again.

It was also insanely difficult to keep myself from picking at it as I stirred the mixture together, particularly the peanut butter / maple syrup mixture, which I could have eaten by the spoonful!

Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6 — 8 minutes per batch.

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

Stir together as it melts and keep heating until the mixture is uniform and hot to the touch.

By using aged cheddar as the bold accent on top of the recipe, I was able to cut significantly on the cheese used within the interior of the casserole — in fact, only two ounces were stirred into the easy roux that had been kept light with low - fat milk and just a skosh of canola oil (no butter)!

I also sometimes use a sterile spoon to stir a batch and keep it from separating as well.

Keep an eye out and stir every 7 - 10 minutes, more frequently as they start to brown.

Be patient when melting chocolate using a bain - marie as this process can take up to 10 minutes, during which you must keep stirring.

In a small bowl, stir together the chocolate chips and remaining flour; this is important, as it will keep the chips from sinking in the batter as it bakes.

Cook, stirring occasionally and adding water as needed to keep everything submerged, until liquid is opaque, thick, and very flavorful, 50 — 60 minutes.

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.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15 — 20 minutes.

Add pine nuts and cook, stirring frequently, until golden - brown (keep a careful eye on them as they can easily burn), approximately 3 minutes.

Because food is always cooked at precisely 338 °, there's no preheating necessary and meals are cooked very quickly and evenly since the paddle keeps the ingredients moving and stirring as the hot air circulates all around it.

Keep stirring and moving pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top (or baveuse, as the French say), about 1 minute.

Put the lid on and keep checking and stirring every few minutes until bubbles start rising to the top again as it gets close to a boil like this:

Keep cooking for about 12 - 15 minutes, stirring occasionally as needed until noodles are cooked and tender.