Sentences with phrase «keep stirring in»

Add chopped tomato, salt and cook until the tomatoes become soft and mushy (keep stirring in between to avoid the tomatoes getting burned.

Keep stirring in between to prevent the pasta from sticking to each other.

Keep stirring in between.

Keep stirring in between to prevent it from sticking.

Just keep stirring it in until it wilts.

The cream will bubble up and sputter, but just keep stirring it in.

God, I believe, will continue to keep stirring in us, this love for life and this awareness of our inter-relatedness.

Not exact matches

He told Kelly that he didn't want to be «soft» and he attributed at least some of his political success to the very tone and tactics that have so frequently caused a stir and kept him in the headlines.

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.

In truth it is impossible to keep one's gaze constantly fixed on the vast horizons opened out to us by science without feeling the stirrings of an obscure desire to see men drawn closer and closer together by an ever - increasing knowledge and sympathy until finally, in obedience to some divine attraction, there remains but one heart and one soul on the face of the eartIn truth it is impossible to keep one's gaze constantly fixed on the vast horizons opened out to us by science without feeling the stirrings of an obscure desire to see men drawn closer and closer together by an ever - increasing knowledge and sympathy until finally, in obedience to some divine attraction, there remains but one heart and one soul on the face of the eartin obedience to some divine attraction, there remains but one heart and one soul on the face of the earth.

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn't burn, then keep doing this every five to ten minutes for the rest of the time it's in the oven.

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.

Just be sure to keep the heat high, add the liquid in three phases and stir occasionally to prevent sticking.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

If you'd like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.

Add 1/2 cup of coconut milk and 1/2 of the curry paste (save the rest for later, it can keep in the fridge for around 10 days) and cook stirring frequently for a couple of minutes.

Keep stirring the must (vinting terminology for the liquid at this stage) in the crock once a day for a week, after which you will be ready to transfer it into the glass jugs.

Stir in the same direction to keep the momentum.

Umma would say that in those days (early 80s), she has seen the maids at the Arab houses would have a huge pot outside the house kept on a makeshift stove, with fire from dried date palm or wood and they would stir in once in a while to ensure it doesn't stick.

In microwave about 1 - 2 minutes keeping an eye on it and stirring every 30 sec.

To dip - melt 1 cup of desired chips for 30 seconds in microwave, stir, and keep microwaving for 20 second increments, stirring after each time.

Add the shallots, ginger and lemongrass, stirring well, while keeping the ingredients together in a small mound.

The «no stir» addition makes it soooo easy to use, especially when you keep it in the refrigerator.

I sat at the stove and monitored the slow simmer and stirred once in awhile with a whisk, scraping the sides to keep it from gunking up.

Splash in ~ 60 ml of water and keep cooking and stirring until that water has evaporated.

When I see that I get areas in the pan where the sugar is becoming brown and others where is still clumpy white, I remove the pan from the fire and just keep stirring until I get a more homogenous mix..

Oh, and when you stir in the eggs, don't worry if it looks gross and slimy; just keep stirring!

In another skillet over low - medium heat, add the flour and keep stirring for about 5 minutes.

Stir in the bacon, but keep a few pieces to garnish your stuffed tomatoes.

Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce.

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!)

After it is all stirred together, keep in the fridge until you are ready to eat.

If not completely melted, keep microwaving and stirring in 30 second increments until the white chocolate is fully melted and smooth.

Spoon in all the Nutella and the vanilla extract, and keep stirring until the mixture is smooth and cohesive.

A good tip I found when I first made dulce de leche is to put in the pot some glass marbles or even a very small ceramic plate from the start, so it stirs the bottom and keeps the mixture moving.

My husband kept saying that it tasted like it was made in a restaurant and that it was «everything a stir fry should be.»

Part of the «Cooking For One» section, it's introduced to our readers with a story about Cara stirring melted chocolate in her dorm room bathroom (where they grossly kept the microwave) in college.

Keep whisking and stirring (I usually have the whisk in my left hand and the spoon in the right) until thickened and lightly bubbling.

From the first day you mix your own nukadoko, it needs daily stirring by hand to aerate the rice bran and keep the microbes in check.

Make sure you replace the lid to keep the moisture in, but do stir frequently.

You know, you'll just stand in front of the stove and keep stirring and stirring.

put all in a small crock pot on low... keep stirring until melted... serve with chips... a big hit with my family and co-workers!

I put mine in the freezer for about 30 minutes... keeping a close eye on it so it wouldn't freeze and then stirred it until it got thick like frosting.

Simple stir fry recipes like this are always a great way to keep things light and healthy, and they come together in practically no time at all!

Keeping the heat on low, pour in white wine and 1/4 cup of hot stock, continue stirring gently.

Melt the dark chocolate in a double - boiler, stirring to keep smooth.

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

Remove from heat, stir in the feta cheese, then cover to keep warm.

Stir in the grated cheese then turn your crockpot to the «warm» setting (or simply turn it off and keep it covered) and cover for 5 minutes.