Sentences with phrase «keep stirring occasionally»

Keep stirring occasionally until cooked through.

Keep stirring occasionally for 5 minutes, then add the edamame and cooked rice.

Keep stirring occasionally.

Not exact matches

While simmering the mixture, do we need to keep stirring constantly, occasionally, or none at all?

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

Heat the milk, stirring occasionally to keep the milk from scorching on the bottom, until it just begins to boil.

Stir occasionally, and keep an eye on them because you don't want them to overcook.

Reduce heat to low and keep warm, stirring occasionally, until ready to serve.

Season with salt, cover and keep warm over low heat, stirring occasionally.

I fill it up usually 3/4 full and keep it on the lowest heat possible, stirring occasionally for 3 - 4 hours.

Set aside and keep warm, stirring occasionally.

Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes.

Dry saute the onions in the pot, stirring occasionally to keep from burning.

Cook the tofu over medium heat for 10 - 12 minutes, occasionally stirring to keep the seasonings mixed and to prevent the tofu from browning.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe.

Keep a watchful eye and stir occasionally.

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.

Keep the custard over the ice bath and cool, stirring occasionally, until the custard is completely cooled, about 15 minutes.

Keep the marinara on a low simmer, stirring occasionally for 30 min.

Toast for 5 - 10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don't burn.

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.

Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

I'm more afraid of boiling over the rice milk and then trying to keep it at a simmer while remembering to stir occasionally for an hour.

Bake the lentils for 10 - 15 minutes, stirring them around occasionally to keep them from sticking.

Lower the heat to medium, add the onion, and cook until slightly softened, about 5 minutes, stirring occasionally to keep from burning or sticking.

Keep the Sauté function on, and add in all other additional ingredients, while stirring occasionally.

Add the mushrooms and cook for 8 minutes, stirring occasionally to keep them from sticking, until they've softened and shrunken significantly.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

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

Stir occasionally to keep the sauce from burning.

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 apple mixture over low heat, stirring occasionally to keep it from scorching, until slightly thicker than applesauce, 2 — 3 hours.

Add potatoes and cook, stirring occasionally and reducing heat if needed to keep vegetables from browning, until beginning to soften, 10 — 15 minutes.

Keep stirring the mixture occasionally and cook for about 10 minutes, or until the onions turn golden.

Keep frozen, stirring occasionally and removing from freezer if needed to keep it from freezing soKeep frozen, stirring occasionally and removing from freezer if needed to keep it from freezing sokeep it from freezing solid.

Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2 — 2 hours.

Reduce heat and simmer, stirring occasionally, until mixture is thickened to the consistency of molasses (it needs to be very thick to adhere to the turkey; if glaze is too thin, keep simmering), 5 — 8 minutes.

keep cooking the mushrooms, stirring occasionally, until the liquid they have released evaporates, about 10 minutes.

Add red pepper, ginger, and turmeric and cook five minutes more, stirring occasionally to keep from sticking.

Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally to keep mixture from sticking.

Keep warm, stirring occasionally, over low heat.

Keep lid open and cook until sausage is browned on all sides, about 5 minutes stirring occasionally.

Add the roasted habanero pepper to the beans and keep cooking the mixture stirring occasionally.

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

Tastes good but I keep a spoon and stir it up occasionally as it does tend to settle out if.

Add the minced garlic, and continue cooking the asparagus for an additional 3 - 4 minutes (stirring occasionally to keep the garlic from burning) OR until the asparagus is fork tender.

In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes.

In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).

It's a gel paint, so it's very thick and I found that stirring the paint occasionally kept the paint flow going quite nicely.