Sentences with phrase «keep stirring so»

Just keep stirring so it doesn't burn.

Make sure to keep stirring so it doesn't burn (1 - 2 mins)

Keep an eye on it and keep stirring it every so often: it should be running, not gloopy, but it should also hold on to a wooden spoon just a little; if it runs off like water, it's not set yet, or you've added too much liquid.

This is totally normal, reduce heat to medium and KEEP stirring so you don't burn the cheese to the bottom of the pot.

Add the sugar to the fruit and slowly heat (but do not boil) until it is dissolved, keep stirring so it won't burn.

Keep stirring so it doesn't stick to the bottom and when hot add the cornstarch (i mixed my cornstarch with some water beforehand to avoid lumps of cornstarch in the filling) and mix until incorporated.

Season with salt and pepper and keep stirring so that everything mixes well.

I added 1/4 cup of water to the cut soap and I keep stirring so the soap can melt and you can get rid of the clumps.

Keep stirring so it will not burn or be over toasted.

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.

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.

My one piece of advice is to keep the heat very low while stirring the caramel, so the sugar doesn't burn.

The residual heat from the meat and pan will continue to wilt the chard, so just keep stirring a few times until the chard has wilted.

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.

Bake for 30 minutes, stirring every 10 minutes, or until the chickpeas are deeply golden and shrunken (keep an eye on them so they don't burn!).

Definitely boil the water first then add the rice... Stir it for a minute or so then shut off the heat and keep covered for about 10 to 15 minutes.

Coconut can go from white to burnt very quickly so keep a close eye and stir often!

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.

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.

It goes from light brown to burnt quickly, so stir often and keep your eye on it.

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

Keep stirring ever so often to prevent burning.

Now add small - cut peppers, stir a minute or two, then throw in the onion and keep tossing every minute or so.

We don't eat a lot of meat and also keep a kosher kitchen, so here are my go to's these days: three bean veggie chili (inspired by whole foods — GREAT leftover food); roast chicken (Ina's); stir fries with tofu or chicken (super into cabbage and you can get it to taste like moo shoo with the proper sauces); roasted brussel sprouts with barley, cranberries, walnuts, and some goat cheese depending on who you are; grilled chicken (breasts... I know they're not your thing).

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

I kept stirring the onion a lot so that it wouldn't burn.

Now keeping the heat to lowest, add the beaten yogurt stirring continuously so that there are not lumps.

Capsicums take very less time to cook, so keep an eye on it and stir them continuously.

So if you want your hot chocolate to be on the thicker side, bring the almond milk to a gentle rolling boil and keep stirring until it reaches the thickness you like.

I already put all the ingredients back on my list to make it again lol So from past experience and a little google research, most tahini will keep up to a year if you pop it in the fridge after opening and then just bring the amount you need to use to room temp before mixing / stirring / all that jazz

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

If you don't have a Thermomix (which stirs it for you), you will need to keep a close eye on the hob and stir frequently, but otherwise it's so easy.

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

for some reason I kept thinking carbonara when I saw this recipe so I stirred in a cup of peas at the end — before the broil.

So, I turned the heat up until it was boiling rather quickly and kept it from overflowing by stirring the bubbles down with a silicone spatula.

I always whisk the paste when making a drink with it, after a few minutes it sets again, so I keep a teaspoon in the pot and give it another stir before each sip.

so you could make the base which would keep for a week or more and then stir in your fruits the morning of.

Stir in the soyrizo toward the end of cooking your favorite tomatoey chili recipe so that it keeps all of its delicious spicy flavor.

I was actually skeptical too, but I kept seeing stir - fry recipes with chickpeas all over Pinterest, so finally I decided to give one a try.

Stir garlic and shallots for 3 minutes before adding spinach and mushrooms.Add salt and keep stirring for 2 minutes so all the ingredients get a nice garlic taste.

This will take 10 - 15 minutes, keep stirring every now and then so that nothing sticks to the bottom or burns.

You may need to stop on occasion to give it a stir, depending on your blender (or add more almond milk — although I recommend refraining from doing so in order to keep it thick and flavorful).

This will depend a lot on your oven, so set a timer, keep a close eye on them, and stir after 4 or 5 minutes.

Now slowly add coconut milk and keep stirring continuously so that no lump is formed.

Once they do, you're going to want to keep stirring them — still over medium - high heat — regularly so everything is just on this side of scary burn - y.

I've always made this stove - top which usually takes me 1 1/2 — 2 hours with frequent stirring so I needed to keep in mind that I have to prepare this ahead if I want to enjoy a bowl of Congee.

What I do is take the chocolate off the heat when the chocolate is at about 40 C, keep stirring it (so the heat from the pot gets distributed evenly throughout the chocolate), and measure the temperature constantly to monitor how fast it's going up.

Butter will begin to release moisture and start foaming, so keep stirring until the foam subsides and butter become a light brown with darker brown flecks throughout.

The coconut will continue to toast with the heat off, so keep stirring until it reaches the desired color you want, then remove from the pan immediately and allow to cool.

- Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary);