Sentences with phrase «stir while you heat»

I think the stove top seems like the best option since you can stir it while heating.

Stir while you heat the saucepan over medium - high heat.

Toss all ingredients (except whipped cream and dark chocolate shavings if using) into a pot on the stove and stir while heating to desired temperature.

Stir while heating until warm and smooth.

Stir while heating until warm and smooth.

Not exact matches

While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir - fry the onion and garlic for 10 minutes until transparent and soft.

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

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

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

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 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.

Bring it just to a boil while stirring, and then immediately remove it from the heat.

Hmmm... I would initially think it just needs to be stirred more continuously or maybe lower the heat a bit so the eggs don't have time to cook by themselves while you're stirring?

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

In a medium size saucepan melt the butter and mini marshmallows over low heat while stirring gently.

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 leStir 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 lestir / 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 lestir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

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.

Turn the Instant Pot to saute mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.

While the tart crust is baking, place the chocolate and heavy cream over medium - low heat and melt the chocolate, stirring constantly.

Set the saucepan over medium heat while stirring constantly, making sure the scrape the bottom of the pan.

Remove the lid, turn the heat down to below medium and allow the soy sauce to almost burn off while stirring frequently.

Remove the lid, turn the heat down to below medium and allow the soya sauce to almost burn off while stirring frequently.

Increase the heat to medium - high and bring the soup to a simmer while stirring to make sure the flour is not sticking.

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

While the pasta is cooking, heat a tablespoon of water in a wok and begin stir - frying all the veggies until tender.

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

DO NOT stir in the alcohol while the pot is over the heat.

Increase heat to medium - high and bring mixture to a boil while stirring.

Heat very slowly and add grated cheese while stirring.

While rice is cooking, melt butter in a 10 - inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium - high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chistir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiStir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Add all of the grated cheese and stir to in corporate; the cheese will also melt while on a medium heat stove.

Cover the pan only partially and stir once in a while as it simmers with low heat for a few hours.

Warm it over medium to low heat while stirring until it is smooth again.

Do I stir the caramel while it's cooking (after the sugar has been added) or is this one of those caramels you aren't supposed to touch until you take it off the heat?

Allow to cook until the caramel is deep amber; remove from heat and immediately stir in heavy cream, whisking all the while.

Once it's mixed, place over low - medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring.

While turkey is roasting, add beer, molasses, coconut oil, and Yellowbird Habanero Sauce to a sauce pan over medium heat and stir until fully combined.

Stir continuously while it heats up slowly.

In a large pot heat the olive oil on low and sauté the onion, garlic, celery and carrots for 5 minutes, while stirring occasionally.

Remove the skillet from the heat and add the egg yolks, stirring while adding them.

When you are ready to serve, remove from heat and add baking soda while stirring.

Continue to cook off the heat, stirring all the while.

Reduce heat to a simmer and continue to stir while cooking for five more minutes, or until the sugar has dissolved and the syrup thickens.

If it cools too much, you can heat it a small amount while stirring to melt it to the right consistency.

While the onions are still hot, stir in the nutmeg and bay leaf powder and let the mixture heat 1 - 2 more minutes, so the spices release maximum flavor.