Sentences with phrase «when squash»

When the squash is cooked, scoop the soft part out of the skin and stir it into the rice.

When the squash is thawed and you can easily stir all the ingredients, pour in 1 cup of uncooked whole - grain rice or barley.

When the squash remains firm, yet can slide off the fork with a quick jolt, it's time to add the kale.

When squash is very soft when pierced with a fork, and starts to turn a little golden brown around the edges, you're ready to eat!

When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process.

When your squash and onions have nearly been in the oven for 20 minutes, wash and roughly chop your kale.

Kendra, when the squash is finished cooking the «meat» is really stringy.

When the squash is cooked Scrape the flesh with a fork to create noodles and dice your chicken in to small pieces.

When the squash is tender, use a fork to separate the noodle - like strands from the skin.

This summer sausage squash stir fry is especially good as a seasonal recipe when squash and zucchini are in season because they are so inexpensive at the store.

When the squash is all in the pan, turn the heat on again and cook until the caramel starts to bubble.

When the squash and sweet potatoes are baked, remove them from the oven and let them cool.

When the squash is done baking, you simply take a fork to the insides and scrape.

When you squash it with tension, well, it gets squashed.

Stiffness is a material's capacity to push back when pushed, like a spring digging into your hand when you squash it.

When the squash is fully soft, let it sit on top of the stove or counter on the pan until it is cool enough for you to hold it in your hand.

When the squash is in the oven, always keep a close eye on things to make sure that the syrup at the bottom of the pan doesn't burn; add a little bit more water, a few tablespoons at a time, if necessary.

I will often use organic red, yellow and orange bells or mini sweets (on the dirty dozen) organic zucchini maybe some organic yellow squash when the squash gets to your desired softness stir in the corn and organic tomatoes.

When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water.

When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium - high heat.

When the squash is nicely browned, remove the pan from the oven and allow the squash to cool slightly.

When the squash is cooked, use a fork to scrape the flesh into long strands.

When the squash roasts, its flesh morphs into a squidgy paste, intensifying its nutty flavor and coaxing out its natural sugars.

5 When the squash is tender, remove from the oven and cool slightly.

When the squash is tender, fill each half with a heaping scoop of stuffing and serve warm.

When the squash has cooled scrape the cooked flesh out of the skin and use it right away or store it in the freezer.

When the squash is cooked remove it and turn down the heat to 350 degrees F. Line a small roasting pan with aluminum foil and lay the bacon down in one layer.

To save time, I just put the whole squash in the oven for the same amount of time, then feel when the squash is soft when you squeeze it with an oven mitt to know when it's done.

This soup comes together quickly, 30 — 40 minutes for roasting and prep, another half an hour for soup to simmer on its own — an even faster supper when squash is cooked in advance.

When the squash is tender with dark, caramelized splotches and your wheat berries are finished simmering, toss them together in a big bowl with the sliced green onions.

When the squash is soft and mashable, turn heat to low and run a stick blender through the pan to smooth out the mixture.

When squash is done, remove from oven and set aside to cool.

When the squash is done, remove from oven and allow to cool a few minutes before handling.

When squash is done, using a fork scarp the squash to release the strands.

When the squash is done, set it on a plate to cool.

When the squash is tender, spoon a teaspoon of the pesto into each squash half and serve, passing the remaining pesto separately.

When the squash is cool enough to handle, scoop out the flesh and puree it in a blender or food processor until completely smooth.

When the squash is cooled you can use a fork to shred the flesh into a storage container.

When squash is just finished baking, whisk cider, soy sauce or tamari, maple syrup, chili paste, cider vinegar, ginger, garlic and cornstarch together in a small bowl.

When the squash is finished cooking, carefully release the valve at the top of the pressure cooker to rapidly lower the pressure.

When the squash is done, use a fork to separate the strands into a large bowl.

When squash is cooled, separate and purée half of the squash in a food processor or blender.

When the squash is soft, add kale and stir to combine.

When the squash is cool enough to handle, use a fork to gently separate flesh into spaghetti - like strands.

When the squash is soft when pricked with a fork, remove it from the oven to cool.

Just when the squash was about to overtake my refrigerator.

When the squash, prosciutto and spinach are cooked, transfer them into the bowl containing the egg mixture and stir together.

When the squash is done roasting toss it with the kale.

When the squash is cooled, peel back the skin, or scoop the squash out into a small bowl.

When squash and tomatoes are finished roasting remove from oven.