Sentences with phrase «batches until»

Cook beef in batches until browned.

Then, make small batches until you are sure your dog actually likes it.

Transfer the mixture to a food processor and purée in batches until smooth.

I innoculate a new batch with about 100 ml of kefir — and I can do this for about 6 new batches until I add new Kefir grains....

If you are using a food processor, just pulse a few times until the cauliflower looks like rice.Repeat in small batches until the whole head is riced.

(If 1 cup doesn't fit in your grinder, feel free to put in a little at a time and repeat in batches until there's enough.)

Put the lemon zest in a blender and puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture.

Then, depending on the size of your pan, cook the eggplant in a couple of batches until browned.

You may have to do this in batches until the rice batter is very fine, smooth and thick.

Use a spice grinder to pulse the mixture in batches until smooth.

brown in batches until a nice nutty brown colour, then set aside on a plate lined with kitchen paper.

Fry triangle wrappers in batches until puffed and golden, about 1 to 2 minutes per batch, turning once.

Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.

Sear venison in batches until nicely browned.

Heat the oil in a wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about five minutes).

You'll need to work in batches until all of the cauliflower is a fine grain, though it doesn't need to be all smooth.

Heat the oil in a medium pot to a temperature of 375 ° F and fry the potato pieces in batches until deep golden brown and crispy — about 3 minutes.

Use blender or food processor to puree in small batches until smooth.

Lightly fry the patties three at a time in two batches until golden brown on both sides.

Fry in two batches until golden brown and crispy; internal temperature should be 165 degrees F before consuming.

For frying, heat 1 tablespoon of oil in a large skillet over medium - high heat and fry your tortillas piece in batches until they are golden brown and crisp.

Fry in batches until all of the mixture has been used.

Remove the biscuit dough shapes from the freezer, and fry in small batches until well - puffed and lightly golden brown all over (2 to 3 minutes for the donuts and 1 to 2 minutes for the holes).

Just before serving, blend soup with ice in batches until smooth.

Brown the meat in batches until it is seared well on all sides, then remove the meat to a plate.

Fry eggplant in two batches until golden brown, about 5 minutes, stirring occasionally.

Process in batches until smoothly pureed, then stir back into the liquid in the soup pot.

With the mixer still on low, add the flour mixture in batches until just combined.

Cook the leaves in the boiling water in 3 batches until soft but still pliable, 1 to 2 minutes, then transfer to the ice water until cool.

Blend the rest of the soup in batches until smooth and creamy.

Heat the oil in a medium pot to a temperature of 375F and fry the potato pieces in batches until deep golden brown and crispy, about 3 minutes.

Fry seasoned walnuts in small batches until golden brown.

Puree soup in batches until smooth.

Arrange the bacon in one layer and fry in batches until dark brown and crispy.

Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes.

Fry in batches until all of the meat is well browned.

Puree the soup in batches until smooth, and adjust seasoning if necessary.

I played with the baking time a little for successive batches until I had them right where I knew Chels would want them — just done, but soft and crumbly.

Fry the chicken in 3 batches until crisp and light golden brown, about 3 to 5 minutes.

Cook burgers in batches until outsides are crisp and lightly browned, turning once, about 5 minutes total.

Allow the soup to cool, then puree in batches until creamy smooth.

Form mixture into patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side.

Continue to puree the vegetables in batches until they're all done and combined in the large pot.

Finish cooking meatballs in batches until all are done.

Using a blender, immersion blender, or food processor, puree in small batches until smooth.

Add spinach in batches until completely wilted down.

When the oil is hot, fry the cakes in 2 batches until crisp and golden brown on both sides.

Using a blender, puree the soup in batches until completely smooth.

4) Pre heat a bbq flat plate or large non stock pan and cook the lamb in batches until just cooked through.

Lightly fry the fish in batches until golden brown on the outside and just flaky in the inside, about 1 - 2 minutes per side.