Sentences with phrase «cooking time if needed»

Just adjust the cooking time if needed

Try reducing the time then test with a skewer and add more cooking time if you need to.

Not exact matches

If someone told Wendy that she needs to «be more balanced» and spend less time cooking and with children and more time reading books, she wouldn't do so well.

If I halve the ingredients to make a smaller test pud do I need to adjust the cooking time please?

Cook sweet potato at this time if needed (see notes).

If so what changes to the cooking time would be needed.

(The recipe was tested in a 1,000 - watt microwave oven, so cooking time may need to be adjusted if your microwave has a lower wattage.)

I'm hosting somewhere between 15 - 20 people, and I'm wondering if I need to double the recipe and / or adjust cooking time if so...

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 lecook 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 lecook 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 lecook 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 leCook 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 lemon.

I'm not sure if this is because of the reduced cooking time (about 20 min) needed for muffins?

You may need to modify your timing and reduce cook time if this is not your wish.

of cooking (most of the time you do not need this, so don't put it in until the last of the cooking if you find that you need a little more) 1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours.

Also if I need to double the recipe do I need to increase the cooking time?

But if you do find them, it's nice to know a way to cook them that will only show off how pretty they are — unlike the time I made an ill - advised purple / yellow / orange carrot cake, which is I think all we need to say about that.

I live in Denmark, and can not get frozen hash browns (and oh how I miss them) Has anybody tried this with fresh grated potatoes... and if so, what would I need to adjust the cooking time too?

Can I put them in the oven in two separate trays and if so what will the cooking time be?also if I do not use thyme and rosemary but instead opt for cilantro how much cilantro will I need?

If you're using very thick breasts and they need more time, cook for another 2 - 3 minutes per side until done.

The recipe calls for dried lentils, if tinned is all you have you would need to reduce the cooking time, and reduce the liquid (I would take out all the stock and just use coconut).

* If you don't have time to soak the quinoa, you will need more broth to cook the quinoa - usually about double the amount of dry quinoa.

I've only ever made these rollups with thicker homemade dough, but I have heard from other readers that they needed to decrease the cooking time if using a thinner, more oily refrigerated crescent dough.

**** If you are using LONG GRAIN BROWN RICE (instead of germinated) you will need to cook your casserole for an additional 30 minutes to an hour due to do the variations in cook time between rice.

However, cooking time needs to be at least doubled if you resort to the lazier loaf option.

Be sure to adjust the cooking time as needed if you're using larger or smaller pieces.

If you want any meats that need to be cooked, do so beforehand; on - grill time is too short to allow for cooking all the way through.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few tTimes Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few timestimes.

This simple cooked fruit is also a winner if you need to whip up a quick last - minute dessert: I've served it many times with a cookie or two, and it always hits the spot.

If so how much would the cooking time change and do we need more liquid?

Also — if I have a really thick piece of chicken and cut it in have, do i need to adjust the cooking time?

If it was cooked in a regular stove - top pot, the black beans would need to soak overnight, and the cooking time would also be considerably longer — but the stew would be just as good I'm sure.

If you use muffin tins, it will cook faster, so adjust baking time as needed.

If you like your jam to be a little runny, it will need a shorter cooking time than if you want a really firm jaIf you like your jam to be a little runny, it will need a shorter cooking time than if you want a really firm jaif you want a really firm jam.

The site is several states away and we are arriving a week early to help out with decorating, etc so I wonder if I make and freeze these ahead of time, defrost them the day before, would it be better to just reheat them in crock pot, or would it be better to freeze them after browning and cook the day of the wedding in the crock pot (not sure how much time I'll have) Thee will be about 140 people so would need a few crockpots!

You can also just scoop out the amount you need and just cook that if you have family members who eat at different times, like we do during the week.

Season and cover to cook for about 10 minutes on low - medium heat, stirring occasionally and adding a little water at a time if needed.

I have a 2.5 pound tenderloin, and just wondered if I need to adjust the temperature / cooking time?

If they burnt your oven temp might be running high or your dough balls might have been smaller than mine and needed less cooking time.

i was a first time sour dough maker and iS used bottled water to start out re-read the directions and added tap water which killed all my bubbles and had to start over... So im guessing if cooks feelthey need bottled water do so it is better than killing your starter.

You can always let it cook fore more time if needed.

And if so how much would I use and would I need to adjust the cooking time?

Would the cooking time need to be adjusted if the meat is already cooked?

Quesadillas: If you're making only one or two quesadillas, you can cook them on a griddle, but if you need several servings, this can become time consuming, defeating the purpose of making this quick disIf you're making only one or two quesadillas, you can cook them on a griddle, but if you need several servings, this can become time consuming, defeating the purpose of making this quick disif you need several servings, this can become time consuming, defeating the purpose of making this quick dish.

Ginger garlic paste is used in most Indian cooking, so it would be easy if we prepare and store it rather than peeling garlic and ginger every time you need for a dish.

If you have to sub green beans you will need more cooking time (5 minute with the potatoes would probably work).

Invert twice more if you need to, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

If so, how would the amount of liquid and the cooking time need to be adjusted - if at alIf so, how would the amount of liquid and the cooking time need to be adjusted - if at alif at all?

They should be nicely browned on both sides, and the sweet potatoes will cook perfectly in this time too (check with a fork to make sure and adjust the time if needed, this will depend on on their size).

You can do either, you may just need to adjust the cooking time a bit if they are frozen, but I have done it both ways:)

Add the kale and stir to incorporate (if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time).

Your slow cooker may run a bit hot so you might want to add an additional 1/2 cup water next time if you need it to all day due to work.