Sentences with phrase «cupfuls until»

Not exact matches

Cook batter by 1/4 to 1/3 cupfuls on a hot greased waffle iron (grease well - batter tends to stick) per manufacturer's instructions until waffles are golden brown.

Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.

Return soup to pot and heat over medium, adding water by 1/4 - cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.

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.

Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes.

Season with salt and pepper and toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and bread is hydrated.

Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1 / 4 - cupfuls to thin if needed.

Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4 - cupful at a time, stirring until melted and well combined before adding more.

Season with salt and pepper and gently toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated.

Spoon batter onto skillet by the 1/4 cupful (adjust to desired size) Cook for 3 to 4 minutes, or until bubbles form and the edges look set.

Continue cooking, stirring often and adding water by 1/4 cupfuls it too thick, until tender and very thick (about 5 cups), about 1 hour.

Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2 - cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2 — 3 hours.

Roast turkey, rotating pan back to front halfway through and adding more water by 1/2 - cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35 — 45 minutes.

Pour 1/4 cupfuls of batter into lined tins and bake for 25 - 30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.

Scoop 1/3 cupfuls of batter into prepared tins and bake for about 20 minutes, or until toothpick comes out clean.

Pour about a cupful of milk into a pan, add some food colouring if you want it coloured and heat until bubbles start to form.

Spoon heaping 1/4 cupfuls of batter into prepared muffin tin and bake in preheated oven for 25 minutes, or until golden - browned and springy when you touch the tops.