Sentences with phrase «get soft add»

When onions start to get soft add drained sweet potatoes.

Saute the onions when they start to get soft add the Moroccan seasoning, cayenne pepper and garlic in order to bloom these spices about 1 minute.

Start with the onion then when it's getting soft add the peppers etc..

Not exact matches

What's more, Walgreens retail sales have been soft (as have CVS»), adding to the pressure to get more people to its drugstores.

I'm looking to add more oil as the prices getting softer.

Add the sugar, and whip until you get soft peaks.

I don't let them get too soft because they add to the texture of the stuffing.

Right before serving add the cooked noodles or freshly spiralized zucchini zoodles so they do not get too mushy or soft from sitting in the broth too long.

When the onion has softened, add the apples and sautee them with a pinch of salt and pepper until they have also started to get soft.

I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.

Add to the oven with the carrots (give then a poke to check if they are soft) and bake for around 10 - 15 minutes depending upon how hard you like them (the longer you leave them, the harder they'll get)

Cook for 5 - 6 minutes, adding a tablespoon or two of your broth so the carrots get soft.

If polenta starts to get too thick, add 1/2 cup of water at a time to keep it soft enough to stir.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

To the gritty white rice flour she added mild tapioca starch, then potato starch and cornstarch, and «I finally got the softer consistency I had envisioned,» she said.

Plus, when you add them when the granola is still warm, they get slightly puffy and soft.

Heat a non-stick pan, add oil and cook potatoes until soft (7 - 8 minutes) as they wont get chance to cook with eggs as eggs gets cooked fast.

Add the yogurt and keep whisking until you get soft peaks.

It could be that too much flour was added, or it was overbaked, or that it didn't rise enough to get soft and chewy.

Once the yeast has bloomed add the oil, spirulina, backing powder and flour to the bowl and mix until you get a soft and dough.

Pistachios tend to lose their nice crunch and get soft when they sit in a salad like this for a few hours, so if you plan to serve this salad chilled or make it ahead of time, prepare the salad according to directions, adding all ingredients in step 3 except the pistachios.

First, make your macarons (one color at a time) by adding all the ingredients together and mixing them all up with a spoon until you get a soft dough that you can mold with your hands into one big ball (it's going to feel like play - dough!)

Add the onions, salt, cloves, nutmeg, cinnamon and about 1/4 cup water (you may need more if the pan gets dry), cover and allow to cook until the onions are pretty soft, about 20 minutes.

In a food processor or high powered Vitamix blender (a regular blender just doesn't cut it), add the frozen bananas and let them get all good and soft by pulsing or pureeing until blended.

Add the sausage and garlic and cook about another 5 minutes, or until everything is getting soft.

You may need to add a bit of coconut milk to help blend until you get a soft serve consistency.

You can of course add any kind of sweet potatoes you like to this paleo recipe — I just decided not to throw them into the pot this time because they do tend to get a bit soft for my taste after simmering for 6 hours.

To make the blue noodle I took some purple cabbage and boiled it in some water for about 10 minutes, turned off the heat and added the rice noodles to get soft and absorb the colour from the water.

To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft.

The trick to getting soft gnocchi is to add just enough flour to hold the pumpkin together and work the dough into the proper gnocchi shape.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

Personally, I like my dough to still be a bit sticky in order to get softer gnocchi rather than add too much flour and get tough ones, but it's up to you how much flour you want to add.

Add more flour, a quarter cup (32 grams) at a time until you get a soft dough that you can roll into a rope.

3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.

Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40 - 50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked.

Add remaining onion and cook till it get soft brown and caramelized.

Add the butter and pulse or get your hands dirty by rubbing the butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the cold butter and soft flour) until the flour resembles coarse meal.

Add some dry flour if it gets sticky and continue kneading until it becomes soft.

Unlike other savory tarts, such as the Herbed Ricotta Tart, this one has no custard or cream added; it's just sliced tomatoes, fresh herbs, and sliced rounds of soft goat cheese, which get browned on top.

Add leeks, onions and garlic, and sauté for 5 - 7 minutes, until starting to get soft.

I added some extra flour (subbed soft wheat pastry flour for the coconut, so I could get them by my family) but I had to scoop them out on the baking sheet.

I used to eat store - bought protein bars because they were basically candy bars but with a little extra protein added, haha I wouldn't recommend leaving the protein bars at room temp because they will get really soft.

Now add enough water to cover all the ingredients and let it simmer until the potatoes get soft.

By sautéing shallots before adding the flour (or gluten - free flour) to the fat in the pan, you get a lovely subtle onion - like flavor and a soft texture.

So I've used soft dried and powdered blackcurrant which means when you add milk or yoghurt to this granola you get a pretty violet colour.

Add strawberries and rhubarb and cook until they get soft and jam - like.

Add coconut oil, dates, vanilla seeds, cinnamon, nutmeg and frozen banana to the walnuts and blend until you get a creamy smooth texture, resembling soft serve ice cream.

Add the sliced scallions and nori; stir briefly until nori gets soft, and serve.

When they start to get soft, add in the pepper, spices, and all the corn, but about one ear.

Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned.