Sentences with phrase «just keep stirring»

Pour yourself a glass of wine and just keep stirring.

Just keep stirring so it doesn't burn.

Just keep stirring until it is a nice toffee caramel colour.

Just keep stirring.

If the cacao butter is in large pieces, just keep stirring; it will break down and melt within a few minutes.

Just keep stirring, and it will eventually blend nicely into the vinaigrette.

Just keep stirring.

It might look a little weird at first; just keep stirring until it's well combined, and then add the yogurt or buttermilk.

The clumped sugar should break up at this point, just keep stirring until smooth.

Just keep stirring it for about 2 minutes.

Once it starts melting just keep stirring until it is all melted.

A squishy dough will come together immediately, but just keep stirring until all the dry ingredients are incorporated into the dough.

Just keep stirring to avoid the mushrooms and the onions from getting burned.

Just keep stirring, and you'll eventually get a smooth sauce.

Just keep stirring it in until it wilts.

Don't let this scare you, just keep stirring.

Oh, and when you stir in the eggs, don't worry if it looks gross and slimy; just keep stirring!

At first it will look too oily, but just keep stirring, it's the perfect amount.

When I see that I get areas in the pan where the sugar is becoming brown and others where is still clumpy white, I remove the pan from the fire and just keep stirring until I get a more homogenous mix..

The cream will bubble up and sputter, but just keep stirring it in.

The residual heat from the meat and pan will continue to wilt the chard, so just keep stirring a few times until the chard has wilted.

Not exact matches

I would suggest that, the first time you try it, just keep a really careful eye on it, and stir it frequently to prevent it from scorching around the sides or on any hot spots your slow cooker might have.

You can leave it by it self for up till 3 weeks and if you want to keep it longer just stir it a couple of times per week till you want to use it, but don't keep it too long.

Just be sure to keep the heat high, add the liquid in three phases and stir occasionally to prevent sticking.

If you'd like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.

It just needed to be stirred a couple of times whilst heating to keep it creamy.

Heat the milk, stirring occasionally to keep the milk from scorching on the bottom, until it just begins to boil.

If you wanted to make this a slow cooker meal, making it easy to transport and keep warm just toss all of the ingredients into a slow cooker, stir to combine and the cook on low for a few hours.

And if you're keeping a gluten - free, lower - carb or Paleo diet, just feel free to ditch the pita and pile the yummy stir - fry beef atop salad greens!

Just stir and keep a smile on your face... and try not to snack on too much sauce.

Once the cream boils, reduce to simmer (medium, or low - medium heat), where the sauce still boils but just a little (simmers), add the cheese and keep the skillet on low boil (simmer), stirring, until everything turns creamy.

Keep it just simmering and continue to stir for about five minutes or until the mixture is thick and no longer looks grainy.

This requires no such nerve - wracking processes; it is literally as easy as boiling water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip of its original volume, intense magnification of the original taste, and oh so gooey on a crepe (filled with fresh banana and mango, here), on ice cream or on a spoon.

You know, you'll just stand in front of the stove and keep stirring and stirring.

Keep stirring until the dough starts to pull away from the sides of the pan and the flour has time to cook just enough to take on a toasted flavor.

Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

Next transfer the mixture to a medium - sized saucepan and place it over a medium heat, then take a wooden spoon and keep stirring the mixture until it has thickened and is just about to come to simmering point.

Cover and steam, using just enough water to keep the bottom of the pan moist, stirring often, until done but still firm, then remove to a plate or bowl until needed.

Once it is dissolved completely, add the frozen berries and keep stirring them around until they are starting to just set.

I'm tempted to mix up a jar of it and just keep it in my fridge for quick weeknight leftover stir fries.

I already put all the ingredients back on my list to make it again lol So from past experience and a little google research, most tahini will keep up to a year if you pop it in the fridge after opening and then just bring the amount you need to use to room temp before mixing / stirring / all that jazz

Just remember to keep stirring to prevent burning.

Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom. -RCB-

Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom.

It takes just minutes to stir together, and you can change up the toppings each morning to keep things interesting.

By using aged cheddar as the bold accent on top of the recipe, I was able to cut significantly on the cheese used within the interior of the casserole — in fact, only two ounces were stirred into the easy roux that had been kept light with low - fat milk and just a skosh of canola oil (no butter)!

I just kept sprinkling it over the top and stirring it in until it wasn't sticky anymore.

But don't despair — If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later.

My first batch separated... I just hung in there and kept stirring until I got to 300 degF.

Add the baby corn and scallions and stir - fry over medium - high heat for 5 minutes or until the vegetables are all just tender - crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist.