Sentences with phrase «keep cooking until»

Some are slow off the line but pick up steam quickly, some get out of the hole in a hurry but can't keep truckin» after the 60 - mph mark, and some cook right from the start line and keep cooking until they cross the finish line, 5280 feet further down the runway.

Just keep cooking until it's solid?

Add fresh cranberries to cooked apples and keep cooking until cranberries have popped for about 5 - 7 minutes.

Keep cooking until the onions start to develop a slightly brown color.

Stir in the pasta and the reserved 2 cups chicken; adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy (another 5 - 10 minutes).

Keep cooking until eggs are completely cooked through.

Add in the flaked coconut and keep cooking until the coconut gets nice and brown too - it happens quickly so be careful!

Keep cooking until the mixture thickens.

Flip tofu and keep cooking until the BBQ sauce becomes sticky and coats the tofu.

If not, then keep cooking until the timer goes off.

If it still tastes like flour, keep cooking it until it takes on a nutty flavor and is golden brown (do not brown too much however because the roux will loose its thickening properties).

Keep cooking until the kale is nice and roasted.

Keep cooking until all the batter has been fried.

Keep cooking until chicken is fully cooked.

In a small pot, melt the butter and keep cooking it until it is a nutty brown.

Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

Keep cooking them until they're as blistered and charred as you like, but remove the onions if necessary so they don't blacken completely and burn.

Keep cooking until the roux reaches a deep golden brown color.

Start tasting the oatmeal around the 20 minute mark and keep cooking until you're happy with it.

On a side note, when I was a kid I left a poptart in a toaster oven (set to lowest), but the lever that turned it on / off was stuck so it kept cooking until it caught fire.

Not exact matches

Keeping the pot at a pretty brisk boil, cook the farro until it's done, and then drain it through a fine - mesh sieve.

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

When cooking the sauce with 2 cups milk, do you have to cook and keep stirring until it thickens?

I kept mine in an airtight container in the fridge until I wanted to cook it (which took around 3 minutes)...

Add warm milk and cook until the halwa becomes thick (keep mixing).

Keep whisking for a minute until you cook out all of that raw flour taste.

Keep the sauce warm until chicken is finished cooking.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

You can even cook the sweet potato a day or so in advance and keep it in the fridge until you're ready to use it.

Lower the flame only slightly — you want to keep it at a steady medium — and cook until skin is nicely browned, about 12 minutes.

Can I prep everything in a bowl and keep it in the fridge until i'm ready to cook it the next day?

It's easier to shape and cook the patties when they are cold, so if you'd like you can keep the mixture in the fridge until cold then form patties (I recommend doing it this way!).

Can this recipe be made ahead and kept in the fridge until its baked even though the pasta isn't cooked?

If you do not have a cooking thermometer, wait until small bubbles keep trying to push up to the surface.

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp (if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)

Keeping heat at medium - high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy.

I can't wait until Christmas, when I have an excuse to give a now - preordered copy of this to every cook I know (and hopefully keep a copy for myself, too)!

Keep the sauce warm until the chicken finishes cooking.

Keep cooking for about 2 more minutes until quite thick.

I can prepare the filling in advance and keep everything in the fridge until I'm ready to cook them.

Splash in ~ 60 ml of water and keep cooking and stirring until that water has evaporated.

If lasagna isn't completely thawed, keep covered and bake until lasagna is hot throughout, before removing foil and cooking uncovered for the last 15 minutes.

Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.

Sprinkle with a bit more mozzarella (less is more in this case — I find too much cheese keeps the crust from cooking properly) and bake in a hot oven until the crust is golden and the cheese melted and browned.

Clear tempered - glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve

Keeping the work on a high heat add the peppers and other vegetables and cook until they reach a good heat yet still retain some of their fresh crunchiness.

Continue cooking until the orzo is tender (8 to 12 minutes), stirring frequently to keep the orzo from sticking to the bottom of the pot.