Sentences with phrase «keep stirring for»

I started out making my CS using 9V batteries, but could not get the color right because I didn't have the patience to keep stirring it for the two hours it takes to make a clear 8 oz classful.

Once mixture comes to a boil, keep stirring for about another 3 minutes.

Keep stirring it for a few minutes 5.

Whisk in flour and keep stirring for about 3 minutes.

Keep stirring for 2 to 3 minutes until everything warms up.

Add the agar - agar powder and keep stirring for a couple of minutes until everything has dissolved and it starts thickening a little bit.

Stir garlic and shallots for 3 minutes before adding spinach and mushrooms.Add salt and keep stirring for 2 minutes so all the ingredients get a nice garlic taste.

Keep stirring it for about 4 to 6 minutes, or until the pita turns golden brown.

Keep stirring for a good 30 minutes.

What I do is remove the pot from the stove, stir as I add the half the milk, keep stirring for a couple seconds, and then stir as I add the remaining milk.

Just keep stirring it for about 2 minutes.

Stir to incorporate, and keep stirring for a minute or two until the mixture has thickened.

Keep stirring for 1 minutes until it is thickened.

As soon as you can see that it is a a golden amber color, remove it from the heat and keep stirring for about 30 seconds.

Keep stirring for a couple of minutes and taste.

In another skillet over low - medium heat, add the flour and keep stirring for about 5 minutes.

Not exact matches

Uber, a «disruptive technology» that has changed peoples» lives with app - based ride sharing, keeps stirring the pot by creating new opportunities for its drivers that some...

God, I believe, will continue to keep stirring in us, this love for life and this awareness of our inter-relatedness.

Keep stirring the porridge and watch it infuse with the spices for five to ten minutes.

After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn't burn, then keep doing this every five to ten minutes for the rest of the time it's in the oven.

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.

Keep mixing and stirring for few minutes on medium to low flame until the mutton is roasted well and changes its color completely.

Add 1/2 cup of coconut milk and 1/2 of the curry paste (save the rest for later, it can keep in the fridge for around 10 days) and cook stirring frequently for a couple of minutes.

Keep stirring the must (vinting terminology for the liquid at this stage) in the crock once a day for a week, after which you will be ready to transfer it into the glass jugs.

Tofu (cotton)-- This is drained Japanese - style tofu that keeps its shape well and it is therefore ideal for stir - fries.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

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

Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds.

To dip - melt 1 cup of desired chips for 30 seconds in microwave, stir, and keep microwaving for 20 second increments, stirring after each time.

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.

Constantly stirring this mixture for about 15 mins as it begin to turn a brown caramel color, I keep stirring until I get that color I'm looking for, I add the evaporated milk and let it boil.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

To cook the mushrooms heat up one tablespoon of olive oil and add the crush garlic, cook for a couple of minutes, keep stirring from time.

Cook for about 10 minutes, keep stirring from time to time.

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

Bake for 30 minutes, stirring every 10 minutes, or until the chickpeas are deeply golden and shrunken (keep an eye on them so they don't burn!).

Part of the «Cooking For One» section, it's introduced to our readers with a story about Cara stirring melted chocolate in her dorm room bathroom (where they grossly kept the microwave) in college.

Definitely boil the water first then add the rice... Stir it for a minute or so then shut off the heat and keep covered for about 10 to 15 minutes.

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.

I fill it up usually 3/4 full and keep it on the lowest heat possible, stirring occasionally for 3 - 4 hours.

Keep adding liquid as it cooks down and stir for an additional 18 minutes, keeping the rice creamy.

I put mine in the freezer for about 30 minutes... keeping a close eye on it so it wouldn't freeze and then stirred it until it got thick like frosting.

Keep stirring to evaporate some of the water content from the dough for about 2 minutes.

Stir in the grated cheese then turn your crockpot to the «warm» setting (or simply turn it off and keep it covered) and cover for 5 minutes.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

I suggest melting the white first then leaving it out for a bit to thicken up, stirring now and again to keep it smooth.

Then add the coconut milk stirring to combine, check for seasonings and keep on low to heat through.

Add also the syrup you saved in marmalade jars, keep boiling and stirring with your wooden spoon for about 10 minutes at high heat.

Add the green onions, lemon juice, mayonnaise, parsley (keeping some for garnish) salt and pepper and stir.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.