Sentences with phrase «keep stirring from»

Keep stirring from time to time to allow the chai seeds to absorb the mixture uniformly until all the seeds have softened and jam has completely cooled down, before storing in the refrigerator.

leave the soup to simmer for about an hour and keep stirring from time to time to avoid the ingredients to stick to the bottom.

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

Keep stirring from time to time and add water if the mixture becomes too dry.

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.

Not exact matches

The shared space also provides her with a routine and keeps the 33 - year - old from going stir crazy at home.

Articles in this area carried such stirring titles as «Goliath Rum on the Run:» The Century editors argued repeatedly that the use of liquor destroys social units — especially the family — and keeps people from realizing their natural potential.

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.

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.

Stir constantly to keep the jam from sticking to the saucepan.

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.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

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

Umma would say that in those days (early 80s), she has seen the maids at the Arab houses would have a huge pot outside the house kept on a makeshift stove, with fire from dried date palm or wood and they would stir in once in a while to ensure it doesn't stick.

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

I sat at the stove and monitored the slow simmer and stirred once in awhile with a whisk, scraping the sides to keep it from gunking up.

Make sure you are hitting the bottom of the pan as you stir to keep the eggs from scrambling down there.

Bring to a boil over medium heat, stirring often to keep from scorching.

Stir frequently to keep the garlic from sticking or burning.

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..

Keep stirring until the dough is smooth and comes away from the sides of the pot.

Stir the butter with a spatula to keep the milk solids from sticking and burning.

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.

A good way to keep it from hardening is to stir it vigorously after every few dips.

Cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al denté and the liquid is thickened, about 15 minutes.

Stir constantly to keep any lumps from forming.

Add the rest of the diced vegetables, stirring between additions to keep them from burning or sticking

Do not bring to a full rolling boil and keep stirring to prevent this from happening.

Add the oats to the butter and stir to coat - try to keep them separate from the apples.

Continual stirring is necessary to keep the polenta from sticking and forming lumps.

A good tip I found when I first made dulce de leche is to put in the pot some glass marbles or even a very small ceramic plate from the start, so it stirs the bottom and keeps the mixture moving.

Continue to simmer, gradually adding the rest of the milk and cream stirring every now and then to keep the porridge from sticking.

Coconut can go from white to burnt very quickly so keep a close eye and stir often!

From the first day you mix your own nukadoko, it needs daily stirring by hand to aerate the rice bran and keep the microbes in check.

During the last 45 minutes of cooking you should need to continuously stir to keep it from sticking to the bottom.

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

Remove from heat, stir in the feta cheese, then cover to keep warm.

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.

It goes from light brown to burnt quickly, so stir often and keep your eye on it.

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.

Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.

Cover the bowl and place in the fridge to chill for 30 minutes, stirring with a spatula every 10 minutes to keep the dough on the bottom from hardening.

Let sit, stirring every minute to keep from sticking, until noodles are al dente, 5 — 8 minutes.

Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes.

Keep stirring in between to prevent it from sticking.

Dry saute the onions in the pot, stirring occasionally to keep from burning.

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

Once the tomato puree is nicely sautéed, add the boiled rajma / kidney beans and the spice paste and keep stirring on high heat until oil starts separating from the spices.

Am I to keep stirring over heat until it pulls away from the pan?

If you notice any excessive burning on the bottom of the pan, remove it from heat for half a minute and keep stirring.