Sentences with phrase «keep stirring on»

Add the pecans and maple syrup and keep stirring on medium - heat until toasted.

Simmer milk till it halves (keep stirring on medium - low flame).

Keep stirring on low flame.

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.

Not exact matches

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.

In truth it is impossible to keep one's gaze constantly fixed on the vast horizons opened out to us by science without feeling the stirrings of an obscure desire to see men drawn closer and closer together by an ever - increasing knowledge and sympathy until finally, in obedience to some divine attraction, there remains but one heart and one soul on the face of the earth.

I know this is going to stir the pot, but it seems, based on comments I keep reading, that many men only want to go to church if they get to have total control and authority.

Keep stirring until you see a thin film on the bottom of the pan, you need to remove as much moisture as possible in this stage.

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.

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

Do you want to be kept up to date on delicious and healthy recipes like this Teriyaki Tofu Stir - Fry?

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

Add the beans, and stir to heat through (keep the burner on).

Keep on stirring while slowly adding the broth.

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.

In microwave about 1 - 2 minutes keeping an eye on it and stirring every 30 sec.

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

Keep the heat on medium and continue simmering, stirring frequently.

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.

Stir occasionally, and keep an eye on them because you don't want them to overcook.

Cook it under medium heat and stir it frequently, keeping an eye on it.

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.

Once you think it's done cooking, add a little bit more milk and then keep on stirring!

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!).

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.

put all in a small crock pot on low... keep stirring until melted... serve with chips... a big hit with my family and co-workers!

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

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.

Keeping the heat on low, pour in white wine and 1/4 cup of hot stock, continue stirring gently.

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.

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

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

Keep on stirring until you have a smooth and thick chocolate mixture.

Keep at a bubbly boil and keep on stirring — ignore phone calls and the door bell, this stuff burns easKeep at a bubbly boil and keep on stirring — ignore phone calls and the door bell, this stuff burns easkeep on stirring — ignore phone calls and the door bell, this stuff burns easily!

Bring to a simmer and cook until the milk starts to thicken, about 2 - 3 minutes, keep on 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.

If adding chocolate, keep on heat, stirring frequently.

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.

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

We don't eat a lot of meat and also keep a kosher kitchen, so here are my go to's these days: three bean veggie chili (inspired by whole foods — GREAT leftover food); roast chicken (Ina's); stir fries with tofu or chicken (super into cabbage and you can get it to taste like moo shoo with the proper sauces); roasted brussel sprouts with barley, cranberries, walnuts, and some goat cheese depending on who you are; grilled chicken (breasts... I know they're not your thing).

Stir to combine with sausage and keep on low to warm.

Capsicums take very less time to cook, so keep an eye on it and stir them continuously.

So if you want your hot chocolate to be on the thicker side, bring the almond milk to a gentle rolling boil and keep stirring until it reaches the thickness you like.

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

Keep on the stove a few minutes longer until heated through, stirring frequently.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

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

Bake for 30 - 35 minutes, using a silicone spatula to stir the mix every 10 minutes (keep an eye on it during the last few minutes because it can become very dark brown very quickly).

Reheat the soup on a low setting (make sure it doesn't boil) and keep stirring until it thickens a little.