Sentences with phrase «keep stirring with»

Now, keep stirring with your spoon until it starts to get thick.

Pour in the hot liquid a little at a time and keep stirring with the whisk until it's all been incorporated and you should now have a nice thick sauce.

Now, keep stirring with your spoon until it starts to get thick.

Not exact matches

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

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...

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

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

Keep checking periodically and stirring (by hand or with the electric mixer) while the ice cream freezes until completely frozen.

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

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

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.

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.

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.

Beef and Broccoli Stir Fry — Let's keep things simple with this amazing combination of beef and broccoli that rivals the local Chinese place without things like MSG.

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.

I've been using this (1/4 tsp) with a tablespoon of local raw honey twice a day (add a little hot water and stir), because I have terrible allergies that keep me sick!

Keep cooking and stirring quinoa, adding remaining non-dairy milk 1/4 cup at a time, with pot uncovered.

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

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

Keep a few things in mind to make a creamy risotto: stir the rice constantly as it cooks (if you're worried your arm will tire, cook with a friend!)

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.

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!

Season with salt, cover and keep warm over low heat, stirring occasionally.

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.

In addition, the company has redesigned its patented stir stick, adding a flip - bottom that allows consumers to «pop & pour» or keep with the original mixing method of «peel & stir.»

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

- 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.

Let sit 10 minutes, fluff with fork, stir in cilantro and cover to keep warm.

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.

Stir in the probiotic powder, seal the jar with a lid, then wrap the jar in a towel to keep it insulated.

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).

I try to keep meat and processed foods to a minimum; we often eat brown rice, which makes an excellent stir - fry side (or fried rice), or a hearty burrito bowl with yams, black beans, whatever vegetables, homemade hot sauce (actually really simple!).

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

Cook 125g water with 25 g bread flour at medium low heat, keep stirring until it become thicken and no lumps left.

Once it starts to bubble, stir intermittently with a rubber spatula and keep a eye.

Boil sugar with water and keep stirring.

Season with the spices and sugar and keep stirring the mixture.

Season with salt and pepper and keep stirring so that everything mixes well.

Keep stirring manually with a whisk for approximately 3 minutes.

Keep stirring manually with a whisk for approximately 2 minutes until it forms a paste.

Keep stirring to coat all the chickpeas with the spice mixture.

I always keep it handy for my stir - frys with rice and noodles.

Keep stirring around for about 5 more minutes, then add everything to a food processor with your fresh basil.

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.

Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen.

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

Still delicious, but to keep the muffins stunning with beautiful blueberry jewels, take it easy when stirring them into the batter, okay?

Keep stirring (with a spatula or wooden spoon) until the batter comes together and you have a smooth and soft dough (like putty).

Stir to combine, keep warm on low, and season with a good amount of salt and pepper.