Sentences with phrase «longer runny»

Once the gelatin filling is no longer runny (this process may take several hours) pour it into prepared pie crust and return to fridge to let set - up completely.

Be sure to cook your eggs until they are no longer runny.

In fact, I urge you to under - bake the brownies just so the middle sets and the batter is no longer runny.

Stir in eggs and cook until no longer runny, about 5 more minutes.

Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes.

Scramble them using a spatula until they are no longer runny.

Scramble them using a spatula until they are no longer runny, and then mix the eggs into your fried rice.

Stir the mixture occasional for about five minutes, until the eggs are no longer runny and it resembles standard oatmeal.

Freeze for 20 to 25 minutes, or until the mixture is no longer runny.

You will want to aim for the moment where the center of the cake is no longer runny but barely baked.

Continue to heat for a few minutes until egg mixture is no longer runny, but now firm.

Cook, stirring frequently, until no longer runny, 2 - 4 minutes.

Let it cook for 2 1/2 — 3 minutes, until the top side is no longer runny.

Not exact matches

All week long, it's been Evelynn's week of need with her runny nose and teething misery.

It's really important that you don't flip the pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point flip it over.

I couldn't quite get the timing right for them, and the whites were still a bit runny but I didn't want to cook the kale any longer.

If you like your eggs runny, just a few minutes will do, but if you'd like your eggs firmer just keep the lid on for another minute or two longer.

If the filling is too runny, refrigerate for 1/2 hour or longer to set.

I had to boil of for a lot longer, and it still turned out really runny.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

It was a little runny, but I think I might have just needed to leave it to bake in my (terrible) oven for a bit longer to set.

I never cook my hard boiled for longer than 10 minutes and 5 is above right for the soft and runny version.

For anyone else who wants to use pureed, frozen yuca — I think the trick is to drain it in a tea towel until it's no longer super runny!

Long story short, the coconut cream should be whipped but it's good if it's still slightly runny.

Having long been used to nip unhappy bellies in the bud in Chinese medicine, it's also used widely in Ayurvedic practices for various respiratory conditions such as asthma, bronchial hyperactivity, and allergy, as well as for liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis.

It took longer to blend than 20 seconds and by the time it came out, was rather runny and needed to be put in the freezer.

Very true about the pectin it is only there for texture and can be easily omitted as long as you are fine with a runnier jam.

Don't beat too long, or it can quickly become runny.

And raw took soo long in my old food processor so I wonder how long roasted will take mine, and not to mention how runny yours gets, mine was pretty thick so annoying for spreading onto pan cakes!

Just wanted to add that i did bake it for a long time and it seemed OK from the outside (that's why i took it out of the oven) but then the center was a runny mess: -LRB-

And some people like to crack an egg into their carabaccia at the last minute, just long enough to let the whites set, leaving the yolk still runny.

I like mine a little gooey (almost runny) in the center, like a lava cake, so if yours comes out like this and you want it a little more firm, feel free to microwave a little longer!

Mine is definitely not looking like the picture: (I started with solid coconut oil... the longer I whip it, the runnier it gets but never looks «whipped».

The egg, too, took longer than the recipe calls for, especially if you don't like runny eggs.

If, with the full 1/4 cup / 30g flour the dough is still runny, stir a little longer and then let it sit for a few minutes.

If you're not into runny yolks (which I still feel indifferent about) you can just cook the egg a little longer.

The coconut cream, from the top of the coconut milk carton, will seem a bit runny, but as long as it chilled over night, you should be fine.

Add the maple syrup and continue mixing until the almond butter is at your desired consistency — the longer you blend, the more oil released by the nuts and therefore the runnier the almond butter.

If the sauce seems too runny, add a little more flour or simmer longer to thicken.

This was a thick batter that baked into a rustic, uneven - looking square «cake» that took much longer than the 20 minutes quoted in the recipe; in fact they took about an hour before the batter was not runny.

Just don't bake it as long (which I did have to double the baking time to get it to set right) and drizzle it with a yummy toffee sauce made with coconut sugar, coconut milk, and coconut oil all melted in a non-stick pan until runny.

Once done, add the yolk to the top of the egg whites and the coriander and cook for a further 5 minutes if you desire a runny yolk (a bit longer if not).

Baked it a little longer than lava cakes as I didn't want to be runny and turned into this irresistible cake.

If the mixture appears too runny, let it sit for a couple of minutes longer.

I made these this morning and the batter was very runny and they took 10 min longer to cook (total 30 min).

The «batter» was too runny, the cauliflower (despite cooking longer than the recipe says) never got crisp, and then (once the the sauce was on it) it never got sticky.The batter basically turned into a layer of bread that then got stuck all over the pan.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again.

1 tsp gelatin is not enough... It was too runny and not fully set - and I waited longer than 4 hours.

when your pan is hot add ghee or oil and crack your egg in, keep an eye on it and flip once the whites are no longer clear but yolk is still runny

Our daughter has gotten many colds and each time she gets another runny nose we can get all stressed out about the future, like how long the cold will last or whether we will have to take time off work.