Sentences with phrase «mushy for»

The click of the touchpad is a little mushy for our taste.

Dogs don't need sweets, but some foods need to be mushy for them to be able to digest it.

I know that 3 years is like nothing to some people, and it's like forever to others, but can I just go a little mushy for a sec and explain how friggin» excited I am to marry this guy in a year?

Don't forget to remove the bay leaf and cloves before mashing and serving with white or brown rice (overcook the rice slightly, so it is nice and mushy for baby).

Remember to remove the cloves and bay leaf prior to mashing and serving with brown or white or rice (overcook this rice slightly, so it's nice and mushy for your baby).

Let your body be mushy for awhile before you really start to focus on shrinking those butt cheeks.

I find that the texture starts to get too mushy for my taste after the 3 day mark.

I was really excited to try, but turned out too mushy for my taste and overwhelmed by the sunflower taste.

If it's too mushy for those uses, then you probably let it cook for too long.

Top picks include: fuji, crispin, pink lady, macintosh (but ONLY fresh picked... at the store they are always too mushy for me!)

Its way too mushy for me.

Besides that, I found that the potato was a bit mushy for my taste and freezing and thawing.

Not exact matches

People try all kinds of ways to keep guacamole looking green — keeping the pit in the dip, which only seems to work for awhile, or putting water on top, which makes it kind of mushy.

The idea for the product came from listening to my kids complain that their blueberries got warm and mushy at school, despite using insulated lunchboxes with frozen gel coolers tossed inside them.

And herein lies a very broad and «mushy middle,» says McKenna, with the effect, in many cases, being the same: «It's still using smaller - than - treatment doses, or sub-therapeutic doses of antibiotics,» which creates a literal breeding ground for resistant microbial strains.

It should keep well in the fridge for about 3 days however if you dress it first it will probably end up pretty mushy the next day!

Bring to a boil, lower the heat to a simmer and cook for 10 - 20 minutes, until soft but not mushy.

The taste was fantastic, however, the mushy texture was a major bummer for me.

I bought tilda and cooked for 45 mins and it went mushy.

I'm just thinking if I used cooked and have it on low for 3 - 4 hours, the rice will get real mushy.

Pour 2 cups of water and cook for two whistles or till it become soft and mushy.

Spread the mixture out into a baking tin lined with parchment paper and bake at 180» C for 20 - 25 minutes, you want the top to be nice and golden and the insides still a little mushy.

My concern was it being kinda mushy if it's in the fridge for a day or two before being baked.

the first batch i did was like little pancake sized muffins that didn't rise and were very mushy in the centre, even for being in the oven an extra 20 min.

These are chewy but not «mushy» so they hold up well for packing, don't crumble and keep well in the fridge.

Bake in the preheated oven for 25 - 30, until tender but not mushy.

For those who are getting a mushy result: truly firm tofu can not generally be purchased at a super market.

A similar recipe calls for 1.5 c squash to 1/4 c quinoa and states to add it during the last 45 min so not too mushy by slow cooker.

Try baking non fruit based muffins to verify if only the fruit based ones are what that comes out «mushy» for you

I was afraid they'd be so mushy and uncooked in the inside they'd be inedible... but I let them sit on the griddle for much longer than recommended to hopefully prevent that issue, and it worked although some of the cinnamon swirls got a little crunchy.

For broccoli, I would suggest adding them the last like 5 - 7 minutes unless you like mushy broccoli.

In contrast, red lentils get mushy, making them perfect for Indian dhals.

In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy.

I made the mistake of making it last night for lunch at work today, and it's not the most appetizing thing — the radishes turned everything a pink color, the green beans became mushy, and everything just tastes old and not fresh.

Known for it's unfortunate gummy, slimy, and mushy texture, when roasted at a high temperature, you're left with a finger food that has just the right amount of crunch, chewiness and flavor.

I love tots so much, I couldn't bear to see them relegated to mushy side dish for frozen chicken tenders any longer.

Cook them for 7 - 8 minutes or until tomatoes go mushy.

A lot of chopping & prep for a mushy presentation.

I cooked it for 30 minutes and would recommend leaving out the coconut milk and the mushrooms after pressure cooking so they don't get too mushy and the coconut milk will curd.

For those who thought the tortillas were to mushy... I toasted mine on a flat pan first to dry and crisp them up a bit and it worked perfectly!

1/2 inch rounds (you should end up with about 8 pieces) and boil for 5 - 8 minutes until soft but not mushy.

The longer the banana has to ripen, the more the fruit's sugar develops making for a way sweeter though admittedly mushier banana (which is why I only use them like this when the texture isn't important).

In the markets, look for crispy, immature pods and avoid those with over-ripen, sunken, discolored, spots, cuts, and mushy.

Cover the pan and simmer for 10 to 15 minutes or until the tomatoes turn mushy.

The grains will continue to work and ferment for many batches, but they will change shape, losing the crispness of their cauliflower shape, turning mushy and grainy over time.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

But for now, I'll spare you anymore of this mushy talk and get straight to the presents!

When you cook it in that way, it just gets soft and mushy — which is okay if you are sautéing with onions for a side dish, but for this, I needed them to hold their shape.

In any case add the chopped tomatoes, red chili paste, and lentils cook for 20 minutes (much longer and things will get mushy and overcooked).

Through the cooking process with these squash, the result is an extremely tender and soft flesh, not mushy as they can become after cooking for too long.