Sentences with phrase «occasionally adding more water»

Stir the lentils occasionally adding more water if needed.

Not exact matches

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.

It will likely be done, but occasionally I find that I need to add more water.

Continue cooking, stirring occasionally, until the oats have thickened to your liking, 15 - 20 minutes, adding more water, as needed if the oats thicken too much.

Occasionally check the water level during the baking time, adding more hot water as necessary.

Leave for about 20 minutes, stirring occasionally and adding more water if necessary.

Occasionally check them and add more water as needed.

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.

Partially cover and continue to simmer, stirring occasionally and adding more water if needed, until the lentils are done (about 20 minutes for green lentils).

Stir occasionally during cooking and add a little more water it looks too dry.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours.

Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.)

Cook, uncovered, until the beans are very soft and falling apart, about 40 minutes, stirring occasionally and adding more water to the pot as needed, 1/2 cup at a time.

Bring to a boil, lower heat and allow to simmer until thick and creamy, about 15 to 20 minutes, stirring occasionally and adding more water or milk if it becomes too thick and starts to sputter.

Lower heat and allow to simmer for 10 minutes, stirring occasionally and adding a bit more water if the mixture becomes too thick.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendadd garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Check occasionally and add more water if the pot looks dry.

Stir occasionally and add more water if the soup becomes too thick.

Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2 — 2 hours.

Stirring occasionally and adding more water as needed.