Sentences with phrase «of minutes until»

Soak a hand towel and microwave it a couple of minutes until steamy.

Don't do any other changes in recovery just wait for a couple of minutes until the installation ends.

It was only a matter of minutes until I got my bearings with the left and right sticks.

Instead stop playing for a couple of minutes until he calms down.

Add chopped onion and minced garlic to the skillet, and cook for a couple of minutes until onion is translucent and soft.

Add all ingredients to a blender and puree for a couple of minutes until very smooth (if using a high - powered blender like a Blendtec, you won't need to puree as long, simply run on «whole juice» mode, and then pulse again after if needed if there are any remaining frozen bits of fruit to be incorporated).

Stir every couple of minutes until soft, but still a little undercooked, ~ 10 minutes.

Toss to combine and cook for a couple of minutes until the cabbage begins to wilt.

Cook another couple of minutes until lightly browned.

Just put it in a blender or grinder for a couple of minutes until it's a soft texture, otherwise you'll risk grainy coconut flour pancakes.

To make your own tomato paste, simply Healthy Sauté a couple of cloves of chopped garlic and / or 1 or 2 large chopped onions for a couple of minutes until they are translucent.

I used spring onions (halved) which I sauteed first, microwaved the peas while that was happening, then bunged the peas in with the shredded lettuce, added a bit of butter, stirred round for a couple of minutes until the lettuce had wilted, seasoned, and that was it!

Heat the oil, then saute the onion for a couple of minutes until it begins to soften.

However, had Kyle Walker's miscued clearance gone the other side of the post, we may have had another uncomfortable couple of minutes until the final whistle.

Process for a couple of minutes until it has a fine texture.

Add the rosemary and capers and saute for a couple of minutes until fragrant.

Whip for another couple of minutes until thick and well combined.

Cook for a couple of minutes until set around the edges and bubbles have formed in the top of the pancake, flip it over and cook for a couple more minutes until cooked through.

Transfer the mixture to the pan and press with your oily fingers and hand for a couple of minutes until the mixture is firm.

Add the lime juice, mint, maple syrup or honey, and the strawberries (if you're using frozen strawberries, first place them into a saucepan and put it over low - medium heat for a couple of minutes until the strawberries defrost and soften).

Whisk together all of the ingredients for a couple of minutes until the mixture becomes light and fluffy.

Stir - fry the chicken for a couple of minutes until the chicken changes color.

Toast the mustard and cumin seeds on a hot skillet, stirring constantly, for a couple of minutes until the seeds begin to crackle and «pop.»

Saute the vegetables for a couple of minutes until softened.

Grill covered on first side for just a couple of minutes until they start to have grill lines.

Add a package of fresh ramen noodles and boil for just a couple of minutes until they're springy and tender, then drain in a colander and rinse under cold running water.

Add the cumin seeds and cook a couple of minutes until onions are golden and cumin is toasted.

Cook another couple of minutes until pancakes are cooked all the way through.

Add two teaspoons of soy sauce, a teaspoon of sugar, and stir for a couple of minutes until glazed.

Add the agar - agar powder and keep stirring for a couple of minutes until everything has dissolved and it starts thickening a little bit.

Add 3 tablespoons of arrowroot powder and stir for a couple of minutes until the onions are covered evenly.

Put the blueberries, lemon juice, sugar, and the 3 tablespoons of cold water into a saucepan and bring to a boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy liquid.

Toast for a couple of minutes until lightly browned.

Toast the coriander seeds and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently.

Add all ingredients to a blender and puree for a couple of minutes until very smooth (if using a high - powered blender like a Blendtec, you won't need to puree as long, simply run on «whole juice» mode, and then pulse again after if needed if there are any remaining frozen bits of fruit to be incorporated).

Stir - fry for a couple of minutes until the vegetable is softened a little bit.

Stir for a couple of minutes until the spices become fragrant.

Cook each pancake for a couple of minutes until you can see the bottom edges starting to colour, then flip them over to cook the other side.

Mix with a stand or hand mixer for a couple of minutes until it all comes together.

Simply blend the frozen bananas and vanilla together in a food processor for a couple of minutes until it's smooth and creamy.

Simmer the rhubarb a couple of minutes until soft — this doesn't take long.

Pour these wet ingredients into a bowl with dry ingredients and mix it with a stand or hand mixer for a couple of minutes until it all comes together.

Once the oil is hot, add the diced onion and cook for a couple of minutes until translucent.

Transfer the blended soup back to the stove and let it simmer for another couple of minutes until it thickens while stirring constantly.

Fry over medium heat for a couple of minutes until golden brown.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Steam leaves for a couple of minutes until they're floppy and still bright green.

Heat the olive oil in a small pan, and once hot add the onion and sauté for a couple of minutes until it softens up.

Add the diced tomatoes and chickpeas and simmer for a couple of minutes until you have a thick sauce.

Blanch the asparagus in boiling water for just a couple of minutes until bright green.