Sentences with phrase «preventing scorching»

The current challenge: a maple breakfast sausage made from chicken or turkey and sweetened without syrup to prevent scorching.

* A Scotch bonnets may be held down with a fork while it is being sliced, to prevents the scorching juice from being moved from the finger to the eye or some other sensitive body part.

When it comes to a boil again, reduce the flame to medium low, and cook uncovered about 1 hour, stirring often to prevent scorching.

In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma.

Immediately transfer to a bowl to prevent scorching.

Cook the cereal over low heat for 20 — 25 minutes, stirring every five minutes or so to prevent scorching.

Simmer, covered, over low heat, stirring the meat every 15 minutes to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced with a knife.

Always fill any empty muffin cups with water to prevent scorching in the oven.

As soon as it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorching.

If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

To make the cake layers: In a medium saucepan over medium heat, cook the butter until the milk solids brown and the butter is golden, about 15 minutes, stirring occasionally and watching it closely toward the end to prevent scorching.

You may need to lower the heat to just above medium to prevent scorching.

Continue to cook at a low simmer for 2 1/2 hours, stirring every 15 - 20 minutes to prevent scorching.

As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.

Cook for about 2 minutes, flip and cook 2 more minutes, lowering temperature if necessary to prevent scorching.

Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching.

Stir often to prevent scorching and skim off any foam that develops.

This will prevent scorching while it bakes.

Turn heat to medium - high, add more oil and sauté onions until gingery gold, stirring frequently to prevent scorching, about 15 minutes.

Simmering the chili in the oven rather than on the stovetop prevents scorching at the bottom of the pan.

Stir occasionally to prevent scorching.

Transfer to a medium (2 - quart) saucepan and cook over medium - high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom.

Bring to a boil over medium - high heat and cook, stirring and scraping down sides and bottom of saucepan with a heatproof rubber spatula to prevent scorching, until thickened and bubbling rapidly, about 1 minute.

Reduce the heat and let the Rote Grütze simmer for 3 minutes, stirring constantly to prevent scorching — just until the mixture begins to thicken.

Bring the mixture to a boil over medium heat, stirring to prevent scorching.

3 Reduce the heat and simmer, uncovered, stirring often to prevent scorching, until the ketchup is thickened and the flavors are blended, about 1 hour.

Note that you will need to be extra careful to prevent scorching or seizing of the mixture!

Stir the mixture frequently with a rubber spatula, making sure to scrape the bottom of the pot to prevent scorching.

Bring to a boil, reduce heat to low, and simmer for 1 to 1.5 hours partially covered, stirring ocassionally to prevent scorching.

Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, about 5 minutes or until fragrant.

Cook over medium - high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes.

Bring to simmer and cook, stirring occasionally to prevent scorching, until mixture thickens and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, 1 to 1 1/2 hours.

Gradually stir in milk, whisking to prevent scorching, until thickened.

Heat, stirring gently to prevent scorching, until warm.

Always install ceramic heaters with a ceramic, rather than a plastic, fixture, and be sure to «pancake» a metal plate between the fixture and the cage surface to prevent scorching.

2 Turn the heat to medium low, stir in the vinegar and cook, stirring often to prevent scorching, until the liquid is reduced to a thick syrup and the mixture is starting to stick to the pan, about 30 minutes.

Cook for about 25 to 30 minutes, stirring occasionally and then often toward the end of cooking to prevent scorching, until the mixture thickens and smells fragrantly caramelized.

Bring the mixture to a relaxed boil again and let it cook for 20 to 40 minutes, gently stirring only occasionally to prevent scorching.

Not exact matches

If the only thing that prevents you from beating your wife or scorching an innocent puppy to death is fear of HELL, then there is something seriously wrong with you.

I would suggest that, the first time you try it, just keep a really careful eye on it, and stir it frequently to prevent it from scorching around the sides or on any hot spots your slow cooker might have.

Immediately transfer baked challah to a cooling rack to prevent the bottom from scorching.

Reduce heat if necessary to prevent onions from scorching.

Reduce heat if necessary to prevent from sticking or scorching.

(Stir more frequently toward the end to prevent the chutney from scorching.)

It might actually work well that way because the rice cooker would regulate the heat and prevent any possible scorching of the coconut milk.

Added a splash of white wine to prevent the garlic from scorching.

Boil for 5 minutes with constant whisking to prevent the bottom from scorching.

Cook, turning to prevent the bread from scorching for about 8 minutes or until the sandwiches are browned on both sides and the cheese has melted.

Keep stirring to prevent it from scorching on the bottom.

This can prevent heatstroke, along with fatigue and exhaustion related to walking under the scorching summer sun in the morning or afternoon.