Sentences with phrase «stir while cooking»

Stir while cooking on medium - low heat until chocolate melts.

Once the wok is hot, add the garlic, onions and all the seafood and stir while cooking, ensuring that the ingredients do not stick to the pan.

You can either make a flat omelet and cut into strips for your child or stir while cooking to make a scramble.

When the final stock has absorbed, add the pumpkin and thyme and stir while cooking for 5 minutes more.

Continuously stir while cooking until you have a smooth consistency.

Add in quinoa and steel cut oats and stir while cooking until oats and quinoa are toasted.

Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.

Reduce heat to a simmer and continue to stir while cooking for five more minutes, or until the sugar has dissolved and the syrup thickens.

Once the milk starts to lightly boil, add 1/2 cup of round rice to the pan and gently mix everything together, continue to stir while cooking

But I still recommend constant stirring while cooking the meyer lemon curd; no one wants lemon flavored scrambled eggs.

Make sure you are stirring it while cooking, it should only take a couple of minutes to thicken up.

You may also want to gently stir it while it cooks to help it not congeal in one spot.

Not exact matches

It is like ordering a bowl of soup, and then letting it get cold while arguing about how the cook might have stirred the pot.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).

While the apple cooks, make the porridge by placing the oats in a saucepan with 200 ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously.

Add your sliced chilli, aubergine pieces, noodles and dressing — cook it all for another 5 minutes while giving it a really good stir.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Cook until tender, 15 to 30 minutes, depending on size and volume, and stir several times while grilling.

Cook while stirring over low heat for 10 minutes, until the sauce is heated through and the jelly is completely dissolved into the sauce.

While the grits cook, brown sausage in a large cast iron skillet over medium - high heat, stirring often, 5 - 8 minutes or until sausage crumbles and is fully cooked; remove from skillet, and drain.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Hmmm... I would initially think it just needs to be stirred more continuously or maybe lower the heat a bit so the eggs don't have time to cook by themselves while you're stirring?

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

I like to blast some good nostalgic music to stir my motivation while I cook and bake, and I often pour myself a glass of wine to sip from throughout the afternoon, as my day in the kitchen is generally winding down.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leStir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lestir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lestir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Sprinkle in flour and cook, while stirring, an additional 2 minutes.

Cook, shaking pan occasionally and removing lid to stir once in a while, until noodles are «al dente».

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

The authors speculated that the microwaving and boiling methods allowed water - soluble antioxidants to leech into the cooking water, while the stir - frying method (which involved sunflower oil) did not.

Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color.

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

After you are done cooking the quinoa, place it into a large bowl (while it is still warm) and stir all of the ingredients other than the coconut into it.

You can stir in the berries at this point (coating them in a bit of flour before adding to the batter will prevent bleeding) or set them aside and drop them on top of the pancakes while cooking.

Stir several times while cooking to keep dumplings separated, but be careful not to break the dumplings when you sStir several times while cooking to keep dumplings separated, but be careful not to break the dumplings when you stirstir.

After that pour the prunes and their cooking liquid into a bowl and stir in the Armagnac while they're still warm.

Heat oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.

Cook for at least 2 - 3 minutes while constantly stirring.

If your guests are hanging out in the kitchen while you cook, you can stir and visit, right up until it's done instead.

While the pasta is cooking, heat a tablespoon of water in a wok and begin stir - frying all the veggies until tender.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

How each of us took turns to introduce our country food - Yumi cooked Japanese while Ying cooked Szechuan food and I cooked Chicken curry and stir - fried noodles.

Add the garlic and chili pepper and cook while stirring for another minute.

While meat is browning, place tomatoes, tomato paste, lentils, spices and herbs, sugar and water in slow cooker, stirring until combined.

While rice is cooking, melt butter in a 10 - inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.

If you're around while the onions are cooking, stir them occasionally — this will help them cook more evenly, but isn't strictly necessary.

I continually stirred the mushroom mixture while the chicken cooked and frothed the not - butter underneath the breasts.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chistir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiStir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

While the quinoa is cooking, sauté onions and garlic in a large pot and add in fresh baby spinach, stirring to cook down, and chopped artichoke hearts.

Add the celery, garlic, and spices (turmeric to cayenne) then continue to cook for 5 more minutes while stirring intermittently.