Sentences with phrase «stirring after each time»

Melt about one cup of the chips in a microwave safe glass bowl, starting at 30 seconds, then stir, and if needed, continue to microwave for additional periods of 20 seconds, stirring after each time.

To dip - melt 1 cup of desired chips for 30 seconds in microwave, stir, and keep microwaving for 20 second increments, stirring after each time.

Microwave both chocolates and butter in 30 intervals, stirring after each time.

Heat the white chocolate in bursts of 15 seconds, stirring after each time, until melted and smooth.

Stir it and if it still is not thin enough to drizzle, then heat again in 15 second increments, stirring after each time.

Set the microwave for 3 - 4 30 second intervals, stirring after each time.

Not exact matches

We may further develop this example by considering a case in which a droplet is first put into the fluid, after which the system is stirred n times.

After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn't burn, then keep doing this every five to ten minutes for the rest of the time it's in the oven.

Add the eggs, one a a time, stirring until combined after each addition.

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 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 lestir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

After the waiting time, stir in the remaining 1/4 cup (35 grams) of flour.

Stir in the oil and eggs one at a time, mixing well after each addition.

Stir in the oil and then add the eggs one at a time, mixing well after each addition.

Changing things up - play around with the recipe after you make it the first time - you can stir in seasonal herbs for different flavors, or use different spice blends.

Stir in the butter followed by the eggs, one at a time, mixing completely after each addition.

If mixture seems too thick to pour even after fully reheating, you can stir in a little water, 1 teaspoon at a time.

Begin to add the remaining broth 1 cup at a time stirring after each addition, until all the broth has been added.

Add the vanilla extract, eggs one at a time, and yogurt; stirring to combine after each addition.

Fry gently 1 minute then slowly add the soy cream and rice milk, a little at a time, stirring well after each addition.

Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth.

Stir in the yolks one at a time, mixing after each addition.

Adding 1/2 cup at a time, add the liquid, stirring constantly after each addition.

Add 5 eggs, one at a time, stirring vigorously after each.

Sift the flour and baking powder together and then add to the mixture a little at a time alternating between the milk, stir after each addition until well combined.

It will thicken up even more after being refrigerated so when it comes time to eat your oatmeal, just stir in a bit more water, milk, or even more freshly brewed tea until you reach your desired consistency!

Stir in the eggs, one at a time, beating well after each addition.

Add the powdered sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition.

Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.

After that time or in the morning, take out your bowl give everything a quick stir and serve with a few slices of fresh banana and an small drop of maple syrup (optional)

To make the crunch layer, melt the chocolate chips in the microwave - I start at 30 seconds then stir, and continue with 15 seconds several more times, stirring after each, until almost all the chips are melted.

Add the whole wheat flour, then the unbleached all - purpose flour, a cup at a time, stirring well after each addition.

In a microwave - safe bowl, microwave the chocolate for 30 seconds, stir well, then continue microwaving for 15 seconds, stirring super well after each time, until fully melted.

Bake at 300F for 40 mins, stirring 3 times (or about every 10 mins) I prefer to drip the honey over the mixture after spreading in on the cookie sheet; I find it easier than trying to stir the honey around.

Mix in 3 1/2 cups flour, 1 cup at a time, stirring well after each addition, until sticky dough forms.

If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Add in eggs one at a time stirring after each addition followed by vanilla then pumpkin puree.

Stir it a few times, and after about 20 minutes or so, the kale will start to show you it's better side.

Add flour, one cup at a time, to yeast mixture, stirring well after each addition.

Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Add the eggs one at a time, stirring vigorously after each one.

Place it in the fridge and stir it one more time after about 15 minutes.

Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy.

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 blenstir 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 blenStir 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.

Add the cold water, 1 tbsp at a time, stirring well with a fork after each addition.

Add the eggs one at a time, stirring well after each addition.

Stir and continue microwaving in 30 second increments, stirring thoroughly after each time, until fully meted.

Add hot shellfish stock, about 1/2 cup (125 mL) at a time and stir after each addition until all liquid has been absorbed by rice.

After a brief soaking, rice noodles are ready to be tossed into a quick stir - fry for a noodle dish that gets to the table in record time.