Sentences with phrase «stirring for a few minutes»

Keep mixing and stirring for few minutes on medium to low flame until the mutton is roasted well and changes its color completely.

Add the white wine, and stir for a few minutes, letting it get all bubbly and thick.

Add in the chicken stock along with the flour and stir for a few minutes until the mixture has thickened.

In a soup pot, over high heat, add the coconut oil and saute the onion, celery, and carrot and continue stirring for a few minutes.

then take a medium sized pot, heat some coconut oil, add the ginger and stir for a few minutes.

Start with a small onion, or shallot, add a few cloves of garlic, then drop the chopped kale in the pan, stir for a few minutes, add enough liquid to cover the bottom of the pan, a pinch of kosher salt, and cover it to cook.

Then all you have to do is add milk and stir for a few minutes on the stove.

Keep stirring it for a few minutes 5.

Cook stirring for a few minutes until you hear the sunflower seeds start to pop.

I only stirred for a few minutes in a glass bowl and stored in a glass jar... thanks so much!

Then add second tbsp of avocado oil, minced garlic, grated fresh ginger, and curry powder to pot and stir for a few minutes.

Not exact matches

Sometimes we all just want something amazingly quick and easy for dinner, at this point I often go straight for avocado and hummus on toast, which is amazing, but sometimes it's nice to spend an extra few minutes in the kitchen and whip up something amazing like this beautiful veggie stir fry with a creamy tahini and tamari sauce and a mountain of delicious buckwheat noodles.

Pour in the tamari and lemon juice, give it all a stir and leave to cook for a few minutes.

Add the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes.

Also I find that the chia seeds clump unless I stir them into the almond milk a few times for the first 10 minutes, am I doing something wrong here?

Cook for a few minutes, stirring regularly, until the onions are soft.

Stir until completely melted and well combined and set aside to cool for a few minutes.

Stir the flaxseed mixture well and allow it to thicken for a few minutes.

Stir all of the ingredients together for a few minutes, and then allow the strawberries to sit for 5 minutes more.

A few tips: To melt the jam, gently heat in a small pot for about 5 minutes, stirring often.

Then pour in just - boiled water and steep for a few minutes, stir in a bit of honey if you like and start sipping.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

add coconut oil and broccoli to pan, stir, then cover with large lid for a few minutes so broccoli gets somewhat steamed

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hoStir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hostir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hoStir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.

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.

Place the oil in a wok and when hot add the pork stirring occasionally for a few minutes while browning.

Cooked for about an hour, stirring every few minutes until the mixture looked fairly dry and as though it might be thick enough to set.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

Continue to stir until combined (or turn off the heat and cover the dish for a few minutes).

When hot, add the slices of halloumi and cook for a few minutes without stirring, until the bottoms are well - browned.

Cook over medium heat, stirring lightly to combine the ingredients only for the first few minutes.

Stir and cook for a few minutes.

Simmer for a few additional minutes, then stir in the shredded cheddar.

Stir to mix well and then cover and cook on medium heat for a few minutes.

Just before serving, add the mango, orange juice and cilantro, give it one more good stir and let it simmer for a few minutes more.

Gently stir and let sit for a few minutes.

Marinate the beets for at least 30 minutes, stirring once or twice, before adding a few tablespoons of extra virgin olive oil.

You can close the lid and go away for a while, just stirring every few minutes — it definitely takes less supervision than frying on the hob.

Add leeks and garlic and sauté, stirring frequently, for a few minutes.

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

Stir for a few more minutes, until it the mixture starts to turn bright green.

Stir frequently for a few minutes, until the tomatoes soften and the garlic is golden but not burned.

Cook for a few minutes, stirring frequently.

Sift in flour and stir with a whisk for a few minutes, until smooth and bubbling (this eliminates the flour taste).

Toss the langoustines with the lime juice, salt, garlic, olive oil, and jalapenos and let the mixture marinate in the refrigerator for 20 - 30 minutes, stirring a few times to coat with the liquid.

Stir the onions every few minutes, for 30 minutes.

Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through.

Allow to stand for a few minutes, then stir to combine.

Melt the spread or butter and stir the flour together for a few minutes, stirring constantly until it looks like this: