Sentences with phrase «then keep stirring»

If any chocolate chunks remain, carefully microwave just ten seconds at a time and then keep stirring gently until smooth.

Not exact matches

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

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.

If you'd like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

Once you think it's done cooking, add a little bit more milk and then keep on stirring!

Definitely boil the water first then add the rice... Stir it for a minute or so then shut off the heat and keep covered for about 10 to 15 minutes.

Continue to simmer, gradually adding the rest of the milk and cream stirring every now and then to keep the porridge from sticking.

This requires no such nerve - wracking processes; it is literally as easy as boiling water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip of its original volume, intense magnification of the original taste, and oh so gooey on a crepe (filled with fresh banana and mango, here), on ice cream or on a spoon.

I put mine in the freezer for about 30 minutes... keeping a close eye on it so it wouldn't freeze and then stirred it until it got thick like frosting.

Remove from heat, stir in the feta cheese, then cover to keep warm.

Stir in the grated cheese then turn your crockpot to the «warm» setting (or simply turn it off and keep it covered) and cover for 5 minutes.

I suggest melting the white first then leaving it out for a bit to thicken up, stirring now and again to keep it smooth.

Keep stirring frequently, until the roux goes well past the red tint of a copper penny, then beyond a pecan brown.

Then add the coconut milk stirring to combine, check for seasonings and keep on low to heat through.

Keep it in an airtight container, warm it up, stirring every 30 seconds, and then add your favorite toppings!

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.

Stir in the probiotic powder, seal the jar with a lid, then wrap the jar in a towel to keep it insulated.

Now add small - cut peppers, stir a minute or two, then throw in the onion and keep tossing every minute or so.

Next transfer the mixture to a medium - sized saucepan and place it over a medium heat, then take a wooden spoon and keep stirring the mixture until it has thickened and is just about to come to simmering point.

Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes.

Cover and steam, using just enough water to keep the bottom of the pan moist, stirring often, until done but still firm, then remove to a plate or bowl until needed.

It took me about 10 minutes, and I kept stirring them every now and then all through the toasting process.

Keep stirring occasionally for 5 minutes, then add the edamame and cooked rice.

Keep stirring around for about 5 more minutes, then add everything to a food processor with your fresh basil.

I already put all the ingredients back on my list to make it again lol So from past experience and a little google research, most tahini will keep up to a year if you pop it in the fridge after opening and then just bring the amount you need to use to room temp before mixing / stirring / all that jazz

What I do is remove the pot from the stove, stir as I add the half the milk, keep stirring for a couple seconds, and then stir as I add the remaining milk.

Keeping the heat at medium - high, cook the onion for 4 - 5 minutes, stirring every now and then.

Stir in the zest, then pour the mixture into an air - tight container and keep chilled for at least an hour, to thicken.

Keep stirring... eventually the dough will come back together and then you add another egg and repeat the process with the remaining eggs.

I'm more afraid of boiling over the rice milk and then trying to keep it at a simmer while remembering to stir occasionally for an hour.

i then stirred the yeast around, left it for 15 mins, came back, kneaded it with the rest of the stuff and kept it to rise but it has not risen at all in 1.5 hours: (i see the same sized dough.

so you could make the base which would keep for a week or more and then stir in your fruits the morning of.

Then add the white wine and increase the heat to medium - high, stirring to keep from burning.

This will take 10 - 15 minutes, keep stirring every now and then so that nothing sticks to the bottom or burns.

Bring the mixture to the boil whilst constantly stirring, then turndown the heat to low and keep stirring until the mixture has a thick molasses type of consistency (see video).

Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes.

Stir in broth, then slowly stir in the cream and keep stirring until heated throStir in broth, then slowly stir in the cream and keep stirring until heated throstir in the cream and keep stirring until heated through.

(Keep pips make a gorgeous personal injury - protection juice by stirring it directly into the water jug and then out of the refrigerator before the pips settle.)

Add the shallots and cook until translucent, then add the garlic and stir quickly to keep from burning.

It might look a little weird at first; just keep stirring until it's well combined, and then add the yogurt or buttermilk.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

Add the broth and bring to a boil, stirring constantly, then lower the heat and simmer for 20 minutes, stirring frequently to keep the polenta from sticking.

Stir the spinach gently until it wilts, then add the rest and keep on stirring until wilted.

Keep stirring until smooth and piping hot, then pour into a mug and serve warm.

Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally to keep mixture from sticking.

Then add the rest of the marinara ingredients and keep on a low heat, stirring often.

The coconut will continue to toast with the heat off, so keep stirring until it reaches the desired color you want, then remove from the pan immediately and allow to cool.