Sentences with phrase «to keep stirring»

Once it starts melting just keep stirring until it is all melted.

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

Keep stirring so it will not burn or be over toasted.

In another skillet over low - medium heat, add the flour and keep stirring for about 5 minutes.

Am I to keep stirring over heat until it pulls away from the pan?

Keep stirring as the temperature reduces to 88 — 89 ° F (31 ° C).

Do keep stirring in between to avoid the curry sticking to the pan.

Add the pecans and maple syrup and keep stirring on medium - heat until toasted.

Carefully pour into your lip balm containers while also stirring - the glitter will tend to settle at the bottom of your container if you don't keep stirring while you pour.

Keep stirring occasionally until the crumbs have started to brown, 2 - 3 minutes.

To cook the mushrooms heat up one tablespoon of olive oil and add the crush garlic, cook for a couple of minutes, keep stirring from time.

The batter is quite prone to create lumps, so keep stirring with a whisk until you have a smooth mixture.

Keep stirring continuously so that no lump is created.

While simmering the mixture, do we need to keep stirring constantly, occasionally, or none at all?

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

Now break in the egg, and keep stirring till you've got a stiff dough.

Keep stirring manually with a whisk for approximately 3 minutes.

I always keep stir fry vegetables in my freezer for quick dinners.

As the egg mixture becomes thicker, add a little milk to loosen it, then keep stirring.

Roast over a low to medium and keep stirring regularly it helps to cook evenly on all the sides without getting burned.

Keep stirring milk regularly, making sure it does not stick to the bottom of the pan.

You want it to thicken up considerably It shouldn't take a terribly long time but make sure you can keep stirring during this time.

Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds.

Keep stirring throughout and add more water if required.

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

Keep stirring actively at this point because it can easily burn.

For about 15 minutes, keep stirring inside the pan, to avoid burning the cabbage.

Keep stirring using the spatula to rapidly cool down.

Then add the oats and keep stirring really well, for another 3 minutes or so.

At first it will look too oily, but just keep stirring, it's the perfect amount.

As soon as you can see that it is a a golden amber color, remove it from the heat and keep stirring for about 30 seconds.

As soon as the mixture is starting to bubble, add the arrowroot powder and keep stirring over low heat until the mixture is starting to thicken (for around 5 minutes).

Keep stirring as the sugar begins to melt, to keep it from burning.

Keep stirring in between to prevent it from sticking.

Keep stirring on heat just until coconut begins to brown.

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.

Keep stirring while adding the rice and sweet corn.

Keep stirring occasionally until it has all melted together, about 5 minutes.

Keep stirring from time to time and add water if the mixture becomes too dry.

Season with salt and pepper and keep stirring so that everything mixes well.

Stir in the chocolate you set aside and keep stirring continuously as it cools.

Reduce the heat to medium - low and keep stirring constantly, cooking for 2 - 3 more minutes until smooth.

Switch to a rubber spatula and keep stirring gently until the dough comes together, just a few seconds, really.

Keep stirring till it comes together and becomes a smooth ball.

Now, keep stirring with your spoon until it starts to get thick.

Keep stirring manually with a whisk for approximately 2 minutes until it forms a paste.

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

As soon as it boils and begins to thicken, plunge pot into ice bath and keep stirring like mad.

Keep stirring ever so often to prevent burning.

Add the ground beef and cook, allowing it to brown (don't keep stirring it around, let it sit after touching the pan for a minute or two.)