Sentences with phrase «until soft enough»

The 3 kiddos liked it too (even good for the baby because flavorful but not too spicy, and can cook the veggies until soft enough for a baby to chew, if you prefer).

* As noted in the recipe instructions, cook the pumpkin by cutting into chunks and roasting until soft enough to mash easily; softer than you'd probably typically cook it to eat as part of a meal.

(Note: If your coconut butter is too firm to scoop out 1 cup easily, simply set it in a shallow pot of warm, but not boiling water for several minutes, or until soft enough to scoop.)

Using a steaming basket over boiling water, (keeping the pot covered) steam the carrots until soft enough to pierce very easily with a knife, about 20 - 25 minutes — timing will depend on the size of your carrots.

Before serving, let the Obazda sit, uncovered, at room temperature until soft enough to spread.

Alternatively, chill overnight and let stand at room temperature until soft enough to scoop.

Let dough stand at room temperature until soft enough to slice, about 15 minutes.

Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5 — 10 minutes.

To remove the popsicles, either let them sit out for 5 - 10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room - temperature water for 10 - 15 seconds, then gently pull to release.

To serve, let the frozen yogurt soften at room temperature for 10 to 15 minutes or until soft enough to scoop.)

Peel and cut potatoes and boil for approximately 30 minutes, or until soft enough to mash.

To use taro, steam whole taro roots (unpeeled) for 10 - 20 minutes depending on the size, until soft enough to pierce with a sharp knife but still a little firm.

To assemble: Remove the cheesecake mixture from the refrigerator and let sit at room temperature for 15 - 30 minutes or until soft enough to pipe.

Directions: Steam cauliflower until soft enough to pierce with fork.

Steam the potato for 15 - 20 minutes until soft enough to mash.

Not exact matches

Luckily, the recipe is easier than it sounds: I started by baking one sweet potato until it was soft enough to slice and remove the flesh.

Bring the pan to the boil, once it's boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they're soft enough to easily pierce with a fork.

Add enough boiling water to cover; steep until soft, about 15 minutes.

Once they are soft enough, add them to your blender and puree until smooth.

They're larger than their traditional counterparts and are typically baked until they are just - set in the center, so they are soft enough to eat with a spoon when they are warm.

In a grill pan, flash cook the cheese until it just gets warm and soft enough to skewer.

Boil for about 20 minutes or until the skin is soft enough to peel off.

Beat 100g icing sugar with 3 tbsp of orange juice until it was soft enough to spread but not so runny it would slide off the cake as the Earl Grey icing had previously done.

Add the 2 cups of chopped beets and about 1/4 cup water, cover and let steam until all of the water has cooked off and the beets are soft enough to cut with a fork (add more water to steam as needed until the beets are soft).

Bring to a boil and allow the potatoes to boil for at least 8 - 10 minutes or until potatoes soft enough to stab a fork through.

Cover and process on low for just a few minutes to knead the dough, adding just enough of the remaining flour as needed until a soft, smooth, satiny and only slightly sticky dough forms.

Place the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more, about 2 minutes.

Bake just until they begin to crisp, but are still soft enough to fold in half when you make your tacos, about 6 - 7 minutes.

The other option is to add in the water a little at a time (1 teaspoon at a time until you reach the right consistency — you may not even need to add in the entire 1/2 cup of water if dough is already soft enough to roll into sticks).

In a large saucepan heat enough oil to cook the celery and herbs (except parsley), over a moderate heat, until celery is soft.

Lastly, cook the ginger flavored broth with the veggie ingredients until the carrots are soft enough to easily cut through them with almost no pressure.

Now add enough water to cover all the ingredients and let it simmer until the potatoes get soft.

If this happens, set it out at room temp until it's soft enough to roll.

Continue adding up to an additional 1/2 cup of all - purpose flour, a bit at a time, until the dough is firm enough for kneading (it will still be very soft).

You can cook it in the oven until it is soft enough to mash.

If you knead your dough well enough, let it proof until double in size, it'd be very soft and fluffy.

Stir with a fork or whisk until smooth, cover, and refrigerate for 1 - 2 hours or until firm but soft enough to rolls into balls.

I boiled the cauliflower until it was soft enough to mash with a fork.

Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Add enough water until you have soft crumbles that will be then pressed into a crust.

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.

Acorn squash skin cooks down until it's soft enough to eat.

• the frosting should be firm enough to scoop, if it's too soft, put it in the fridge to firm up, checking in 5 minute intervals until it is ready

Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45 — 60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).

Add toasted almonds and enough stock to cover and bring to a boil, then reduce to a simmer and cover until artichokes are soft and tender and easily pierced through with a fork.

It should be barely sweetened and whipped until soft and pillowy — just stiff enough to support the weight of the top shortcake without spilling over the sides.

If dough is soft, chill until firm enough for remaining sheet of plastic to be removed.

If dough is very soft, cover and chill until firm enough to scoop, 10 — 15 minutes.

By morning they were still hard; had to then cook them on the stove for a long time, continuing to add more liquid until they were soft enough to eat (even then they were a little chewy, but I didn't feel like waiting anymore).

When the squash is fully soft, let it sit on top of the stove or counter on the pan until it is cool enough for you to hold it in your hand.