Sentences with phrase «use mushy»

Don't regurgitate your cover letter or simply use mushy, filler language.

No need to use mushy canned beans.

Don't use mushy or bitter berries, because they will taste even worse mixed up in a pudding.

If you use a mushy pear, you'll have mushy bits in your batter.

Wait til cooled then remove the peel and use the mushy sweet potato)

(And of course, claiming to adhere to CSR is even easier if you use a mushier definition, one that only asks that you «manage» your social impact, rather than aiming at any particular objective.)

«Sikh» is pronounced like «seek», not «sick», so I suppose if someone uses a mushy's» at the beginning it could be a little confusing.

Not exact matches

The idea for the product came from listening to my kids complain that their blueberries got warm and mushy at school, despite using insulated lunchboxes with frozen gel coolers tossed inside them.

And herein lies a very broad and «mushy middle,» says McKenna, with the effect, in many cases, being the same: «It's still using smaller - than - treatment doses, or sub-therapeutic doses of antibiotics,» which creates a literal breeding ground for resistant microbial strains.

I'm just thinking if I used cooked and have it on low for 3 - 4 hours, the rice will get real mushy.

The most common method of cooking Khichdi is using just the two key ingredients rice and lentil and cooking the same till it becomes mushy, hence the name Khichdi (means mushy in Hindi).

A mushy consistency should not be an issue unless sticky rice is used.

Say goodbye to mushy steamed sprouts — these recipes are full of texture and innovative flavor combinations using ingredients like pomegranate or gremolata or fennel with tangy Dijon mustard.

Delicious and Granny Smiths just get mushy, so avoid using them.

I don't know if mushy is the word I would use, but definitely soft.

I used a pound of 96/4 ground beef and LaTortilla Low Carb whole wheat tortillas and they weren't mushy at all.

If you use rolled oats or quick oats in this recipe it would end up like a mushy soup.

The longer the banana has to ripen, the more the fruit's sugar develops making for a way sweeter though admittedly mushier banana (which is why I only use them like this when the texture isn't important).

While cooking, these berries eventually pop up and become mushy so chopping them is not the best use of time.

I used 6 tablespoons butter (a little less than a stick) and it was a little buttery but I liked that in my crust but it wasn't mushy and once baked held up nicely.

Then just dot the top with chunks of pear (you'll want to use one that's ripe but not mushy) and scatter on some cranberries.

The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20 - 25 minutes.

Meat is supposed to be mushy and the whole thing is eatable using a spoon, even.

We used Fuyu persimmons in our pie and they were firm, the longer they sit at room temperature the softer they will get and probably get too mushy once they're baked up in pie.

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

Whatever biscuit you use, you want to find one that softens with moisture but doesn't get totally mushy.

These do tend to be mushier, so if that's a texture you're trying to avoid, use Puy (aka French lentils), Beluga, or Black lentils.

I think using spinach would have been one more mushy thing, so I think it worked out.

hi all, its does state how to steam / cook the cauliflower in the instructions / recipe * to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Can you use plain old Bartlett pears or do they get too mushy?

traditionally, mujadra (also known as mujaddara) is made by cooking the lentils and rice together, but here i use brown basmati rice, which has a longer cook time than white rice, and therefore has to be cooked separately (we don't want no mushy lentils!).

I love it «mushy»; I love it sliced; I love it on the bbq (if interested, here is one of my go - to recipes: Easy Garlicky Grilled Polenta); I love the texture cornmeal provides in bread, muffins, cookies, cakes and I even used cornmeal to make these Lemon Blueberry Scones!

Instead of water, I used full fat coconut milk which made it even more sticky (but not mushy) and easily moldable.

If it's too mushy for those uses, then you probably let it cook for too long.

I tried your recipe using canned chickpeas and it turned out great, so I went to make it a second time using dried chickpeas, and unintentionally found that if you overcook the chickpeas (mine were kind of a mushy mess), then you don't even have to peel to get the same smooth results.

Besides getting used to these healthier foods, something else that Alyssa finds challenging is soft, grainy, or mushy foods.

Just choose pears that are very ripe but not mushy to use in this compote.

I used a different potato (can't remember the name right now) and some green type of squash, they both came out mushy.

I used a short - grain rice that I had also used to make risotto (which came out perfect), I used 2 % milk with a splash of half - and - half this time, and I think whole milk last time, I followed the directions, the rice was cooked (and somehwat mushy) by the end of 30 - 40 minutes, and... milk - rice soup.

I used the food processor to grate the apples after discovering I was getting mushy threads from the box grater.

This time, I thought I'd amp them up a little with a special icing, made with mushy deglet noor dates (though use Medjool if you have them) and coconut milk.

Great use of quinoa... i can't handle it when it's mushy - only when there is some crunch like in a salad or this... thanks Heidi!

Consequently, lentilles du Puy have less starch than other green lentils, so they don't get all mushy and muddy when cooked like those hippy - dippy soups people used to make.

Having made your lovely lemon yogurt anything cake yesterday, which is broadly similar in as much as it's a relatively wet (actually wetter) cake, but using raspberries, I can see this recipe as working very well as a cake, though probably with sour - ish rather than over-sweet, mushy peaches.

I used to hate even the idea of cooked, mushy carrots.

We personally like our quinoa fluffy, with a little bite and not mushy, that is why we use less water.

«Metallic» and «mushy» were also used to describe them.

I have seen people use flour in granola to kinda bind it and make for really big clusters, but without oil that would make this really chewy / mushy.

My quinoa used to be mushy and over cooked when I prepared it on the stove, but not anymore with the rice cooker.

You can also use leftover black - eyed peas, if they aren't too mushy.