Sentences with phrase «want mushy»

Just turn once over lightly (you don't want mushy mushrooms) and remove the mushrooms from the skillet and save with peppers and onion mix.

You don't want mushy mushrooms.

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!).

You don't want them mushy, so maybe add the kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to cook the kale to your taste.

next, whizz the peas, you don't want it mushy, you want it to be kinda chunk, there may even be some whole peas.

Keep cooking them for another 15 to 20 minutes if you want mushier peas.

You cook Millet at a ratio of 1:2 with water... a little more water if you want it mushier.

I just used 1/2 cup because that was plenty for the recipe — no one wants a mushy granola bar!

Not exact matches

A: They're doing a not - bad job of it if that's your goal, to find that big mushy middle where the Liberal party likes to live, where most Canadians or at least a lot of Canadians see themselves: we see the benefits of this industry and want it do continue to prop up our economic success, while we also see that we need to move away from fossil fuels.

Spread the mixture out into a baking tin lined with parchment paper and bake at 180» C for 20 - 25 minutes, you want the top to be nice and golden and the insides still a little mushy.

However, if it isn't meat, make sure you choose an ingredient that is a bit firm and has bite because you want this layer to contrast in texture with the mushy layer.

You don't want your sauce to be too mushy — I always pull it from the heat once a few cranberries begin to pop and the liquid is mostly absorbed (it will continue thickening off of the heat source as well).

You definitely want to air on the thinner side to ensure that they are not too mushy.

You don't want to overcook the macaroni because your salad will be too mushy.

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.

These are essential characteristics to consider because the last you thing you want is a defunct slab of pale pink, mushy fish.

They last 2 to 3 days, you want them to be soft — to give a little with the slightest pressure, but not at all mushy or hard.

We don't want anything to be mushy.

I don't want over-boiled mushy broccoli served plain.

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

I don't want them to get too mushy.

You definitely don't want soft and mushy avocados.

Whenever a canteen would serve milchreis, I was alone queueing for the salad thinking about why everyone except me would want to eat a mushy rice dish with sugar for lunch.

We are trying to eat more veggies and it proves tricky with our son, I have always wanted to try ratatouille but it always looks mushy.

Depending on how mushy you like your squash (or what you are planning to do with it), you can keep cooking it as long as you want.

You want them done, but not mushy.

You don't want them to be mushy anywhere, but they should still have a little give when you squish it a little.

Stir gently only once during this time, as you don't want the kasha to get mushy.

A knife should go through, with some resistance — you want them to be done, but not mushy.

As long as they cook to a mushy and kind of sticky consistency, that's what you want, as that is the «glue» that holds these burgers together!

You want the sweet potatoes to become just fork tender, not mushy, when adding the swiss chard.

avocado tartare with roasted beets, basil + dukkah serves: makes almost 2 cups - worth of tartare notes: You want the avocado to be ripe, but not so ripe that it's soft and mushy.

You want a consistency in which the potatoes can be mashed with your finger, but not overdone and mushy.

I have heard the longer you soak sangria, the more flavorful it is, but I wouldn't want any of the fruit to get mushy.

(You want it tender - crisp, not mushy.)

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

I cooked it a little longer (10 min) did not want underdone cauliflower, but hate mushy veggies.

tip: If you want you can cook the potatoes down until they get mushy, this will thicken the sauce.

Note that when you roast these too, the apple will brown up nicely on the edges and hold its shape well, while the rhubarb will also gain a golden hue yet slowly start to break down a bit and get a bit mushy — this is fine, you want them to soften completely for the finished product anyway.

They usually take about 10 minutes at the most... I made the Fiasco Beans and they were great but way soft... I would try less time next time so I don't want the minestrone to be mushy.

Hi Crystal, you don't want to use quick oats, they'll get to mushy.

I could do a couple of cans at a time and have them on hand, but I don't want them to get too mushy.

Boil, uncovered, for 5 - 8 minutes or until just tender, you don't want them to turn mushy.

You want it that way otherwise the waffles will turn out mushy not crispy.

Soft and mushy is just annoying but at the same time you really don't want to break a tooth at first bite.

Wanted to cook this in the IP as well just wasn't sure if the veggies would be mushy.

You don't want it to get mushy, just tender.

Gently blanch your broccoli florets until bright green and al - dente (you want it to still be a bit firm yet tender, not mushy) which should only take a few minutes.

You want something «fork - tender» (no one wants to use a steak knife to cut an enchilada), but not mushy.

This one is counter intuitive since we don't want our beans to be mushy.