Sentences with phrase «add additional broth»

Add additional broth as needed to thin while blending.

Add additional broth to thin to desired consistency.

Add additional broth if needed.

Add additional broth to get stuffing to desired texture.

Add additional broth to bring the soup to the consistency you desire.

Add additional broth or coconut milk to thin the soup, if desired.

Add the additional broth and spices.

Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft / wet).

If it doesn't add additional broth until it does hold its shape.

If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).

Simply adjust seasoning to taste if you add additional broth, easy peasy.

Add additional broth to thin if desired.

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

If the sauce is too thin, place it back on the stove and simmer until it's reduced to the desired consistency, if too thick, add additional broth or water.

Season with salt and pepper and cook for an additional 10 minutes to meld the flavors, adding additional broth if the soup becomes too thick.

Toss to combine everything, adding additional broth if it seems too dry.

Not exact matches

Add additional water, if broth reduces too much.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Hello The recipe sounds delicious, however, in the preparation you mention «Add the vegetable broth, Tamari and miso, combine for an additional two» and there is no indication of either tamari or miso in the ingredients.

Right before veggies are almost tender, add frozen peas and additional broth, as needed.

Then, after adding the 2 additional cups of vegetable broth, it became just way too soup - y / liquid - y.

If the soup looks too thick, add up to 1/2 cup of additional chicken broth.

Add additional water or chicken broth if soup becomes too thick upon standing.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

If you are having trouble getting the muffins to hold shape upon removal, make sure they are cooled first, try adding more broth or an additional egg to the mixture, and make sure you compact the stuffing tightly into the greased muffin tin.

If I made it again — I think I might add in additional cup or two of miso broth at the end — and parhaps some tiny shrimp — or gyoza dumplings — and make it more of a soup.

Add brussel sprouts, spinach, and additional 1/3 cup of chicken broth - stir to combine all ingredients.

Changes - used 7 cups regular (not low sodium) chicken broth as the store was out and didn't add any additional salt.

Check the level of liquids while cooking as you may need to add additional wine or broth (your choice).

If the soup is too crowded, add a cup or two of additional water or broth.

Cook until the beans are tender, about 1 1/2 -2 hours, adding additional water or broth if needed.

If you prefer a more tender grain, add 1/2 cup additional broth or water, and cook until absorbed.

Add bouillon broth, fresh parsley, Italian seasoning, sage, thyme, salt and pepper to the vegetables and cook for an additional 1 - 2 minutes.

Add up to 1 additional cup of broth during cooking if the mixture becomes too thick.

Measure 1 3/4 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1 3/4 cups total liquid.

From here, you can either heat them through for another 15 minutes on the stove, then finish with the breadcrumbs, or add an additional cup of water / broth, scatter that breadcrumbs on top and bake it in a 350 °F oven for 20 minutes until the sausage is heated through.

Add Frank's Buffalo sauce to the chicken and remaining broth and cook for an additional 30 minutes.

You could make it more nourishing by adding some additional chicken bones so you can get even more bone broth flavor if you want to.

If you want to cook the quinoa in the soup instead of separately, add two additional cups of water or broth to the soup because the quinoa will absorb it while it cooks.

Next time I will just use 1 cup of the broth from the soup rather than adding additional water.

If the sauce is too thick, add additional vegetable broth (or water) until the desired consistency is reached.

Add additional beef broth if necessary.

I like super thick, creamy soups, but if you want to thin yours out a little feel free to add an additional cup of broth.

Add additional melted coconut oil or broth of choice if necessary to make bean mixture smooth.

Add squash and 6 cups of liquid (reserved bean cooking liquid plus additional broth if necessary.)

I like to add in the bone broth protein as well in order to get additional collagen protein that is rich in glycine and proline into my diet.

I used 2 cans of beef broth and also added 1/4 teaspoon of cayenne pepper (could have even added more), as well as additional salt.

Note: if reheating later, you will need to add additional wine or vegetable broth to thin the gravy out.

Cooking grains or veggies in bone broth rather than water is a great way to add additional nutrients to the food and an additional flavor exposure.

Puree in a food processor until you reach the desired consistency, adding additional vegetable broth or water if needed.