Sentences with phrase «add more water in»

As you see, this has nothing to do with water in cat's diet which I have been constantly recommending, providing as much water as possible, feeding wet food to add more water in the diet and dry food for protein levels and teeth.

Add more water in step - 8 and adjust seasoning according to taste to make more amount of gravy in curry.

I am trying to add more water in my day and definitely move more.

If icing is too thick, add more water in 1 tsp increments.

Not exact matches

«It would be good for Canada and the global environment if we had more disputes over environmental jurisdiction,» she said, adding negotiations and compromise often result in «watering down» policies.

In addition, the spout can also be used to dip the brush during shaving, in case you need to add a bit more water to the latheIn addition, the spout can also be used to dip the brush during shaving, in case you need to add a bit more water to the lathein case you need to add a bit more water to the lather.

More than $ 1.6 billion in food and more than $ 361 million in water has been provided to survivors, the agency aMore than $ 1.6 billion in food and more than $ 361 million in water has been provided to survivors, the agency amore than $ 361 million in water has been provided to survivors, the agency added

Keep an eye on the water level in the pot and add more hot water as needed.

I really like my smoothies thick, but please feel free to add in any more water that you need to get your favourite consistency!

Add water in small batches to avoid sticking, and more later for a soupier chili.

If you found it too dry you could try adding in more water gradually.

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

Start by cooking the quinoa with boiling water, add a sprinkling of salt in the beginning as this will be absorbed as it cooks to make it more flavoursome.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

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.

The only problem I had was they were too thick and had a hard time getting done in the middle, Maybe I should have added more water and stirred them before putting on the preheated griddle at Medium.

So... when we say «feed» the starter, is it only adding flour and water in equal weights, or does the «feeding» include adding more cabbage.

Hint: if you want to thicken it a little more you can mix a tablespoon of cornstarch in about a tablespoon of water and add to the sauce.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Add in a little water and cook for some more time on low flame till the masala is all cooked.

Place all ingredients in a medium bowl and whisk until completely combined and creamy (add more / less water for desired consistency).

In the same pot, whisk together the Greek yogurt with the pasta water, starting with 1/4 cup and adding more, as needed, to reach desired thickness.

It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon.

Beat the eggs with 2 tablespoons water in a wide shallow dish, add the flour to a separate wide plate and add half the pretzel mixture to a large, shallow bowl or dish (add more pretzel mixture as needed).

In order to be more accurate, you can mix the milk as directed and then add a cup of water to every cup of milk you use or add all the dry ingredients and then add water slowly to the mixture to the correct amount of desired prepared formula.

-LSB-...] grain free homemade wrap, I use this amazing recipe (I adjust the recipe by adding in a tbs or two more hot water and 1 tbs -LSB-...]

To thin icing for filling in the cookies, add more water 1 T. at at a time (it should only take 1 or 2 T. more) until icing melts back into itself after a few seconds.

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

Check the quantity of water in the recipe, add extra water if you want it to be more liquid.

I added more water and in the end, I think I added too much.

In the same pan, add another 1/2 cup more water or broth with the eggplant.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

If you decide to use more than one kind of flour make sure you mix dry flours in a separate bowl before adding them to the starter and salt water solution.

We'll take out the oil, and add dry pectin to thicken the dressing, along with more water than used in the original version of this recipe.

One more thing I like to use gojis for: place a handful in a mug of boiling water and drink it as an infusion, with the added fun of eating the plumped up berries at the end!

, threw in a bay leaf, and added more water than before.

So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

If your dough is too dry, add more water (the easiest way to do this is wet your hands and knead in the water, repeat as needed)

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Add in 1/4 cup of water and blend until super smooth, adding more water if needed.

Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).

2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.

Make the icing: place the sugar in a small bowl and gradually add the juice / water, mixing until smooth (add more liquid if necessary).

if you keep it whole, add in more water & sugar, adjust according to taste.