Sentences with phrase «add oil and water»

Add the oil and water; point out that the two don't mix well.

While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds.

Slowly add the oil and water whisking all the while.

I had to add oil and water to mine to get the paste consistency.

Add oil and water, one teaspoon at a time and combine with a fork until the batter clumps together around the peanuts.

With the mixer running at medium speed, add oil and water.

Add the oil and water and if you are using a food processor process for about 60 seconds until a very smooth, soft, and slightly sticky ball forms.

Keeping the food processor running, add the oil and water slowly until a spreadable syrup forms.

Not exact matches

«They have every single super major engaged in a deep and serious way, principally in deep water and shallow water projects,» he said, adding there have already been two significant finds in shallow water, including one by ENI and another by a consortium of companies including Talos Energy and Premier Oil.

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

Add flour, salt and olive oil to the bowl together with 1 1/4 cups cups of water.

«The tortilla manufacturer only has to add the flour, water and shortening / oil in most cases to create a tortilla that has been optimized for their manufacturing system and for their finished product characteristics.»

Hi Ella, I am looking for some pure peppermint oil with no fillers or anything else that makes it less pure, it's to add to a spray bottle of water to get rid of spiders and keep them out of my house!!!

Hi Alex, I would recommend adding a little more coconut oil and water to the mixture next time and see how they turn out.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servadd to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined.

Simultaneously add curd, a little oil, boiled water or milk and mix it all together.

Take chana sattu in a bowl and add fried onion, green chilies, roasted cumin powder, salt, 2 tsp oil, lemon juice and 1/2 cup water and mix well.

While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.

Take brown chickpeas sattu in a bowl and add fried onion, green chilies, roasted cumin powder, salt, oil, lemon juice and water and mix well.

3) Then add coconut oil, water and maple syrup.

I followed the recipe exactly but 12 oz of gluten free gnocchi (Caesars brand) kudos to reviewer «Sarah» who says to sauté the extra chard stems in garlic n olive oil then add some water and cover to cook.

It should come after you add in the oil, and u should add the water in bit by bit, untile it reaches the right consistency (i.e. DO NOT pour in the water all at once).

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

, then all you need to do is add some coconut oil, or coconut oil and bicarb soda to your brush then rinse with water [3].

Next time I would probably add more water as the sauce was a bit thick for my taste, and I might look for alternatives to all the oil to pull the points down.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

Empty the cake mix into the bowl and as per instructions add water + oil + eggs to the bowl.

Add hot water and oil.

To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture.

I wish I'd found your recipe first — I just tried to make socca from a NYT recipe and they added olive oil instead of water.

Next, make your cheesecake filling by adding the water, maple syrup or honey, coconut oil, lemon juice, scraped vanilla beans and drained cashews to a high - powered blender.

Add beans, water and all ingredients except for olive oil and lemon juice into pot or pressure cooker and bring to a boil.

Directions: Wash lemons, then blanch them in boiling water for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)

In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden.

Add almond flour, water, oil and garlic powder into a large bowl.

In the meantime bring a pot of water to a rolling boil, add a generous splash of olive oil and salt to the water then turn down the heat, pour in the cous cous, and cook for approx. 15 minutes.

Add the water and olive oil, and mix with a dough hook attachment on medium speed for 5 minutes, or knead on a dry floured surface for 5 minutes.

DON» T FORGET: When making pasta, always add salt and oil to the boiling water before adding the pasta so it doesn't stick together or to the pan.

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

Add 2 tablespoons olive oil and water and stir until fully combined.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

Add about 120 ml / 1/2 cup of warm (that's important) water and 1 1/2 tbsp of oil.

Add oil, salt and pepper, and about 1 cup of water to the pan.

For the dressing, pit and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.

Add vanilla, dates, coconut oil and water.