Add the remaining cup of broth to the pot, bring to a boil, then lower to a simmer and cover.
Cover breast tightly with foil, and
add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165 °.
Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Add the remaining cup of broth and the tomatoes.
If dough seems sticky
add remaining cup of flour a little at a time until dough cleans the sides of the bowl.
Add the remaining cup of dates and pulse until the mixture is sticky and uniformly combined.
Add the remaining cup and cook until the rice is soft but but not mushy.
Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses).
Add the remaining cup of broth to the pot, bring to a boil, then lower to a simmer and cover.
Add remaining cup of shredded cheese just before serving.
Remove from the oven (careful the pan will be HOT) and
add the remaining cup of stock, the wine (or more stock), Parmesan, remaining tablespoon of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes.
Add the remaining cup of drained wood chips and smoke - cook for another 30 minutes.
When the egg whites look very frothy and look like loose foam, start
adding the remaining cup of brown sugar a little at a time.
Not exact matches
Yes you blend in the 3/4
cup of peas to the mixture, and
add the
remaining 1/4
cup of solid peas to the noodles once everything has been mixed together x
Add the thyme, salt, and pepper and transfer to a bowl.Wipe out the pan and heat the
remaining 1/4
cup of oil.
If the stew seems too thick,
add the
remaining 1
cup (250 ml) of vegetable stock.
- With the
remaining orange icing
add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then
add 1/4
cup of powder sugar to thicken it.
In the
remaining dough you
add: 400 g (3
cups) wheat or rye flour, or half each.
Continue beating, gradually
adding the
remaining 1/4
cup of the sugar until soft peaks form.
Add vanilla extract and
remaining container of yogurt (3/4
cup) and mix well with fork (dough will be very shaggy).
Add oil, soy sauce, mirin, and
remaining 1/4
cup vinegar and blend until smooth.
Add the vanilla, the
remaining 1/4
cup oats, and the almond milk.
When there is about 15 minutes of cooking time left,
add the
remaining 1
cup of water.
The spinach: Wash and rinse a big pile of spinach, 6 - 8
cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before
adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on /
Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
When the temperature of the candy begins to drop,
add the
remaining 1/2
cup powdered sugar to the pan, then use a hand mixer on high speed to combine.
With motor running,
add remaining 1/4
cup oil in a slow stream; process until pretty smooth.
Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and
add the
remaining 5
cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.
Gradually
add the
remaining 1/2
cup sugar and beat until stiff peaks form.
Dress with the dressing and
add pomegranate seeds and the
remaining 1/2
cup of toasted pumpkin seeds.
Remove from heat;
add the
remaining 1/4
cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper.
Add in
remaining 1/4
cup confectioners» sugar, corn syrup, vanilla extract, butter and cocoa power and mix until combined.
Add the ground oats, the
remaining 1
cup of whole oats, baking powder, baking soda and salt.
Do I use 2
cups of the chicken stock to prepare the quinoa, then
add the
remaining 1
cup to the pumpkin puree?
Add approximately 1
cup of the water from the cauliflower back to the pot with the vegetables, along with
remaining ingredients.
After it thickens
add in the
remaining 1/2
cup milk and stir again to loosen.
Add the
remaining 2
cups of marshmallows and mix a little bit.
Sprinkle on 1
cup of Mozzarella, the
add roasted sweet potatoes and mushrooms, and
remaining Mozzarella.
In a medium saucepan,
add sugar,
remaining 1/2
cup of water and honey, cook and stir over medium heat until sugar dissolves.
Add the
remaining 20
cups water and all
remaining brine ingredients (but not the turkey yet).
Gradually
add in the
remaining 1
cup sugar and beat until light and fluffy, about 5 minutes.
Add the pasta, pesto, reserved cooking water (about 1
cup) and
remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.
Add in the
remaining 1/2
cup of oats and dark chocolate chips, then pulse until combined.
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.
Transfer back to the pot and
add remaining chicken stock, 1/4
cup of the
remaining chickpeas, 1/2 of the chopped bacon, rosemary and rind.
Drain and rinse the cashews, then
add them to a blender along with the
remaining ingredients, starting with just 1/3
cup of water.
Add in
remaining 1
cup of flour and continue to pulse till thoroughly combined (about 4 - 6 pulses).
While whisking,
add remaining 1
cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.
Add 6
cups of the
remaining onions and
remaining 3/4
cup celery and 2 tsp poultry seasoning.
Whisk together mustard and 1/2
cup of the cider and
add to pan with
remaining 1 1/2
cups cider, whisking until smooth.
Add 1 1/2
cups reserved pan juices and
remaining 2
cups poultry stock and bring to a boil.