Add potatoes to a small saucepan and
add warm water until just covered.
Add warm water until the rice is completely covered, and use your hands to mix around and generally agitate the rice.
Mix powders together, slowly
adding warm water until a paste is formed.
Not exact matches
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 serv
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 serv
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 serv
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 serv
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 serving
Directions: Heavily salt a large pot of
water and bring to a boil
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly
Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add sour cream to cheese mix with a wisk and keep
warm — be careful to not let it burn to the pan Drain macaroni and return to pot
Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add cheese sauce to macaroni and mix well Gradually
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350
until cheese on top is melted
Fold in COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER;
add a few splashes of
WATER (if not moist enough); continue heating
until warmed through (3 - 5 min)
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also
add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 1/2 teaspoon of sea salt and the minced spinach mixture,
add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke
warm water and mix everything together
until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
Add warm water over the top and whisk for a couple of seconds Set aside for 15 - 20 minutes
until the yeast rises and become bubbly and frothy.
1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in
warm water bit by bit, and knead dough
until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan
until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or
until the crust is golden brown)
Add the molasses to the warm water, then add the liquid mixture to the flours, and stir until a thick sludgy batter is form
Add the molasses to the
warm water, then
add the liquid mixture to the flours, and stir until a thick sludgy batter is form
add the liquid mixture to the flours, and stir
until a thick sludgy batter is formed.
Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups
warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl
add honey to
warm water, stir
until honey liquidates.
Place your corn purée and your squash purée back into the soup pot, stir
until blended, and
add 2 cups of
water,
Warm until heated through.
Add the oil and
warm water until a nice dough begins to form.
Finally,
add the Ener - G and
warm water, and process
until it's as smooth as you can get it, scraping down the sides a couple times.
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.
Chances are your mixture is on the dry side at this point and you may need to
add warm water a few tablespoons at a time
until the spread is a rich, creamy consistency.
If the mixture is too dry,
add a few tablespoons of
warm water, mix and
add more
until it sticks together and isn't crumbly, but it's not runny.
In a small sauce pan
add the heavy cream, chocolate chips and cook it over a double boiler over boiling
water until smooth and
warm.
In small bowl
add honey to
warm water, stir
until honey liquidates.
Add water chestnuts, green onions, sesame oil, and cooked pork
until warmed through.
Add warm water a little at a time (usually about a teaspoon or so at a time)
until it is the consistency desired.
Add remaining 1/2 cup + 2 tablespoons milk alternative,
warm water, oil, vanilla and egg replacer and beat on medium - low speed
until smooth, about 2 minutes, scraping down sides of bowl as needed.
Add warm water, 1 tablespoon at a time,
until you've reached desired consistency.
I use large salad spinners which I fill 3/4 full with the soaked nuts;
add warm (not hot)
water and stir; repeat a few times
until the
water runs clear.
Then
add some
warm water, if the meat is too dry, cover with the lid and simmer
until tender or while you're preparing the cabbage.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml)
warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat,
add onion, sauté
until very tender (6 - 8 minutes), stir through fennel seeds, cook
until fragrant (1 minute), remove from heat, season to taste and cool.
Add one tablespoon at a time more of
warm water until your dough begins to come together into a ball in the bowl of the processor as it's running.
With motor running,
add water and remaining oil, knead
until smooth and elastic (6 - 8 minutes), then transfer to a lightly oiled bowl, turn to coat, cover and rest in a
warm place
until doubled in size (30 - 45 minutes).
Directions: Bring a pot of salted
water to a boil,
add the lentils, reduce heat and cook
until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes,
until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil,
add butter, stir, adjust seasoning / Set aside and keep
warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Stir and knead the mixture
until a soft dough ball forms -
add more flour or
warm water as needed.
Add warm water, 1/3 cup at a time
until a very thick batter is made.
Lightly spray a saucepan with olive or coconut oil,
add almonds, and
warm up over medium heat
until pan sizzles when you sprinkle
water on it.
Reheat in the microwave, or on the stovetop,
until warmed through,
adding water if the mixture has dried out.
Add 3/4 cup very
warm water (120 to 130 F) and the oil; process
until a soft dough forms.
Slowly
add warm water, whisking well
until thin and saucy.
3)
Add COCONUT MILK, LENTILS, CHICKPEAS (with juice),
WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20 - 30 minutes (
until lentils are tender and cooked through); serve
warm; garnish with: cilantro, sliced green onion (tops), and / or lime.
Or
add to a saucepan over medium - low heat with 1 — 2 Tbsp (15 — 30 ml)
water, cover, and cook
until warmed through, about 2 minutes.
Gradually
add flour and then some additional
warm water and knead
until the dough is stretchy and smooth.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and
warm water and stir well (mixture will be slightly dry) 6)
Add in the whisked egg and continue mixing
until well combined (mixture will be quite liquid and sticky) 7)
Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time)
until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it
until it forms a ball that does not stick to your hands.
Next, stir the mixture with a wooden spoon
until the mixture is barley incorporated, maybe 30 seconds, then
add warm water.
In a 10 - inch, nonstick skillet over medium flame, heat OLIVE OIL;
add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER; heat
until thoroughly
warmed, stirring as needed -LCB- cooking tip:
add small amounts of
water to adjust consistency -RCB-
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter
until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced
water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper
until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle,
until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or
until the crust is golden brown and the apples are soft 12) Serve
warm, with a side of whipped cream or ice cream (optional)
If the sauce is too thick,
add a teaspoon of
warm water at a time
until it reaches the desired consistency.
Or you can develop with flavor by
adding a cup each of
warm water and bread flour, letting it stand, uncovered, at room temperature
until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks.
Add 1 - 2 tbsp
warm water and whisk
until the sauce is the consistency you want.
Add 3 tablespoons oil and 1/2 cup
warm water and mix
until the dough is smooth and elastic; it should form a well - defined, fairly sticky, but easy - to - handle ball.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also
add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke
warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix
until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball
Gradually
add warm water a little at a time
until mixture comes together and forms a dough, stirring continuously.
Place flour mixture in the bowl of an electric mixer fitted with a dough hook;
add the sultanas, peel,
warm water and egg; beat, about 10 mins on low speed,
until it forms a soft and slightly sticky dough.
Before serving, reheat cereal in saucepan (if needed), over medium - low heat, stirring occasionally and
adding water if needed,
until warmed through.