Sentences with phrase «after adding the liquid»

If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments until well combined and coming together.

After adding the liquid, the mix seemed too wet to me, but it turned out fine.

My only critique is that it still needed salt after adding the liquid aminos.

What I do: After I add the liquid to the dry ingredients, I blend for about a minute, allow to set a minute, blend a minute, etc..

Not exact matches

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

I was unhappy with the dry texture after some serious spatula work, until I realized I was supposed to add the liquid cocoa mixture too.

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.

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

I love this protein powder, I have tried many vegan protein powders and they either taste awful, they don't mix well (it is important to mix this powder with your liquids BEFORE you add the dry stuff or it will get clumpy) or have sunflower lectin, soy or gluten after I found out that I am allergic to dairy, soy, gluten, sunflower seeds, green beans, yeast and basically everything good and this is by far and wide the best.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppAdd chopped parsley, grated cheese and taste for salt & pepper.

Remove pulp from strainer after all liquid has drained and add more of the almond milk mixture.

(Any liquid remaining after cooking is fantastic added your next soup or risotto, by the way.)

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

Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

Actually have liquid lecithin in the pantry now (after a hiatus of a couple years without) as well as instant clear jel - will add it to the mayo trial list!

I too wondered at the ratio of fats and liquid to flour... and after adding only 1 1/2 cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.

You can start with less paste and always add more to the liquid if need be after cooking.

I was really surprised how much liquid I was adding (soupy - ish)-- but after the 3 minutes of medium speed, it was fine.

I'll make it again, though, and just remember to wait to add the spaghetti squash until after the liquid cooks down.

I never do (I drink unsweetened tea and coffee, after all), but if you would really like more sweetness add some honey or liquid Stevia to taste.

I tasted the oats after cooking about 20 minutes and they were quite sour from the whey so added the liquid stevia.

Or perhaps after heating, has anyone found a way to bring back the fondue - like consistency by adding more liquid and reheating?

After the liquid has evaporated, add black pepper and hot sauce.

Same question for end — do marmite and liquid smoke need to be added after crockpot is done, or can I just add them with all ingredients at start in crock?

After adding double the pepper, red chili flakes, cumin, and liquid smoke, I will be able to eat a bowl of it.

After some experimenting, I found it was that creamy dreamy texture I was seeking after adding more than double that amount, a ratio of 7 parts liquid to 1 part cornAfter some experimenting, I found it was that creamy dreamy texture I was seeking after adding more than double that amount, a ratio of 7 parts liquid to 1 part cornafter adding more than double that amount, a ratio of 7 parts liquid to 1 part cornmeal.

I added more liquid after the prescribed cooking time and cooked it longer but this ended up in a gummy mess.

He commented that the flavor didn't stick to the noodles enough... I'm thinking that after I added the milk to the soup / seasoning it looked a little too liquid - y.

After lots of internet browsing I came across a comment somewhere that recommended adding liquid smoke to your favorite chocolate chip cookie recipe.

Adding 1/2 cup at a time, add the liquid, stirring constantly after each addition.

The reason why you want to add the apple, carrot, and nuts AFTER blending is to retain their texture (also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

I am considering adding it to the pan after 10 minutes of oven time and / or adding more liquid to see if that would help but was wondering if you have any tips.

After stirring constantly, when the liquid is absorbed, the milk and can of condensed milk is added.

Add the vegetable puree to the meat, and cook, stirring occasionally until most of the liquid has evaporated (the mixture might look unappetizing at this point, but it will look better after adding the tomatoes).

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

Sift flours, milk powder, baking soda, baking powder and sea salt together in a bowl first, then pour into the bread machine pan after all the liquids are added.

Check after 5 minutes, adding the liquid smoke and an additional 1/2 cup of water, if needed.

Add it to the bowl after creaming the liquids, salt and baking powder together — and stir by hand — then add in the floAdd it to the bowl after creaming the liquids, salt and baking powder together — and stir by hand — then add in the floadd in the flour.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendadd garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza cruAdd the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza cruadd the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

This was great — be careful not to heat too high after the yogurt is added or it will break down / curdle; I might also have skimmed some of the liquid before adding the sauce as it ended up a little thinner than I had hoped — but it was still fabulous!

Add the mushrooms, and once they begin to soften, after about 2 minutes, add the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boAdd the mushrooms, and once they begin to soften, after about 2 minutes, add the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boadd the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boil.

Two things I think could help — making sure to ring out the excess liquid in the zucchini (after grating it) by squeezing it through a cheesecloth or towel and also adding a bit of flour (quinoa flour for example) to the mixture should help these stay together.

Lol after about how long of cooking them at 400 degrees should I drain the liquid and add the sauce?

One thing to note is that after sauteeing the mushrooms you should try to get as much excess liquid out as you can — you'll be adding more liquid via lime juice and fish sauce, and you don't want to end up with a soupy mess.

Combine soy sauce and water and after hash has been cooking for about 5 minutes, add a spoonful of the liquid.

Add hot shellfish stock, about 1/2 cup (125 mL) at a time and stir after each addition until all liquid has been absorbed by rice.

Q: Hi Dr. BBQ: A friend of mine told me that if I added liquid smoke to my marinade that my pork chops would taste smoky after grilling.