Sentences with phrase «always add the liquid»

You can always add some liquid later, if need be.

Note: I always add the liquid into the blender first, as this usually prevents the smoothie from clumping which is likely to happen if not enough liquid is in the blender.

Not exact matches

I always buy those big packages of broth and use it several times You might want to add a little extra liquid if you are going to be gone all day.

I always need to add much more liquid, to make it a true batter.

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

The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the warm water I find that there's plenty of liquid in this recipe — but you can always add additional water (or oil) as desired to adjust the texture.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

If you happened to save the reserved liquid from the can, then you can always remelt the chocolate and add the rest to the pot.

She told me that the beauty of soup was she could always add some extra liquid if the crowd was large:)

adding liquid to the dough might change that, but you can always give them a couple more minutes in the oven so that they crisp up more.

For the zukes I like to do just a simple grate (squeeze out the extra liquid with a few paper towels) and then add to some butter in a pan and fry up nice (the German woman I was a nanny for always cooked them this way and its the first time I ate zucchinis and actually liked them).

If you're looking for a more traditional meaty flavor you could add a dash of liquid smoke, and I always recommend a teaspoon of marmite.

I have made this a few times and love it, but I always have to add more liquid.

They are always mixed with water or another liquid to add moisture to recipe as eggs do.

You can always add more liquid, if needed.

Hi Kyra, So happy you liked this vegan cheesecake recipe;) Accidentally adding too much liquid to vegan cheesecakes is always dangerous but sadly it happens to all of us every now and then.

It really doesn't need the extra liquid, but I suppose you could always add some in if you want it.

My husband and I have both made this dish and his always comes out much darker than even this photo because he slightly browns the spices in the pan before adding the liquids.

The reason the frosting can be difficult I think is because of the low fat cream cheese — sometimes it makes frosting really wet so you don't have to add any liquid, sometimes it's too dry; I think it depends on the brands... Anyways, thank you for reading my blog for some time, I'm always excited to hear from long time readers!

Also remember if it tests a little too firm you can always add a little more liquid.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35 - 40 minutes, making sure meat is always at least half - covered with liquid, adding small amounts of water as necessaAdd the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35 - 40 minutes, making sure meat is always at least half - covered with liquid, adding small amounts of water as necessaadd the onions, carrots, and garlic, turn down the heat and simmer for 35 - 40 minutes, making sure meat is always at least half - covered with liquid, adding small amounts of water as necessary.

«The ground toasted seeds of large and small squashes, always carefully differentiated by the Maya, could be added to the basic chile water, or you could mix epazote with the water and then add ground, toasted squash seeds to the flavored liquid.»

1) You almost always need to add more liquid than the recipe calls to ensure a moist cake / bread / cookie / etc..

You never want to add curry paste to liquid always sauté it before.

The other change I sometimes make is that I add chopped apples to the batter, and swap the orange juice for apple, using earl grey tea for the warm / hot liquid (actually, I always go the tea route).

Or, you can always add more liquid and turn into a soup!

I try to always have a 2:1 veggie to fruit ratio in recipes and add a little liquid stevia if needed for sweetness.

When both mixtures reach an equal temperature (see specific recipe) begin to stir the lye into the oil, do this SLOWLY, and remember that you should always add lye to other materials, not the other way around, pouring a liquid into lye crystals can cause it to splash and can burn your skin.

If you like it more liquidy or more solid you can always add more chia or liquid to your desired consistency.

I also added in more vegetables, watery things, and liquids — but tried to keep the liquids to 30 min or more before or after meals (though don't do that perfectly at all), and when drinking carrot juice, I always add a little sea salt to warm it up a bit.

Always be sure to add your liquid ingredients first to avoid air bubbles from forming and to let everything mix well!

So my question always is: when a recipe calls for, say, 1 tablespoon of coconut oil, does that mean one tablespoon of solid coconut oil that you scoop out from the jar, or do you have to scoop some out, melt it and then measure out 1 tablespoon of coconut oil as a liquid and add it to the rest of the recipe's ingredients as a liquid?

I would always go with a liquid — so add more of the almond milk — sorry it's been so difficult for you.

ALWAYS add the dry ingredients gradually TO the liquid.