Sentences with phrase «continue adding water»

Continue adding water 1/2 - teaspoonful at a time until mixture is a pourable consistency (you're looking for a ribbon that falls back onto itself and quickly dissipates, leaving a smooth surface).

Continue adding water until the mixture has the consistency of thick cake batter.

Not exact matches

As part of that commitment, he introduced the $ 1.5 - billion Oceans Protection Plan to further enhance marine response, complementing the Western Canada Marine Response Corporation,» CAPP said, adding that approval was made based on existing scientific evidence, and a commitment was made to continue studying the effects of spilled diluted bitumen on water.

That incredible growth is forecast to continue as Data Centers and Water Boards are expecting another 4 million people to be added to the Metroplex in the next 25 years.

What did the revolts brought to the people in those countries any thing other than continuos unending revolts and demonstrations scarcity of essential commodities and products adding to the sky high prices... While other essential needs such as electricity power supply, water, gas, diesel, petrol are being used as a pressure tool by the opposition or the ruling party to keep people mad on the streets rather than going home seeing to their daily living making and minding their own businesses... but what business will continue with such chaos and disorder...?

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Add the water and continue cooking until the chili has thickened slightly, about 1 hour.

Slowly add the water while you continue to stir.

Add one tablespoon of water at a time and continue mixing until the mixture starts to stick.

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.

Continue to add water till it is no longer crumbly, then discard any unused water.

Add chopped zucchini and asparagus with 1 tbsp water and continue to heat until both zucchini and asparagus are tender (approx. 10 - 15 min).

If the noodles start to stick, add two tablespoons of water (repeat as necessary) and continue to cook until noodles reach desired doneness.

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)

Don't forget to scrape the walls of your kitchen machine several times in between and continue processing the chickpeas, adding a bit of cooking water from time to time, until you reach the perfect consistency.

Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens.

Add water and continue stirring until sugar has melted.

Continue to cook for a minute before adding the tomatoes, tomato juice, water, bouillon cube, sugar, paprika, salt and pepper.

When the water level gets low or the mixture gets to be a bit strong I just add some more hot water and continue to enjoy my brew.

When I make these tortillas with Anthony's, I use approx 2/3 cup water — I start with 1/3 cup and continue to add until I have a smooth, pliable dough.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivadd cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Beat in the egg, then add the water and continue to mix.

Continue to whisk until thickened, about 2 or 3 minutes, if gravy gets too thick add a small amount of water until the desired constancy.

The amount of liquid you add is up to you, the lentils will soak up most of the water as they cook, but continue to add more if you want more of a soup.

Ingredients (makes 2 pizza crusts) 2 cups of white flour sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous pinch... continue reading...

Add buckwheat and let the mixture continue to boil on high heat for 5 minutes or until the expanded groans are visible atop the water.

Place the pot over low heat and add the liquids (the milk and the water), one cup at a time, continuing to blend as you go.

Continue cooking, stirring occasionally, until the oats have thickened to your liking, 15 - 20 minutes, adding more water, as needed if the oats thicken too much.

Continue whisking until the mixture has cooled slightly, about 1 minute, and add the gelatin and water mixture and the vanilla.

If your dough should become too stiff to work with and you feel you have added too much flour, add 1 - 2 tablespoons water and continue to knead until the gluten has developed.

Add water, continue to mix until you don't see any white flour patches.

Add 1/4 cup of water and salsa and continue cooking until heated through.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Add in water, potatoes, cinnamon stick, salt and clove, stir well and continue to cook for 20 minutes.

It said private label water continues to be driven very hard by retailers taking share from most beverage categories and added SPC innovation and brand positioning looks very strong.

Add a tablespoon of water and continue cooking until onions turn amber.

Add more water, a tablespoon at a time (up to about 1/3 cup more), and continue blending until desired consistency is reached.

Add the beans and one cup of water, and continue to cook another 30 minutes until very thick.

Check for doneness, if not soft, add 1/4 cup more water and continue cooking.

To use for other purposes (or to drizzle on top of the finished quesadilla), continue adding oil and / or water until the mixture thins.

Add the yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.

Continue boiling for about 5 minutes, then add the remaining 2 cups of broth, 2 cups of water, black beans, edamame, kale and parsley.

If the icing seems too thick, add about 3 tbsp of hot water to thin it out — continue whisking until icing is smooth.

If the beans are still hard and no more water remains, add 1 cup of hot water and continue to cook until soft.

If the icing seems too thick, add about 3 tbsp of hot water to thin it out - continue whisking until icing is smooth.

Continue to fry, adding a little more water if it starts to dry up.

Slowly add water and continue mixing until dough is fully mixed.

Then combine the pots (with the water from the beans) together and continue on with adding the tomatoes etc..

Continue working the dough and adding water until the dough is fairly uniform and no longer sticky — you may have water left over.