Sentences with phrase «keep adding liquid»

If it's still too dry, though, you can keep adding liquid until it's roll - able.

Keep adding liquid, 1/2 cup at a time, until all of the liquid is absorbed and the lentils and quinoa are tender.

Keep adding liquid as it cooks down and stir for an additional 18 minutes, keeping the rice creamy.

Keep adding liquid.

You don't however, want to keep adding the liquid to the point the consistency is thin like water.

Not exact matches

Feel free to skip, but keep an eye on the amount of liquid you add as chia tends to absorb a lot of the liquids.

Just be sure to keep the heat high, add the liquid in three phases and stir occasionally to prevent sticking.

Add carrot and pumpkin and cover with lid again, keep sweating until the vegetables have released some liquid, roughly 5 - 10 minutes.

That said, you could keep the cucumber noodles in one jar, and the dressing in another, then when you're ready to eat, just drain any liquid off the noodles before adding the dressing.

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

I added a tsp of coconut four to the batch to keep liquid from pooling at the base of the macaroons.

Be careful not to add to much liquid, as you want to keep it thick and frosting like.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

To keep it softer, you can add some liquid oil like almond or jojoba instead.

I think adding extra liquid oil is a great idea for keeping it soft during the coldest winter months (especially if you keep the heat low during the winter).

So keep in mind to gradually add in the gelatin eggs to give the coconut flour enough time to absorb the liquid.

I used 1 cup coconut flour and 1/2 cup almond and kept the liquid the same but then found I had waaay too much liquid to add so I didn't use it all.

In order to keep your smoothie from being lumpy and clumpy; It works best to grind the oats in the blender before you add the liquid ingredients.

Someone told me recently about using applesauce to make my honey - based cookies & nut quick - bread (& muffins, etc.) more moist — worked FABulous; but now that I want to try to lessen my honey and use liquid stevia, can I add some almond milk to keep the liquid part stable?

Shred the meat using two forks, adding liquid from the slow - cooker as necessary, to keep the shredded pork moist.

Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged.

Should I just keep adding more liquid?

Hi, I used fresh pineapple and I even added a bit of more flour (1 - 2tbsp) as it was quite liquid, but it didn't work well... they didn't bake, and were still moist inside (kept them for a bit longer as well in the oven).

Keep an eye on the batter when you are adding in the flour, and be sure to check the liquid content... you don't want a very dry batter, it should be nice and fluffy.

Cook for at least 1 hour or up to 4 checking the liquid level — adding more wine or broth to keep the meat covered.

Adding honey or agave (and reducing the liquids in the recipe by that amount) will also help with flavor and keeping it fresher longer.

When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!

This would also likely work well as a «stays liquid» massage oil, but not have any strange additives that some company might add to keep the coconut oil as a liquid, just another simple oil that's good for your skin.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

The colder you can keep everything, the better — ie, keep the liquid ingredients and butter in the fridge until you add them to the mixture.

Add cooked vegetables to the pickling liquid and weigh down with a plate to keep submerged.

If needed, add more hot liquid during cooking to keep lentils covered.

Smoothies on the other hand, are a blended mixture of fruit and vegetables, often with added protein powders or seeds and a liquid to keep things moving.

Add more liquid as needed to keep things moving, and / or more spices to taste.

Add 2 cups of the broth and blend until smooth, stirring and scraping down the sides of the blender jar, and adding a little more liquid if needed to keep everything moving through the blades.

Place the rest of the ingredients except for the cilantro to a blender and puree until smooth, adding any cooking liquid needed to keep it moving.

Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist.

Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.

It takes 1/2 a day to make this and you need at least a 6 quart pot, I used a 4 and had to take some of the liquid out so I could keep adding other ingredients.

Make sure the yam is not too dry, if necessary add a little more water, the noodles can sometimes keep absorbing liquid.

If it's too thick, add just enough more liquid to keep blending until smooth and thick.

Add the baby corn and scallions and stir - fry over medium - high heat for 5 minutes or until the vegetables are all just tender - crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist.

When cool enough to handle, shred the chicken with two forks, adding some of the liquid from the pot to keep it moist.

I know it sounds funny to say add a little more flour and a little more liquid... but because of our dry environments a couple extra Tbsp of liquid (up to 1/4 cup depending on how dry it is) goes a long way in keeping things moist.

Shred meat using two forks, adding liquid from slow - cooker as necessary to keep shredded pork moist.

Cook, stirring occasionally and adding water as needed to keep everything submerged, until liquid is opaque, thick, and very flavorful, 50 — 60 minutes.

Once you've added your liquid, bring it up to a boil — but don't keep it there.

Quickly add the meat, vegetables, or some of the liquid called for in the recipe, to reduce the temperature and keep the paprika from burning.

Add the hard - boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15 — 20 minutes.