Sentences with phrase «keep adding more water»

Keep adding more water until the mixture becomes thick (and hardens when you tap on it).

Keep adding more water until the dough holds together but is not sticky.

Keep adding more water to the bowl until smooth.

Not exact matches

Keep an eye on the water level in the pot and add more hot water as needed.

This hasn't happened when i've made it before, but you could try and adding a little more water to hold the dough together and keep adding little by little until the dough is slightly sticky and holds together x

You may need to add more water to the pan as it cooks, so keep an eye on it.

Keep adding a little more water and mixing again until you reach the consistency of cream cheese or hummus;).

It's the strength of the salt solution that keeps «bad» bacteria like E. Coli from growing, so if you have a bigger jar with more water and don't add more salt, you might end up getting sick.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

if you keep it whole, add in more water & sugar, adjust according to taste.

I kept adding more flour, then more water, and the dough my friends never raised up.

Because I need to lose weight for health purposes, I will be sautéing the onions, ginger, carrots in water, which works fine if you keep an eye on them and add more water as necessary to prevent sticking.

Keep stirring throughout and add more water if required.

If I add more water and leave the top on rather than taking it off the last 15 minutes, would that help to keep it at least where I can slice it?

Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.

Meanwhile, boil the spaghetti in the water you have previously kept, adding some more if necessary.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary.

Add more water as needed to keep the skillet moist.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

When we mix flour and water, and keep adding more flour and water we are encouraging the critters that we want to take over the starter.

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.

Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

You may need to adjust your water content down as teff is more absorptive than other flours; start with 4 tbsp water and keep adding until the crackers come together.

Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.

Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged.

Start by adding 1/2 cup water, blend; add more water as needed using a tamp to scrape sides down and to keep nut mixture moving.

Maybe I should've added just a tsp of water or something to help keep them together more...??

Keep stirring and adding more water until almost cooked.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

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

Then, adjust by adding more water to thin it out, or keep it thick and creamy.

Reduce heat to medium - low, and simmer, partially covered, 35 to 45 minutes, adding more water if necessary to keep beans covered.

Gradually add this mixture to the simmering meat, strring to keep the sauce smooth, adding more hot water if the mixture is too thick.

Braise, checking every 2 hours and adding more water if needed to keep oxtails barely submerged, until meat is just about falling off the bone, 6 — 8 hours.

Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2 — 2 hours.

Add asparagus in a single layer, adding more water if necessary to keep asparagus covered.

Keep in mind that if you do heat it in a saucepan, you may need to add a touch more filtered water to thin it (and if you do, you'll likely want to up the seasoning with a bit more sea salt).

Butternut and canned puree tend to be quite moist, so you will probably have to add more flour if keeping the same water level as in the recipe.

I've since tinkered with this dip every time I've made it — sometimes I keep it thick and almost paste - like, other times I add extra water for a thinner dip or extra chiles for more spiciness.

Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45 — 60 minutes.

Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until green beans are very tender, 1 1/2 — 2 hours; season with pepper.

Cook on medium high for about 10 - 15 minutes or until they are «fork tender», adding a little more oil or water as you go to keep the veggies from sticking.

When the squash is in the oven, always keep a close eye on things to make sure that the syrup at the bottom of the pan doesn't burn; add a little bit more water, a few tablespoons at a time, if necessary.

Adding more fluids to your diet such as water and low sugar juices will also keep your sodium level balanced, preventing more complications such as high blood pressure and urinary tract infection.

Infused water will not only keep you hydrated and on track with your water consumption for the day, it is also a way to reduce sweet cravings and adds some more vitamins and nutrients to your diet.

Keep an eye on the water in the pan — add a little more if necessary.

He kept asking me to add more water to the cup and more cotton balls to the strainer.

More water and salt can be added as needed to keep up the amount in the jar.