Sentences with phrase «add a little water at»

Add little water at a time in the grinder to make the grinding easy.

Take a bowl add all purpose flour (Maida), a pinch of salt and make a thick batter by adding little water at a time.

If you need to adjust the consistency add a little water at the end.

Knead it to soft dough by adding little water at a time.

If blades are not turning, or smoothie ingredients are not blending well, add a little water at a time, just to get it moving.

If too thick, add a little water at a time, until it is smooth enough to drizzle over the top of the pastries, but not so thin that it pours right off.

Season and cover to cook for about 10 minutes on low - medium heat, stirring occasionally and adding a little water at a time if needed.

Sue replied via email: 1 tablespoon of cream of tartar to 2 tablespoons powdered sugar and add a little water at a time.

Add a little water at a time and mix together.

In a large bowl combine the flour and salt; add a little water at a time to make firm dough.

Not exact matches

Then puree in a food processor, adding a little of the soaking water at a time if needed.

Out of curiosity (and ready to give up), I added a little more water, a few tablespoons at a time, to the mix and miraculously it came together beautifully!

If you like it a little runnier, add some extra water at the end.

I would suggest to add a little more water at a time and it should come together!

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary to keep the blades moving.

also, i added 1/2 cup of water at the end because it got a little thick.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Add little water if required (to avoid sticking at the bottom) and cook on medium flame for 10 minutes.

... I added a little bit more water and tomato paste to the baking pans while cooking at 375 for about an hour.

Add water, a little at a time, to make a dough.

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.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Just add up to 4 tablespoons of water, a little at time until you've reached the consistency you want for all your dipping pleasure!

If it is too thick, add a little more water at a time until it becomes a paste.

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

While the chutney is simmering, roast the squash on a parchment lined baking sheet with a little water added at 400 degrees F.

I understand that it is a little hard but in class we learned that if you add water at the start then it'll take longer because all the water needs to evaporate.

Stir chocolate until melted, taking care to not break the chocolate (if it does break, simply add a bit of boiling water a little at a time and whisk vigorously until smooth again).

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

Add warm water a little at a time (usually about a teaspoon or so at a time) until it is the consistency desired.

I might add a little extra milk at the end instead of water, which might discourage grittiness / crystallization.

If they crack excessively then you need to add more water a little at a time.

One last step that a friend swears is what makes the difference is adding a little ice cold water at the end of the processing

Just dump in the flour, butter and salt, spin a few times, add ice water, a little at a time until it forms a ball.

Add the water a little bit at a time while mixing with the fork.

I've done a raw tart shell with almonds and dates and I added just 1/2 to 1 tbsp of filtered water and it was a little easier to blend and handle and it didn't harm the consistency at all - but I was using a food processor.

Add a little of the water at a time and lightly bring together into a dough.

Add oil and a little water, 1 tablespoon at a time (as needed), and puree until smooth.

Basically, make up a slurry (cornstarch with just enough water to become pourable), and add a little at a time, whisking constantly as you add it.

If you find the dough a bit too thick, feel free to add a little bit of milk alternative or water, a teaspoon at a time, to get the right consistency.

If a thinner smoothie is desired, add water, a little at a time, until desired consistency is reached.

Add a little bit of water, a drizzle at a time until the mixture starts to come together.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Add a little more water at a time to thin to the consistency of heavy cream.

Keep adding water a little at a time until desired consistency is reached.

I added a little water because I was going to be away at work all day, but I put everything together and cooked it on low for 9 hours and it was amazing!

Add water, a little bit at a time, combining until dough forms a ball.

Start adding the water (a little at a time) whilst the blender motor is still running.