Sentences with phrase «add a little water until»

If soup is too thick, add a little water until you get the desired consistency.

I added a little water until it held together.

If need be add a little water until to help mix the pumpkin into the potatoes.

If necessary, add a little water until cornbread and breadcrumbs are hydrated but not soggy.

If the solution feels sticky, add a little water until it glides smoothly over your skin.

Not exact matches

While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor until smooth, if you're mixture is too thick you may need to add a little more water.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

I did need to keep adding little bits of water when blending and it took a while but it worked okay until I get a food processor.

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

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy.

To create a thinner consistency add a little more water until you reach your desired texture.

Then blend it all for a minute or two until a smooth milk forms — if you want you're milk a little runnier add more water.

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

If you like your guacahummus thinner, add a little bit of water until it reaches the desired consistency.

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Add Green Peas and methi leaves fry adding little water if required for 5 - 6 minutes or until green peas turns tender.

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.

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!

Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy — press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.

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

To reheat, just add a little water in the pan, cover and heat on medium - low temperature until steamy.

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.

Refrigerate 1 1/2 hours For the dough: mix all the ingredients together, adding the water little by little until you get a smooth dough.

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).

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

1/2 cup of the water and mix in, adding in the last tablespoon little by little, until slightly sticky dough forms.

The amount of water you need totally varies depending on the type of flour, humidity of the room, temperature, elevation, etc. so just keep adding until it forms a ball that's a little sticky.

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

If the gravy is too thick, add a little more bone broth / coconut milk / water until the right consistency is reached.

Slowly add water, stirring as little as possible, until a ball forms.

Add a little bit of water to the bottom and cook on low for about 45 minutes, or until the pumpkin is fork - tender.

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.

If the mixture is a little dry, add desired amount of pasta water until it's the consistency you'd like.

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 a little boiling water to a saucepan and heat until simmering.

Simmer, flipping frequently, until kale is tender, about five minutes, adding a little additional water if necessary.

I would add a little more water (maybe 1/4 cup) and bring it to a boil, then add the dates and boil until they are soft.

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

Add 1/3 cup of olive oil and puree until smooth, adding a little water if the mixture is too thick.

Add a little water to the pan and then cook for about 5 minutes, until the vegetables are soft.

, and approx 5 cups flour) works perfectly if I add the yeast to the water, salt, oil and sugar, then let that proof for about 5 minutes (until the yeast is bubbly), then add my flour, keeping it a little sticky.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

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).

Place them in a blender and blend until pulpy (you may need to add a little water if your blender is old and weak like mine is).

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