Sentences with phrase «add about an inch»

I then add about an inch of orange juice and a tablespoon or two of brown sugar.

Add about an inch of water into the saucepan and bring to a simmer over medium heat.

It adds about another inch or two in case you need additional height boost.

The rear seats have added about an inch of legroom, but the head - and foot room are a little tight.

After Matt had everything fairly level and framed out, we added about an inch of sand, and Matt and Eva «dragged» it to ensure a completely level spot that would be ready for the paver base panels.

Not exact matches

«What we've done is renovate about 100 acres of park space, added 46,000 square feet of museum space, a café and raised the riverfront about 30 inches to prevent flooding,» he explained to CNBC recently.

Add about 3/4 inch of grapeseed oil to a straight sided pan and place as many samosas that will fit, leaving a little space between and fry until the bottom is golden.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with caAdd egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with caadd flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Add another cup or so of vanilla bean ice cream to form a layer that is about 1 / 2 - inch thick.

Slowly add the flour mixture to the butter mixture.Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiAdd the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiadd vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiadd the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Add enough water until is is about 1 inch below the rim of the bowl.

Cut the unpeeled potatoes into 1 - inch cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more.

Dice the potatoes into one inch cubes, then add to a pot of boiling water and cook until fork tender, about 12 - 15 minutes.

Add more flour to the top of the mound of dough and pat it down into an even slab, about 1/4 inch thick.

I added about 1/2 an inch of minced fresh ginger (I would have liked more, but know that was pushing it with being «too spicy» for my 7 year old).

Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan.

Step 5: Heat a large pancake griddle or a large 12 inch skillet until hot and add the oil, let oil get hot and then pour about 3/4 cup full of the batter onto the skillet or griddle.

To assemble we simply roll the dough out (about 10 inches), brush on a touch of olive oil, add a light sprinkling of parmesan, spoon on the brussels sprout and onion mixture, and then top it all with beautiful dollops of cream cheese.

Add the diced butternut squash and sweet potato to a large pot and fill with water, covering by about 2 inches.

To make chickpeas in the slow cooker, add about 2 cups of dried and rinsed beans to the slow cooker with enough water to cover them about 4 inches high.

Add water to cover the beans by about 2 inches and set aside to soak overnight, or for about 8 hours.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Place in a large saucepan, and add enough cold water to cover by about 2 inches.

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

Add about 4 inches of canola oil to a large pot and heat over medium high heat, fitting the pot with a candy thermometer.

Mix well and add enough water to cover the meat plus about 1 inch.

Heat a wok or heavy skilled over medium - high, pour in the oil to a depth of a couple inches, and when hot, add the prawns and stir - fry until they are just golden, about 1 1/2 minutes.

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

I used a ten inch pie pan so I increased the eggs to five, added about 1/8 cup additional half and half, and a little more SHARP cheddar cheese.

1 slender carrot, about 2 ounces, scraped and cut into matchsticks 2 ounces daikon, scraped and cut into matchsticks 1 tablespoon mirin 1 tablespoon light - colored soy sauce 2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1 / 4 - inch bits) I could not find this and didn't add it.

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!

I like round cakes for serving, so I made it in an 8 - inch round, which likely made it a little thicker / higher than yours, so I added about 10 minutes more to the baking time.

Add the lemon juice and enough water to reach about 2 inches in height.

Add the sweet potatoes and enough water to come up about 1/2 inch up the pan.

Add about 2 inches of oil in a large, heavy pan on the stovetop, and heat the oil until over medium heat until hot - about 365 degrees Fahrenheit.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

Add cashews to a blender, cover with hot tap water to about a 1 ⁄ 2 inch above the nuts and allow to soak while making the soup.

Holding it about 6 inches above the surface of the soup, add the egg white in a very thin, steady stream.

In a large cast iron skillet or frying pan, add a small amount of water, about 1/4 inch high.

Place the cut up potatoes and onions in a 9 x 13 - inch baking dish (I forgot about the onions, which is why I added them after everything was mixed in the above picture).

Add enough oil to a shallow frying pan so the oil reaches about 1 - inch up the sides.

In a heavy - bottomed pot, add peeled potatoes, enough water to cover the potatoes (about 1 to 2 inches above the potatoes) and salt.

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieAdd some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieadd the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

In a large stockpot with tight - fitting lid, add beans and cover fresh water, with the water level about an inch above the level of the beans.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Add 6 organic eggs into a sauce pan, fill the sauce pan with water (about 1 inch above the eggs), and heat the sauce pan with a HIGH heat, once the water comes to a rolling boil, place a lid on top and turn off the fire

Add 2 cups of raw tiger nuts into a large bowl and fill with water, about 1 inch above the tiger nuts and soak them for 24 hours