Sentences with phrase «add any milk at»

I did not add any milk at all and felt even with the extra rice it was too runny / not enough rice.

I don't add the milk at the beginning and flour at the end, because I don't always feel like it's necessary.

I forgot that I use to add the milk at the end until I found out it's better to put it in at the beginning, cause it makes the chicken more tender.

I love adding milk at the end, when it's done - a good splash of milk or raw cream along w / honey and the spices!

chicken sopas) which is basically just adding milk at the end of the cooking process.

Not exact matches

«You should come at this from the perspective of «how can I possibly help this person,» not «how can I milk the fact that he's on my email list,» Huckabay adds.

«As the color of the new Nutella is lighter, we assume that more milk powder was added at the expense of cocoa.»

but all recipes in the booklet are with cow's milk and I don't know where to start nor what bacteria to add and where to get them... I might enquire at the shop as I am going to buy the psyllium husk powder to make for the first time your lovely looking bread, but I trust your food and health knowledge now so much.

I had to add another cup of almond milk as I guess it was too many frozen ingredients at once.

I love stirring in manuka honey, slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add almond milk for extra creaminess before stirring in some almond butter and baobab at the end.

i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x

My boyfriend didn't even notice that it was gluten / sugar / dairy - free I had to add a little almond milk because the mixture was a dry at first.

I made this and it was delicious though I think «cooking out» the spices at the start before the coconut milk is added etc would make the flavours really zing

The batter tasted amazing, I added 1/3 c milk since I found the batter to be very thick and not of pouring consistency at all (the recipe read «pour bater»).

You can counteract this somewhat by adding more milk, about a tablespoon at a time.

I added milk & put it back on the stove at a low temp.

Add the milk or maple syrup, then add the confectioners» sugar, a little at a time, until you reach your desired consistenAdd the milk or maple syrup, then add the confectioners» sugar, a little at a time, until you reach your desired consistenadd the confectioners» sugar, a little at a time, until you reach your desired consistency.

if batter too thick add milk a little at at time stir in with a spoon.

I also love to pour unsweetened vanilla almond milk over my oatmeal at the very end to add some extra moisture and creaminess, so you can do this if you wish, or skip it!

It will give it a protein boost and a yummy tart flavor (you will not need nearly as much milk if you add yogurt, if any at all).

The amount of almond milk varies, so all I can really say is add it a couple of tablespoons at a time until you have a dough that comes together.

Add vanilla and 1 Tbsp milk or water at a time until desired icing consistency is reached.

If the batter is still too thick (not pourable), add water or more coconut milk beverage, 1 tablespoon at a time until it reaches a nice pourable consistency.

Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.

Using your hands, work the ingredients together until well - combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).

* If you do not have or can not find soy yogurt try doubling the applesauce, adding a small mashed banana, or simply omit it altogether and add soy or almond milk a tsp at a time (after all the ingredients are combined) until you reach the desired consistency.

It was at this time that my dough was still super floury, so I ended up adding an extra 1/4 cup of milk - but just eye ball it until it looks doughy.

To make mixing in the cocoa powder easier, mix it with the syrup and seeds first then add the milk a bit at a time, mixing in between.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time.

If it's too crumbly, add extra milk (one tablespoon at a time).

Add milk mixture a little at a time, stirring between additions to make sure there are no lumps in the sauce.

For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency.

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.

Combine the milk and vanilla and add, all at once.

Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

Start with 1/4 cup of almond milk and if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.

Susan — I make about 2 L of yogurt at a time, and I add a can of sweetened condensed milk in with the milk mixture when making the yogurt.

The milk should begin to curdle, and if it doesn't, add more lemon juice a splash at a time.

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

Simply add one tablespoon of vinegar per cup of milk and let sit a room temperature for at least 15 minutes, until the liquid has thickened a bit.

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 mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

If you're going to add the vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.

Pour the melted white chocolate into the bowl and continue whisking, adding milk, a little at a time, to achieve a good piping consistency.

You may not have to use all of the milk so try adding a little at a time until you reach a smooth and creamy consistency.

Add in the water and milk all at once, and toss the dough mixture together using your hands, slowly work towards pressing the dough together into a clump.

At this point, use your hands so it starts to come together, and then slowly add the milk in until the batter gets wet and thick and can come together.

Add in the milk and continue whipping at medium to high speed for 3 - 4 minutes until fluffy and very stable cream forms.

Add milk mixture, and with the mixer running, add the butter one tablespoon at a time, mixing well after each additiAdd milk mixture, and with the mixer running, add the butter one tablespoon at a time, mixing well after each additiadd the butter one tablespoon at a time, mixing well after each addition.