Sentences with phrase «add cup of liquid»

My batter was very thick almost solid, I had to add cup of liquid and on second thoughts it wasn't enough: -LRB-

Not exact matches

Pour the strained liquid back into the saucepan, add one cup of almond or almond - sesame milk and reheat gently.

Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.

Measure the orange juice and add enough water or vegetable broth to make 3/4 cup of liquid.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Continue to add stock, 3/4 cup at a time, allowing almost all of the liquid to be absorbed before adding more.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

I'll add 2 cups of water or broth, maybe more, to a quart of sauce until it becomes a thinnish liquid of 6 or 7 cups.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixture.

Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer.

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.

Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

I used exact liquid amount but added around 1/4 cup of wheat bread crumbs and the consistency was thick.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.

Add the flour tortillas then ladle in about 1/2 cup - 2/3 cup of the salsa verde liquid.

Do the same if you're working with yeast: Add one tablespoon of liquid per cup of sprouted flour called for in the recipe.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppAdd chopped parsley, grated cheese and taste for salt & pepper.

Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups.

A good starting ratio for adding gelatin powder to your recipes is 1/2 tablespoon of gelatin per 1 cup of liquid — however, the ratio of gelatin to liquid you use will depend on how «thickened» or «gelled» you want your recipe to be.

Then, after adding the 2 additional cups of vegetable broth, it became just way too soup - y / liquid - y.

Adding at least 1/4 cup more of liquid is often needed.

Add the mushrooms along with about 1-1/2 cups of their soaking liquid.

In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions.

oh, and for those asking about the slow cooker — simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go.

The only change I made was to add about 1/2 cup of diced onion and 1 teaspoon of liquid smoke.

For the next 30 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.

I too wondered at the ratio of fats and liquid to flour... and after adding only 1 1/2 cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.

Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro.

Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquid.

Blend the remaining half with about 1/3 — 1/2 cup of the rhubarb mix, to the desired colour and consistency (don't add too much liquid — just the rhubarb pieces!)

I also added a little extra chicken broth (probably 2 cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2 tsp cayenne instead of 1/4 which was the perfect amount of spicy for us.

1/2 Cup Unsweet Applesauce 1 Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed banaCup Unsweet Applesauce 1 Cup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed banaCup Unsweet Almond / Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed banacup dry sweetener or 3 TB of sweetener of choice or a mashed banana)

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

Transfer the chiles to a food processor along with 1/4 cup of the liquid and puree, adding more as needed.

If you don't have half a cup, fill up as much as you can with the coconut liquid and then add water or almond milk to compensate the rest of the way.

When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

Add 1 — 1 1/3 cups water — just enough to bring liquid to the middle of the roast.

You would need to use 1 1/4 C coconut sugar for each cup of honey and add 1/4 C to your liquids for each cup of honey replaced.

if using regular yeast instead of rapid rise, you said to proof it in 1/4 cup water before adding... would you then decrease the 1 1/2 cups of liquid to 1 1/4 cups or use the full amt in the recipe... would this be too much liquid?

I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid.

Add half a cup of liquid from straining and blend smooth, adding more liquid as needed to attain desired consistency.

If more liquid is necessary, add another cup of water or broth.

Add the following: one egg, five drops of liquid stevia, about half a teaspoon of vanilla, and about 1/4 cup of melted ghee