Increase heat to medium - high and bring the mixture to a boil while adding the water (
add more water for a thinner sauce, less thicker).
Add more water for flour as needed.
If you want to
add more water for a looser texture - go ahead.
Add more water for preferred consistency.
Increase heat to medium - high and bring the mixture to a boil while adding the water (
add more water for a thinner sauce, less thicker).
For thicker flapjacks, add less water;
add more water for thinner flapjacks.
Add more water for a thicker sauce.
Not exact matches
And, if you're looking
for even
more nutrients, you can try
adding cucumber to the
water as well.
«It would be good
for Canada and the global environment if we had
more disputes over environmental jurisdiction,» she said,
adding negotiations and compromise often result in «
watering down» policies.
Adding a touch
more hot
water will normally provide re-lathering
for second or third passes, if required, without using
more soap.
Add water in small batches to avoid sticking, and
more later
for a soupier chili.
I don't think,
for the Bol, I used enough
water and I forgot the sun dried tomatoes which I guess are the thing that
add the flavour??? And the choc brownies not sweet enough — maybe need
more syrup?
Hi Ashley,
for the eggs you could try using less dates and
adding a little
more water to see if that helps.
Bring to a boil before reducing to simmer over a low temperature, then leave uncovered
for 2 - 3 hours until thick — making sure to stir and
add more water if it starts to stick to the bottom of the pan.
Once the rice has cooked
for half an hour
add the carrots into the rice pan, allow them to cook
for 5 - 7 minutes before
adding the remaining vegetables and miso paste — you may also need to
add a little
more water.
I like to start out with just 1 1/2 cups of
water for a spoonable smoothie consistency and
add more water if needed.
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.
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!
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
I substituted 2 cups of low sodium chicken broth
for 1/2 of the required
water,
added one
more potato and decided to forgo the bay leaf.
You could try steaming them, but that will
add more water which you don't really want
for ice cream because
water = ice.
Make sure to reserve some pasta
water as you will DEFINITELY need it to
add to the cream sauce
for chicken to make it less thick and
more smooth:
Next time I would probably
add more water as the sauce was a bit thick
for my taste, and I might look
for alternatives to all the oil to pull the points down.
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 he
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 he
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 he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
For a
more heartier soup you can
add broccoli florets, bamboo shoots,
water chestnuts or 1 inch cubes of tofu.
I had to
add a little
more water than the recipe called
for, but the dough came out perfectly!
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.
... I
added a little bit
more water and tomato paste to the baking pans while cooking at 375
for about an hour.
I did
add more greens than what is called
for (beet greens and chard) and used vegetable broth instead of plain
water (a bit extra too, to accommodate the extra veggies).
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can
add up to 2
for a
more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified
water
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 lem
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 lem
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 lem
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 lem
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 lem
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 lemon.
My tips
for quinoa are (1) soak quinoa in cold
water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as
more water makes
for soggy quinoa; (4) cook in vegetable stock instead of
water and
add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.
Add in a little
water and cook
for some
more time on low flame till the masala is all cooked.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon,
add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional,
for garnishing)
Place all ingredients in a medium bowl and whisk until completely combined and creamy (
add more / less
water for desired consistency).
Drain and cover generously with
more cold
water and boil gently
for 1 - 2 hours untill tender,
adding salt halfway through cooking.
Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice
for 1 cup of the lentils;
add more water if needed to keep the mixture moist as it cooks.
When you pour
water out
for drinking,
add more fresh
water to refill, and replace the cucumber and lemon slices every few days.
I stuck pretty closely to their recipe
for Italian Sesame Bread, but
added a little
more oil and
water to make it doughy.
Nondairy milk or fresh juice can also be substituted
for the
water if you want to
add a bit
more flavor or sweetness.
To thin icing
for filling in the cookies,
add more water 1 T. at at a time (it should only take 1 or 2 T.
more) until icing melts back into itself after a few seconds.
No
more chopping, just
add water or broth to contents of mix; bring to a boil; reduce heat and simmer
for 25 minutes.
Add 2 more cups of water to the pan, bring to a boil, add lemon peels and boil for 5 minut
Add 2
more cups of
water to the pan, bring to a boil,
add lemon peels and boil for 5 minut
add lemon peels and boil
for 5 minutes.
Would likely pick the ginger slices out with a slotted spoon or a fork,
add the extra
water and bring to a boil very briefly, then remove from heat and
add the lemon zest and juice and allow to «steep»
for at least 30 minutes, maybe
more.
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.
One
more thing I like to use gojis
for: place a handful in a mug of boiling
water and drink it as an infusion, with the
added fun of eating the plumped up berries at the end!
So here is what I did This is the master recipe... (
for two 1 l lb loaves) 1.5 C lukewarm
water (I used the
water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I
added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making
more dough later that week)
Place over medium heat and bring to a boil, then reduce the heat and simmer
for 1 1/2 hours, or until beans are tender,
adding additional
water if necessary (I usually have to
add 1 - 2
more cups of
water after about an hour).
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar
added,
add more if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I used this recipe (which I've made before), minus the shallots, using 1 teaspoon of ground caraway and 1/8 t of ground fennel
for half a recipe, and
adding a bit
more water (I use KAF, which has a high protein, and I find it easier to work with a wetter dough anyway).