Sentences with phrase «add more water on»

Not exact matches

Keep an eye on the water level in the pot and add more hot water as needed.

Blend until creamy — you may want to add more water at this point depending on how you like your soup.

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

You may need to add more water to the pan as it cooks, so keep an eye on it.

1 dl (1/2 cup) lukewarm water, if the dough is very dry you can add a little more water, but be careful not to add too much as the finished loaf will then be soggy or unbaked on the inside.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

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.

The only problem I had was they were too thick and had a hard time getting done in the middle, Maybe I should have added more water and stirred them before putting on the preheated griddle at Medium.

Blend on high until everything comes together smoothly, adding up to 3 more tablespoons water as needed to get everything blended together smoothly.

and I accidentally let them rise too long on the second rise so they were a little flat so next time I'll just add a little more flout it or use a little less water and see if that makes them a little taller:)

Add in a little water and cook for some more time on low flame till the masala is all cooked.

If you want more flavour, use the sauté / browning method (depending on recipes) prior to adding water and sealing the pot.

Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.

Cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil and cook, covered, until the chickpeas are really really soft, it will take more than one hour, depending on size and age of the chickpeas.

Add more water to create a cream that will use later on with the macaroni.

I do always taste here, and can add more or less sugar, salt or water depending on my tastes.

With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor.

Blend on high until smooth and creamy, you can adjust the consistency by adding more or less water, start with 1/2 cup and work your way up from there.

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.

The cashew cream should be smooth on the palate; add more water if necessary.

Finally, it's easy to make this soup on the stove, but you should start with 4 cups of water and add more as necessary because more water evaporates in stove - top cooking.

Bring to a boil, turn the heat down and simmer for another 20 minutes with the lid partway on, until potatoes are tender, adding more water if needed.

(the mix should be on the dryer side but not too dry — if necessary add a little more warm water.)

I use a water bath because the texture of the cheesecake becomes more custard - like when you do and also because of the added moisture during the cooking process, you are less likely to have a crack on the top, but totally up to you!

Adding a slice of fresh ginger and lemon to a large jug of water in the morning and sipping on it throughout the day is a more flavoursome way to reach your daily hydration quota.

Rose water has a tendency to make or break a cake depending on how much you add, so if in doubt, use less instead of more.

Depending on how long your nuts and dates soaked, you may need to add a bit more water.

Add in the water — more or less depending on the consistency.

Add more water if necessary depending on desired consistency.

Because I need to lose weight for health purposes, I will be sautéing the onions, ginger, carrots in water, which works fine if you keep an eye on them and add more water as necessary to prevent sticking.

12 + 3 — 5 Cups Filtered Water (Depending on how old the beans are, you might need to add more water, but careful not to overdoWater (Depending on how old the beans are, you might need to add more water, but careful not to overdowater, but careful not to overdo it.)

Pour coconut water on top and process until smooth, adding more coconut water if needed (or sub water, if can empty).

On the reverse, if you find your quinoa a bit too «toothsome» just add a bit more water and cook a bit longer.

If I add more water and leave the top on rather than taking it off the last 15 minutes, would that help to keep it at least where I can slice it?

Just add more water to - taste once the steep is done depending on how long you steep.

Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the flour before adding it to warm water — so I hope by adding warm water to not cold yeast will help.

i learned: one egg (medium to large), 100g flour (you could go adventurous here and use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a small amount of lukewarm water (which you add at the very end, to see how much you actually need — not more than 125 ml on 4 eggs, so maybe... 1/4 cup per egg?)

Turn the stove on medium to low heat and place cookie cutter into a skillet filled with 1/2 cup of water adding more if needed.

With the mixer on medium speed, add the egg whites, 1 to 2 tablespoons at a time, beating after each addition until incorporated before adding more — this is especially important for egg whites because a large percentage of an egg white is water.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaOn medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaon size of pot and type of cornmeal.

Add the rose water and beet / raspberry coloring at this stage and beat on high (speed 10) for 1 more minute.

Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.

Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time).

Add remaining ingredients and when the dough starts to take shape (I did add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutAdd remaining ingredients and when the dough starts to take shape (I did add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutadd about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutes.

Depending on your preference you can add more olive oil (or water) if the dressing is too thick.

For both options though, you will need to season them to your preference (my recipe is just a basic recipe, you will need to add extra spices, onions, bay leaves, garlic, carrots, jalapenos, pepper, etc.) Also, add a little more water as you check on them, if needed.

Cook on medium heat (slow boil) for approximately 1 hour checking on them periodically, stirring and adding more water if needed.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

Cook on medium heat (slow boil) for approximately 2 hours checking on them periodically, stirring and adding more water if needed.

Depending on how much liquid you have left in the pot, you may need to add more water if the mixture is very thick, or boil out a bit of the liquid if it's thin and soupy.