Sentences with phrase «add more water until»

resist the temptation to add more water until you truly need it or you end up with a sticky mess, but don't make them after an arm workout — its a bit like doing a set or two just mixing them.

If necessary, add more water until the texture is right.

In a large bowl add the flour, salt, ground spices and the orange — add in half of the cup of water and mix together, as the dough forms add more water until you have collected together all of the dough in a good ball that isn't too dry or wet.

I usually have to add more water when using sunflower seeds — I'd start with the amount listed here and if your blender gets stuck, add more water until they can blend smoothly.

If it's too thick just add more water until it's a pourable thickness.

If the hummus is too thick, add more water until desired consistency is reached.

If the eggs aren't completely covered with water, add more water until the eggs are completely submerged.

Just enough broth to cover the roast (the recipe says use 2 cups of beef broth, but if the roast isn't covered by that, add more water until just the roast is covered with liquid).

Add more water until the mixture is barely covered with liquid.

If the dough feels stiff, add more water until pliable.

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

If it's too thick simply add more water until you like the consistency, personally I love them thick but I know everyone doesn't!

Keep adding more water until the dough holds together but is not sticky.

Keep stirring and adding more water until almost cooked.

Keep adding more water until the mixture becomes thick (and hardens when you tap on it).

Not exact matches

While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor until smooth, if you're mixture is too thick you may need to add a little more water.

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

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

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.

This hasn't happened when i've made it before, but you could try and adding a little more water to hold the dough together and keep adding little by little until the dough is slightly sticky and holds together x

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.

To create a thinner consistency add a little more water until you reach your desired texture.

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.

Keep adding a little more water and mixing again until you reach the consistency of cream cheese or hummus;).

(Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.)

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 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

If the pudding is still too thick, add more unsweetened almond milk or water until desired consistency is reached.

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

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.

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.

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 lemAdd 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 lemAdd 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 lemAdd 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 lemadd 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 lemadd 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.

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

Blend until mixture becomes cohesive and all ingredients are incorporated, adding more water if necessary.

Place all ingredients in a medium bowl and whisk until completely combined and creamy (add more / less water for desired consistency).

If it is too thick, add a little more water at a time until it becomes a paste.

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

Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.

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 as needed (up to 1/2 cup) until the mixture has become a thick paste.

Add a few tablespoons of water and mix until smooth and combined, if needed, add more water to thAdd a few tablespoons of water and mix until smooth and combined, if needed, add more water to thadd more water to thin.

Keep adding more water to the bowl until smooth.

If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated.

Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.

Add a bit more water and pulse until the mixture is a coarse, crumbly mixture.

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.

Processed until smooth, scraping down the sides of the processor / blender and adding more water as necessary.

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.

Add the greens and more water, if needed, and cook until they are wilted.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.