Sentences with phrase «add the hot water until»

The way I do it is I melt my chocolate & add hot water until I get the thickness & consistency I want.

Add hot water until a pourable sauce is formed.

Not exact matches

Add the dry ingredients to the wet ingredient bowl along with 1/2 cup hot water and beat until smooth.

Add the hot coffee (or boiling water) and stir until the mixture is melted and smooth.

Add hot water and stir until just combined.

Add the corn, hot water, and salt to a food processor or blender and blend on low, then increase the speed up to high until the corn becomes very smooth.

Next, in a small dish, add the last 2 tablespoons of water and microwave for 25 seconds, until hot.

Add hot water to mixture and mix until all ingredients are completely combined.

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Heat up water in a small saucepan until hot but not simmering and add honey.

If you want to make a matcha latte just add 1/2 a teaspoon of matcha to an inch of hot water, whisk until smooth and top up with hot frothy milk.

To serve: Thaw and bake covered with foil in a greased dish at 350 °F until heated through, adding hot water or stock if needed to keep rice moist.

Add in vanilla and hot water and mix on high until the filling is very fluffy.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

You can use it as part of your cooking, make it into a tea by adding hot water and stirring until it's dissolved.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivadd cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Add the dry ingredients in 3 batches until well combined with the wet ingredients except for the hot water.

Add the instant coffee mixed in hot water into the left - over whipped cream (about 1/4 of the whole amount of whipped cream) and whisk until buttery (overbeaten).

Add hot coffee or hot water, and beat until just combined.

Once the pan is good and hot (water sizzles and spurts when you add a drop to the pan) add the smashed garlic and cook about 5 minutes, stirring occasionally, until the cloves are beginning to brown and caramelize.

Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15 - 20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).

Remove from the heat and add the sifted icing sugar and cocoa powder, beating until shiny, adding more hot water if needed.

I use large salad spinners which I fill 3/4 full with the soaked nuts; add warm (not hot) water and stir; repeat a few times until the water runs clear.

Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken - liver mousse for about 1 1/2 hours, until an instant - read thermometer inserted in the mousse registers 155 °.

Gradually add 1 cup hot water in a slow and steady stream, beating at low speed until just blended.

If the icing seems too thick, add about 3 tbsp of hot water to thin it out — continue whisking until icing is smooth.

If the beans are still hard and no more water remains, add 1 cup of hot water and continue to cook until soft.

If the icing seems too thick, add about 3 tbsp of hot water to thin it out - continue whisking until icing is smooth.

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.

Add a little hot water and blend until it's smooth and creamy.

Cover dates with just enough hot water to cover and allow to soak for 15 minutes Add medjool dates, flax and 2 tablespoons of date water to a food processor and process until chopped.

The chocolate icing did not thicken up enough for me, so I added 1/4 tsp tapioca starch to 1 tsp of hot water (mixed that first) then slowly added to the icing stirring until it started to thicken.

Add half of the dry ingredients and half of the hot water to the wet mixture and mix until incorporated.

Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporatAdd one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporatadd one third of the hot water, beating until well incorporated.

Add water; cook and stir until sauce is hot.

1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some *

To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved.

I put hot water in a bowl, add the evaporated milk and cold butter and let it sit until butter melts.

Stir together the cocoa powder with 3 tablespoons of the hot water until smooth, and add it into the second bowl of batter, stirring just until combined.

In a small bowl, add the hot water and 2 tablespoons of flaxseed meal and stir; let stand for 10 minutes, or until viscous.

Matcha tea is prepared by sifting a teaspoon of the powder into a cup, adding hot water to the cup and whisking the mixture until it is frothy.

According to Kendall Conrad, author of SCD cookbook, Eat Well, Feel Well, you'd have to heat the whole coconut at 350 degrees for 20 minutes first, until the shell begins to crack, Then cool, break open with a hammer, cut out white flesh and grate in blender or food processor before adding to hot water.

Add hot water; beat just until smooth.

Keep stirring so it doesn't stick to the bottom and when hot add the cornstarch (i mixed my cornstarch with some water beforehand to avoid lumps of cornstarch in the filling) and mix until incorporated.

Heat the water in a medium saucepan and add the garlic, ginger, and other spices to the hot water until fragrant.

Add the water to a small bowl and gently stir in the yeast; add a tiny pinch of sugar and set aside until foamy (about 10 - 15 minutes)(if it doesn't look like a more contained version of this after 10 - 15 minutes, you need to start over because your water was either too hot that it killed the yeast, or so cool that it couldn't properly activate iAdd the water to a small bowl and gently stir in the yeast; add a tiny pinch of sugar and set aside until foamy (about 10 - 15 minutes)(if it doesn't look like a more contained version of this after 10 - 15 minutes, you need to start over because your water was either too hot that it killed the yeast, or so cool that it couldn't properly activate iadd a tiny pinch of sugar and set aside until foamy (about 10 - 15 minutes)(if it doesn't look like a more contained version of this after 10 - 15 minutes, you need to start over because your water was either too hot that it killed the yeast, or so cool that it couldn't properly activate it).

First, add all purpose flour, yeast, salt, hot water, honey, butter and lemon peel into a food processor and pulse until a dough forms.

Once hot, add mustard greens and 2 tbsp water, and cook until just wilted, about 2 to 3 minutes.

Add hot water and stir until it just comes together.

Add 2 1/4 cups hot water, and beat on medium speed until mixture is crumbly.