Note: for the emulsified / thicker sauce,
add the water at the end while continuing to blend.
Add water at the base of the dish and bake in oven at high heat for about an hour.
So don't be tempted to
add water at the beginning if you are thinking it's too thick.
I understand that it is a little hard but in class we learned that if
you add water at the start then it'll take longer because all the water needs to evaporate.
ooo, this is / was too crunchy and dry for me i didn't have lime, so I used rice vinegar (gf) I had to
add water at the end and steam / boil.
A lot of times putting the cat on a canned diet and
adding water at each meal is all that is needed.
Not exact matches
Researchers
at Rice University have proved that
adding graphene oxide to
water - based drilling fluids can improve oil extraction by minimizing potential leakage.
Add to that the fact that politics have changed in the last two decades so that the old adage, «partisan politics stops
at the
water's edge» no longer applies.
After
adding the warm
water, take your shaving brush and work the cream into a nice lather by stirring it briskly for
at between 30 - 60 seconds, before then using the brush to gently and evenly apply the cream all over your wet face.
You can
add more scenarios to dirty up the
water but
at the core there are distinguishable wrongs..
I chose a real tea, which is a pain in the neck for them, but
at least they make tea rightly enough, putting the bag (s) in the cup before
adding water.
Then puree in a food processor,
adding a little of the soaking
water at a time if needed.
Blend until creamy — you may want to
add more
water at this point depending on how you like your soup.
Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma,
at this point
add in your whole blanched almonds and stir into oil and then
add the
water.
Blend until smooth — if you find it's too thick
at this point then
add water until you reached your desired consistency.
Add 1 quart
water and cook (covered)
at bubbling simmer 1 1/2 to 2 hours.
Out of curiosity (and ready to give up), I
added a little more
water, a few tablespoons
at a time, to the mix and miraculously it came together beautifully!
If you like it a little runnier,
add some extra
water at the end.
I'm particularly pleased as I don't have the most powerful food processor (it's only a Kenwood) so the poor thing did get a bit hot but I left it to «do its thing» for about 10 minutes and helped it along
at one point by
adding a small amount of
water but it managed it.
I would suggest to
add a little more
water at a time and it should come together!
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!
Mine was solid within about 10 minutes of mixing it all together... I panicked and
added more
water but it's still solid so I'm cooking it
at the moment and seeing how it does.
Blend into a smooth paste,
adding a little
water, a tablespoon
at a time, if necessary to keep the blades moving.
1) Sift the flour into a mixing bowl 2)
Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the salt to the flour, mixing together 3)
Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the olive oil, mixing as you
add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
add to ensure the flour envelopes the oil 4)
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add warm
water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven
at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Add ice
water, 1 tablespoon
at a time, pulsing until only the mixture begins to clump together.
Take strawberry jam in a microwave safe mug,
add 1 to 2 tbsp
water and microwave
at high for 10 to 20 secs till it liquifies to a thick syrup.
It should come after you
add in the oil, and u should
add the
water in bit by bit, untile it reaches the right consistency (i.e. DO NOT pour in the
water all
at once).
Add vanilla and 1 Tbsp milk or
water at a time until desired icing consistency is reached.
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 one tablespoon of
water at a time and continue mixing until the mixture starts to stick.
also, i
added 1/2 cup of
water at the end because it got a little thick.
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.
If the mixture appears to be too thick,
add in a few teaspoons of
water at a time to thin it out.
Add little
water if required (to avoid sticking
at the bottom) and cook on medium flame for 10 minutes.
Drizzle in the
water (start with 4 tablespoons) and pulse in,
adding more
water a tablespoon
at a time if needed.
Add ginger syrup and
water to taste and let sit
at room temperature until it's fizzy and tastes good to you.
Stir mixture until a smooth sauce forms,
adding water a tablespoon
at a time until it reaches a thin, potable consistency.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly
add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears
at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
Directions: Heavily salt a large pot of
water and bring to a boil
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly
Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot
Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add cheese sauce to macaroni and mix well Gradually
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake
at 350 until cheese on top is melted
... I
added a little bit more
water and tomato paste to the baking pans while cooking
at 375 for about an hour.
Add water, a little
at a time, to make a dough.
Directions: Wash lemons, then blanch them in boiling
water for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand
at room temperature for 5 days / Shake gently once a day /
Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)
If dough is too dry and crumbly,
add more ice
water one tablespoon
at a time.
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.
If it doesn't want to congeal
add a teaspoon of
water at a time, until it comes together.
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.
If all the flour does not absorb into the dough,
add more
water a teaspoon
at a time.
Add in
water one teaspoon
at a time if necessary.
At this point, here is where you will need to check the batter, and adjust if necessary by
adding more soda
water.
At this point it should be a little on the liquidy side, and that's when I
add the white bean flour /
water mixture to get the rest of the creaminess without the flour, butter, and milk.