Sentences with phrase «adding liquid until»

If it's still too dry, though, you can keep adding liquid until it's roll - able.

Continue adding the liquid until absorbed, stirring frequently.

and add liquid until 3/4 full.

Not exact matches

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Add the mushrooms, salt and black pepper and sauté for 7 - 8 minutes, until all the liquid released by the mushrooms evaporates.

Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed.

Add prunes together with balsamic vinegar, followed by 2 tablespoons tamari and tomato paste and stir around until the liquid evaporates, about 1 minute.

For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Add mushrooms and saute for about 8 minutes or longer, until the liquid released by the mushrooms evaporates.

Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Add flour mixture to liquid ingredients and stir until blended.

Mix well adding a little more liquid at a time until you have formed a ball of dough.

Add the mascarpone cheese, vanilla, liquid smoke, and chipotle pepper, and using a hand mixer whip until smooth.

Add the rest of the liquid and mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.

Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.

Add 1 cup amaranth, reduce heat to medium - low, cover, and simmer 20 minutes, until the liquid is absorbed.

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

Add the liquid to the food processor with 1/2 cup walnuts and pulse to blend until the jam is only slightly chunky.

When the sugar is dissolved and the liquid begins to boil, add the hazelnuts and stir until nuts are coated.

Add the garlic, half of the tomatoes, honey, cayenne pepper, and cumin and raise the heat to medium and simmer until almost all of the liquid has evaporated.

Allow liquid to cool, then add it and the rest of the ingredients - except the chocolate chips - to a blender and process until smooth.

Add the water, cover, and cook until the rice is tender and all of the liquid is absorbed, 10 to 12 minutes.

just before serving, combine sauce ingredients, adding water slowly until desired consistency is reached (I like it to be liquid enough to drizzle over my stir fry)

Add the tomatoes and oregano, stir and simmer uncovered for 20 - 30 minutes or until the sauce has thickened and much of the liquid has evaporated.

Add vanilla and liquid of choice and mix until incorporated.

If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments until well combined and coming together.

I was unhappy with the dry texture after some serious spatula work, until I realized I was supposed to add the liquid cocoa mixture too.

Add more cooking liquid as needed, until sauce reaches desired consistency.

Add basil leaves and continue blending until you have a dark green liquid — 30 seconds to a minute.

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.

Add the wine and continue sautéing until most of its liquid has cooked off.

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

Add the stock and reduce to a simmer for about thirty minutes until pork is tender and nearly all liquid is absorbed.

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.

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!

Add carrot and pumpkin and cover with lid again, keep sweating until the vegetables have released some liquid, roughly 5 - 10 minutes.

Simply add one tablespoon of vinegar per cup of milk and let sit a room temperature for at least 15 minutes, until the liquid has thickened a bit.

Lastly, add the pears to your poaching liquid, and simmer for 35 - 40 minutes, or until tender.

Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.

Add more milk drop by drop until you have a smooth but thickly pourable liquid.

Add sugar and brandy, mix well and refrigerate for 3 - 4 hours, until the strawberries begin to secrete a little liquid.

Add white wine vinegar; cook and stir until liquid is evaporated.

Add sliced mushrooms and cook for 5 minutes, until they are browned and liquid has evaporated.

Add the mushrooms and cook until they're lightly to medium brown and have released a lot of their mushroom liquids, maybe 12 — 15 minutes.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Next, add the salt, and continue to cook for about 5 - 10 more minutes, stirring frequently now, until all the liquid is absorbed and the oats are thick and porridge - y.

Add frozen wontons one at a time, until all are in the pot and the liquid has returned to a boil.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.