Sentences with phrase «adding more water half»

This is made by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy.

Adjust the consistency by adding more water or stock if the mixture becomes too thick.

Cook, uncovered, until the beans are very soft and falling apart, about 40 minutes, stirring occasionally and adding more water to the pot as needed, 1/2 cup at a time.

Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary.

Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.)

Blend on high until you have a smooth consistency, adding more water to thin out as needed.

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours.

Transfer the chile with its water to a blender with a pinch of salt and puree until smooth, adding more water if needed.

Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.

Combine all ingredients in a high speed blender and pulse until smooth adding more water as necessary to thin if necessary.

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

Cover and let cook for about 20 - 25 minutes over low - medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.

Process until smooth, adding more water if necessary to make into a pourable sauce.

Partially cover and continue to simmer, stirring occasionally and adding more water if needed, until the lentils are done (about 20 minutes for green lentils).

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed.

Blend until the mixture is completely smooth, adding more water a tablespoon at a time as needed.

Return the water in pot to a boil, adding more water if needed.

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

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

Sautee until the onions are very soft, adding more water as necessary.

Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary.

Add mushroom water stock mixture into pot a quarter at a time, stirring often and only adding more water when previous has been absorbed.

Using your hands, gradually work flour into egg mixture, adding more water, 1 teaspoon at a time, if needed to make a dough.

Cover and simmer, adding more water if necessary, until tender.

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).

Or make the dressing a bit lighter by adding more water or lime / lemon juice to it.

Leave for about 20 minutes, stirring occasionally and adding more water if necessary.

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.

Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes.

Add the onion and garlic and sauté until soft, adding more water as necessary.

Process until creamy, scraping down sides and adding more water if necessary.

Blend until smooth, adding more water a tablespoon at a time if too thick.

I live at about 5,000 ft. Should I be adding more water?

In a large non-stick pan, sauté the onion in 2 tablespoons of water until translucent (about 8 minutes), adding more water if necessary.

Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Place all of the ingredients in the bowl of the food processor and process until the mixture begins to form a ball, adding more water drop by drop if the dough is too dry.

Check it periodically to make sure it doesn't burn, adding more water if necessary.

Continue cooking, stirring occasionally, until the oats have thickened to your liking, 15 - 20 minutes, adding more water, as needed if the oats thicken too much.

Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash.

I did try adding more water at the start, but once I hit double the recommended amount I stopped.

I tried all the typical things like blending the heck out of it, adding more water, more oil, more lemon, and of course nothing worked.

When there's about 30 minutes left of cooking the beans, toss in the 1/2 cup of quinoa, adding more water if needed.

Pour the chia water mixture into a high speed blender along with all of the other ingredients and run until smooth, adding more water if needed

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.

(You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3 - 4 minutes before mixing it and adding more water.)

Repeat, adding more water, until you're set.