Sentences with phrase «additional water until»

If the butternut squash is not fully covered by the stock, add additional water until covered.

Add additional water until you reach the consistency of thick pancake batter.

Slowly add additional water until preferred consistency is reached.

Not exact matches

If the sauce is too thin, place it back on the stove and simmer until it's reduced to the desired consistency, if too thick, add additional broth or water.

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 lemon.

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does.

Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (add reserved cooking water if sauce becomes overly dry and thick).

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

Add additional water if necessary, one tablespoon at a time, until you reach a desired, spreadable consistency.

Add the 2 tablespoons of ice water and mix with a fork until the dough is just coming together, adding additional tablespoons of water if needed to make a smooth dough.

Add noodles and toss until evenly coated, adding additional water if sauce has become to thick.

Simmer, flipping frequently, until kale is tender, about five minutes, adding a little additional water if necessary.

Process or blend until smooth, adding additional water as needed, until it is the consistency of yogurt.

Add additional water or almond milk as needed to blend cashews until you get desired consistency.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Cook until the beans are tender, about 1 1/2 -2 hours, adding additional water or broth if needed.

If you prefer a more tender grain, add 1/2 cup additional broth or water, and cook until absorbed.

From here, you can either heat them through for another 15 minutes on the stove, then finish with the breadcrumbs, or add an additional cup of water / broth, scatter that breadcrumbs on top and bake it in a 350 °F oven for 20 minutes until the sausage is heated through.

Form into round buns and slash the tops with an «X» using a serrated knife, cover with a towel and allow to rise for an additional 30 minutes, or until puffy and doubled in size, or until the water's ready and boiling.

Gradually add flour and then some additional warm water and knead until the dough is stretchy and smooth.

If the sauce is too thick, add additional vegetable broth (or water) until the desired consistency is reached.

Add 1/2 cup of the ice water; pulse until mixture just starts to clump together, about 8 times, adding additional water, 1 tablespoon at a time, if necessary.

Cover the tofu slices with additional paper towels and gently press until excess water has been removed.

Switch to the dough hook attachment and knead until resistance is felt, adding additional flour or cool water as needed.

If the dough feels stiff, you can add additional water by the tablespoon full until it feels soft and tender, just slightly tacky to the touch.

Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.

Mix in low speed until the ingredients are incorporated, adjusting the water as needed to achieve a medium dough consistency (you may need additional water).

If you'd like a more tender grain, stir in an additional 1/2 cup water and continue to cook until absorbed.

Blend on high until smooth and creamy, adding an additional teaspoon of water at a time to thin to your desired consistency.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

If you'd like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed.

If you want it a little saucier, just add an additional 1/4 cup water until you like the consistency.

It should have a pourable consistency — if necessary, stir in additional water, one teaspoon at a time, until it slowly but steadily drips off the whisk.

Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon.

Check consistency and, if needed, add additional warm water until it's back to its original consistency.

Add the remaining ingredients to the blender and puree until smooth — adding additional water as necessary to thin if needed.

The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency.

I like really crispy veggies, almost raw sometimes so I may add on an additional 30 seconds, rinse them in cold water and then throw the whole bowl into the fridge to chill until dinnertime.

Blend on high until smooth and creamy, adding additional water as needed!

Puree in a food processor until you reach the desired consistency, adding additional vegetable broth or water if needed.

To obtain the fat bodies from casein treated or starved larvae, we fed w1118 larvae on normal food until 12 h AL3E and then transferred them into 5 % casein food or 1 % non-nutritive agar, respectively, and incubated for additional 12 h. Larvae were surface - sterilized in 70 % ethanol for a few minutes, rinsed twice in sterilized distilled water, and dissected in a Schneider's Drosophila medium (Biowest) with 10 % FBS (Gibco) and 1 % Penicillin - Streptomycin (Sigma).

If too thick, add 1 - 2 Tbsp additional almond milk (or water) until you reach a good pancake batter consistency... i.e. thin enough that it spreads into pancakes when poured onto the skillet, but NOT «runny.»

Add additional ice water, 1 tablespoon at a time, and work in gently until dough just comes together and isn't too crumbly.

Blend on high until smooth and creamy, adding additional water as needed!

Fill with additional salted water or lemon juice if needed, until the brine level comes up to one inch below the top of the jar.

If it stops blending add additional water a 1/4 Cup at a time until you get a smooth consistency.

Combine the butter and sugar in the bowl of a stand mixer using the paddle attachment on medium speed and mix for about 2 minutes, then gradually add the tahini and rose water whisk for an additional 1 minute until light and fluffy.

If your dog begins showing signs of heat exhaustion, including excessive panting and lethargy, immediately cover the animal with a cool, wet towel until the body temperature lowers, keep the animal's feet cool and moist, give your pet small amounts of water to drink and consult with a veterinarian immediately to determine if additional treatment is needed.

The sluice gates at the Owen Falls dam were opened to release the additional water required by the Nile waters agreement and they stayed open, almost continuously, until well into the 1990s.