Sentences with phrase «after adding water»

After adding water to a mix, very small dollops or circles of the batter are placed onto a metal tray and slid into an oven.

This is a photo of the potstickers right after I added the water.

This battery - powered machine will mop for up to three hours after you add water and a mild cleaning solution and program it.

After you add water, the sterilizer heats it to sterilize the items inside the unit.

Not exact matches

Your body can easily add that water weight back on after a salty meal or a glass of wine.

Flooding from a water main break added to the misery of travelers after a winter storm canceled or delayed hundreds of flights in recent days.

The METALLICUS study found mercury deposited directly to the water did the most damage, entering fish quickly after being added to the lake.

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.

First, never cook the beans in salted water, because they will be tough — only add salt after the beans are cooked.

After reading all the comments I decided to add a few extra tablespoons of maple syrup, I didn't have medjool dates so used regular ones but added 4 - 5 extra and soaked them in boiling water for 20 min.

After you have added all of the water, you can add the cream in the exact same fashion.

If your stock still looks thin like water, even after being fully refrigerated, add the gelatin solution below.

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).

After 3/4 c of water added (it's dry dry dry on the prairies in the winter), this was still a crumbly mess when rolled out after refrigeraAfter 3/4 c of water added (it's dry dry dry on the prairies in the winter), this was still a crumbly mess when rolled out after refrigeraafter refrigeration.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

It says add the 4 cups of water after you freeze it.

Dissolve the gelatin (after soaking in water) in the microwave for 10 seconds, and add the Crème anglaise.

I added rice and water after it was already cooking.

You may need to add more water, after a few moments, I had to add another 1/2 cup.

We tried to add additional water well after the done time, but it made the pasta both gloopy and yet tough.

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.

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

After the potatoes are slightly mashed, I add the carrots, celery and broccoli WITH it's water.

Pierre likes it almost cold, so I ran it through cold tap water after step 2, before adding the sauce to cool it down.

I was able to get somewhat of a thinner batter which still resembled mashed potatoes after adding heavy cream, milk, vanilla and even water.

I removed 2 tbsp of the boiling water and after mixing added 2 tbsp of room temperature kirsch.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

After adding grounds to the decanter, set a timer for 4 minutes and pour water over the grounds.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

after soaking i added the date water as well.

Bring to a boil, cover and pop in the oven for 2 hours (check after 1 hour and add water if necessary).

Add garlic, and after about a minute, add oregano, and 1 cup watAdd garlic, and after about a minute, add oregano, and 1 cup watadd oregano, and 1 cup water.

To thin icing for filling in the cookies, add more water 1 T. at at a time (it should only take 1 or 2 T. more) until icing melts back into itself after a few seconds.

After combining, add the ice water slowly, and stir until mixed.

I made this recipe yesterday, and I saved both the concentrated ginger water after boiling, and saved the honey ginger syrup to use for teas and cool ginger drinks I just added some to my water bottle with some lemon crystals, it's very yummy!

I get best results with water in a shaker and add milk after it's dissolved.

Drain the cashews to get rid of any excess water after soaking and then add all of the cheesecake filling ingredients to a high speed blender.

So for the potstickers — they are cooked in a skillet with some oil (covered) and then you after they brown, you can add some water and cover again to steam them.

Add in ice water, 1 Tablespoon at a time, pulsing 3 - 5 times after each addition, until the mixture just comes together.

After 50 mins, check and give it a nice stir, now add some water to the whole wheat flour in a separate vessel and form a lump - free slurry.

After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain.

If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency.

Add 1 large scoop (25g) to water or milk in a Myprotein shaker 30 minutes before and / or after your workout for maximum benefit.

After frying for 45 minutes and developing a great fond, I also added some water to the pan to deglaze and give the meat a little sauce.

After you've tried Skinny Scalloped Potatoes and fallen in love, if you're feeling adventurous and would like the extra nutrition, just add a small carrot to the blender along with the cashews and water and blend.

Also, ours seemed rather watery after adding the cup of water and mayo, does the consistency settle once refrigerated?

So After cutting slices, I did a couple of combination of vinegar and water adding salt, sugar and chilies to see how I get that taste back.

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 water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.

Simply boil water than let simmer after adding oats, almond milk and cinnamon.