Sentences with phrase «blend the mixture too»

Not exact matches

I think I may have over blended the mixture and almonds too much which made it too oily.

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally blended the ingredients for the burger too well and I created a paste instead of a nice chunky mixture to make the patties.

I THINK I»D MAYBE ADD A TOUCH OF NUTMEG TO IT TOO, AND BLEND THE SPICE MIXTURE INTO THE BUTTER, BUT THEN I AM A NUTMEG NUT TOO!

The blended mixture can directly be stored and fresh tempering can be given to the pickle while using the pickle too.

2 Meanwhile, in a food processor just add all the ingredients for the Raw vegan pesto and blend it for 5 minutes until you get a smooth and even texture, if the pesto is to thick you can add more olive oil to the mixture and if it is too thin you could add more nuts, but usually this recipe works perfectly for me.

Pour the mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 Tbsp / 15 ml water).

If the mixture is too thick to blend add a little water.

However, I think the recipe should include a note not to blend the mixture for too long, just until it's uniform and smooth.

If mixture is too thick for your taste, you may add some water, or add the ice and blend on high until ice is completely crushed.

If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.

If the mixture is too thick to blend add 1 - 2 tablespoons warm full - fat coconut milk and mix again until smooth and silky.

I squeezed the entire batch, not too much, then blended in food processor and the mixture was dry enough to add milk, cream, cheese or whatever, and keep a very thick consistency.

If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

In a food processor blend the dates, desiccated coconut and salt, until you get a «dough» or until the mixture forms a ball (if it's too dry, add 1 - 2 teaspoons coconut oil to the dough).

If the mixture is too thick, add 2 - 4 more tablespoons of water and blend again.

Add malted milk powder and remaining 1/4 cup cream and purée, stopping to tamp down ice cream as needed, until smooth but very thick (if you blend for too long, mixture will warm up and become soupy).

If you decide to bypass that step and your ingredients are too cool, creating a gritty texture after blending, pour the filling mixture into a little saucepan and lightly heat until warm.

You would think my kids would turn their noses up at the sound of stuffed cabbage rolls (they would) but when I gave them a dish of these for the first time, I didn't say too much about it and made sure to cut it up real well so that cabbage just blended in with the meat and rice mixture.

If the mixture is too lumpy to blend, add more almond milk.

Add dates and salt and blend until you get a «dough» or until the mixture forms a ball (if it's too dry, add 1 - 2 teaspoons coconut oil to the dough).

If the mixture is too thick to blend, add some filtered water, 1 tbsp at a time.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

Note: don't add too much milk and don't blend too long or your mixture will get too thin!

If it's too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.

Don't blend for too long as the mixture will quickly dry out.

The next few days were filled with a mixture of learning how to pair wines (I will post more on this later), a hands - on session on blending wines (more on this later too), learning the art of labeling bottles, olive oil tastings and more.

If the mixture is too thick to blend, add another tablespoon of almond milk.

Start blending and add water or a milk alternative to create that moist consistency allowing you to role the mixture into balls in case it's too dry.

If the mixture is too thick to combine, add 1 to 2 tablespoons of water and blend again as needed.

That being said, you can try substituting another unflavored or vanilla protein powder such as whey, whey - casein blend, or plant - based protein — just add milk or water if the mixture is too dry (protein powders vary in their absorbency).