Sentences with phrase «cup at a time if»

I would go oh, look at your toy, lay down and they would almost not notice it or have the TV on or give them another sippy cup at that time if I really needed them to lay down, like I was changing a poopy diaper and they needed to lay down.

Not exact matches

If it is too wet, then add flour a half cup at a time.

Mix in flour 3 cups at a time (if you're tripling the recipe).

If the dough is too soft, add more flour 1/4 cup at a time.

Start with 1/4 cup of almond milk and if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

If polenta starts to get too thick, add 1/2 cup of water at a time to keep it soft enough to stir.

If needed, add up to another 1/2 cup of coconut milk a splash at a time to achieve desired consistency.

Melt about one cup of the chips in a microwave safe glass bowl, starting at 30 seconds, then stir, and if needed, continue to microwave for additional periods of 20 seconds, stirring after each time.

If the sauce is getting to thick add one more cup of warm chicken stock little at a time.

If you prefer to pour the pudding directly from the pot to custard cups then when you pour the hot milk and egg mixture back into the pot, pour it through the sieve at that time.

If you found it dry the first time, definitely start at 4 cups next time and only add the last 1/4 cup if needeIf you found it dry the first time, definitely start at 4 cups next time and only add the last 1/4 cup if needeif needed.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

If you've been following me for a while, you know that I used to buy those little individual cups of organic guacamole from Costco because 1) they were convenient, 2) the ingredients were minimal, and 3) we only ate a little bit at a time so the small size was perfect.

You can also put it in the slow cooker at this point if you are making ahead of time - use 1/2 -2 / 3 cup water and cook on low up to 6 hours.

If the sauce seems too thick, add in the reserved pasta water one - quarter cup at a time until desired consistency is reached.

Add the broth a 1/2 cup at a time until you get the desired consistency and do not add it all if the soup reaches the desired thickness with a lesser amount.

Its easier if you put the peas in a bowl of water, 1 - 2 cups at a time, and take a handful and roll them around in your hands like you would when you rub your hands together to try and warm them up.

Scrape the bowl and taste the frosting; if it is too thin, add the next cup of powdered sugar; if it is too thick, add another tablespoon of half - and - half at a time.

If 1/4 cup of dressing doesn't seem like enough to lightly coat all of the pasta, add a little more at time.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

If you need more water, add 1/4 cup at a time until you reach the dough - like consistency shown above.

If not, add more milk at a rate of 1/4 cup at a time.

(Note: if serving at a later time, add second 1/4 cup of dressing when ready to serve or you may be have to freshen up the salad with a few tablespoons of dressing since pasta salad is known to soak in dressing)

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

Put a tablespoon of water in each muffin cup, then crack the eggs one at a time into a separate bowl before slipping them into the water - filled partitions — or, if you're confident in your no - shell skills, crack each egg straight into each partition.

If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Add the coconut flour a tablespoon at a time, stirring for another thirty seconds with each addition (if you've already made the recipe once and the 1/4 cup flour worked well, just throw everything in and stir it up).

You might consider using a little over half the yeast next time to see if that helps, and we sure you're either measuring your flour by weight with a scale or fluffing and sprinkling it into the measuring cup one spoonful at a time to ensure light cups of flour.

If still to sticky or wet mix in more flour 1/4 a cup at a time.

Add in additional milk, 1/4 cup at a time, and blend if you prefer a thinner consistency.

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.

Or if the recipe is too wet, you need to add more flour, a tablespoon or partial cup at a time.

Add additional water, if necessary, 1/4 cup at a time.

Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time).

The other option is to add in the water a little at a time (1 teaspoon at a time until you reach the right consistency — you may not even need to add in the entire 1/2 cup of water if dough is already soft enough to roll into sticks).

If it is so sticky that it is hard to get it off your fingers, add more flour 1/4 cup at a time, until you reach the right consistency.

I'd say if you gave them a second go to mix everything but the oats together, and then add a 1/4 cup of the rolled oats to the mix at a time, possibly adding it in tablespoon increments after the first 1/4 cup, until the mixture thickens but is still gooey enough to hold together.

2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were on sale at Target... used canned if you didn't go crazy and buy 10 bags of dried beans) 2 Tbsp capers 1 Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast Salt to taste Water to reach 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 the dough feels too sticky, add a little more all - purpose flour at a time (up to 1/2 cup).

If I want to make one of your gluten - free flour blends, I would prefer to make 10 cups at a time and have it handy.

If your mixture is too thick, add more almond milk, 1/4 cup at a time.

Return the liquid to a steady bubble; cook, stirring occasionally and adding water, 1/4 cup at a time, if the mixture starts to look dry.

If it is too loose add more powdered sugar, 1/4 cup at a time, until it has reached the right consistency.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

If using All Purpose Gluten - Free flour, continue to add in flour, 1/4 cup at a time, until the dough is smooth and moist but not sticky.

If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until you've reached the desired consistency.