Sentences with phrase «cup at a time until»

Continue adding stock 3/4 cup at a time until rice is tender and creamy, 25 - 30 minutes total.

Step 2: Remove from heat and add Rice Krispies one cup at a time until all cereal has been incorporated.

Slowly add sugar 1/2 cup at a time until all the sugar has been added.

Add in the powdered sugar about 1 cup at a time until you've added in 3 cups total.

Add water or soymilk one cup at a time until you reach the consistency you want.

Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

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

When well combined, gradually add flour, one cup at a time until dough forms a ball that is just slightly sticky.

Take it slow and mix the broth in 1/2 cup at a time until it looks right to you.

Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir.

Add the rest of the flour about a quarter cup at a time until the dough is coming together well.

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.

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

But it's a cool thing to see... then keep adding the icing sugar, 1/4 cup at a time until the mixture turns whiter and thick and fondanty.

Then begin adding room temp water 1/4 cup at a time until it reaches a thick batter.

Add warm water, 1/3 cup at a time until a very thick batter is made.

When the quinoa is done, add the salsa 1/2 cup at a time until you reach desired consistency.

After adding 3 cups of flour to your starter (about 3 quarts), add flour 1/2 cup at a time until you get the texture you like.

Slowly pour in pasta water 1/4 cup at a time until sauce reaches desired consistency.

But I like parts of the mushroom in my soup so think I'll keep pureeing a cup at a time until I achieve the proper thickness.

Beat in confectioners» sugar 1 cup at a time until smooth, thick frosting forms.

With your mixer on low, add your flour and powdered sugar one cup at a time until all of the flour is blended, then add the walnuts.

Add more water or nondairy milk, about 1/4 cup at a time until you have a thick batter.

Once combined add in remaining flour 1/2 cup at a time until the dough comes together in a ball and is only lightly sticky.

Beat in the rest of the powdered sugar about 1/2 cup at a time until you get the desired sweetness level.

With the mixer running start adding the flour, one cup at a time until the dough comes together and pulls away from the edges of the bowl.

If mixture seems too thick, add more cooking liquid, 1/4 cup at a time until desired thickness is reached.

With the processor on, pour the coconut milk into the chute and add the water, one cup at a time until you achieve the desired consistency.

Add ice 1/2 cup at a time until you reach your desired consistency

If you prefer a thinner consistency soup, add more broth or water to the pot, just 1/2 cup at a time until the soup is the consistency you'd like.

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

Then begin adding room temp water 1/4 cup at a time until it reaches a thick batter.

Beat in confectioners» sugar 1 cup at a time until smooth, thick frosting forms.

Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency.

Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour used.

If it's still too thin (possible if your cherries had a lot of liquid), make some more powdered sugar and add 1/4 cup at a time until desired consistency.

Not exact matches

Knead in one cup of flour at a time until all of the flour is kneeded in.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Add the shredded cheese, 1/4 cup at a time, mixing after each addition until the cheese has melted.

Add 1/2 cup flour at a time until it comes away from side of bowl.

Gradually begin adding the powdered sugar, about one cup at a time, until frosting is light and fluffy.

It was at this time that my dough was still super floury, so I ended up adding an extra 1/4 cup of milk - but just eye ball it until it looks doughy.

Add ice, 1 cup at a time, and blend until you get the thickness of shake you desire.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

While whisking vigorously, slowly drizzle in the MCT oil, 1 tbsp at a time for atleast the first 1/2 cup, until beginning to emulsify.

Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

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.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.