Sentences with phrase «cups of water until»

STEP 1: Mix 1 cup of lime powder into 2 cups of water until it takes on a thick consistency.

Cook the lentils in about 2 cups of water until soft.

First, cook the quinoa in 3 cups of water until tender and the water is absorbed (about 15 - 20 minutes).

Make a dandelion (Taraxacum officinale) compress: boil about an ounce of minced dandelion root in two to three cups of water until only half the liquid remains; use compresses of the resulting brew.

Making green tea: Heat 2 cups of water until the water is hot, but not more than 160 °F.

Whisk together 1/2 cup of fresh lime juice, 1 cup of sugar and 2 1/2 cups of water until the sugar is completely combined.

In a saucepan, cook the cranberries in 2 cups of water until they pop.

In a high - speed blender, combine the groats with 3 cups of water until very smooth.

I blended it all in my blender with 2 cups of water until well blended.

In a medium to large bowl using a hand mixer or whisk, beat the Ener - G Egg Replacer with 1/2 cup of water until foamy and forms light peaks.

Step # 1: Blend cashews with 1/2 cup of water until completely smooth Step # 2: Add in blueberries and blend well Step # 3: Mix cream cheese, vanilla and stevia with cashew mixture

In a medium to large bowl using a hand mixer or whisk whip the Ener - G Egg Replacer with 1/2 cup of water until foamy and forms light peaks.

Whisk in 1 cup of water until smooth.

In a medium bowl, stir the salt into 1 cup of water until it has dissolved.

lemon juice & half a cup of water until smooth, adding more water if necessary to hit the right consistency.

3 Add ink to a 1/4 cup of water until you get a shade of grey you like.

Not exact matches

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

I'll add 2 cups of water or broth, maybe more, to a quart of sauce until it becomes a thinnish liquid of 6 or 7 cups.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Another trick for creating a nice environment for bread - rising in a cold kitchen: microwave a cup of water for about a minute or until the inside of the microwave gets nice and steamy, then quickly move the water to the side and put the dough in the microwave and close the door.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth.

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

I used 914 grams, wrung out the water until I had about 620 grams, and that was enough for 2/3 of the recipe (so 2 cups).

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Heat 1 cup of water in a small pot until boiling.

If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated.

Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to warm water, stir until honey liquidates.

Cook quinoa - put 1 cup dry quinoa in a pot with 2 cups of water - bring to a boil, reduce to low heat and cook covered until they quinoa has absorbed the water and puffed up, about 20 minutes

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

If you want to use it as a hair mask, I found this tip on Pinterest: «To make, stir one tablespoon of gelatin powder in to 1/2 cup of cool water until mixed.

About 10 strawberries blended with 1/2 cup of water, stir in 1 tbsp chia seeds, microwave for 2 - 3 minutes and let cool / gel in the freezer until it reaches a thicker, jam - like consistency, about 30 minutes.

In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute.

Forgot to mention, I did not use 3/4 cup of water, only used 1 - 2 Tblsp water (until it looked the right consistency), so did not have a problem with it being «watery».

Add spices, yeast, potato, beans, cashews and the cup of water to the saucepan and cook, covered, until potatoes are tender, about 10 minutes.

Combine the ground flax seeds with the beet juice and 1/4 cup of hot water in a small bowl, set aside until it thickens, 5 - 10 minutes.

Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender.

Boil rice in 4 cups of water over medium - high heat until al dente, about 7 minutes.