Sentences with phrase «dry add more water»

If the batter is too sticky add more flour, if to dry add more water.

If dough is dry add more water, 1 teaspoon at a time.

If it is too dry add more water, 1 tablespoon at a time, until it is the right consistency.

Not exact matches

I had to add a little more water to the date and water paste to make it become fully absorbed into the dry ingredients.

Mine came out a little dry and I think I'll add a few more apricots next time and a little more water with the flax seeds.

I don't think, for the Bol, I used enough water and I forgot the sun dried tomatoes which I guess are the thing that add the flavour??? And the choc brownies not sweet enough — maybe need more syrup?

If you feel it's drying out you can always add a little more water and coconut milk!

If you found it too dry you could try adding in more water gradually.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

(Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.)

Gradually add more pasta water as needed if the dish seems dry.

1 dl (1/2 cup) lukewarm water, if the dough is very dry you can add a little more water, but be careful not to add too much as the finished loaf will then be soggy or unbaked on the inside.

Add 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

Add more water if the mixture is too dry.

Add a few tablespoons more water if the «meat» looks too dry.

It was a dry crumbly mixture so I added 1/4 more pumpkin to make full can and add a few Tbl water and tried to bake some but very dry and crumbly balls.

If it seems dry and crumbly, add a splash more maple or warm water.

If you can't find coconut water, you could sub water and either add some more dried coconut or a couple of tablespoons of coconut milk from the can.

If dough is too dry and crumbly, add more ice water one tablespoon at a time.

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Add the sauce and water and stir till combined; slowly add either more sauce or water if the dough is too dAdd the sauce and water and stir till combined; slowly add either more sauce or water if the dough is too dadd either more sauce or water if the dough is too dry.

As our teacher reminded us, it's easy to add the extra flour if the dough is too sticky; adding more water if it's too dry is much more difficult.

If they're too watery, add more flour; too dry, add a few tablespoons of water.

In order to be more accurate, you can mix the milk as directed and then add a cup of water to every cup of milk you use or add all the dry ingredients and then add water slowly to the mixture to the correct amount of desired prepared formula.

If it is too dry and crumbly, add a little more water and then process again.

It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency).

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

If you decide to use more than one kind of flour make sure you mix dry flours in a separate bowl before adding them to the starter and salt water solution.

We'll take out the oil, and add dry pectin to thicken the dressing, along with more water than used in the original version of this recipe.

Add more water if it becomes dry, or cook a little longer if it's too saucy.

If your dough is too dry, add more water (the easiest way to do this is wet your hands and knead in the water, repeat as needed)

Combine biscuit mix with salt, garlic powder and parsley, and add about 1 cup of warm water (you don't want it too wet or too dry, so you may need to adjust with a little more mix or a little more water).

2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

If the mixture is too dry, add a few tablespoons of warm water, mix and add more until it sticks together and isn't crumbly, but it's not runny.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

(the mix should be on the dryer side but not too dry — if necessary add a little more warm water.)

While the peppers cook, if the pan seems to be drying out, simply add a little more water to the bottom.

Maybe try adding some liquid like water so they don't dry out and also stirring it with the water every 15 minutes or so (adding more liquid if needed).

Add the onions, salt, cloves, nutmeg, cinnamon and about 1/4 cup water (you may need more if the pan gets dry), cover and allow to cook until the onions are pretty soft, about 20 minutes.

So: Soak dried chickpeas overnight with 1 tsp baking soda; drain, rinse and add more baking soda and more cold water.

Place all of the ingredients in the bowl of the food processor and process until the mixture begins to form a ball, adding more water drop by drop if the dough is too dry.

If the dough is too dry, add a little warm water; if it's too wet, add more flour.

* 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

Add some more nuts if the mixture feels too moist and some more water if it is too dry.

I added just a tad more water than the recipe called for because it was so dry that it wouldn't even stick together in the bowl... maybe that could be my problem.

Toss with tongs until pasta is coated in pesto and add more pasta water if it seems too dry.

Lower heat and stir in spinach, adding a bit more water if the mixture seems too dry.