Sentences with phrase «extra water as»

If you don't have one, you can make it in a standard blender with a little extra water as a salad dressing, which still tastes great with a little texture.

Add extra water as needed to keep spelt berries covered while simmering.

The drip system can be used as needed to give plants extra water as you see fit but isn't usually necessary for the best growth results.

Do not add extra water as this could dilute the formula and reduce the nutrition baby receives.

Those who fear city water and those who buy extra water as a security measure against social or natural disaster are not going to limit their purchases.

I did have to add extra water as the soup became so thick.

I did not add the extra water as recipe calls for and ended with a lovely, hearty, texture.

Add extra water as needed in order to get it to a thick but pourable consistency, like a thick milkshake.

Not exact matches

The machine is strictly a European - style espresso maker; some user input, such as manually adding milk or extra water, is needed for American - style drinks.

The Middle Eastern firm is going the extra mile, however, utilizing other electric vehicles, machines that run on compressed natural gas and biodiesel, as well as solar - powered boats that are capable of cleaning lakes and other bodies of water for its operations.

If you want specific tests, such as water samples, well flow test, dry rot or pest, expect to pay extra per additional test.

I really think it would work grated on the smallest size, but don't squeeze the water out after as you'll need the extra moisture for stickiness.

Add a little extra water and / or almond milk to thin the porridge out as it's cooking, if needed.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

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 you skip this ingredient you will just need to add a little extra water, but it won't have quite the same flavor, and may not thicken up as well (although you could leave it to drip in a nut milk bag while it ferments to help it firm up better).

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

Forgot to mention, I also used the chili water & a little extra garlic as suggested by several prior cooks.

As others have said it is a bit watery so need to let it bubble for quite a while (or add extra flour / less water at the start).

You should be able to add black beans and keep the recipe as - is if it's getting too thick feel free to add a bit of water or extra broth!

I add I cup water, not 2, and add Northern New Mexico Chimayo red chile, as well as a bit of Cayenne red pepper for some extra kick.

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

When I went to the top the ingredients read «2 cups water (plus extra as needed).»

Coconut manna / coconut butter can be used as a replacement for coconut milk by simply adding 1 - 2 teaspoons to a small - sized smoothie like today's recipe with a little water to make your own quick homemade non-dairy milk — without any extra steps required in the kitchen.

If all your ingredients are correct, I would recommend you power through with the recipe as written and resist adding in any extra water.

Suggestions: Be EXTRA careful not to let any water get into your chocolate, as it will seize - not a good thing.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Add extra water or milk as needed to maintain desired thickness.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I used almond pulp one day after making almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori flakes for extra nutritional value I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own almond milk and initially, I only used a sieve.

For both options though, you will need to season them to your preference (my recipe is just a basic recipe, you will need to add extra spices, onions, bay leaves, garlic, carrots, jalapenos, pepper, etc.) Also, add a little more water as you check on them, if needed.

We have a water machine that holds a 5 - gallon bottle and we have an extra 5 - gallon bottle as a backup + a few 1 - gallon bottles that we bring to Disney.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

The boiling water should cook the egg, but you could make it as directed and then bring it to a boil on the stovetop (stirring constantly) to be extra safe.

Mayanik Mayan Recipe XXX Habanero Pepper Hot Sauce Mayanik - Extra Hot Habanero Hot Sauce Ingredients: Green and Orange Habanero Peppers, Water, Vinager, Spices, Salt, Garlic, Xanathan Gum, 0.1 % Sodium Benzoate as a preservative.

Mix on speed 1 for 3 - 5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if needed or extra flour if the dough is sticky.

Next time, I'm going to cut the soy sauce amount by half, use extra water to make up the difference, and use Italian flavors, roll into balls, and either bake or fry them as «meatballs» for spaghetti.

1 Rooibos teabag 1 teaspoon honey — I like to use a good quality honey as it adds extra flavour 2 orange slices a splash of orange blossom water — taste to see how much you need.

I would try to knead your dough as much as possible before adding in extra water — sometimes the flour will work into the dough more than you think, and this may help with the elasticity x

1 cup all - purpose flour 1 cup semolina flour 3 medium — large eggs 1 pinch salt 1 tablespoon extra virgin olive oil water, as needed (have a cup of room - temp water standing by)

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

I didn't add any extra water or broth, as there was plenty of liquid with the tomatoes.

The groups also called for hard data on whether it was economically feasible to get around so - called «constraints» such as the risk of flooding private land or overwhelming bridges, which Mr Burke says limits how much extra water can be pumped into the system.

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

Among the measures they had proposed was a virtual armada of jet - skis, as well as extra drones to monitor the water and safety staff on standby for anything that might happen.

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

I love beans; I make them in every form I can think of, including hummus with garbanzo beans, but with no tahini at all (I just add a little extra water and it is as creamy as it would be with the high - fat tahini).

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)