Sentences with phrase «get thicker as»

Freeze for 20 minutes to let it set up and get thicker as well as more frosty and tastier.

Since your blood continues to get thicker as the sugar in your blood increases, Diabetes can lead to serious problem such as:

Will it get thicker as it sits?

It will keep for 2 days before losing its texture and taste, but note it does get thicker as it sits, so be sure you add more liquid when you're ready to eat.

The chia seeds will continue to absorb liquid over time, so it will get thicker as time goes on.

Note that the jam will get thicker as it cools.

It's gonna get thicker as it cools, so be sure not to overcook it.

Hi StarMac, the icing gets thick as it continues to cook.

It gets thick as it sits for long which can be fixed while re-heating.

Like other legume - based soups and stews, this one gets thicker as it sits in your refrigerator.

Start thin at the inner corner of the eye gradually getting thicker as you work your way out.

Showing up uninvited adds to the palpable underlying tension — which only gets thicker as the layers are peeled back.

They are still mandated by federal law for those with incomes under 250 % of poverty level (and the gold plating gets thicker as your income drops!).

You can feel the air getting thicker as the release date is getting closer!

Slowly, it lowers itself down, its glistening body getting thicker as more of it becomes visible.

Not exact matches

And as you're watching the clock tick down, the cotton's getting thicker.

This is why resilience and the ability to get over the past and get on with the future are just as crucial as the perseverance that it often takes to stick with your idea through thick and thin.

Using a peeler, carefully peel off the thick stem of each collard green leave until you can get it as flat as possible.

If you had an inkling of a clue as to what you are talking about you would realize w are not talking about socialized medicine you republicans can't get that through your thick skulls.

I believe God is now to the point where he has to allow the most heartbreaking of things to happen to get though our thick heads as humans.

Once you've got down to the nice white layer of celeriac chop the wedges, making them as thick as you like — I'm more of a fat chip than thin chip girl but I know everyone has their own preference and these taste great either way.

You will get very sweet syrupy water and you can also blend the dates after 24h have passed (or earlier is in hurry) so you will have a thicker syrup as well (I normally do this to use all the dates I soaked in water).

I'm not sure how thick theses are supposed to start off being so as I don't think I'll get a reply back within the next 5 minutes I will keep out around 1 1/2 cups of the mixture and save that for later.

you could use it in place of the soymilk as well, although you may want to water it down slightly, as the ice cream can get pretty thick!

Mine got really thick as I was pouring it into molds and I had to d the rest by dropping spoonfuls.

The bread was thicker and firmer, and the cheese seemed to resolidify by the time it got to the table, so overall it was much drier, but strangely, I loved that one as well.

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

1 117 oz can of baked beans (# 10 can like you get at a warehouse club)- drain about a third of the juice if you can (it's hard as the sauce is thick - just drain what you can)

I can never get my pancakes as thick as yours, though.

But as they thawed, they got a delicious thick and chewy texture sort of like a Tootsie Roll.

It still wasn't as thick as a traditional Greek yogurt, but it was getting closer.

we do not get buttermilk and i substituted with vinegar and milk (and reduced quantity so as to keep the batter thick).

Pulse beans in food processor until mostly smooth, scrape into a bowl and add onion mixture, ground and chopped nuts, breadcrumbs as needed until you get a thick consistency, slightly sticky and not crumbly.

(It gets almost as thick as jam after being refrigerated.)

It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

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

You have to work fairly quickly with the glaze because as it chills, it gets thicker.

I remember as a child, she would get up early Halloween morning and make a thick buttermilk batter and then she would let it rest until late afternoon.

As - is, it's neither crisp nor soft, but instead is that weird «thick» crumbly cooked texture homemade bread gets sometimes.

It may take more vigor than your average muffin batter, as it gets a bit thick and sticky.

As I chop, I usually get rid of any thick stalky bits that I have missed.

It gets pretty thick on the stove and then it needs to be refrigerated as well.

I had it on medium heat on my stove, it started lightly bubbling as you said it should, I constantly stirred for about 5 minutes, and it began to get really thick and instead of gooey, it was crystalizing... I immediately took it off the stove and mixed in the other ingredients and threw it in the oven.

May not be as thick as this one, but should get you close enough to try the deliciousness

I can tell its getting thicker but I'm afraid I did something wrong as it does not look like caramel at all & it only has about 30 more minutes to go til the 2 hour mark.

That way it is mixed in well before I stop processing as the nut butter thickened (which it did do — I processed until it got back to the thickness I wanted — which was not very thick, as I like it a tad runny.

Maybe just omit the egg altogether when you make the mayonnaise, and add a little bit of seasonings and spices to it... it won't be as thick but still will get creamy.

But as Jay drove and I got partway through my first paragraph, we dropped down to Highway 1 to find the glorious view obscured by thick fog.

After 5 - 10 min the custard starts getting thicker, and as soon as it has reached a creamy texture like yoghurt, you remove it and pour it into a bowl.

I had to work with quite a bit of extra flour to get anything even resembling a braid, and as I said my hands were completely covered in a thick layer of dough.