Sentences with phrase «if mixture»

If mixture appears dry, add some more pasta water (I will usually add another ladle or so of pasta water; increase the heat and mix the whole thing together for a few minutes until the water is almost evaporated).

(If mixture is too sticky, refrigerate until firm enough to shape.)

If the mixture seems too dry, add 1 tablespoon of non-dairy milk, 1 tablespoon at a time, until the mixture can easily be rolled into 1 inch truffles.

If the mixture seems a little dry add a splash more water.

If the mixture is too soft and / or wet, add some almond or coconut flour until it no longer sticks to your fingers.

Return the liquid to a steady bubble; cook, stirring occasionally and adding water, 1/4 cup at a time, if the mixture starts to look dry.

If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.

Reduce heat to medium - low if mixture starts to bubble too fast and sticks to the pan.

If the mixture is a little dry add a splash of milk.

You may want to add some more yoghurt to loosen it up if the mixture seems too thick.

Because I'm not using weighted measurements there might be slight adjustments needed, add a little flour to thicken or water / milk if the mixture needs thinning.

Lower heat and allow to simmer for 10 minutes, stirring occasionally and adding a bit more water if the mixture becomes too thick.

With the slow cooker recipes they will hold well even if the mixture is ready.

You can know if the mixture is sticky enough by squeezing it between your hands — it should stick well together.

Cover and cook for about 10 — 15 minutes, adding a little more water, if the mixture looks too dry (this is a fairly dry dish, so go easy on the water) until the cauliflower is just tender and the potatoes have absorbed the spices.

If the mixture is a bit crumbly add the 3tsps.

You may need to add more breadcrumbs if the mixture is too wet.

If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and then mix again, and it will be nice and smooth.

If the mixture appears too runny, let it sit for a couple of minutes longer.

If the mixture is still too thin to shape into a ball, stir in more chickpea flour as needed.

(If the mixture is too dry, add in a few spoonfuls of water.)

If the mixture is too thick, whisk in an additional 1/2 cup of water.

If the mixture is too dry and crumbly, add in a few spoonfuls of water.

If the mixture is too thick, you can add some more milk.

If your mixture is too thick, add more almond milk, 1/4 cup at a time.

Adjust the consistency by adding more water or stock if the mixture becomes too thick.

You can add water if the mixture becomes dry as it simmers.

You can add water if the mixture becomes dry.

Whisk all ingredients together in a small bowl, adding a bit more water if the mixture seems too thick.

If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.

If the mixture is too dry, add a bit more peanut butter and honey.

I know mine fall apart if the mixture is too chunky.

It's fine if the mixture looks broken at this point.

If the mixture seems really delicate before you even put it in the pan, you could try adding a bit more panko or sticking it in the fridge for a half hour.

If mixture is too dry to work with, you can add a teaspoon or two of warm water.

If the mixture is too thick, add a little bit of water (20 - 30 ml) and mix again until the consistency is right.

If the mixture is too sticky, add a bit more oats.

If the mixture is still warm, it will melt the cream.)

If your mixture is a little sticky, just add a bit more flour until you get the right consistency.

If the mixture is too thick, add 1 or 2 tablespoons of almond milk and process again.

If the mixture is too moist to form patties, add more breadcrumbs.

If the mixture seems too wet, add more flour as needed.

If the mixture is too thick, add some of the reserved liquid until it reaches your desired consistency.

transfer the mixture to your prepared pan and use the back of the spatula (or, if the mixture isn't too hot, use your fingers) to press the bards firmly and evenly into the pan.

If the mixture is too wet, add a little more coconut, if too dry add a tiny bit of water.

If the mixture is too thick, you can add 6 - 7 tablespoons of almond milk and process again.

If the mixture is a little too thick, add another splash of almond milk.

Mix well, adding a little water if the mixture is too dry.

If the mixture is too thick to blend add 1 - 2 tablespoons warm full - fat coconut milk and mix again until smooth and silky.

Cook, stirring occasionally, until the cauliflower is tender and the sauce has thickened, 10 to 15 minutes (add a tablespoon of water if the mixture sticks).