Sentences with phrase «in a little water if»

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

Not exact matches

If you're a business looking to learn how to navigate the waters in 2018 as the new tax rates set in, you have to dig a little deeper into this legislation.

If not you can use normal dates, just trying soaking them in a little hot water before to soften them up x

Then puree in a food processor, adding a little of the soaking water at a time if needed.

In a wok the paste in the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the woIn a wok the paste in the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the woin the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the wok.

If you can not find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water.

If the queso seems too thick, drizzle in a little water and whisk to desired consistency.

I have good news regarding eggs in quick - bread recipes: they can usually be left completely out with little effect on the turnout, or replaced with flaxseed meal and water if you really want to put something in their place.

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.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

I find roasting gives it a little less moisture than if you stems or cook it with water in the microwave.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Hint: if you want to thicken it a little more you can mix a tablespoon of cornstarch in about a tablespoon of water and add to the sauce.

1/2 teaspoon tamarind paste, diluted in a little warm water to remove the seeds (optional, omit if tomatoes are sour)

You can also thin out the sauce with a little water / vegetable broth if you want it thinner in consistency.

Half way through the cooking, check to make sure you have enough liquid in the pot, add a little water if necessary.

Whisk in water a little bit at a time to thin if needed.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

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).

Tip: If your apricots seem a little tough, re-hydrate them by steeping them in warm water for 1 — 2 minutes.

I understand that it is a little hard but in class we learned that if you add water at the start then it'll take longer because all the water needs to evaporate.

Beth, I think it's because (correct me if I'm wrong) «lite» coconut milk is just coconut milk with (more) water in it; which would make the milk / sauce a little on the thin side as it's already calling for water.

I think I will bake it in a water bath, if you think that will be okay, and definitely as little cakes.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

How was I supposed to come up with a decent recipe when I barely had any food to cook with, no running water and had to open the fridge as little as possible if I was hoping to save the little bit of food that I had left in there?

If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until meltedIf you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until meltedif not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).

If you're adding them in addition to the quinoa and other ingredients, it might be best to use a little extra water, maybe 1/2 cup for every cup of diced potatoes.

Easy enough to soak in a bowl of hot water to «cook» them... If you want regular pasta simply cook it until it is al dente (if you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al denteIf you want regular pasta simply cook it until it is al dente (if you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al denteif you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al dente).

FYI... if you put your hard boiled egg in a mason jar with a little water, cover and shake vigorously, the egg shells peel off easily... best tip I ever got from Facebook!

If the liquid reduces to less than three - quarters of the way up the sides of the meat, stir in a little water.

If this happens, pour a little boiling water in the center of the rice, Do Not Stir It, and put the lid back on for a few more minutes.

* You can test a small piece of dough by popping it in a pan of salted boiling water — if it falls apart, add a little more flour.

If mixture seems too thick to pour even after fully reheating, you can stir in a little water, 1 teaspoon at a time.

If you want to make apple sauce yourself, just chop up an apple, put it in a saucepan with a little water, and cook it until soft.

If you added a little bit of honey to this water uncooked it claims to increase the sexual ability in men!

And in regards to cutting thickness, I didn't think it was necessary but you may use a little water, if you want to.

If it seems too dry, sprinkle in more water, a little at a time.

If the mixture is too thick, add in a little olive oil or water.

Cookbook author Signe Johansen writes in Secrets of Scandinavian Cooking: Scandilicious that rømmegrøt freezes well; if you have extra and wish to do this, just reheat using a little extra milk or water after defrosting, she instructs.

Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary.

I live in Utah, at a higher elevation, do you think perhaps I should cut the water by a 1/4 cup to see if it makes it a little easier to handle?

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

Look for crema Mexicana in the refrigerated section at the supermarket, but if you can't find it, substitute sour cream thinned with little water until it's a drizzling consistency.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Beat the egg yolk with 1 teaspoon water and brush the top of the loaf with this mixture; sprinkle with poppy seeds and, if you like, a little coarse salt, then put in the oven.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

* If the batter is too thick, add an additional tablespoon of water ** Donut pans are different than muffin pans in that you can fill donut pans a little more.

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).

Other times, if I'm in a hurry and need to be able to chug it down, the Vitamix (or the food processor with a little water added), is better, as it makes a smoother, thinner consistency.

Place them in a blender and blend until pulpy (you may need to add a little water if your blender is old and weak like mine is).