Sentences with phrase «just add a little water»

If you need to thin it out during this last step, just add a little water, beef broth, or a little more Guinness!

To reheat, just add a little water in the pan, cover and heat on medium - low temperature until steamy.

If the batter gets to thick I just add a little water.

When I reheated I just added a little water to it and it loosened right back up.

Just add a little water to the bottom of the pan.

I just add a little water to the pot after removing the quinoa and then bring it to a boil, letting the broccoli blanch til it's tender yet still firm [I can't handle mushy broccoli lol!]

Here's what we do: We just add a little water to the dried out wipes (we run them under the sink faucet or stick them in a bowl of water).

Just add a little water and watch the white powder expand immediately.

If the mixture is a little thick, just add a little water a tablespoon at a time.

Just add a little water if the batter looks too thick.

I also try to limit my sugar intake and I use half the amount of honey (about 1/4 c.) and just add a little water to the mix at the end of mixing the dough.

If you reduce it too much, just add a little water and bring it back to a simmer.

If the paint is too thick just add a little water and stir.

Not exact matches

Accenture is an example of what naming guru Alex Frankel describes in his book Wordcraft: The Art of Turning Little Words into Big Business as «the synthetic, just - add - water (and a lot of advertising dollars), umbrella name.»

When I add peas, I let these boil in the pasta water, just to save a little washing up!

I added a little coconut water to make it slightly less thick, but the smoothness and consistency from the avo and banana was just wonderful, mmm mmmmmmm!

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

If this is happening just add a little more coconut milk or some water.

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 lemAdd 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 lemAdd 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 lemAdd 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 lemadd 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 lemadd 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.

I never had pumpkin cheesecake before, I made this one yesterday, my husband and I just had a piece it is out of this world, I didn't have gingersnap cookies so I had to use graham crackers I added a little bit of cinnamon, cloves, nutmeg, allspice and ginger to the crust and mine did crack a little even with the water bath, that's ok, it gets eaten anyway.

and I accidentally let them rise too long on the second rise so they were a little flat so next time I'll just add a little more flout it or use a little less water and see if that makes them a little taller:)

Just add up to 4 tablespoons of water, a little at time until you've reached the consistency you want for all your dipping pleasure!

Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture.

When the cupcakes are totally cool, make the frosting: scrape all of the coconut cream out of the can and into a cold bowl (do not add the little bit of coconut water or juice in the can — just the thick, white cream).

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

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).

What if I add just a little too much water?

The amount of water you need totally varies depending on the type of flour, humidity of the room, temperature, elevation, etc. so just keep adding until it forms a ball that's a little sticky.

It was pretty easy just pouring the soup from a can, adding a little water, and then heating to serve.

If you wish to use a dry ingredient as a marinade, you can just add a little bit of water to your mix so it can absorb into the tofu.

I would actually use barely any water with the dry rub especially since the slow cooker is going to add a little moisture as it cooks just by the nature of its cooking method.

If the glaze is too thick, just add a little milk or water to thin it down.

Just dump in the flour, butter and salt, spin a few times, add ice water, a little at a time until it forms a ball.

I've done a raw tart shell with almonds and dates and I added just 1/2 to 1 tbsp of filtered water and it was a little easier to blend and handle and it didn't harm the consistency at all - but I was using a food processor.

If it seems a little dry just add some water to achieve to right balance.

Active dry yeast works just as well as instant yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients.

Just a little water and baking soda made to the consistency of toothpaste add in a little elbow - grease and there you go, clean pots.

Basically, make up a slurry (cornstarch with just enough water to become pourable), and add a little at a time, whisking constantly as you add it.

You can always swap bread flour into our recipes that call for all - purpose, just by adding a little extra water (details below).

(Mark Bittman's Lamb Curry makes good use of the rest of the can of coconut milk, but then again you can just use the whole thing in the rice and add very little water to equal the 2 cups.)

Not sure why you couldn't just cook the rice a little longer and / or add a little water to the milk in the oven.

We always do this with fresh berries, strawberries, raspberries, blueberries... but I never add water just a little honey to taste..

If it's too thick for you, just add a little bit of water to thin it out.

but the coffee adds a little kick to these cupcakes that is kinda special or you can just use water instead and get a lighter cake.

I did find it a little spicy with the jalapeño AND the siracha, but I just added more water and PB and it was fine.

I checked it more often toward the end of the cooking time, and added just a little bit of water when it started to dry out but wasn't quite done yet.

If blades are not turning, or smoothie ingredients are not blending well, add a little water at a time, just to get it moving.

1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can also replace 1 egg and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger «bite texture» to baked goods.

If you want any even stronger Oreo flavor, I would think you could skip the cake part altogether; just ground the Oreos to a powder, add a little bit of water, and then the frosting.