Sentences with phrase «just add more water»

If more is at the bottom of your cup, just add more water.

If it's getting too thick, just add some more water.

If it's too thick just add more water until it's a pourable thickness.

I ask because some other recipes haven't worked as well for me, so it would be nice if I could use this one but just add more water...

Just add more water to - taste once the steep is done depending on how long you steep.

Do I just add more water before baking it?

If you don't want them too thick you can just add more water and even strain the pulp.

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.

Not exact matches

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

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

I like to start out with just 1 1/2 cups of water for a spoonable smoothie consistency and add more water if needed.

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!

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

Just add a bit more water to your tahini sauce and you're set to go.

You can fix that next time just by using a few more dates, or maybe even by adding tbsp of water if you don't have fresh soft dates.

it would just simmer away and, because she started out with a decent amount of water, she did not add any more.

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.

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:)

Although anything too liquid seems to spill out the sides of my food processor so I'd start with just enough water to get it blending then add more to thin it out later.

I refrigerated it overnight and it tasted even more delicious; just let the saucepan come to room temperature, add a splash of water and reheat it over low heat.

When the water level gets low or the mixture gets to be a bit strong I just add some more hot water and continue to enjoy my brew.

No more chopping, just add water or broth to contents of mix; bring to a boil; reduce heat and simmer for 25 minutes.

Did you know that adding just a pinch of salt to the soaking water will remove more of the phytic acid from the almonds to make them more digestible?

1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground pepper

I added more water to compensate which seemed wise at the time, but really just made the caramel much too runny.

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

I also didn't like the texture, so added some water just to make it more liquidy... my blender isn't the best: P

As you are kneading the dough, look at it and add more flour or water (just a bit at a time!)

(You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3 - 4 minutes before mixing it and adding more water.)

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviadd vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

So I added water to the second batch to make it more battery, but it still just fell apart instead of turning into pancakes.

On the reverse, if you find your quinoa a bit too «toothsome» just add a bit more water and cook a bit longer.

I just had to add some of the soaking water to make it more liquid.

I just have to add more liquid (mostly water) and the bread does not raise as well... but taste amazing.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

I added just a tad more water than the recipe called for because it was so dry that it wouldn't even stick together in the bowl... maybe that could be my problem.

Add the ground flax seed, corn starch, water, vanilla, and apple cider vinegar and just beat it... some more.

You can make the icing as thick or runny as you want, just add more or less water while making it.

Or, if you've added 3/4 of the water and the dough looks just like it should, then you definitely don't add any more water.

If you want it thinner, just add less starch (rice or orzo) or more liquid (broth / water).

If you like more texture in your carrot cake, feel free to add them just chopped and only blend the dates and water.

Then just add some more liquid (almond milk or water) until the batter is the right consistency.

If you use too much water, don't panic; just add 1/4 cup more oats or oat bran and stir again to thicken a bit.

Just my sauce was too dry to blend, so had to add about 1/4 cup of water (maybe my apples were not that juicy) and also it came out too sweet for me, so I added 2 more tbsp lemon juice.

Hi Mary... yes ~ you could add the sauce at the beginning, it will just be more of a watered down sauce.

If the dough is too crumbly you can add more water or just press it into the plate.

I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for about 15 minutes.

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 the hummus looks or tastes too thick add some more olive oil for a nuttier flavor, some more lemon juice if you prefer a lemony flavor, or some water if you just want a thinner hummus.

If you add in too much water by accident, just add a small spoonful more of chickpea flour.