Sentences with phrase «just add the liquid»

It would be easier to just add liquid smoke to the recipe, like our competitors, but we feel that the flavor is more authentic with natural smok...

Just add any liquid base you want, blend until smooth, then pour in the same cup the ingredients came in.

Just add your liquid a little bit at a time, stirring until evaporated, and then adding more, little by little, until the rice is nice and creamy.

Just add liquid to the mix and blend.

It can be enjoyed hot or cold, just add liquid!

I would make a mix for a batch of 10 and then just add the liquid ingredients before baking.

Then, I just add a liquid black eyeliner from Maybelline (you can find it here) and two coats of one of my favorite mascaras: The Maybelline Colossal Volum» Express.

Not exact matches

I'm yet to buy hemp seeds so just added extra oats and used liquid as no vanilla powder but this is so delicious.

I've just made these but the cacao mixture was more like a paste rather than a liquid and so became very dry when adding to the puffed quinoa.

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

Just reduce the liquid slightly or add a little extra almond flour to compensate.

just before serving, combine sauce ingredients, adding water slowly until desired consistency is reached (I like it to be liquid enough to drizzle over my stir fry)

I may try adding a little extra liquid next time, some milk maybe, or yogurt, to just see how that changes the texture and look of the bread.

Just be sure to keep the heat high, add the liquid in three phases and stir occasionally to prevent sticking.

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.

Just make sure that you add less liquid to obtain the correct texture if reducing your chocolate.

And just a tip, we've let it sit before as well and you totally don't have to add the extra liquid, just spread it with the back of your ladle.

Or just use regular paprika and add a few drops of liquid smoke to the gumbo.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

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.

That said, you could keep the cucumber noodles in one jar, and the dressing in another, then when you're ready to eat, just drain any liquid off the noodles before adding the dressing.

Now with my Blendtec I need to add much less liquid and so I can achieve a mixture so thick that it can easily be enjoyed with a spoon, basically just as thick as soft serve ice cream.

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free cooking — one often needs to alter amount of liquid to dry ingredients, add more eggs, etc..

I sometimes parboil the rice, but then you have to worry about figuring out how much liquid to add and just... enough already.

Add just enough liquid to form the ball.

Or can I just use 1 egg and add extra liquid some other way?

PS — if you're nut - free, you could also use my nut - free paleo pancake recipe as the base, then just add the raw cacao powder and maybe a smidge more liquid.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppAdd chopped parsley, grated cheese and taste for salt & pepper.

Hi I was just wondering if I used whole wheat flour instead of normal flour, if it would change the consistency of the batter and if I would need to add extra liquids to make it the same as the normal recipe.

Add the flour, baking powder, baking soda, salt, ginger, cloves, and nutmeg right into the liquids and stir just until no large lumps remain.

Also, just make it just like the recipe calls for and if you are not breastfeeding add the liquid, baby multi-vitamins.

Add the beans and crushed tomatoes, stir, then add the vegetable stock until everything is just covered with liquAdd the beans and crushed tomatoes, stir, then add the vegetable stock until everything is just covered with liquadd the vegetable stock until everything is just covered with liquid.

Since the meat is cooked before the liquid is added, I'd think the biggest indicator is when the potatoes are just done.

* (Hint - To avoid lumps - Add the dry ingredients first and then just enough wet to mix, you can then make a smooth paste before adding the rest of the liquid ingredients)

This led to my cooking off the liquid too quickly and too thoroughly; we added extra bumps of wine and water, but... it just didn't have that lovely gravy we see in your photos, Deb.

Then, after adding the 2 additional cups of vegetable broth, it became just way too soup - y / liquid - y.

It's basically just like frosting, when it's too thin add more confectioners sugar, when it's too thick add more liquid.

I add a little liquid stevia and vanilla to just take the edge of the sourness.

Note: If the dry yeast is added directly to the flour, the liquid that is added is warmer than usual because the whole mass of dry ingredients, as opposed to just the yeast, must be warmed in order to activate the yeast.

I had to read twice: no liquid added, it's just the coconut, buzzed into butter!

Stevia is much sweeter gram for gram than these liquid sweeteners, so just add a little and taste test to get the ratio right.

Just be aware these liquids contain sodium, so it will affect the amount of salt you add, if any.

Melt the coconut butter and the cocoa together on a low heat if the butter is solid or just mix if its liquid then add the chocolate mix to the egg mix.

The thing about making challah well is knowing that although dough is rather forgiving — too sticky just add flour, too dry add liquid — is that you have to develop a feel for it in your hands.

Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their liquid, just a few minutes.

If you elect to use brown sugar, I would add just a little more liquid though, to take the place of the liquid in the maple syrup.

Do you just add some additional liquid?

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

I'll make it again, though, and just remember to wait to add the spaghetti squash until after the liquid cooks down.