Sentences with phrase «like water added»

They normally like water added to their food, but they were at it before I could even add the water!

Not exact matches

«Those pushing for net neutrality think the world would work better if the Internet was somehow magically transformed into a public utility, like a water or electricity company, with the FCC and state regulators setting rates, overseeing investment, and micromanaging relationships between providers and customers,» Downes says, adding the result would be devastating to the smooth functioning of ISP networks.

The water flosser's reservoir holds 90 + seconds - worth of water, and you can add a bit of mouthwash if you'd like for extra breath freshening.

Not only does playing a team sport like water polo, soccer, or volleyball help you look like a team player, but Vicky Oliver, the author of «Live Like A Millionaire (Without Having To Be One)» and «301 Smart Answers to Tough Interview Questions,» tells Business Insider that being a captain adds leadership ability to your list of skilike water polo, soccer, or volleyball help you look like a team player, but Vicky Oliver, the author of «Live Like A Millionaire (Without Having To Be One)» and «301 Smart Answers to Tough Interview Questions,» tells Business Insider that being a captain adds leadership ability to your list of skilike a team player, but Vicky Oliver, the author of «Live Like A Millionaire (Without Having To Be One)» and «301 Smart Answers to Tough Interview Questions,» tells Business Insider that being a captain adds leadership ability to your list of skiLike A Millionaire (Without Having To Be One)» and «301 Smart Answers to Tough Interview Questions,» tells Business Insider that being a captain adds leadership ability to your list of skills.

The future of water and value added products related to water certainly looks like a better option than the carbon industries for Canadians in the future.

Like water turns to steam or ice depending on environment matter also changes form when energy is added or subtracted.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

I like my smoothies thick so that I can eat them with a spoon, so you may want to add more water / almond milk / coconut water if you like it runnier.

Blend until creamy — you may want to add more water at this point depending on how you like your soup.

If it's too thick simply add more water until you like the consistency, personally I love them thick but I know everyone doesn't!

With the coconut water, it provides much needed electrolytes that are depleted, and I just add extra protein and a source of carbs like organic oats.

I really like my smoothies thick, but please feel free to add in any more water that you need to get your favourite consistency!

Depending how liquid you like your smoothie, you may want to add a little more water.

I didn't add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too.

If you like it a little runnier, add some extra water at the end.

I'm sure it is down to my processor just not being strong enough, but do you have any suggestions aside from getting a new one - like adding water or something?

When I added the water it sucked it up straight away and was like cement!

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

Had to add some water (like you suggested for the Nutella), which is vital for creaminess in the vitamix.

She added a little more broth and cream and omitted the water cause we like our soup a little thicker.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

It's the strength of the salt solution that keeps «bad» bacteria like E. Coli from growing, so if you have a bigger jar with more water and don't add more salt, you might end up getting sick.

I put water on my hands and worked it into the dough and it seemed like it would stick with some added flour.

Add more water if you like runny texture

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

If you like your guacahummus thinner, add a little bit of water until it reaches the desired consistency.

Add water if you like it less thick.

If your stock still looks thin like water, even after being fully refrigerated, add the gelatin solution below.

Do not use carrots that are packaged in water (like baby carrots), this could add too much moisture to the batter and make the cookies spread too much.

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 like thicker spread so I didn't add more water.

We made homemade sodas by adding a few teaspoons to a glass of sparkling water («Tastes like a creamsicle!»

of water to achieve a thick paste -LCB- I recommend using a glass and adding the water tablespoon by tablespoon until you have a paste - like consistency -RCB-.

You can add hot water with with mushroom / chicken bouillon powder if you'd like, but we actually enjoyed this with just the hot water (or even without) and it still tasted delicious!

Gradually add the water to get the consistency you like.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Mix only the dry ingredients together, then add the wet ingredients, saving the water for last, into this powder and mix thoroughly until it transforms into a silky pudding - like texture.

Add the extra 2 — 3 cups water, depending on how thick you like your sambhar.

2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cuAdd 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cuadd 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cuadd in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cuAdd enough water to make 4 cups.

My husband does not like eggplant so I am using mushrooms - it will add some extra water but I think I made the proper adjustments.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

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.

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

If you use one like this, you will probably need to add a little water to thin the sauce and you'll get more flavour to your spoonful of paste.

Salt and pepper are like adding water to a recipe, besides it's your recipe you can call it what you want.

If you use one like that, you won't need any water to thin the sauce but you may need to add more paste because it has a milder flavour.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

NOTE: If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

You could try adding a little water or coconut milk to the dough to make it more like a batter.