Sentences with phrase «little bits of water until»

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

In a small bowl, mix the potato starch flour with a little bit of water until it dissolves.

Add a little bit of water until it is smooth enough to paint with.

Not exact matches

I did need to keep adding little bits of water when blending and it took a while but it worked okay until I get a food processor.

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.

Stir chocolate until melted, taking care to not break the chocolate (if it does break, simply add a bit of boiling water a little at a time and whisk vigorously until smooth again).

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.

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 dente).

Add a little bit of water to the bottom and cook on low for about 45 minutes, or until the pumpkin is fork - tender.

Just some chopped apples, a little bit of water, honey (amount depending on how sweet the apples are you're using) and let it simmer until it breaks down and thickens.

Add a little bit of water, a drizzle at a time until the mixture starts to come together.

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).

Pin It Ingredients: — 2 cups kiwi — 2 cups mango — 2 cups strawberry Take each of the above fruits and blend them with a little bit of water (1/4 cup each about), until you have a «fruit paste».

stir again and gradually add a little bit of water, little by little until the texture feels sticky.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

If the mixture is too thick, add a little bit of water (20 - 30 ml) and mix again until the consistency is right.

Bring two cups of water to the boil in a small saucepan, add the buckwheat, reduce the heat and let it simmer for about twenty minutes or until tender (it should retain a little bite though).

I did add a little bit more water, not much maybe a couple of table spoons, until I felt the consistency seemed right.

Finally, slowly add ice water, 1 Tbs at a time until the dough comes together (be sure to stop before the entire dough is wet; you'll want a little bit of flour left in the bowl or the dough will be too wet).

- If you want to serve this white bean puree warm, you can either heat the beans in their liquid or a little bit of stock or water until hot, then process and serve immediately.

Ground flax seed, I had never used until I started baking vegan and that, when you combine it with water and let it sit for a little bit, it becomes sort of a gel and makes a really good egg substitute in a lot of things.

* To make the sweet potato puree, cut one large sweet potato in half, place it in a baking sheet, add a little bit of water in the bottom, cover with foil and roast it in a 375F oven for about 35 minutes or until soft.

In order to do this I poured a little bit of the paint into a disposable cup, and put an equal amount of water and stirred until completely mixed.