Sentences with phrase «little water until»

I mixed plaster or Paris with a little water until smooth before adding paint.

Halve, then bake at 350 for 30 - 40 minutes in a little water until soft, then wring it in a dish towel to squeeze the excess water out.

Simmer the carrots in a little water until tender, until a fork can easily pierce them.

The best course of action at this point is to finish the course of antibiotics and to get some smooth wet food (not chunky - I find Hills and Royal Canin best) mix with a little water until it is toothpaste consistency and to slowly syringe the mixture into her mouth for her to lick up.

This recipe starts with gently boiling fresh figs in a little water until they are soft.

If the solution feels sticky, add a little water until it glides smoothly over your skin.

To decorate, mix icing sugar with a little water until stiff but spreadable — add food colouring, if you like.

Steam until tender, or simmer in a little water until cooked.

Steam for around 8 to 10 minutes, or boil in a little water until tender (but do remember that boiling may cause some of the nutrients to leach into the cooking water).

Then peel and dice them and simply steam or simmer the cubes in a little water until tender.

With the butternut squash, I halved it, removed the seeds, then roasted it in a shallow pan with a little water until it was super soft.

If necessary, add a little water until cornbread and breadcrumbs are hydrated but not soggy.

Puree the beans in a food processor with a little water until you have a smooth paste.

To prepare the dressing, combine the cashews in a high speed blender or a grinder with a little water until pureed.

Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft.

If need be add a little water until to help mix the pumpkin into the potatoes.

I added a little water until it held together.

If soup is too thick, add a little water until you get the desired consistency.

Look for crema Mexicana in the refrigerated section at the supermarket, but if you can't find it, substitute sour cream thinned with little water until it's a drizzling consistency.

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy.

Not exact matches

(BTW: I have to say, that your image of Jesus «partyin» with sinners (or anyone else) is really stretching things more than a little beyond the texts as we are told only of one «party» He attended during His incarnation — the marriage in Cana — and His words to His mom before turning the water into ripple give the impression that His attitude was far from that of someone wanting to hoist a few and sing off - key Foghat songs until the sun came up) 10.

Until a little over a hundred years ago men were using the same means of travel as had been used for several millennia — the horse by land and the sailboat by water.

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor until smooth, if you're mixture is too thick you may need to add a little more water.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

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.

Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water.

This hasn't happened when i've made it before, but you could try and adding a little more water to hold the dough together and keep adding little by little until the dough is slightly sticky and holds together x

To create a thinner consistency add a little more water until you reach your desired texture.

If you don't have a juicer then you can put the cucumber and celery into a blender first with a little water, blend them until a smooth liquid forms and then strain the liquid before pouring it into the blender again with the remaining ingredients.

Then blend it all for a minute or two until a smooth milk forms — if you want you're milk a little runnier add more water.

Also made a little pumpkin - apple spice sauce, by cooking apple with some spices and water (cinnamon, nutmeg, cloves & cardamom) until all the water is absorbed and apple is tender.

Caramelize the dates first: in a small saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and all the water is evaporated.

Keep adding a little more water and mixing again until you reach the consistency of cream cheese or hummus;).

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

To make the peanut butter sauce, combine the peanut butter, dates, and water in a high - power food processor or blender and blend until totally smooth - you may need a little more water to get it to your desired consistency for dipping.

Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot.

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Add Green Peas and methi leaves fry adding little water if required for 5 - 6 minutes or until green peas turns tender.

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 lemon.

Or, cook the compote on the stove in a saucepan by placing the frozen strawberries in a pan with a little water and cooking on low heat for a few minutes until they melt.

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

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!

Then using a blender and a little of the cooking water, blend until smooth and creamy.

Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy — press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.

If it is too thick, add a little more water at a time until it becomes a paste.

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

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.