Sentences with phrase «make right consistency»

I don't really know why but I needed to add more chicken broth to make it the right consistency.

Also, many notes on soda bread recipes say it shouldn't be wet or dry, so you may have needed to add a bit of flour or of buttermilk to make it the right consistency.

Take your washed and dried basil leaves, cram them into a food processor with some toasted nuts (cashews, walnuts, pine nuts) some Parmesan cheese, salt, and stream in enough olive oil to make it the right consistency.

The best AND easiest Queso dip is just the white American cheese melted, use just enough 1/2 & 1/2 to make the right consistency and chop finely a jalapeno (from a jar, not fresh).

I would have thought it would be in volume as apposed to weight to make it the right consistency.

I made this today, realized the batter was way too liquid, and then added a couple of couple of almond flour to make it the right consistency.

So, he literally — not figuratively — dug into the ground beneath his bare feet and started to shape bricks out of the clay and mixed water with it to make it the right consistency.

Not exact matches

Make sure you're using a strong food processor otherwise it won't create the right consistency!

I made this today and while it tastes yummy I don't think I've quite got the consistency right, it's quite crumbly.

Tried making a sweet version leaving out the herbs and pepper and adding mashed sweet banana, cinnamon, sultanas and some honey instead (and reducing the amount of water to get the right consistency) Truly delicious!

and for those that have soy allergies, we've also made it with a straight cashew cream (with garlic, lemon juice, salt + pepper, and enough cashew soaking water to achieve the right consistency — don't be afraid to use a lot), and the results were also yummy.

Dietary needs forced me to make a few substitutions, I used Udees GF Oats, Pumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consistency.

I had the cinnamon swirl filling exactly the right consistency (hard to push out of bag, even) however, I believe you need to cut a miniscule sized hole in the plastic baggy, so that the swirls are pretty small, and make sure not to get the cinnamon swirl anywhere close to the edge of the pancake.

The hardest part of making these cookies (which aren't really hard at all) is getting the consistency of the dough right to shape them.

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

I can never get the consistency or texture right when I make them myself — I saw my local (Newcastle) Tesco Nutricentre was meant to stock them, but unfortunately when I went to have a look they said they only stock the chia seeds by that company Do you know if it's possible to buy them online?

I use my Thermomix to make the butter, you will need a very strong food processor to get the right consistency.

I tried making my own boiled apple cider with apple juice and the consistency and color looks just right.

And I also wanted to ask you about the consistency of the custard because I made it and it looks a bit smooth and I don't know if it is right.

The flours contribute protein and help get the right consistency in the «oatmeal» while the apple adds not only flavor (and natural sugar), but mixes with the flours to make the perfect texture.

To make the Lemon Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach the right runny consistency.

The dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white chocolate melts more easily than dark so getting it the right consistency for making chips was a tad trickier.

If you're using crème fraîche instead of soured cream, make sure to substitute it with some milk to get the right consistency of the cake batter.

I like using a candy thermometer for this recipe because I can be more precise making sure the fudge gets to the right consistency.

We ended up making this tart in a 22 inch cake pan, as the crust needed a fair bit more buckwheat flour to get the right consistency (variation in flours perhaps?

Getting the filling to the right consistency will also make it easier.

I added a little lemon juice to Katie's recipe to take off the tofu flavor (I found this secret when making tofu yogurt) plus a little flour which really helped it get the right consistency.

Sometimes I get kale that is a thicker variety and while it tastes the same, it requires a little longer cooking and a little more olive oil added to the processor to make the mixture the right spreadable consistency.

Using the weights I did have to add a fair bit of extra milk to get them to the right consistency, then made them small and baked for 20 min.

Another time I made them using half white flour and half «white whole wheat» flour (King Arthur), also very good but you have to add a little more liquid to get the pancakes to be the right consistency.

To make simply cream everything but the soy cream together, then if needed add some soy cream to get the right consistency.

I want you to try it again, it is really easy, you just have to make sure you have the right consistency for the royal icing.

But if you're using potato or sweet potato which is starchier and drier then you may need to add a little milk or broth to get the right consistency and make it easier to mash.

Also reduced the oil by 1 TBS (still for two batches, so I used 5 TBS alltogether), added some lemon extract as well and 4 TBS of coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches still) and added a tad more almod flour to get the right consistency.

I keep forgetting to make overnight oats the night before, but I'm eating something right now I think you would like: in a coffee grinder or mini (or regular) food processor, combine 1 T (or less) of nuts of seeds of choice (I use pumpkin seeds, brazil nuts (2 - 3), sunflower seeds, walnuts, cashews, hemp) and blend for 30 secs until consistency is like coarse sand.

Hi I've just made your buckwheat bread and although i wasn't sure if my dough consistency was right — the end result is really tasty.

Harissa is made by grinding all the ingredients together into an aromatic paste which is then blended with olive oil to the right consistency.

I have spikes with canned tomato sauce, so I made mine from scratch using all natural tomato paste, olive oil, italian seasoning and a bit of water to get the right consistency.

Note: Aroy - D also sells a Coconut Cream in the same size 33.8 ounce carton, but I find it's too fatty to make the right whip cream consistency.

Making the french bread dough the right consistency is one of the most important steps.

Not only did I nail the right consistency with this method, I made it healthier.

Just make sure to remember to refrigerate your can of coconut milk overnight, otherwise it won't have the right consistency.

I made it exactly as stated except I let it simmer for 45 minutes covered and 45 minutes uncovered to get the right consistency.

I would hate to make a large batch of this and not get the right consistency.

i've made cauli mash with cream and butter for a while now, only way to get the right consistency, as you point out.

Had a bit of trouble getting the agar powder to the right consistency, but it did set after all and I can honestly say this is the best vegan cheese I have ever eaten — can't believe I made it myself!

The nut milk makes a world of difference to get the batter to the right consistency.

I used a food processor for the slaw and the sauce which made things extra easy but if you don't have one make sure to finely chop everything or use a blender on pulse mode until you get the right consistency.

So in order to make a raw dessert without young coconut flesh, cashews, or any nuts for that matter, it becomes a balancing act to get the right consistency.

Also, I used the juice from the salsa to make the hummus the right consistency.