Sentences with phrase «milk or a water until»

If the pudding is still too thick, add more unsweetened almond milk or water until desired consistency is reached.

If frosting is too thick, add more pumpkin puree, milk or a water until desired consistency is reached.

Whisk two eggs and two teaspoons of milk or water until thoroughly mixed but not too frothy.

Not exact matches

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.

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more almond milk or water, stirring, until warm and creamy.

Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.

Add vanilla and 1 Tbsp milk or water at a time until desired icing consistency is reached.

If the batter is still too thick (not pourable), add water or more coconut milk beverage, 1 tablespoon at a time until it reaches a nice pourable consistency.

I boiled a tin of condensed milk (remember with water over the tin by 2 hours or 1 hour and half and do nt open until is CHILL).

Add remaining water or milk as needed and mix until smooth.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

In a blender or food processor, combine the raisins or dates, coconut milk, and warm water and blend until smooth.

In food processor or blender, process lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1 tablespoon water until smooth; set sauce aside.

If the «dough» is not solidifying, add 1 tablespoon of water (or non dairy milk) at a time until the dough does become a ball

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.

Food coloring (optional) Rice / soy milk or water In a mixing bowl, beat margarine (or shortening) until fluffy.

Drain, let cool slightly and add the cauliflower to a blender, food processor (or use an [url: 2] immersion blender [/ url]-RRB- along with the garlic, 1 cup water, milk and puree until smooth.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

If you don't want to make royal icing, then add some milk or water slowing to a cup or more of icing sugar until you get the desired consistency and add food colouring.

Its scope is not limited to South America, however; Indian barfi and peda are both made with condensed milk and is usually cooked until a solid candy is formed; there are flavored versions with gram flour, pistachios, cashews, rose water and / or fruit.

Add coconut milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through.

In a saucepan over medium - low heat, or in the microwave, warm the milk and water together until just over room temp.

Add additional water or almond milk as needed to blend cashews until you get desired consistency.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Then just add some more liquid (almond milk or water) until the batter is the right consistency.

Place the riced cauliflower in a tea towel or fine mesh nut milk bag, and squeeze until all of the water has been removed.

It will thicken up even more after being refrigerated so when it comes time to eat your oatmeal, just stir in a bit more water, milk, or even more freshly brewed tea until you reach your desired consistency!

Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190 °F.

My favorite breakfast drink is a whole green apple, about a cup of mango or papaya, a big handful of spinach, a cup of water and some coconut milk and blend until smooth.

3) Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20 - 30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and / or lime.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

blueberries blended with water or almond milk until it reaches a slightly runny consistency, so it's pourable over the stack of pancakes.

4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced

Add enough almond milk or water to thin out until you have reached your desired consistency.

Add a touch of water, coconut milk, or full - fat cow's milk as it needs thinning until you get the consistency you like.

For the filling, place soaked cashews in your food processor or blender together with almond milk, water, fresh lemon juice and blend well until you get a thick cream.

In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm milk and water and allow to sit about 5 - 10 minutes until activated (looks frothy).

I sifted the dry ingredients because I only had a 9 × 9 pan and so wanted to create volume LOL; 2) no soy milk — > used 1/2 full - fat coconut milk (canned) and 1/2 water; 3) no maple syrup — > mixed brown sugar and water together until they made a similar consistency; 4) used xylitol instead of coconut sugar; 5) used 100 % cacao unsweetened chips.; 6) added 1/2 cu or so of chopped walnuts, again, to create more volume since I had the wrong - sized pan.

Add the almond milk or date water and pulse until the mixture forms large crumbs.

If you'd like yours thinner, just add water or unflavored non-dairy milk until desired consistency is reached.

To reheat: Place the desired amount in a pot with about 2 tablespoons of milk or water and cook over medium - low heat, stirring frequently, until heated through.

Cook for about 8 - 12 minutes until it reaches your desired consistency, adding more milk or water if needed.

If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.

Bring to a boil, lower heat and allow to simmer until thick and creamy, about 15 to 20 minutes, stirring occasionally and adding more water or milk if it becomes too thick and starts to sputter.

Transfer the broccoli and chives to a blender or food processor and puree for 1 - 2 minutes on hight or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Transfer the sweet potatoes and mild curry powder to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

Transfer the green beans and coconut oil to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

From that you can make coconut milk by blending it with water and straining it, or coconut butter (which is quite like coconut oil but nicer) by food processing it until creamy.