Sentences with phrase «more smoother consistency»

more water can be used if required to get more smoother consistency.

Not exact matches

You could try adding more coconut oil and maple syrup to create a smoother consistency!

You could try processing for slightly longer, and perhaps add a little more coconut oil to create a really smooth consistency x

The more you mix it, the more are released from the nuts which creates a very smooth consistency.

You can puree the syrup for a smoother consistency or you can leave it chunkier (like I did) which is more like a syrupy compote.

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.

Measure and blend till smooth, adjust the consistency with more coconut water and / or sweetness by adding pitted dates.

Depending on your frosting consistency preference, you may need just a little bit more almond milk as you go to make sure the frosting is smooth and depending on how thick you want the frosting to be.

Pulse it more times for a smoother consistency.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

Between the spot - on unique flavors and the super smooth texture, I don't know what's more remarkable about it — the flavah flave or the consistency.

Blend on high until smooth and creamy, you can adjust the consistency by adding more or less water, start with 1/2 cup and work your way up from there.

the mixture should get stiffer and more difficult to stir, continue stirring until the sugar re-melts... it will be a rich, dark color with a smooth consistency.

Add more half - and - half as needed to make the icing a smooth, spreadable consistency.

Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency.

Mash until the potatoes are of a smooth consistency, adding more milk if necessary.

Place soup in a blender and blend on high until smooth, adding more stock if necessary to reach the desired consistency.

Combine all ingredients in a high - speed blender and blend until smooth, adding more ice if needed until a creamy slush consistency is reached.

Add half a cup of liquid from straining and blend smooth, adding more liquid as needed to attain desired consistency.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Process until smoother — it will not be a caramel consistency but more on the thicker side, which is fine.

Stop scrape down sides, taste and adjust a touch more stevia or lemon zest according to preference, whirl away 1 minute until very smooth consistency is achieved.

To make glaze more easy to pour, you can microwave for 10 - 15 seconds for a smoother and runnier consistency.

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

You can always add more if you need to, to get a smooth spooning consistency.

Combine all ingredients and mix to form a smooth paste adding more tahini or lemon juice to achieve desired consistency.

Because all bananas are different sizes, I recommend starting with the least amount of milk and add more as needed until a smooth consistency is achieved.

Mixing by hand it takes a bit more kneading (especially using the semolina) to get the smooth consistency but the taste is well worth it.

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

I made mine fairly smooth for the tomato tarts but a more chunky consistency is great for more rustic dishes such as wood fired pizza, risotto or pasta.

Blend all the ingredients in a high speed blender until smooth adding a Tablespoon of water or more if necessary to make a sauce - like consistency.

For a smoother consistency, add cold water and process for a few more seconds.

Meanwhile, prepare the icing by mixing together all icing ingredients until smooth — may need to add more powdered sugar or strawberries for a spreading consistency.

Blend on high until you have a smooth consistency, adding more water to thin out as needed.

It would get icy if you stuck it in the freezer and didn't whisk it, and would be more like cold chocolate avocado and not the smooth consistency of ice cream.

Place all the ingredients into a food processor and blend until you reach your preferred hummus consistency e.g. slightly chunky or more smooth.

Mix until the Gazpacho reaches a smooth consistency and you can not hear any more crackling sounds from the added ice cubes (add more ice cubes, if you want your soup more liquid).

Mix together all icing ingredients until smooth — may need to add more powdered sugar or strawberries for a spreading consistency.

They were more moist, a tad sweeter and the dry, gritty consistency changed to a softer, smoother feel.

Depending on your blender, you may need to stop it a few times and use a spoon to move the ingredients around, or use more almond milk to get it to a smooth consistency.

The secret to making guacamole is to get a slightly clumpy consistency, so the more you stir, the smoother it will be.

Blend until smooth and thick, adding more of the milk to reach a pourable consistency that resembles a really good, thick milkshake.

This soup can be made as smooth as you like; just keep blending for a silky consistency or, instead, blend briefly for more texture.

Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

Combine all the ingredients in an upright blender, adding about 1 cup of water at first, then adding more if needed to achieve a smooth, milkshake consistency.

The consistency of this queso will be a tiny bit more «stringy» and «stretchy» like melted cheddar and be «gloppy», yet still have attributes of being smooth and pourable and will be very similar to a store - bought processed nacho cheese sauce.

If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency.

Knead by hand until very smooth and elastic, adding more flour as needed to reach the right consistency.

In a blender, combine all of the ingredients and blend until smooth (start with less ice and keep adding more until you get the consistency you like).