Sentences with phrase «more water until»

resist the temptation to add more water until you truly need it or you end up with a sticky mess, but don't make them after an arm workout — its a bit like doing a set or two just mixing them.

Kombucha is a diuretic so drinking less Kombucha and more water until this clears up may be a good idea until the root cause has been determined.

Feel free to use sweet potato if you don't care for pumpkin, just add a little more water until you get a soft, rollable dough.

If necessary, add more water until the texture is right.

We filled the bucket about 1/3 full with sand and added a lot more water until the water level was above the sand level and we stirred the sand by hand to make sure it was uniformly soaked.

If this happens, add a little more water until it is the desired consistency again.

Keep adding more water until the mixture becomes thick (and hardens when you tap on it).

In a large bowl add the flour, salt, ground spices and the orange — add in half of the cup of water and mix together, as the dough forms add more water until you have collected together all of the dough in a good ball that isn't too dry or wet.

I usually have to add more water when using sunflower seeds — I'd start with the amount listed here and if your blender gets stuck, add more water until they can blend smoothly.

Add MUSHROOMS to marinade; top off with more water until mushrooms are submerged in liquid; cover dish with lid or plastic wrap; marinate 30 minutes up to 8 hours.

Keep stirring and adding more water until almost cooked.

Then I blended using a lil more water until the consistency was like cake batter.

If it's too thick just add more water until it's a pourable thickness.

If the hummus is too thick, add more water until desired consistency is reached.

Keep adding more water until the dough holds together but is not sticky.

If the eggs aren't completely covered with water, add more water until the eggs are completely submerged.

Just enough broth to cover the roast (the recipe says use 2 cups of beef broth, but if the roast isn't covered by that, add more water until just the roast is covered with liquid).

Add more water until the mixture is barely covered with liquid.

If the dough feels stiff, add more water until pliable.

If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated.

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

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

If it's too thick simply add more water until you like the consistency, personally I love them thick but I know everyone doesn't!

Modern homeopaths start by diluting a substance in water, then taking a hundredth of that solution and diluting it further, than taking a bit of that solution and diluting it in even more water until the original substance is exceedingly dilute.

It doesn't matter if you squeeze the trigger harder, or crank the faucet farther - you can't get more water until you deal with the kink.

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.

We can only hope that they find out that the mechanistic ritual of praying 5Xs per day, reciting verses that they do not understand (and indeed mean nothing), getting up at taxing hours of the morning and abstaining from food and water until the sunset are not means to becoming more spiritual, but are instruments to control their mind.

Limbo, for example, was touted by pope after pope as a place where un-baptized babies who die go, until Pope Benedict XVI just eradicated it (or, more accurately, so watered it down as effectively eradicate it in a face saving way).

Three of the high - water marks of 20th - century ecumenism reflect this dominance: the WCC's New Delhi statement on «the unity we seek» (1961), Vatican II's Unitatis redintegratio (Decree on Ecumenism, 1964) and the WCC's Faith and Order document Baptism, Eucharist, and Ministry, which, though not given its finishing touches until just before its publication in 1982, reflects in its substance agreements that had been reached a decade or more earlier.

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

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.

Blend until creamy — you may want to add more water at this point depending on how you like your soup.

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

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

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

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.

I put it back in a pyrex over simmering water and whisked it until it combined more, but it still had the consistency of the caramel layer!

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

(Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.)

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.

Add 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable 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.

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

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.

I'll add 2 cups of water or broth, maybe more, to a quart of sauce until it becomes a thinnish liquid of 6 or 7 cups.

I just do 1/4 c. flour with 1/4 c. water (more or less) and mix it on the stove for a couple minutes, transfer it to a container and put it in the fridge to harden until I use it.

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.