Sentences with phrase «on desired consistency»

1 medium banana, peeled and frozen 1/4 ripe avocado, peel removed 2 big handfuls baby spinach 1/2 teaspoon ground cinnamon 1 teaspoon ground wheatgrass powder (optional) 1/2 — 1 cup unsweetened almond milk (depending on desired consistency)

Add more water to thin your dressing, depending on desired consistency.

I use chilled kefir in the strainer and leave it covered on the counter for 6 - 8 hours, remove the whey, and then place it back in the refrigerator for another 24 - 48 hours depending on the desired consistency.

Note: You can also opt to substitute 1/2 avocado in place of the banana (and reduce / omit the water depending on the desired consistency) for a low - sugar option.

• 2 frozen bananas • 1 medium dragon fruit • 1 medium beet, raw • 1 tablespoon chia seeds • 1 teaspoon fresh ginger root • Pinch of cinnamon • 1 to 2 cups of water (depending on desired consistency) • Optional: Scoop of vegan protein powder

You may add more or less olive oil, depending on your desired consistency.

The amount of water depends on the desired consistency of the food.

Cover with plastic wrap and refrigerate for 8 - 24 hours depending on the desired consistency.

Add the contents of one smoothie pack to a blender with 1 to 1 1/2 cups water (depending on desired consistency) and blend until smooth.

The amount of liquid you add (whether it be the 1/4 -1 / 2 cup lime juice and the few tablespoons of water) will vary depending on your desired consistency.

Adjust depending on the desired consistency you want.

Depending on your desired consistency, you can add more or less powdered sugar.

For the White Chocolate Buttercream 2 cups unsalted butter, softened 5 cups powdered sugar (or more, depending on desired consistency) Pinch of salt 12 oz.

1 cup Sesame Seeds, toasted 1/4 cup Olive Oil 2 Meyer Lemons, juiced 1/4 -1 / 2 cup Water, depending on desired consistency 1 - 2 Garlic Clove (s) 1/2 tbsp Lemon Zest, optional 1 - 2 tbsp Onion, minced Pinch of Salt & Pepper

You may need more / less depending on your desired consistency!

Add more water if necessary depending on desired consistency.

Let's start baking... Cookie Dough Frosting Ingredients: 1 cup margarine, softened (2 sticks) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp of milk (it will depend on your desired consistency for the frosting) 1 tsp salt 2 cups all purpose flour 2 cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.

Add more or less milk depending on desired consistency.

for the glaze: 1/4 cup powdered sugar (more or less, depending on desired consistency) 2 Tbs.

Grind for a few seconds, or a few seconds more, depending on your desired consistency - from coarse «Turkish coffee» grind size to fine espresso grind.

Grind for a few seconds, or a few seconds more, depending on desired consistency — from coarse to fine.

Add 1 - 2 cups water depending on the desired consistency, and let simmer for at least 20 minutes.

Add 1 cup oats, reduce heat to medium - low, cover the pot, and cook — stirring occasionally — 10 to 20 minutes, depending on desired consistency.

Not exact matches

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

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.

Cook for 5 - 10 minutes, depending on the cut of your oats and desired consistency.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

Bring the chutney to your desired consistency by boiling off excess water on high heat.

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and pork

i doubled the recipe and froze half of it — it took significantly longer to reduce the finished product to the desired consistency (about an hour), but well worth it to have extra on hand for another night.

Continue to cook the apple butter on high in the crockpot without a lid until it reaches the desired consistency, about an hour, depending on the type of apples used.

Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.

As for leftover tahini, it's great eaten plain on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari, and some toasted sesame oil, and water to desired consistency.

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

While the mixer is running on low speed, gradually add the powdered sugar, vanilla, and almond milk until you reach your desired consistency.

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

water (may need more to achieve desired consistency, cinnamon swirl should be thick, but also just thin enough to swirl on to pancake)

If you are looking for a more delicate version you can put on top of pies, I suggest to leave out the guar gum and simply whip your foam until you have reached the desired consistency.

Turn the food processor on low and drizzle in olive oil until desired consistency is reached.

Boil berries in a large pot on medium heat (stirring constantly) until berries are of desired consistency (I prefer my jam a little chunkier).

If desired, blend on medium speed in a blender until smooth with a few larger chunks remaining, or until desired consistency is achieved.

Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached.

Blend, pulsing off and on for a few seconds each time until you reach the desired salsa consistency.

For the gravy: 1/2 cups coconut oil 1/2 onion, minced 5 cloves garlic, minced 1/2 cup all purpose flour (This gravy can be made gluten free if you desire by using gluten free all purpose flour from Bob's Red Mill) 1/8 cup nutritional yeast 1/8 cup tamari 2 cups vegetable stock, or more as needed (depending on how you like the consistency) Oregano and white pepper to taste

Then put the blender on slow an pour in water until it reaches desired consistency.

The oats will thicken considerably, but if you desire a thicker consistency, put them back on the stovetop for an additional 2 - 3 minutes.

Drizzle in the reserved blackberry syrup until the buttercream frosting reaches your desired consistency, preferably thick enough to hold its shape on the cupcakes.

In a blender combine ingredients in order and blend on highest setting until desired consistency.

Turn on the ice cream maker and allow to churn for approximately 30 to 45 minutes, or until ice cream has turned into desired consistency.

Turn off the food processor, scrape down the sides and turn it back on, drizzling in the olive oil a little at a time, until hummus has reached your desired smoothness and consistency.