Sentences with phrase «remaining cup of water»

Stir cornmeal into remaining cup of water.

While ginger is infusing, pour remaining cup of water into a bowl.

Not exact matches

Immediately after i drink the remaining half of cup of water.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

When there is about 15 minutes of cooking time left, add the remaining 1 cup of water.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

Add approximately 1 cup of the water from the cauliflower back to the pot with the vegetables, along with remaining ingredients.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.

Now the volume of starter is where you want it, so every 12 hours pitch half the starter and feed the remaining starter another 1/4 cup of water and 1/2 cup of flour - or about 50 grams of each.

Now add the remaining 3 cups of water, vanilla extract, and sweetener if using, and blend to incorporate.

Now add the remaining ingredients and top it off with a cup of water.

Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom seeds and bring to a boil.

Add the remaining ingredients except for the miso and 1 cup of water.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 2-1/4 cups water and yeast.

Blend together 1 cup of hot water and remaining ripe banana.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.

Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion.

Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

While the cakes are cooling, make the lemon syrup: in a small nonreactive saucepan, combine the remaining 1/4 cup (50g) of sugar, the lemon juice and the water.

Save 1 cup of pasta water, drain remaining water, and set aside.

Add remaining 1/2 cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

To avoid having to mix the seeds and them sinking, warm a cup of water then add the seeds and mix, put it in the refrigerator for the next day you will see the seeds have hydrated and have that wonderful gel surrounding them and will remain suspended in your drink.

While the gelatin is mixing, combine sugar, corn syrup, and remaining 1/2 cup of water in a medium saucepan.

Combine the cashews, dried coconut, 1 1/3 cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth.

Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

Add the vinegar and the remaining 1 cup of water to the salty water, and pour the brine over the vegetables.

Combine well - chilled yogurt with half of the rose - rhubarb mixture, remaining 1/4 cup of the maple syrup and rose water.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Add remaining 1/4 cup of olive oil to the pan, along with the red wine vinegar, remaining tablespoon of Dijon mustard, honey, and 2 tablespoons of water, stirring to combine and cooking for 1 minute more.

To cook the shells, bring 6 cups of water to a boil in a medium or large pot fitted with a lid, and add the remaining 2 teaspoons of salt.

Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water.

Stir in combined sour cream, water and the remaining 1/2 cup of Mrs. Dash ® Lime Garlic Marinade.

Now pour in the remaining 2 1/2 cups of water and whisk to combine.

Add as much of the remaining 1/4 cup of water as you want to reach a pourable consistency that you like.

Add the remaining 7 cups of water, lemon juice, basil and leeks and cook about 10 minutes, stirring occasionally.

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

Continue boiling for about 5 minutes, then add the remaining 2 cups of broth, 2 cups of water, black beans, edamame, kale and parsley.

If the beans are still hard and no more water remains, add 1 cup of hot water and continue to cook until soft.

Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.

Add remaining 1 cup of hot water, 1/2 cup at a time, mixing well in between.

Add beans to six cups of cold water and the remaining ingredients.

Add the remaining ingredients except for the miso and the 1/3 cup of water.

In a medium, heavy - bottom saucepan, place the remaining 1/2 cup water, sugar and cream of tartar, and whisk to combine well.

Add 8 cups of water and all the remaining ingredients except salt and pepper.

BEAT cake mix, remaining water, oil, 1/2 cup of the remaining pumpkin puree, spices and remaining eggs with mixer until blended.