Sentences with phrase «runny at»

Not runny at all!

If batter is too thick, add a little coconut milk or water to thin, but don't let it get runny at all.

It is also a bit more runny at the top of the jar but thicker at the bottom.

Your dough should hold together and not be runny at all.

In the simulation, the Earth's interior was too hot and runny at first to push around the giant chunks of crust, researchers report in the June Physics of the Earth and Planetary Interiors.

In the simulation, the Earth's interior was too hot and runny at first to push around the giant chunks of crust, researchers report in the June Physics of the...

Try to keep foods very bland and runny at the beginning.

Not runny at all, and a wonderful use of our garden veggies.

Hey Laura, it is runny at first and then it thickens up quickly from the chia seeds.

It's pretty similar to whipped cream, so if that's the texture you want to use for cake frosting, you could do that — but it will get runny at room temperature, so you'd need to keep it stored in the fridge until ready to serve.

Mine was a bit too runny at first to run through an icing bag.

Similar to coconut oil, coconut butter is solid at room temperature but becomes runny at temperatures higher than 76 - degrees Fahrenheit.

I think you over measured something because the batter is not runny at all.

I just made this today and I used the Frank's Hot Sauce instead of the Wing Sauce and I didn't change anything except I did make sure to use the butter because from what I was told by a waitress once was that the wing sauce just has butter added to the franks hot sauce... It wasn't runny at all, the chicken soaked up the sauce and it is delicious!!

Very runny at first.

It won't be runny at all.

It might be a bit runny at first but should thicken up.

The dough should not be sticky or runny at this point.

Batter should be thick, but if it is too thick, add a little milk to thin, but don't let it get runny at all.

These are best kept in the freezer for a couple reasons, # 1 — coconut oil mixed with sunbutter is pretty much a bit runny at room temp and # 2 — that way they don't all get eaten!

The sauce should not be runny at all.

my quinoa was a bit runny at the end.

When the filling has partially set (still wobbly and jiggly in the center, but not runny at all), about 35 minutes, brush the extra tablespoon of cream over your frozen decorative shapes.

I will say that I was impressed that the texture remained soft but not runny at room temp, and though it hardens in the fridge, you can easily re-whip it back to its original form in no time at all.

These were the best tasting low carb cupcakes I've made but the mixture wasn't runny at all and how they went into the tin is how they came out.

They are not runny at all, and the mixture is certainly «bread - doughy.»

Mine are not runny at all.

Not exact matches

At this point put them and the water into a liquidizer until a runny liquid forms.

If you like it a little runnier, add some extra water at the end.

I doubt the carrots are going to bulk it up much — I'll let you know but with all the runny ingredients added I think I might need another tin of chickpeas at this rate: / xxx

It's really important that you don't flip the pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point flip it over.

The batter shouldn't be dry at all - it shouldn't be exactly runny, but moist, especially before adding parsnips.

Reheat it gently in a toaster oven at 225 degrees until warm and runny.)

Fry 4 eggs in the pan (one at a time - depending on pan size) for 2 minutes or until cooked to your liking (I like mine runny)

For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency.

Directions: Preheat oven to 375 degrees / Spread tomato sauce in the bottom of baking dish / Break eggs one at a time into a small dish and then gently transfer into casserole which has been spread with the sauce / Sprinkle eggs with salt & pepper to taste, and grated Parmesan / Bake for 8 — 10 minutes in preheated oven, checking occasionally / Eggs are done when they suit your own taste for runny or set / Serve with almost anything.

Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

I can't look at a runny egg for at least a week out of being traumatized.

Add vegetable broth, 1/4 c. at a time, adding only as much as you need to get a moist loaf that holds together without being runny.

I also apparently totally watered down my glaze, it was definitely more like runny juice than a glaze and I ended up throwing out more than a cup at the end... whoops.

I added more water to compensate which seemed wise at the time, but really just made the caramel much too runny.

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

To make the Lemon Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach the right runny consistency.

If it's too runny, adjust the thickness with additional confectioners» sugar: 1 tablespoon at a time.

Carefully crack the eggs, cooking 2 at a time, into the center of the skillet and cook until the whites have set, but the yolk is still runny (If you prefer a cooked yolk continue to cook or flip the eggs over).

At the end of the cooking time, make a runny paste of masa and water and add it to the chili.

With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms.

Store covered in the fridge for a thick fudge like consistency (like pictured, which is perfect for adding to hot crepes, pancakes or waffles so that when it melts it doesn't become runny), or keep at room temperature to add to everything!

Store in the fridge for a harder spread or at room temperature for a runnier spread.