Sentences with phrase «so getting a thick»

Meanwhile process cashews in a blender with enough water so you get a thick cream (I used about 2/3 cup).

The key to making this recipe just perfect is to use all frozen fruit so you get that thick and creamy, frosty, beautiful texture that sorbet has.

I'm seeing red all over so getting a thick knit red sweater will be perfectly cozy and can take me all the way through winter too!

Not exact matches

It's tough to cover a war without combat, so you have to position yourself and get in the thick of things.

«There's going to be good things that get you and there's going to be bad things that get you, so you better be willing and your skin better be thick,» Bresch told Fortune last year, quoting her father, U.S. Senator Joe Manchin.

Now, this is just a perspective... I have thick skin and get over stuff quickly, so just because I say I found something offensive doesn't mean I took it personally.

So Billy Graham's purse just got a little thicker when the LDS «donated» to his so called «church»So Billy Graham's purse just got a little thicker when the LDS «donated» to his so called «church»so called «church».

You will get very sweet syrupy water and you can also blend the dates after 24h have passed (or earlier is in hurry) so you will have a thicker syrup as well (I normally do this to use all the dates I soaked in water).

I'm not sure how thick theses are supposed to start off being so as I don't think I'll get a reply back within the next 5 minutes I will keep out around 1 1/2 cups of the mixture and save that for later.

The bread was thicker and firmer, and the cheese seemed to resolidify by the time it got to the table, so overall it was much drier, but strangely, I loved that one as well.

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

When the pork is in the breadcrumbs, spoon the breadcrumbs over the top of the pork and really press the breadcrumbs in so that you get a nice thick coating.

My cinnamon filling was really funny at first and I couldn't get it thick enough so I stuck an ice pack under it on the counter and it thickened up quite quickly.

At this point, use your hands so it starts to come together, and then slowly add the milk in until the batter gets wet and thick and can come together.

we do not get buttermilk and i substituted with vinegar and milk (and reduced quantity so as to keep the batter thick).

Just make sure one or the other is frozen so you get a good, thick smoothie texture.

Anyway, let's get to the recipe because it was rich and thick and made Kyle do his omg - I - love - this - so - much - I'm - going - to - do - dirty - things - to - my - spoon face.

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

The batter is thick — so make sure your butter, eggs, sour cream and buttermilk are room temperature before getting started for easier mixing.

Im so full, i made this soup tonight and loved loved loved it, i used light coconut milk and it was ever so good also and thicked up quite well, i had to add a little water it got so thick... cant wait for lunch left overs tomorrow... thanks guys for the wonderful recipe... yummmy

Making the icing now, about an hour or so in, it is already thick but doesn't have that darker hue yet... will it get Too thick?

To tell the truth I got a bit busy and the filling got overly thick so to thin it up a bit I added a couple of tablespoons of Maple Syrup.

It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

It is easier to add than to take away, so start by adding 1/2 tsp at a time to the thicker mixture until you get an icing that when it falls back on itself, leaves a trail but eventually levels out.

And raw took soo long in my old food processor so I wonder how long roasted will take mine, and not to mention how runny yours gets, mine was pretty thick so annoying for spreading onto pan cakes!

It gets really thick once you add the syrup so it's important to get the nut texture right before adding it.

It's gonna get thicker as it cools, so be sure not to overcook it.

The batter should be like a thick sour cream, so to get the right thickness — better to use a full fat kefir (sour milk or buttermilk).

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

It never did darken like in the pictures, so I just kept putting little dabs into my jar to see how thick it got when cool, stopping when it was as thick as I liked.

I wanted it to be a little thicker than what the pictures show, so I cooked it a little longer than the recipe calls for, and unfortunately it just got grainier.

I put mine in the freezer for about 30 minutes... keeping a close eye on it so it wouldn't freeze and then stirred it until it got thick like frosting.

With the nuts, bananas and honey in your high powered blender, blend until a thick paste is formed, stopping to press down the ingredients from the sides so everything gets blended.

So for the second, I let the mixture sit until it it got very thick (cool) & then mixed & spread it over the pan, then immediately placed into the freezer until set.

The pasta will soak up the liquids and get thicker the longer it sits, so be careful not to overcook it or it will get mushy.

The coconuts that I'm getting lately are pretty thick inside, so I ended up with 3 1/2 14 ″ x 14 ″ trays of pasta, or fourteen large squares.

My skin also tend to get quite dry during the winter months, especially on my forehead (hello fine lines) so I actually think a thicker moisturiser is probably better for me in winter.

This is a thick dressing with some texture to it, so it won't get completely smooth.

It took me 40 - 50 minutes on medium heat to get the frosting to a thicker consistency, so don't give up on it!

I thins out the PB so its not so thick and i get the benefits of CO..

Took a lot of rolling to get it flat, and I did nt expect the dough to be so thick either.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Chia seeds are super absorbent so while it seems like it would be too liquidy, when you let it sit for at least 6 hours the seeds absorb the liquid and it gets super thick.

Edit: I reduced the amount of water in the recipe from 2 cups to 1 cup to cut down on the cooking time so that you get thicker syrup much more quickly.

I usually add some extra almond milk to get the texture just how I like it, not so thick, slightly runny.

So does the pudding get thick?

You can cook a thin, «flanken - style» piece cut across the bone really quickly on the grill and get a dish so completely different — but equally delicious — as the meltingly tender slow - braised beef short ribs made from either a whole uncut rib slab or thick «English - cut» pieces.

The key I think to use way more and spicier marinade than you would think it needs, so you'll get a thick and rich crust

I normally add a little flavorless oil, shortening, or paramount crystals (made from palm kernel oil, lecithin, and citric acid) to the melted candy coating to make it smooth and fluid, so you get a nice, not too thick, candy coating on the cake balls.