Sentences with phrase «so let it dry»

First, they appeared to be too wet (I do have drain holes in the buckets), so I let them dry out.

I finally, after about a year or so let it dry naturally and left it natural.

It looked great after the 3rd coat, so I let it dry, then reattached the lock and removed all of the tape.

Not exact matches

I, for one, have never seen a child make a dreidel out of clay, let alone wait for it to dry so he or she can play, but that's not the issue here.

So let the glossy people take their botox and smooth things over and pretend they aren't wringing this thing right dry, because the rest of us are going to try and we have no shame.

So, let's all keep our powder dry.

Let this cook on a low heat for about 40 minutes, topping up the water if needed, so that the rice never cooks dry.

I'm retesting this recipe soon so will let you know if anything changes, but make sure it's fully dry before it goes in the oven, but I'm not 100 % sure about your colour.

I have a lot of dried fruit + nuts to use up, as well as what I like to call «fixings» (hemp hearts, chia seeds, etc.), so this recipe worked out well with my let's - clean - out - my - pantry endeavors!

As for growing, herbs don't like wet feet, so be sure to let them dry out a bit before watering and try filtered light during the hot summer months.

Using dry oregano and water were the only concessions I had to make, and I'm so glad I didn't let those minor problems stop me!

thank you for your taste tests, your recipes and the detail you provide (e.g. dry active vs. rapid rise... finding it in the market, let alone knowing the difference makes me feel so much more confident about cooking!).

Important to let cool so they can dry out.

Now I've eaten fresh fava beans but never dried so I grabbed the bag and vowed to make something this week (and not let it get buried in the back of pantry never to be seen again).

I didn't have the platinum yeast on hand, just the active dry yeast, so I just let them rise a bit longer.

Then after boiling the ravioli, I let them sit until they were just a bit damp but still warm and patted them with a paper towel so they were mostly dry.

This recipe tastes best served VERY fresh, so don't let it sit or Scallops and Pasta dry out quickly.

I had everything on hand except fresh oregano so I combined the oil, lemon juice, and dry oregano and let it sit for a bit before combining everything.

I want to let you know if you use sugar substitutes (splenda and stevia in the white form) the bars may be dry so make sure you add more moisture to the batter if it does not form

For frosted cookies, always let the frosting dry completely before storing so the cookies will not stick together.

I let mine sit out loosely covered to dry out a bit, and then prior to making the stuffing I cut it into cubes and toasted them in the oven for a few minutes so they wouldn't completely disintegrate into the stuffing.

The key to a good stuffing (and yes, I know we're technically not «stuffing» this anywhere, so feel free to call this «dressing» if that makes you feel better), is letting your bread dry out for a full day before putting everything together.

If you let the dough rise overnight, sprinkle with water so it doesn't turn dry.

This dough recipe will dry out if you let it sit too long — so work quickly.

We usually don't let pan breads rise quite so long, so we needed to make sure it wouldn't dry out.

I did that because of the ease of letting it cook while I go about my day, also because I used all chicken breasts since I don't like bone in chicken, but chicken breasts can be dry as a bone... so the slow cooker infused the juices into the chicken breasts.

I used lime juice (not lemon), I let the almonds soak for about a whole day (I did peel them), I didn't have cheese cloth so I used a coffee filter (it did drain), I set my oven to 350 and put them in before the oven pre-heated and set it for an hour (figured the oven would heat up in 15 min, so it'd be 45 min of cooking)... They were burnt on the bottom and sides and they were dry and brittle.

Then added dry ingredients and let sit for a little bit so oats would absorb.

I know how important it is to not let the breasts dry out so will be extra vigilant!

After decorating, let them dry in a single layer until the icing sets enough so that the cookies don't ruin each other if they touch.

When it is hot, add the dried onions and let them cook for a minute or so.

I added an extra 1/4 cup of milk, and would have added more, except the recipe clearly stated to not let it get sticky... the final result was scones that were tasty, but so so dry, and they completely crumbled apart when I cut them open to put jam and butter on.

So I dried them for 5 hours, then let them rest in the OFF oven overnight.

The cake pops need to dry upright, so gently insert the end of the stick into the styrofoam and let dry.

My one incy - wincy complaint was that is was a little on the dry side without a sauce, but the flavors are definitely there, so don't let that stop you from making this!

Place sunflower seeds and salt into a hot dry skillet, on medium heat and let them toast stirring from time to time so they don't burn.

Then, spread the quinoa out onto a baking sheet to let it come to room temperature and dry out a bit so it doesn't stick together when you make the salad.

Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn't become hard and dry.

Hi Camille, I'm not really sure what you mean by «not - so - fat dry ingredients»... If you can clarify please let me know, sorry!

So we're turning to the pantry for inspiration, pulling out bags of dried legumes and letting them shine at the center of our table.

So they ended up tasting good, but they came out really dry: I definitely let them cook a little too long.

I decided this would be a good one for the slow cooker, so I went all out, started with some dried beans, and let the soup simmer away all day.

Now place the dough ball in a bowl and cover it so it wont dry out while we're letting it rest for about 45 minutes or until it has doubled in size.

Related recipes that look divine: Homemade Apricot Almond Lara Bars by Cookie and Kate Apple Cinnamon Granola Bars from Running to the Kitchen 5 Ingredient Granola Bars from The Minimalist Baker Baked Oatmeal with Dried Fruit and Nuts from Nourished Kitchen Raw Apple Pie Energy Bites from So... Let's Hang Out Chewy Quinoa Granola Bars from Parents Need to Eat Too

We also let the mushroom mixture cook longer so it was pretty dry when it was put on the pizza.

Only had active dry yeast not instant, so had to let it rise an extra 25 minutes.

I also shut off the oven after the baking time and let them dry out another 45 min or so.

I mix it up in my ZO on the dough cycle (always have to add extra water, maybe an ounce or so, because of our dry climate), then put it in my bread baking bowl and let it rise, mist it with water and then bake per box directions.

Directions: Butter a loaf pan (the original recipe uses a silicon loaf pan, so skip the butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).

Let sit a minute or so to let the lard cool a bit and the oats soften, then mix in 3 [large] eggs, followed by the dry ingredienLet sit a minute or so to let the lard cool a bit and the oats soften, then mix in 3 [large] eggs, followed by the dry ingredienlet the lard cool a bit and the oats soften, then mix in 3 [large] eggs, followed by the dry ingredients.