Sentences with phrase «start adding water»

I start adding water to the toddlers pool and it's level rises.

Start adding water so you can bring it to a nice boil.

Mix with your hand and start adding water little by little until and knead until it forms a soft pliable dough.The dough should be firm when you poke your finger.

Start adding water 1 TBSP at a time, stirring as you add.

Whilst the motor is still running, slowly start adding some water, a tablespoon at a time (I used around 3 tbsp), to reach the desired consistency.

Extract all in a bowl, Start adding water bit by bit.

Start adding the water (a little at a time) whilst the blender motor is still running.

Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough.

Also, would recommend leaving out the chopped garlic until you've tasted the base of it all mixed together before you start adding water.

I never had tahini NOT curdle when I start adding water.

I think part of it is just the consistency of the new ingredients, but part of it is I started adding the water gradually instead of all at once.

Not exact matches

This week will be water only for many of those fasting, but Wallis said they may start adding in some juices next week.

He started with bottled water, and the other products were added while thinking on his toes in desperate meetings.

Add a little water if the curry starts to dry out.

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

«He started drinking BlackMP Living Water to alkaline his blood and his liver has now taken,» Long adds.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

I like to start out with just 1 1/2 cups of water for a spoonable smoothie consistency and add more water if needed.

Start by cooking the quinoa with boiling water, add a sprinkling of salt in the beginning as this will be absorbed as it cooks to make it more flavoursome.

You can add a splash of water if they start to get burned.

- 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.

Once the water starts to cook add all the mentioned spices.

Start by adding the sugar and water to a medium, heavy bottomed sauce pot.

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

Add one tablespoon of water at a time and continue mixing until the mixture starts to stick.

it would just simmer away and, because she started out with a decent amount of water, she did not add any more.

When the mushrooms start releasing water, add the cumin, chili powder, smoked paprika, chili powder, thyme, and black pepper.

Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed.

Add the yogurt and 1 - 2 tbsp of water and stir with the knife until the pastry starts coming together.

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 cold water and blitz just until the dough starts to come together.

Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.

If they start sticking to the pot, you can add a little water a scrape with a wooden spoon.

If the noodles start to stick, add two tablespoons of water (repeat as necessary) and continue to cook until noodles reach desired doneness.

Then add enough water or broth, mixing all the while, for the bread to start to come apart and form a fairly firm, uniform «mush».

Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

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

If you have overcome this difficulty just rinse your chickpeas before you start cooking them, pour plenty of water in a large pot and add 1 teaspoon bicarbonate of soda to the chickpeas.

In the same pot, whisk together the Greek yogurt with the pasta water, starting with 1/4 cup and adding more, as needed, to reach desired thickness.

Although anything too liquid seems to spill out the sides of my food processor so I'd start with just enough water to get it blending then add more to thin it out later.

If polenta starts to get too thick, add 1/2 cup of water at a time to keep it soft enough to stir.

I've never had any luck with rice pudding using milk to start, my mother always par - cooked it in water and then added milk around halfway.

If they start to brown more than you want before they're done, add a splash of water or white wine vinegar along the way.

If the onions start to burn, lower the heat and add a tablespoon of water.

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

When I make these tortillas with Anthony's, I use approx 2/3 cup water — I start with 1/3 cup and continue to add until I have a smooth, pliable dough.

I understand that it is a little hard but in class we learned that if you add water at the start then it'll take longer because all the water needs to evaporate.

Yolks are only about 1 tablespoon each, so you might just start by adding two additional yolks and holding back 1/4 cup water unless necessary to make a soft dough.