Sentences with phrase «tablespoon at a time after»

If you need more flour, just sprinkle 1 tablespoon at a time after it is on the parchment paper and roll it slowly, adding more flour as you go

Then, add milk, a few tablespoons at first (for double crust; one tbsp at a time for single), pulsing through, and then one tablespoon at a time after that, pulsing through until the dough has just come together and has started to form a ball (doesn't have to be one unified ball, just until some of the dough has started to come together).

Not exact matches

Add milk mixture, and with the mixer running, add the butter one tablespoon at a time, mixing well after each addition.

-- With mixer on medium - low speed, add the butter a few tablespoons at a time, mixing well after each addition.

Add in ice water, 1 Tablespoon at a time, pulsing 3 - 5 times after each addition, until the mixture just comes together.

Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.

Add the cold water, one tablespoon at a time, pulsing after each addition.

If it's too sticky, add more flour, a tablespoon at a time, mixing after each addition until you have a soft dough.

Gradually sprinkle in sugar (2 tablespoons at a time), beating after each addition 2 minutes or until sugar is dissolved completely about 15 minutes.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute.

If the soup is too thick, add more non-dairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

With the mixer on medium speed, add the egg whites, 1 to 2 tablespoons at a time, beating after each addition until incorporated before adding more — this is especially important for egg whites because a large percentage of an egg white is water.

If it is too dry, add water or milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition.

After that, add a tablespoon of flour at a time and continue whisking till everything is smooth and creamy, then gradually whisk in the Marsala.

Gradually start to add beaten eggs, one tablespoon at a time, letting the batter come together after each portion.

Add one tablespoon at a time of coconut oil to the flours and pulse to combine after each tablespoon.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

After all other ingredients are well mixed, begin to add potato flour two tablespoons at a time, mixing after each addiAfter all other ingredients are well mixed, begin to add potato flour two tablespoons at a time, mixing after each addiafter each addition.

Beat in the butter 1 tablespoon at a time making sure it is fully incorporated after each addition.

I'd say if you gave them a second go to mix everything but the oats together, and then add a 1/4 cup of the rolled oats to the mix at a time, possibly adding it in tablespoon increments after the first 1/4 cup, until the mixture thickens but is still gooey enough to hold together.

Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition.

If after 5 minutes dough is very sticky and it seems more flour is needed, add more flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay.

Once the curd is completely cooled, after about 1 hour, remove the plastic wrap and use an immersion blender (or a stand mixer or food processor) to incorporate the butter 1 tablespoon at a time, mixing well between additions, until all of the butter is added and the lime curd is completely smooth.

If the dough hasn't clumped together around the blade after about 15 seconds, add more water a tablespoon at a time — just enough to help the dough come together.

If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing texture, to give mixture proper texture.

A tablespoon at a time, slowly stream in ice water, pulsing after each addition, until the dough sticks together when you press some between your fingers.

Add 3 tablespoons coconut sugar, 1 tablespoon at a time, fully mixing after each addition, about 3 minutes.

Carefully add in the icing sugar about 1/2 cup at a time, alternating with adding 1 tablespoon of milk / cream after each 1/2 cup of icing sugar until the desired consistency is reached.

After starting with just 1 or 2 teaspoons at a time, your baby will likely move up to 3 or 4 tablespoons of cereal once or twice a day.

Add 1/4 cup sugar, a tablespoon at a time, beating well after each addition.

On long fasts (I do warrior diet five times a week and two days where I don't eat at all to resume eating the next day after five pm) I supplement with a tablespoon of psyllium husk powder in water every six waking hours or so.

After letting vegetables ferment on the kitchen counter for about a week, you can then transport them to the fridge to preserve them and start enjoying them by taking only one tablespoon at a time.

As per Ayurved (a) the guidelines on Clarified butter: — For people who do physical labour: 2 tablespoon (30 ml) of Clarified butter — For people with sedentary lifestyle: 1 tablespoon (15 ml) of Clarified butter * After age 60: Stir in 1 tablespoon (15 ml) of Clarified butter to the stove boiled 1 cup / glass of milk at bed time and drink it.

Sprinkle the ice water extract mixture 1 tablespoon at a time over the mixture and pulse once after each addition.