Sentences with phrase «tablespoonfuls until»

If the dough is too sticky, add more flour by the tablespoonful until it begins to form a ball.

If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency.

Whisk in egg and 1/2 cup club soda, adding more soda by the tablespoonful until the consistency of pancake batter.

Not exact matches

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Scoop by tablespoonful onto a lightly sprayed cookie sheet, and bake for around 10 minutes, or until golden.

Drop a few tablespoonfuls into the hot oil and cook until browned.

Drop tablespoonfuls onto wax or parchment paper and chill until firm.

Pour several tablespoonfuls of the pancake mixture onto the griddle (you can top with fruit or chocolate chips at this point if using them), making as many pancakes as will fit and cook for about 2 minutes, until bubbles form on top and the bottoms are golden brown.

Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta.

Working in batches, add kale and cook until softened and slightly browned, adding additional oil by tablespoonfuls if dry.

Add 3/4 cup buttermilk and toss, using fork, until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry.

Bake rounded tablespoonfuls at 350 degrees for 10 - 12 minutes or until edges are just beginning to turn golden brown.

Blend until coarse sauce forms, adding more oil by tablespoonfuls to thin, if desired.

Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned.

Add reserved pasta water by the tablespoonful, as needed, until desired consistency (not too stiff, but you don't want it to be too watery)

Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork).

Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth.

Blend, adding more water by the tablespoonful if needed to help blend, until dip is fairly smooth (you'll have a few small pieces of almond throughout).

Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth.

Whisk in more water a tablespoonful at a time until sauce is pourable but still thick.

Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).

Pulse until moist clumps form, adding more ice water by 1 / 2 - tablespoonfuls if dry.

Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp - tender (they should still be firm in the center), 12 — 15 minutes.

Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth.

soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream.

With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).

Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes.

black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed.

Purée cashews, chiles, sugar, and 3/4 cup water in a blender, adding water by tablespoonfuls, if needed, until smooth.

Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes.

Save Print Sweet Hot Cranberry Vinaigrette Serves: 1 serving Ingredients 1/2 cup unsweetened cranberry juice 1/2 cup purified water 1/2 packet Sweetleaf Stevia 1/4 cup chopped onion Sprinkle of cayenne Pinch of tarragon (phase 2 & 3) 1 tablespoon flaxseed oil Instructions Add all ingredients except for flaxseed oil to saucepan and simmer until reduced to 3 to 4 tablespoonfuls or about 1/4 cup.

Drop by tablespoonfuls onto a greased cookie sheet and bake for 20 - 25 minutes, until a toothpick comes out clean.

With motor running, drizzle in lime juice, oil, and water, and process until smooth (another 30 seconds), adding more water by the tablespoonful if necessary.

Drop rounded tablespoonfuls of dough about 2 - inches apart onto prepared cookie sheets and bake for about 10 to 11 minutes, or until cookies are set.

Reduce heat to medium - low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

Drop tablespoonfuls into a hot pan — sizzle a bit of butter in it first — and cook until bubbles form, then flip briefly and eat.)