Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water
a tablespoon at a time if needed.
Once it comes together, knead the dough for about 10 minutes to develop the gluten, adding flour 1
tablespoon at a time if your dough is too wet.
Add flour
a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute.
Blend until smooth, adding more water
a tablespoon at a time if too thick.
Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1
tablespoon at a time if it becomes too thick.
Reduce heat to medium if necessary and add additional wine, 1
tablespoon at a time if necessary to keep mixture moist and pulpy.
It's a really soft dough but should be very sticky, I would add a little extra flour
a tablespoon at a time if it's sticky next time while kneading if it won't pull away from the sides of the bowl while kneading.
Repeat until a dough - like consistency forms and feel free to add the water one
tablespoon at a time if you're having trouble blending the mixture, but be sure not to over-blend as some crunch will add texture!
Add water one
tablespoon at a time if the pan seems dry.
Stop to scrape down the sides as needed; you can also add filtered water
a tablespoon at a time if you're having trouble blending.
Reduce heat to medium - low, add the oil to the skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the Otto's Cassava Flour (starting with 2 tablespoons and adding 1
tablespoon at a time if needed) until a thick roux forms.
Not exact matches
Blend into a smooth paste, adding a little water, a
tablespoon at a
time,
if necessary to keep the blades moving.
If it is still too wet to roll, sprinkle additional coconut flour, one
tablespoon at a
time and continue rolling
If you want the frosting thicker, add a little more powdered sugar (a couple
tablespoons at a
time).
If your chocolate becomes too thick to work with, gently stir in 1
tablespoon of vegetable shortening
at a
time - it will thin it right out!
If the batter is still too thick (not pourable), add water or more coconut milk beverage, 1
tablespoon at a
time until it reaches a nice pourable consistency.
Adding more coconut oil, 1
tablespoon at a
time,
if needed to help the balls stick together and hold their shape.
If necessary, add up to 1
tablespoon more milk, 1 teaspoon
at a
time.
If it's too crumbly, add extra milk (one
tablespoon at a
time).
If it isn't add a
tablespoon of confectioners» sugar
at a
time until it achieves the right consistency.
If dough is too dry and crumbly, add more ice water one
tablespoon at a
time.
(
If mixture does stick, add additional milk, a couple
tablespoons at a
time, and continue stirring until mixture stops sticking.)
If it's too dry, add in water one
tablespoon at a
time.
If the mixture becomes too thick, add a bit more water, 1
tablespoon at a
time.
If you need more liquid, add 1
tablespoon at a
time.
Add more milk, one
tablespoon at a
time,
if needed.
Once yuca dough has cooled, assess the texture — cooled it should be a workable dough —
if it is still too sticky to work with by hand, add in the optional coconut flour, 1
tablespoon at a
time until you can work with the dough more easily
Add more flour, a
tablespoon at a
time,
if necessary.
If the mixture is still too hard to scoop and roll, you can melt the mixture back down and add more coconut milk, probably 1
tablespoon at a
time until you get the perfect consistency.
If the «dough» is not solidifying, add 1
tablespoon of water (or non dairy milk)
at a
time until the dough does become a ball
If the milkshake is too thick, add more milk as needed - a couple
tablespoons at a
time.
If sauce is too thick, add more milk, 1
tablespoon at a
time until you get the right thickness.
Add additional water
if necessary, one
tablespoon at a
time, until you reach a desired, spreadable consistency.
If you like it a bit «wetter» continue to add more dressing about a
tablespoon at a
time until you get the desired consistency.
If it is still quite dry and doesn't stick together easily, add the milk, 1
tablespoon at a
time, until the dough is moist enough to form hold together.
If it's too runny, adjust the thickness with additional confectioners» sugar: 1
tablespoon at a
time.
Yes, I know natural peanut butter exists, but
if you're like me, those 2
tablespoons that come in a single portion end up tempting you to eat much more than just one serving
at a
time.
Add a
tablespoon of water
at a
time to get things moving,
if necessary.
If it's too sticky, add more flour, a
tablespoon at a
time, mixing after each addition until you have a soft dough.
Add more ice water
if necessary, one
tablespoon at a
time.
If dough starts to make a wet, whipping sound, add a few more
tablespoons of flour a little
at a
time until you have a soft dough.
If the dough is too sticky to handle, add more flour, 1
tablespoon at a
time, until it is still a little tacky, but doesn't stick significantly to your hands.
Next
time I would try making one batch
at a
time and add a
tablespoon of water to see
if that helps get things moving!
If necessary, add more flour, 1
tablespoon at a
time.
Combine the wet and dry ingredients -
if it seems way too thick, add almond milk a
tablespoon at a
time just until the ingredients are able to combine and still stick together.
Scrape the bowl and taste the frosting;
if it is too thin, add the next cup of powdered sugar;
if it is too thick, add another
tablespoon of half - and - half
at a
time.
Stir to combine thoroughly, add water
if needed, 1
tablespoon at a
time.
If the hummus is too thick for your liking, add water 1
tablespoon at a
time until you get the desired consistency.
If it is too dry add water a
tablespoon at a
time.
If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one
tablespoon at a
time, until a cake batter consistency is reached.