Sentences with phrase «tablespoons water while»

Not exact matches

While the pasta is cooking, heat a tablespoon of water in a wok and begin stir - frying all the veggies until tender.

Slowly sprinkle in 2 tablespoons of the water while pulsing the flour - butter mixture.

Stir together the icing ingredients (adding a tablespoon of water or two if necessary to make spreadable) and spread evenly over bars while they are still warm.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

While the potatoes are cooking, in a large bowl, combine mayonnaise, parsley, tarragon, capers, onion, whole - grain and Dijon mustards, 1/2 teaspoon salt, and 2 - 3 tablespoons water.

While it is baking, take the extra 1 tablespoon of honey and mix it with 1 tablespoon of water in a small bowl.

Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

While pulsing the food processor, add vinegar and then 3 tablespoons ice water.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.

While the buns are rising, beat the second egg with one tablespoon of water.

Dump the 1/3 cup plus 3 tablespoons water over the gelatin — it should sit for 15 minutes while the sugar is cooking.

While the peppers bake, in a small bowl, combine the Mexican crema, the juice of 2 lime wedges, half the cilantro and 1 tablespoon of water.

(Baking times may vary while changing the sizes) Since most standard muffin tins have 6 or 12 muffin cups, if you plan on making the larger muffins and you only have a 6 cup muffin pan, I recommend adding 1 to 2 tablespoons of water to the empty cups.

While the soup pot ingredients are cooking, heat 1 tablespoon of water in a frying pan over medium - high heat.

While it's blending, gradually pour in the extra virgin olive oil until amalgamated before thinning out with a few tablespoons of water, depending on how thick you prefer it.

For the Caramel Drizzle: While the pie is still warm, combine the butter, caramels, and 1 tablespoon water in a large heatproof bowl set over a small pot of barely simmering water.

While whisking, pour in 1 cup + 2 tablespoons water, and continue whisking until batter is free of lumps.

While the bluberry sauce is simmering, mix the arrowroot with 2 tablespoons water and pour into the blueberry sauce.

While these items roast, in a large pot bring the water to a boil with 1 tablespoon each of the salt and garlic powder.

While falafel patties are baking, rinse out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining 1/4 cup of parsley, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of olive oil.

While the sauce simmers, place the remaining 4 tablespoons of water into a small bowl.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

5) Sprinkle the vinegar and 3 tablespoons of the water over the dough while tossing with a fork.

While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water.

For example, while making my favorite scones I use about 2 teaspoons of ground vanilla and add 1 Tablespoon extra of liquid (water, soymilk, or juice) to make up for what the recipe calls for.

Slowly drizzle about 4 tablespoons of ice water into dough while food processor is on.

So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in about a tablespoon of my thawed out basil pesto sauce.

If you love coffee but want to tame the caffeine while boosting the nutrients follow a version of this recipe: Blend 1 packet of Four Sigmatic medicinal mushroom coffee (swap with tea if need be) with almond milk, 1 to 2 tablespoons MCT oil, a few dashes of cinnamon, hot water, and maybe an adaptogen or two (I love Moon Deli adaptogen blend and Sun Potion Yin Power blend)

If the kale is really tough, you can leave the heat on for a while and occasionally add a few tablespoons of water until the kale softens.

While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave - safe bowl.

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If you prefer, the onions may be dry sautéed, adding 2 Tablespoons of water as necessary while cooking to prevent sticking.

Drizzle in ice water one tablespoon at a time while gently stirring the mixture with a wooden spoon until the dough comes together and doesn't crumble anymore.

Skip the drizzle of oil and put produce in the pan with 1 to 2 tablespoons of water (vegetable broth works well, too), then stir with a wooden spoon to keep the meal from burning while it heats through.

Sprinkle 1 tablespoon of gelatin over 1/4 cup cold water (per quart of whipping cream), warm over low heat until fully dissolved, then when the cream begins to hold soft peaks, drizzle it in while whipping and continue whipping until the cream holds firm peaks.

If while you're blending you need a bit more liquid, add up to another tablespoon of water.

While plain water works well on food that makes its own gravy, most dogs prefer a few tablespoons of low - sodium broth.