Sentences with phrase «teaspoon at a time»

If you prefer a thinner glaze, add in more milk or water one teaspoon at a time until desired consistency is reached.

Add water a couple teaspoons at a time if necessary for this consistency.

If the dough seems dry, add more cold water a couple of teaspoons at a time.

Add more milk one teaspoon at a time if needed to get the mixture moving.

Start with 1 teaspoon and work your way up, adding 1 teaspoon at a time over the course of a few weeks.

Slowly add milk one teaspoon at a time till it is ever so slightly runny.

Slowly pour in the tempered egg mixture, once again starting with a few teaspoons at a time and then increasing to a steady stream.

I personally add 1/2 teaspoon, I suggest you go testing 1/4 teaspoon at a time because depending on the quality of the matcha, the flavor can be quite intense.

If it is still quite stiff, add a bit of oil a half teaspoon at a time until it has reached the right consistency.

Your body can only handle so much sugar, one to two teaspoons at a time max.

If frosting is not thin enough to spread / drizzle, add milk one teaspoon at a time until thin enough.

Add extra milk substitute one teaspoon at a time as needed to make a creamy smooth filling.

What that means is that while you are whisking constantly, add 1 cup hot chicken broth, starting with just a couple of teaspoons at a time.

If you'd like it thinner, add a little more raspberry puree (a couple teaspoons at a time), until you reach your desired consistency.

Add in water one teaspoon at a time if necessary.

Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).

Add water one teaspoon at a time until just thin enough to drizzle over the muffins.

Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don't pour too much hot broth too quickly or you'll end up with scrambled eggs), then increasing to a steady stream, until fully incorporated.

Add additional yogurt one teaspoon at a time if it's too dry.

Combine the powdered sugar, salt and vanilla and begin adding the cream a couple teaspoons at a time, whisking to combine.

If the glaze is too thick, add a little more milk or cream, about a teaspoon at a time, and stir until it's a pourable consistency.

If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time.

Then spoon the buttered rum sauce, a teaspoon at a time over each cupcake.

If all the flour does not absorb into the dough, add more water a teaspoon at a time.

If you'd like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

Start with this ratio, then if your fruit was very juicy or you'd like a thicker consistency, stir in more chia seeds one teaspoon at a time.

With the motor of the food processor running, add in potato flour 1 teaspoon at a time.

I made it for my father's birthday (a day ahead of time) The icing a little thinner than I like, but I know cornstarch (a teaspoon at a time) will thicken any liquid.

If glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time, or heat over low heat, stirring constantly.

Add more cream a teaspoon at a time until the dough holds together but isn't wet and sticky.

This stuff is seriously spicy, so start with a teaspoon at a time and work your way up.

If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time).

Add water a teaspoon at a time to get a thinner consistency — you want it to be pourable but not super thin.

Add the milk and stir until a wet and thick batter forms, add extra milk a teaspoon at a time as needed until the batter is no longer dry.

If it isn't, increase the liquid portion by a 1/4 teaspoon at a time until you achieve the right consistency.

If not, add balsamic and olive oil, 1 teaspoon at a time, until you reach the consistency you desire.

I would start with one teaspoon at a time and see if that helps.

Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency.

Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.

Add mayo to moisten the yolks, a teaspoon at a time until it reaches your desired consistency.

If too dry, add additional almond milk a teaspoon at a time.

I had to add more flour when making them, but a teaspoon at a time.

Add additional milk, 1/2 teaspoon at a time, if needed.