Sentences with phrase «then add more water»

Add 2 tablespoons of water and blend, then add more water by the spoonful until the dough just begins to come together.

I typically remove the stock and some meat, leaving some meaty, cartilage - y bones behind, then add more water and make another round of stock to stretch it further.

I had a dark grayish blue mirror and I used white latex plaster of Paris recipe and at first it was so thick so then I added more water and then it got dinner but then you got chunkier so then I added some fresh paint some gray paint to it and it came out to the thin thinner consistency so I painted it white and the gray over it it just doesn't look right what can I do

I had a dark grayish blue mirror and I used white latex plaster of Paris recipe and at first it was so thick so then I added more water and then it got dinner but then you got chunkier so then I added some fresh paint some gray paint to it and it came out to the thin thinner consistency so I painted it white and the gray over it it just doesn't look right what can I do

Not exact matches

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Then blend it all for a minute or two until a smooth milk forms — if you want you're milk a little runnier add more water.

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

1 dl (1/2 cup) lukewarm water, if the dough is very dry you can add a little more water, but be careful not to add too much as the finished loaf will then be soggy or unbaked on the inside.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Mix, do the 10 second test, then if it's still too thick, add a few more drops of water, repeat, etc..

Although anything too liquid seems to spill out the sides of my food processor so I'd start with just enough water to get it blending then add more to thin it out later.

In order to be more accurate, you can mix the milk as directed and then add a cup of water to every cup of milk you use or add all the dry ingredients and then add water slowly to the mixture to the correct amount of desired prepared formula.

If it is too dry and crumbly, add a little more water and then process again.

Would likely pick the ginger slices out with a slotted spoon or a fork, add the extra water and bring to a boil very briefly, then remove from heat and add the lemon zest and juice and allow to «steep» for at least 30 minutes, maybe more.

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessaadd all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessaAdd more water if necessary)

Also, if you want it to be creamier and more spread - like, then maybe use 1 cup of water and add more as needed.

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

You will need to add more water then usual because the lentils will need it 5.

I kept adding more flour, then more water, and the dough my friends never raised up.

(You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3 - 4 minutes before mixing it and adding more water.)

Bring to the boil then reduce to a simmer, cover and cook for 1 hour 15 minutes before adding the vegetables, mix well, add more water if needed.

If they crack excessively then you need to add more water a little at a time.

I had to add more water than I thought I would, because it needed to dissolve everything nicely, and then I boiled the final mixture back down to the texture that I wanted.

Pulse, add 1T EVOO, pulse again and then add water or more EVOO (I opted for H20) to a consistency where it is still sticky — set aside

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

If you don't want to make royal icing, then add some milk or water slowing to a cup or more of icing sugar until you get the desired consistency and add food colouring.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

I would add a little more water (maybe 1/4 cup) and bring it to a boil, then add the dates and boil until they are soft.

then add water as required for the veggies to cook as cashew paste will thicken more while cooking.

It was originally too thin, then I added a slight bit more corstarch and water and turned the stove down as said: however, it immeadiatly turned into one giant, unpleasant, sticky gloop with the odor of the vinegar.

Or, if you've added 3/4 of the water and the dough looks just like it should, then you definitely don't add any more water.

Then just add some more liquid (almond milk or water) until the batter is the right consistency.

I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for about 15 minutes.

Then add a little more greens and any fruits or veggies you like along with a little more water.

Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary.

Then I started improvising and added more water to try and get some syrup going.

If you like a thicker soup then add more corn starch (dissolved in a little water) and continue to cook until the desired thickness is achieved.

Add water and the soy sauce and bring to a boil, then reduce heat to medium - low and simmer for about an hour or more until flavor develops and broth has a rich deep color.

You can really make any variation - this year I made this recipe but istead of orange extract I added a generous helping of ground ginger, added a tiny bit of water to make the mix even more fudgey, rolled them into balls and then dusted in extra cacao.

Stir in the yeast, then add the water (I used just over a cup to start with; you may need more).

Add more water if the vegetables seem crowded, then adjust the seasonings.

I did a second batch but added the tofu (about 2 oz), then made some «thick water» with more corn starch, fennel and sage and a little syrup... as I was making the patties, I did 1/4 ″ patties, spooned some of the thick water on one, then put one on top, then wrapped in parchment and steamed them for about 25 minutes... this gave a satisfying squirt of «greasy» flavor in every bite and they stayed moist even after sitting for a while.

Then, boil the orange juice + sugar (the original recipe says to use water, but I think the orange juice adds a little bit more of a sweetness to it without being overbearing and straight sugar).

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

If anyone else wanted to try water, I'd advise to try just 1/4 cup first and then add more.

If the soup gets too thick, add a bit more broth or water, then heat through as needed before serving.

After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with sea salt and freshly cracked black pepper and mix everything together, cook for about 2 minutes, then add a 1/2 teaspoon of smoked paprika, mix it with the rest of the ingredients and then add 1 cup of water into the sauce pan, season with a little more sea salt and turn up the fire to a high heat

Then reduce to a simmer, add the sauteed mushrooms to the pot, and cover with a bit more water — covering the veggies by 2 inches or so.