Sentences with phrase «thicken too»

Watch the sauce so it doesn't thicken too much and burn.

They help thicken them too which is great for me since I can't eat bananas.

I stuck to the recipe (well, I eyeball everything) except for the Guinness and wine, which I went a little heavier on We bought some garlic ciabatta bread and heated that in the oven to sop up the juice as I didn't thicken it too much.

Continue cooking, stirring occasionally, until the oats have thickened to your liking, 15 - 20 minutes, adding more water, as needed if the oats thicken too much.

Thickens just fine, be careful you don't thicken too much!

Cook until berries burst and start to turn water pink (don't overcook or it will thicken too much)-- approximately 5 minutes.

If it thickens too much, just dilute it down with a little warm water before using:)

If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary.

If it thickens too much, you can always add more fresh milk to thin it out.

That will add a little bit more «healthy» to the recipe, and provide some thickening too.

If the paint thickens too much because of this - you can add a LITTLE water using a teaspoon to control how much you add - and mix it to the consistency it was.

Not exact matches

Too late for the tour and the history lesson, too late in the season on this southern plantation, and the ancient, front - line cedar soldiersbacked up by a strong regiment of holliesare not telling what they know.I walk on the old brick, caulked with thin moss, but soon overlaid with a thickening.Too late for the tour and the history lesson, too late in the season on this southern plantation, and the ancient, front - line cedar soldiersbacked up by a strong regiment of holliesare not telling what they know.I walk on the old brick, caulked with thin moss, but soon overlaid with a thickening.too late in the season on this southern plantation, and the ancient, front - line cedar soldiersbacked up by a strong regiment of holliesare not telling what they know.I walk on the old brick, caulked with thin moss, but soon overlaid with a thickening....

When I made these the pancakes fell apart too, I would say to leave them in the fridge for a bit as this thickens them and be gentle when cooking them — squish them together with the spatula!

I know that it thickens recipes quickly as well — you have to be careful not to add too much at once.

You don't need too many medjool dates as the sweet potato itself is already naturally sweet, but 5 or 6 amp up the flavor nicely and help to thicken the filling without having to rely starch of any kind.

Today I mixed everything up in my magic bullet and it gave it more of a pudding consistency and I could eat it ASAP as it also thickened right away too!

I made a batch & i had some left over so i made a smoothie bowl out of it, added some vanilla protein powder to make a meal (that thickened it up too), sprinkled some banana chips, pumpkin seeds / pepitas, sunflower seeds & whole cashews on top.

If the orzo has thickened the soup too much, which it can sometimes do, just add some V8 or tomato juice to bring it back to your ideal soup - like texture.

You don't want your sauce to be too mushy — I always pull it from the heat once a few cranberries begin to pop and the liquid is mostly absorbed (it will continue thickening off of the heat source as well).

I hope you try it again, and if it's too soft add more flour mix instead of just the tapioca which will thicken it more.

The frosting was ridiculously complicated (I could not figure out how to thicken it properly, after it set in the fridge overnight) and the consistency is way too thin to spread or pipe.

Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny!

* Keep in mind that this recipe thickens naturally about 20 - 30 minutes after it is mixed up, so if you think it's too thin you may want to wait until then before adding more coconut cream.

If it is too thin, cook it over high heat until it is reduced and thickened to the consistency of maple syrup.

I've made Marion's recipe for years, but since it seemed too thin, I have always used more flour, a lot more flour, and a little less liquid to thicken the batter up.

Don't worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!

NOTE: If sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the sauce with a tablespoon of butter and / or cream for a few additional minutes till it thickens a bit.

For the people having trouble with the mayo (i.e. no immersion blender), I used a hand blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit in the fridge and it thickened up into a great mayo - consistency in about an hour.

People stop a little too early for fear of burning it but it has to thicken and should completely coat the back of a spoon and slide off slowly.

I solved this by taking some of the (too thin) glaze and whisking in confectioner's sugar to thicken it up.

If they are too loose add some more confectioners sugar until it thickens enough to set up.

(It's perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

Sprinkle over sauces while whisking to thicken, but be cautious — a little bit goes a long, long way, and too much will make your sauce «gummy» and «gooey» rather than creamy.

(I hate mayo, too) Just add a bit more cheese to thicken the liquidity of the dressing.

Continue to whisk until thickened, about 2 or 3 minutes, if gravy gets too thick add a small amount of water until the desired constancy.

Be sure not to thicken the mustard too much as it will thicken more once cooled.

It didn't really work as a baked good, but it thickened and warmed and was super duper delicious that way, too.

If so and it was still too runny, a couple of things may have been the culprit — the sugar / flour mixture wasn't allowed to thicken enough on the stove and was taken off the heat too early.

One alternative: Stabilize milk with starch, like cornstarch or flour, if you want to bring it to a boil; the starch will prevent curdling (and it'll thicken the milk, too).

Did I let it dry out too much when thickening it?

notes: If the consistency becomes too thin you can blend in 1 - 2 tablespoons more chia seeds and then refrigerate for 1 - 2 hours to thicken.

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.

A maple syrup or honey could also be used but the butter will absorb the water content and cause it to thicken like a paste if too much is used.

If you do get a good coconut milk but it just won't thicken up, sometimes a tablespoon or less of extra tapioca starch works really well too.

I had an apple pie end up too runny and I was able to scoop the filling out of the crust and thicken it in a pot, then pour it right back in like nothing had happened.

If you use too much water, don't panic; just add 1/4 cup more oats or oat bran and stir again to thicken a bit.

If it still tastes like flour, keep cooking it until it takes on a nutty flavor and is golden brown (do not brown too much however because the roux will loose its thickening properties).

Right before serving, I thought it was just a touch too soupy, so I used and immersion blender and ran it for a quick second just to thicken it up a bit.

Hi padhu ji I have been trying out your recipes for soup and they taste wonderful I just want to mention that I have replaced maida with grinded ots it thickens the soup and is healthy too

You can try it, but coconut flour is very different and I haven't had good luck using it for breading or thickening because it absorbs too much.