Simmer uncovered over low heat until sweet potatoes are tender, about 30 minutes, stirring frequently and
adding water as needed when the sauce gets too thick.
I made them with eggs and they were great I just added all the ingredients (except water and psyllium), mixed it up and
then added water as needed to get the right consistantly for dough.
(If using a roasting pan,
add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising.)
Bring just to a boil; reduce heat to low, and cook at a bare simmer,
adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.
Add water as needed to keep the pieces fully submerged.
Add water as needed to facilitate blending.
Cover pot and allow to cook on low for about ten minutes, stirring occasionally and
added water as needed.
Add water as needed but remember this is an icing so you do want it to be quite thick.
Add water as needed to form a mixture that sticks together when pressed between two fingers.
If it gets too thick / reduces too much,
add water as needed.
Heat the filling ingredients in a small pan on the hob —
adding water as needed to loosen the texture.
Add water as needed to ensure that the chicken is covered by the liquid.
Stir and
add water as needed.
Reduce heat to low and simmer, uncovered, 3 hours,
adding water as needed to keep wings covered.
Add water as needed to reach the desired smooth consistency.
Add water as needed to keep the beans covered.
Knead with the dough hook,
adding water as needed to create a soft, moist dough that still holds shape quite well.
Mix well and
add water as needed.
* Note — depending on the consistency of your tahini,
add water as needed to thin out the sauce mixture so that it is pourable.
Add water as needed and remove the jalapeño when it becomes soft.
Continue cooking,
adding water as needed.
Boil uncovered for 20 minutes,
adding water as needed.
Add water as needed until your preferred consistency is achieved.
There should be enough liquid to just cover the vegetables;
add water as needed.
Mash everything together and
add water as needed to get the soup thickness you like.
Add water as needed to get things moving, but remember, that the more water you add, the thinner your shake will be.
Blend on high and
add water as needed to get everything to blend smoothly.
Blend until desired consistency is achieved,
adding water as needed.
Add water as needed, blending until a smooth pudding texture is reached.
Add water as needed to thin.
In a food processor, combine all the ingredients for the pesto (from sundried tomatoes to tomato paste) and pulse into a rough paste,
adding water as needed so that it is «spreadable».
To make the filling, combine the cashews, agave syrup and coconut oil in a blender and blend until smooth,
adding water as needed to create a creamy texture.
Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more,
adding water as needed.