Sentences with phrase «until liquid consistency»

Not exact matches

Pour the juice into a shallow dish and place it in the dehydrator at 115F for several hours, until the liquid is reduced to a thicker consistency.

Uncover pot and continue to simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 30 minutes, stirring occasionally.

Slowly stir in the chicken broth, stirring constantly, until the liquid is the consistency of heavy cream.

just before serving, combine sauce ingredients, adding water slowly until desired consistency is reached (I like it to be liquid enough to drizzle over my stir fry)

Add more cooking liquid as needed, until sauce reaches desired consistency.

I simply pulsed some frozen strawberries in the blender until they were pretty fine, and it'll come out to a smooth, liquid - y consistency!

Let cook until the liquid is thickened to your desired consistency.

Let the stew simmer until the excess liquid has evaporated away and you have the desired consistency.

It will need some liquid, so while it's beating, add one tablespoon raspberry puree at a time until it is the consistency and flavor you'd like.

Continue beating in liquid by the 1/2 teaspoon until your desired consistency has been reached.

Continue beating the mixture for at least two minutes, stopping to add additional liquid by the 1/2 teaspoon until the desired consistency has been reached.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

just before serving, drain the liquid from the chilled coconut milk (easily done by opening the can upside down), whip the solids until you have your desired consistency

Puree until desired consistency, adding the reserved liquid as needed.

Bring the saucepan to low heat, careful not to let the mixture boil, stirring continuously until wine melts back down to a liquid consistency.

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

I like my almond butter VERY creamy, so I usually continue to run my food processor until the almonds are blended until an almost liquid - like consistency.

Continue to stir until the mixture is of liquid consistency.

Add the liquid slowly and mix well until you get the consistency you desire.

If necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistency).

Add chickpeas, beets, onion, garlic, oat, nutritional yeast, parsley, liquid smoke, salt and pepper to a food processor and process until everything is mixed well together but still has a bit of a chunky consistency.

I think it might work, but since yoghurt is more liquid, I would start out with 2 Tbs of the yoghurt and then add more bit by bit until the consistency is creamy.

If you are going to try it again, I would cut the protein powder in half and increase the amount of liquid to thin it out and blend it until it's totally smooth and the consistency you prefer.

In a large bowl, smash bananas with a fork until small lumps remain and turn into a liquid consistency.

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

I just eye - ball this rather than measuring, just add more powder or milk until you get a liquid, glaze - like consistency.

You may need to cut back on the liquids or add more flour until you get a consistency that is shapeable.

To make a simple chocolate glaze, mix about 1/4 cup almond milk with around a tablespoon of unsweetened cocoa (add more / less milk or cocoa until you get a liquid, glaze - like consistency).

Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency.

Another basic recipe for making smoother mustard is to grind mustard seeds into a flour, then mix it with a liquid until you achieve the consistency you prefer.

Should I microwave it until it's liquid before I whip it, or at what consistency should it be?

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

Continue cooking peaches and blueberries in wine mixture on high heat until liquid is reduced to a thick syrup consistency, about 10 - 15 minutes.

Place the diced apples, butter, vanilla, cordial and water into a saucepan and allow to simmer for 20 - 25 minutes or until the apple is tender and the liquid has reduced to a syrupy consistency

To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.

Remove cover, add 1 cup wine and simmer stew for about 45 minutes, until lamb is tender and liquid is reduced to stew consistency.

Add everything to the bowl of a high powered blender and combine until you \'ve reached a completely smooth, creamy, liquid consistency.

Combine all ingredients except cacao nibs in a bowl, cup, mug or jar and stir until well combined and the chia seeds soak up the almond milk liquid and form a pudding - like consistency.

If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.

Allow to cook until liquid has reduced to a saucy consistency, about 15 - 20 minutes.

Cook until the liquid has reduced to a molasses - like consistency and it coats the back of a metal spoon, about 10 - 15 minutes.

Return the pureed soup to the pan, add the reserved liquid until it reaches a consistency you like.

If the mixture is too thick, add some of the reserved liquid until it reaches your desired consistency.

Mix until the Gazpacho reaches a smooth consistency and you can not hear any more crackling sounds from the added ice cubes (add more ice cubes, if you want your soup more liquid).

For the 2nd dozen I added more almond flour until the consistency was no longer liquid and would hold its shape.

If dip is too thick, add more liquid (citrus juice, oil, pickling liquid or water) 1 tbsp at a time until you get the desired consistency

Step 4: Lower heat and simmer until «sauce» like consistency is achieved; ensure that you check on the liquid level.

Step 2: Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone.

Add all or most — or perhaps none — of the remaining liquid at this point until soup is the preferred consistency.

Step 1: Place fish in blender or food processor and slowly add liquid while puréeing until a smooth consistency is created.