Sentences with phrase «water bit by bit»

Dipping your toes into the water bit by bit seems like the best approach to the blue - chips that deliver excellent total returns (in the case of Hershey, because it perpetually earns 16 % annual returns on assets while Brown - Forman's total returns on invested capital are similar) but never appear to offer a particular attractive entry price.

Rising out of the water bit by bit gives you a gradually increasing effect.

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

Seive the gram flour and mix your dry ingredients, add the water bit by bit, mixing until smooth and leave your mixture to sit, on the side or in the fridge, until your cury is cooked.

Extract all in a bowl, Start adding water bit by bit.

If the dough is too dry and crumbly to work with, add water bit by bit until a smooth dough forms.

Slowly add in the water bit by bit and mix until a dough is formed.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

You can never go wrong with it because you can always add water bit by bit to it if the taboulé is a bit dry.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Not exact matches

Modern homeopaths start by diluting a substance in water, then taking a hundredth of that solution and diluting it further, than taking a bit of that solution and diluting it in even more water until the original substance is exceedingly dilute.

The only content that gets effectively communicated these days is authentically shared material (often user - authored) and SquareOffs encourages and accelerates that behavior by helping publishers and authors provide current and compelling bite - size choices and content (suitable for sharing) that triggers our natural (water cooler) inclinations and behaviors to share something new, something timely, something political, something we're concerned or passionate about, etc. with those around and closest to us.

«By specifically referring to that meeting they are basically testing the waters a bit,» said Aneta Markowska, an economist at Societe Generale in New York.

In the Catholic faith, Communion wine is made by pouring a bit of water and a bit of olive oil into a cup of wine.

His little hands whose touch shall bring healing, turn water into wine, and multiply the loaves shall be bitten by the nail, bestowing absolution upon us each.

I'm particularly pleased as I don't have the most powerful food processor (it's only a Kenwood) so the poor thing did get a bit hot but I left it to «do its thing» for about 10 minutes and helped it along at one point by adding a small amount of water but it managed it.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

It should come after you add in the oil, and u should add the water in bit by bit, untile it reaches the right consistency (i.e. DO NOT pour in the water all at once).

You can reduce the «bite» by soaking your diced or sliced onions in cold water for 30 minutes, then draining them before using.

It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon.

I altered it a bit by doubling the recipe to make a bigger cake and changed the frosting into a glaze (butter, powdered sugar, strawberry jam and hot water).

The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like.

Add the water and deglaze the pot by scraping up all the brown bits at the bottom of the pan.

I altered the recipe a bit, and I think it will be easier for those who posted that they are intimidated by caramel: I added enough water just to dissolve the sugar (about 1 / 4c) and added 1 Tbsp light corn syrup (helps prevent the dreaded «crystallization»).

I think I'll up the chocolate another half ounce, reduce the water by a bit, and maybe use the ground espresso instead of brewed espresso next time.

For this you can increase the water ratio by a bit.

Mountain pepper berries have an oily, mineral - like, turpentine aroma and when even minute grains of the ground fruits are tasted, an initial sweet, fruity flavor is quickly followed by an intense, biting, tongue - numbing and eye - watering heat that continues to build and will not subside for some minutes.

Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the flour before adding it to warm water — so I hope by adding warm water to not cold yeast will help.

Add milk and a bit of water to the carrots and let it simmer maybe 45 minutes till all the moisture is absorbed by the carrots.

I simplified the steps a bit by turning the lemongrass, ginger, garlic, chilli, coriander seeds into a paste in my food processor with a few tablespoons of water.

I prepared this by adding water to one serving and a little bit of ice in a blender.

Or make the dressing a bit lighter by adding more water or lime / lemon juice to it.

I actually changed up the recipe a little bit by adding a little water to the brown sugar and microwaving it for 20 seconds and adding 3/4 cup cocoa powder.

If there are any crumbly bits, add the remaining water by the teaspoonful.

The sugar syrup is prepared by heating white sugar (or caster sugar, as it's known in the UK) and a bit of water until it reaches a temperature of 230 — 240 ºF (110 — 115 ºC).

French Macarons, Step by Step, from Annie's Eats Easy No - Fail Meringue Cookies, from Bakers Royale Homemade Snickers Bars, from How Sweet Eats Italian Almond Cookies, from Barefeet in the Kitchen (be sure to use gluten free almond paste) 5 - Ingredient No Bake Peanut Butter Chocolate Bars, from Culinary Hill Dark Chocolate Almond Butter Cookies, from Sally's Baking Addiction Chocolate Fruit Dip, from Cooking Classy Apple Cider Caramels, from Cooking Classy Baked Apples, from Simply Recipes Salt Water Taffy, from Our Best Bites Mosaic Heart Jello Jigglers, from Mel's Kitchen Cafe Rice Krispie Treats, from Cookies & Cups (be sure to use gluten free crispy rice cereal, like Erewhon, and gluten free marshmallows, like Campfire or Kraft) Dark Chocolate Detox Bites, from The View From Great Island Fudgesicles, from Orangette

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

If there are any very crumbly bits, add more ice water by the tablespoon and mix to combine.

Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

You can test baking soda by sprinkling a bit in a glass of vinegar, and test powder by sprinkling in water.

So I improvised by soaking a corn tortilla in hot water for a few minutes and then blitzing it in a blender with a bit of the tomato sauce.

stir again and gradually add a little bit of water, little by little until the texture feels sticky.

Whilst the fruit is cooking we'll be preparing the pastry for this strawberry peach pie, in a large bowl mix the flour, salt and olive oil, then add water just a bit and knead the dough, the dough must be a bit sticky so I like to go pouring the water into the mix little by little.

Play around, and adjust the amount of water, bit by bit, until the dough is easy to handle, tender, and doesn't stick to your hands.

You can always test your yeast first before using it by activating it in a bit of warm water with a bit of sugar, if after 10 minutes the mixtures foams up and rises, your yeast is good.

You can easily make this vegan by leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of olive oil.

They thicken up as they sit, so if they're too thick by serving time just add a bit of water and heat them up on the stove for a minute or two.

If you like, you can create an ice bath by placing ice cubes and a bit of cold water in a large bowl, placing a slightly smaller bowl inside, and pouring the ice cream into the smaller bowl.

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.

Many recipes requiring 1 - 3 eggs can still be produced by omitting the egg altogether and adding a bit more water, soybean oil or soymilk.