Sentences with phrase «water mixture on»

I sprayed the base of the light fixture with the plain Krylon Looking Glass Spray and then I used the vingear / water mixture on the shade to create a Mercury Glass effect.

Not exact matches

When the mixture was set afire and projected through long tubes, it could burn on water and engulf an enemy ship.

Add a little stock or water if the mixture is getting too dry (depends on how fatty the meat is).

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

On a hot summer night, few desserts are as welcome as a granita, a frozen mixture of water, sugar, fruit juice, and in this case, tea.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

With the mixer on low, add the flour mixture in small batches, alternating with the water.

Transfer the tamarind water mixture to a blender (everything including the fruit and sugar if added) and blend on high for a minute or two until smooth.

Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

To pickle avocados, once you've got those perfectly slightly ripe, yet still firm, Fuerte avocados, all you have to do is heat some white vinegar, water, and salt in a saucepan on the stove until the mixture comes to a boil.

Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency.

The crust is as easy as choosing your seasoning (I like garlic, basil, and red pepper flakes), mixing that with the banana flour, adding some water, and spreading that mixture on your pizza pan.

Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.

Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 20 - 25minutes stirring occasionally.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

Turning on the mixer again, I alternated adding the molasses - water mixture and the dry ingredients.

* Note — depending on the consistency of your tahini, add water as needed to thin out the sauce mixture so that it is pourable.

Add buckwheat and let the mixture continue to boil on high heat for 5 minutes or until the expanded groans are visible atop the water.

When rolls have risen, mix the milk and water in a small bowl and brush the mixture on the tops of the rolls.

Mix the remaining wet ingredients, except the 1/2 teaspoon of chia seeds (save for sprinkling on top of muffins), into the ground chia seeds and water mixture.

In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 °F on a candy thermometer.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

I didn't notice that in the recipe, but can understand that an egg isn't always an egg in volume... so on the Mixture 2 Whole Grain with eggs... what volume of egg / water mixture am I lookiMixture 2 Whole Grain with eggs... what volume of egg / water mixture am I lookimixture am I looking for.

She simply follows the recipe on the bag of cranberries (one bag of rinsed and picked cranberries, 1 cup of water and 1 cup of natural sugar simmered together for 5 to 10 minutes or until cranberries pop and the mixture thickens), but she substitutes clementine juice for the water and adds a generous portion of walnut pieces.

To use for other purposes (or to drizzle on top of the finished quesadilla), continue adding oil and / or water until the mixture thins.

Heat ghee / your cooking oil choice on medium heat - saute the onion / garlic mixture until fragrant — add in the beef and tomatoes - add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then cover.

Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time).

When the onion mixture starts separating oil, add the masala paste and fry it on high heat till all the water is absorbed and the oil surfaces again.

Now add the wet mixture on top of the corn (keeping the heat low) and let the water evaporate while mixing the corn well to get a nice sweet and savoury corn that's still quite juicy!

Add the frozen cherries, banana, coconut water and flax meal to a blender and blend on high until mixture is smooth.

Reheat in the microwave, or on the stovetop, until warmed through, adding water if the mixture has dried out.

For a thicker sauce: Move the leftover sauce from the slow cooker into a pot on the stove and add 1 tablespoon of cornstarch (mixed into 2 tablespoons of cold water before adding to the hot mixture) to the sauce to thicken it.

With the mixer on, drizzle in the water mixture, and knead with the dough hook until a soft dough is formed.

If the rust doesn't come off with a sponge, soak the cast iron in a mixture of 1 part of water to 1 part of vinegar, keeping a close eye on it (once the rust is dissolved, the vinegar will start ruining the cast iron itself).

Either combine the quinoa, 2 teaspoons of the spice mixture and the water in a rice cooker or use a medium saucepan to cook on the stovetop.

If the mixture has become too liquid (which can happen if you leave the berries on the heat for just a few seconds too long), mix arrowroot or cornstarch with just enough water in a small glass or cup; return berries to heat and drizzle in.

Depending on how much liquid you have left in the pot, you may need to add more water if the mixture is very thick, or boil out a bit of the liquid if it's thin and soupy.

With mixer on low speed, add the flour mixture and water to cream cheese mixture, beginning and ending with flour mixture.

Step # 6: Turn the mixer on low speed and, while running, slowly pour the hot water down the side of the bowl into the gelatin mixture.

Add an additional tablespoon or two of water if the mixture is too thick (this can depend on how much water the soaking cashews absorbed).

If mixture is too thick for your taste, you may add some water, or add the ice and blend on high until ice is completely crushed.

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)

When a Clean Recipe is run on the required FT - 3000 Oven Controller, water is pumped from the CIP Skid tank to the mixing pipe, where cleaning or sanitation chemical agents are metered into the fresh water stream to obtain the precise mixture you require.

Mix on speed 1 for 3 - 5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if needed or extra flour if the dough is sticky.

In my Australian recipe, the crosses are painted on with a very thin mixture of flour and water.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.