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Turn the machine on and process until you get the consistency you are after; be careful not to over-process it or you will have a smoothie.
Place the cold ingredients in the bowl (the bowl and blade do not have to be chilled) and process until you get the consistency you want, barely a minute or two.
Add the other ingredients and continue cooking until you get the consistency you want (remember that the chicken will release some liquid during cooking, so start with the sauce slightly thicker than you want the final product to be).
Stirring constantly, add water until you get the consistency wanted.
Turn it on again until you get the consistency you're looking for in a smoothie.
Don't use too much to start, but gradually add more until you get the consistency you want.
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It's best to do by hand using a large spoon, so you can get the consistency you like.
"You could hit occasional big serves with the old racquets but today's graphite ones are very light, strong and flexible, and you can get the consistency.
Preheat oven to 500 F. Once dough creates sticky balls (you may need to add a little more water or flour, depending on your dough to get the right consistency...add 1 tab addition of either one until you get the right consistency: soft and supple).
If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency.
Puree and add water until you get the desired consistency.
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