Sentences with phrase «add liquid because»

There is no need to add liquids because the figs will release a considerable amount of juice.

Not exact matches

They make a ton if you're pureeing them because you need to add a lot of liquid.

BUT save the liquid, in case you have left overs, because it will be a little dry the next day, and all you have to do is add a little liquid and you're good to go!

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixture.

I don't if it was because of the chickpea flour but I had to adD 4 tsp of liquid and bake them about 4 minutes longer.

Because the lemon juice adds a lot of liquid — for this recipe it's definitely necessary.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Chia seeds are popular in raw foods / vegan diets and are often used to make «pudding» because they swell when liquid is added and take on a somewhat gelatinous consistency.

I didn't have V - 8 so I used a blob of tomato paste and added lots of extra liquid because I also threw in some rice.

It is a dream to bake with because it doesn't add liquid - which really helps with texture in a cookie.

Candice, I'm afraid of using agave here, because it would add so much liquid.

Note: If the dry yeast is added directly to the flour, the liquid that is added is warmer than usual because the whole mass of dry ingredients, as opposed to just the yeast, must be warmed in order to activate the yeast.

We call these green smoothies because they are thicker than traditional juice, but lots of folks add extra liquid when blending to make a more juice - like consistency.

I added more liquid and actually drank it in a Mason jar without toppings because I didn't have time to sit down.

However, my dough was more liquid because I increased the squash and added more water to soak the flour overnight.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

It's very likely it burned because of the coconut sugar, whenever you use liquid things to add sweetness like honey or stevia the baking times can change for that.

I also added a little extra chicken broth (probably 2 cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2 tsp cayenne instead of 1/4 which was the perfect amount of spicy for us.

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

You don't want to add the espresso and honey in too early because the liquid in the honey may cause the oils from the almonds to clump together, leaving you with almond butter that is lumpy and difficult to spread.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

Of course because that added liquid, I had to add a bit of coconut flour.

Because those are more absorbent than almond flour, I added 2 eggs to the wet ingredients to add more liquid and help the texture out a bit (I'm not a vegan).

Ah, I rinsed the beans and added them without any soaking liquid because we like our soups not so liquid

(Because if you add the liquid in the food processor, the pieces then get ground up too much and you've lost your beautiful butter flecks).

I have a question since you know WW points and I do not... if I added a layer of quinoa in the bottom of the dish to «bulk up» the recipe (because I never know what other dishes will be showing up and would rather have a starch included) and absorb some of the delicious chicken liquid, would it add a whole lot of extra WW points or just a few?

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

(Which is entirely possible because I live in Colorado, so sometimes we have to add liquid due to the high altitude.)

i added some extra liquid at the end, too, because the flavor was plenty intense and i wanted more broth.

Add the milk, oil, and egg yolk right into the bowl in that order (I just use a tablespoon to measure out the liquids here because I don't want to dirty extra dishes because of all the components.

I make some adjustments because I didn't have honey so instead I added a little less of 1/3 cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of almond milk.

This doesn't require any stock or water, but only because the tomatoes aren't as dry from higher - heat roasting, and I like your method with added liquid better.

I recommend using dried mushrooms in this recipe because the soaking liquid will add additional flavor and depth to the congee.

I typically opt for liquid aminos because there is no salt or preservatives added and I know that the soybeans used are non-GMO.

I did add a bunch of protein powder to change the nutritional profile (sorry, I can't do high carb / low protein), and probably should have added a bit more liquid because it came out a little dry.

I don't like adding more liquid to a coconut flour baked goods because coconut flour is very sensitive to any extra liquid.

But because you are cooking a half batch the liquid may have left too quickly, so you could add a little water.

Since rediscovering the mashed banana trick, I've pretty much abandoned my maple sweetened recipe because the puree adds a luscious touch that just can't be achieved with liquid sweetener.

(Note: if using coconut flour, add more flax eggs and / or olive oil because coconut flour absorbs a ton of liquid!

Because roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice iBecause roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice ibecause I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice instead.

My husband and I have both made this dish and his always comes out much darker than even this photo because he slightly browns the spices in the pan before adding the liquids.

I was aiming for a stew but I guess I didn't add enough liquid with the rice because it ended up more like a risotto.

I know it sounds funny to say add a little more flour and a little more liquid... but because of our dry environments a couple extra Tbsp of liquid (up to 1/4 cup depending on how dry it is) goes a long way in keeping things moist.

The reason the frosting can be difficult I think is because of the low fat cream cheese — sometimes it makes frosting really wet so you don't have to add any liquid, sometimes it's too dry; I think it depends on the brands... Anyways, thank you for reading my blog for some time, I'm always excited to hear from long time readers!

As for the stevia / swerve — those will definitely work, but you might need to add more liquid -LCB- a bit more coconut water or non-dairy milk -RCB- to help the blending process, because maple syrup adds some liquid volume.

Tasted great, I think I added too much liquid because I would have wanted it a little creamier.

My favorite stevia to use personally is Sweet Leaf stevia in the liquid dropper here I like this brand because it is pure stevia, without any sugar alcohols or other sweeteners added.

The prime rib really does make a difference — because of the salt and pepper crust, there was no need to add any additional sodium to the liquid.

I just made some of the corn bread but I ended up adding alot more liquid because I was thinking of trying to get it the same consistency as the cornbread my mom makes with gluten flour.