Sentences with phrase «add liquid in»

1/2 grapefruit 1 beet 2 celery stalks 1/3 cucumber (peeled) handful of spinach sprig of basil 1/4 avocado 1 tbsp VEGA natural protein 1/3 cup frozen blueberries or ice Juice the first 4 ingredients and add the liquid in a blender with the rest.

I add all of my oatmeal ingredients to a microwave safe container and simply add liquid in the morning when I get to work and heat «er up!

(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).

Just be sure to keep the heat high, add the liquid in three phases and stir occasionally to prevent sticking.

If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)

You may need to add a little additional hemp to balance out the added liquid in that case.

2 - Transfer the asparagus and mint leaves to a blender or food processor and puree until you reach your desired consistency, adding liquid in 1/4 increments if needed.

Adding liquids in small amounts throughout the day is beneficial for increased bowel movements.

Not exact matches

«If U.S. rates move too quickly, they will dislocate [high yielding] assets more broadly and the most liquid emerging markets will not be immune to a selloff,» he added, pointing to the 2013 taper tantrum as an illustration of this idea in action.

«I do think it's inevitable, if the pound has a sustained fall against the euro that will have to be reflected in the price of oil, of wine, all kind of exciting liquids,» Gormley added.

Most day traders tend to focus on large and liquid markets in order to minimize transaction costs, although some traders prefer to generate profits from adding liquidity in low - priced markets, as is the case with rebate trading.

When you add in refined products and other petroleum liquids, Canadian exports soared past 4.1 million barrels a day, a total that is higher than the next seven U.S. suppliers combined, and nearly four times more than Saudi Arabia, the U.S.'s second largest source of foreign oil.

PDX — It doesn't take a Genius to realize from my statements that i have read things other than the Bible you moron i have spent many hours reading and listening to scientists about their theories on the big bang, i have listened to ideas from the most revered scientists including Hawking and others, and they all admit that there are holes in their theories, that nothing fully explains their big bang theory, the physics doesn't add up let alone the concept, there are plenty of scientists hard at work trying to make the numbers fit and the theory hold weight but if you ask any of them they can not give you the answers and the reason being... there are none, the theory doesn't work, If by the observable laws of Physics, Matter in this Universe can not be created or destroyed, you can only change its state, i.e. solid to liquid, to gas... to energy... There is no explanation for how an entire reality full of Matter can be created out of nothing... Scientists know this... idiots that are atheists and simply would rather NOT believe that their lives and actions they take within their lifespan are being witnessed by an Omnipotent God do not WANT to believe... but Your belief in God does not change whether or not he exists you will be judged.

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

Add the liquid sugar to the egg whites in a slow, steady stream.

I tried the recipe yesterday and it was okay but the liquid soaked in immediately so wasn't sure whether to add more?

Hi Anna, sadly not as blenders require a liquid in order to blend properly, but you don't need to add a liquid when making nut butter.

The tinned tomatoes comes in quite a lot of liquid too, but as you used fresh tomatoes this maybe be why you needed to add some more milk.

Once it has boiled, add the mussels so they cook in the liquid.

In the morning, dump baggie in blender, add liquid and blenIn the morning, dump baggie in blender, add liquid and blenin blender, add liquid and blend!

Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 miin a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 miIn a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

In a small bowl, add the brown sugar, chili powder, Worcestershire, liquid smoke, cumin, salt and pepper.

To make the smoothie bags, simply place all ingredients except liquid and any wet add - ins (ones that won't blend well when frozen) in regular sandwich - size plastic baggies.

Add spinach mixture to the bowl, discarding any excess liquid left in the skillet.

I used green bell pepper and banana peppers in lieu of jalepenos, and added liquid smoke and bacon bits (okay, they're a little processed but dairy and meat free despite the name).

If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments until well combined and coming together.

Add in the coconut flour and the chocolate chips and mix well with the liquid ingredients.

It is recommended to add to hot liquids, or to use in recipes that require gelatin.

Nice - cream is best if you don't add any liquid to it, but in order to blend it you'll need something that will help you push the frozen bananas into the blades.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Do you ever add extra liquid (in this case butter I guess?)

You use considerably less liquid, cooking time is much faster, vitamins and minerals aren't leached away in the cooking and there's the added benefit of killing microorganisms in the very high water temperature.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

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!

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

When you say coconut oil in liquid form do you mean to buy the liquid in the bottle or melt solidified coconut oil before adding?

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 mixturIn 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 mixturin each baggie) to your bowl with a baggie of your oat mixture.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic.

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

Add the almond milk to the liquid mixture, then slowly fold in dry ingredients.

Maybe I missed it in the directions, but I don't see where you added the liquid.

Thanks... I went ahead and made this in the crock pot and added about 1/2 the liquid.

Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients).

Apart from the added chemicals problem, the «wet» scallops have a washed out, soapy taste, and may release all of that absorbed liquid, while you cook them, resulting in smaller, tougher scallops that can not develop a perfectly seared, crispy crust.

Add frozen wontons one at a time, until all are in the pot and the liquid has returned to a boil.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.