Sentences with phrase «cup of liquid at»

Not exact matches

If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2 cup liquid sweetener works great in place of the dates and maple syrup in this recipe.

I poured about half a cup or more of liquid off at one point because the onions were steaming with no chance of browning.

The potatoes should release at least 1 cup of liquid.

Continue to add stock, 3/4 cup at a time, allowing almost all of the liquid to be absorbed before adding more.

I am frugal with my glass of wine; so eager to savor my glass, to keep it full, I would rather swirl the liquid around the cup and look at my potential than experience what is inside.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

Simply add one tablespoon of vinegar per cup of milk and let sit a room temperature for at least 15 minutes, until the liquid has thickened a bit.

We suggest at least 6 cups of water for every one cup of amaranth, not because the little grains will absorb that much liquid, but because of what happens to the water that's left.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

But after the addition of those 2 cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.

Adding at least 1/4 cup more of liquid is often needed.

In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions.

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

For the next 30 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.

I too wondered at the ratio of fats and liquid to flour... and after adding only 1 1/2 cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquid.

For this dish I needed to make sure I had at least 4 cups of liquid for my 1 ounces of pasta.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

Instead, pour in all of the liquid at once (note: you may want to leave out about 1/2 -2 / 3 of a cup and add it in later if needed) and gently fold the liquid into the dry mixture.

Then I shredded the pork, transferred it and a half cup of the cooking liquid to a roasting pan, and roasted it at 450 °F for 20 minutes.

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

Placing the Dutch oven back on the stovetop over medium - high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes.

At 4 hours remove the pan from the oven and pour most of the liquid off into heat proof measuring cup and set aside.

Similarly, caffeine fiends can't imagine a flight without at least one cup of joe, while purists would never touch the thin, brown, vaguely coffee - scented liquid poured at 35,000 feet.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Keep adding liquid, 1/2 cup at a time, until all of the liquid is absorbed and the lentils and quinoa are tender.

Increasing the amount of cashews might work here - I'd guess at somewhere around 3/4 cup, plus a little extra liquid - non dairy milk or water.

Flour tends to be drier at high elevation, so increase the amount of liquid in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,000 ft.

While for most people this means a protein - packed smoothie or food you can actually chew, I simply prefer more caffeine and / or chocolate at this point in my day, like this cup of liquid witchcraft:

At this point, I stir in equal amounts of liquid aminos (totalling 1/4 cup) in the jars.

Dried chickpeas should be soaked in cold water for at least 4 hours, drained, and then cooked gently in liquid (4 cups per every cup of dried chickpeas) until tender, 2 to 3 hours.

Add 1/2 cup of stock from the saucepan to the einkorn berries and continue cooking, stirring frequently, until stock is absorbed and liquid doesn't immediately refill a section when you push at it with a spoon.

So, we're looking at a whole cup of coconut flour (which is a very thirsty flour by the way) and only 2 tablespoons of milk as the «thinning» liquid.

Though many of my recipes can be replicated at sea level, if you find that a recipe isn't turning out, decrease the flour by 2 tablespoons per cup, decrease the liquid by 1 tablespoon per cup, and keep in mind that baked goods may take a few minutes longer to bake through.

a liquid coffee concentrate made from 100 percent Arabica beans, offers the experience of having a decadent cup of coffee, in a variety of flavors, at any time.

Add about 1/3 cup of the cooking liquid and start blending, adding more of the liquid if needed, a little bit at a time, to achieve a thin, creamy consistency.

However, if you have more than a cup of liquid still in the lentils, you may want to drain at least half.

When onions are translucent, sprinkle the flour over the onions and mix it in until it browns a bit then add 2 1/2 cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.

Just be aware that if you blend it all at once, you may need to bump the milk up to 1/2 cup (instead of 1/3 cup) and start with the liquid on the bottom so you don't clog your blender.

5 lbs small red potatoes, cut into equal sized pieces 8 ears garlic, halved at the equator 10 lemons, halved 6 big onions, halved at the equator 5 bags crab boil — divided 1/4 cup cayenne 1/2 cup salt 1/2 cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish sausage 40 oz smoked andouille 40 lbs live crawfish 3 packages of frozen corn (a total of 12 ears cut into thirds)-- divided

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

I'd say that you just add it in at the very end (maybe 5 minutes left of cooking), and reduce the liquid by at least 1/2 a cup.

The porter at Riley's came for us at 6:30 a.m., came without knocking into the room, with just a gentle «good morning, morena, good morn - ning,» bringing cups of steaming black liquid that could, if taken hastily, cauterize the throat — tea for Peter Hawthorne and coffee for me.

With the 2010 World Cup now thankfully a long - forgotten memory for the majority of disappointed England supporters, this week Liquid Football hopes to shed some light on the very future of English football and ponders the likely candidates we'll expect to see representing the Three Lions at the next World Cup in 2014 (assuming we get there of course).

It won't matter whether you go with 6 extra large eggs vs. 6 large eggs + the extra 1/4 cup sour cream (it's basically liquid equivalence) but I would definitely suggest adding back the zest of one lemon (mix it in at the step where you beat together the wet ingredients).

You can also simply decrease the amount of liquid you put into the bottle at all while increasing the servings in the cup.

But The Womanly Art goes on to say, «A baby who is really ready to wean will usually be well over a year old, will be eating lots of solid food and drinking liquids from a cup, and will gradually lose interest in one nursing at a time.»

These cups are designed to improve oral health, and since they only release liquid when your child presses down on the rim of the cup, they're better at reducing spills and leaks, too.

We took the stopper out of the sippy cup at first so he would get used to the idea that liquid was supposed to come out.

Put just a teaspoon or two of liquid in at a time and help her raise the cup to her mouth.