Sentences with phrase «cups liquid so»

I started with the 2 cups liquid so I was boiling whatever was left after baking approximately 3 hours.

Not exact matches

I think I remember that quinoa flakes soak up more liquid than oats, so I might try using 1/3 cup instead...

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.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

So we simplified all the liquid measurements to shots or cups — none of this «ounces» nonsense!

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.

TIP: Some packages of quinoa suggest using 2 cups of water for 1 cup quinoa, but I find there is residual liquid to drain off when using this quantity, so I use 1.5 cups.

I find that the rice soaks up some of the liquid when it sits in my fridge and is reheated, so 3 cups is necessary, instead of the 2 cups that the recipe originally calls for.

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.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

I used 1 cup coconut flour and 1/2 cup almond and kept the liquid the same but then found I had waaay too much liquid to add so I didn't use it all.

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

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.

I rarely meet other people named Corinne / Corrine) First, if you're using liquid egg whites, the conversion should be 2 Tbs per egg white so you only need 8 Tbs (or 1/2 cup).

Also, though I am a wine lover, I only had 1/3 cup of the Marsala so used broth as the other liquid and it turned out well.

Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra tablespoons of almond flour to soak up the extra liquid.

I have a vitamix blender (also known as the second love of my life) so I need hardly any liquid to get things blended, but you may need up to a cup depending on how powerful your blender is.

So, now that I have mastered the technique of creating a magical chia seed pudding (using the ratio of 1 cup liquid to 1/4 cup chia seeds), I want to pass on the recipe I came up with taking what I liked about each recipe.

I recommend addingg water maybe 1/2 cup water ever hour or so to keep the liquid half way up the pork.

If there is not enough liquid in the jar to come up over the kimchi, add enough basic brine (6 tablespoons fine sea salt mixed with 8 cups water: use a whisk to dissolve the salt in the water and store any extra in a covered jar in the refrigerator) so that the kimchi is submerged.

The first one I decreased the liquid to 1/2 cup and I used the SO delicious unsweetened coconut milk.

So I used 6 cups of liquid instead of ten - 2 cups water, 2 cups veggie stock and a bottle of IPA beer.

The liquid will evaporate so top up to the original amount with hot water (4 cups) when finished boiling.

Also, remember it will soak up some of your liquid, so maybe you'll want to add a cup or so extra of chicken broth!

I did not have sherry so I used about 1/4 cup chardonnay and waited for the liquid to absorb.

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

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.

If so how much per cup of liquid?

1 tablespoon lime juice (I didn't have any so I used lemon juice instead) 2 cups diced ripe mango (my mango was very ripe, so I pureed it instead) 1 medium ripe banana, mashed (my mango only yielded 1 cup, so I used a large banana, and added enough orange juice to bring the total amount of fruit up to 2 liquid cups) 1/2 cup raisins (ew, gross.

If you go that route, just add some extra liquid to the batter... maybe 1/4 cup or so will do!

So 1 cups / 180g couscous to 1 cup / 240 ml of liquid.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

If liquid reduces too soon add 1/2 cup or so of water, more if needed.

I like to transfer the creamy liquid into a 2 - cup - measuring cup so it can be easily distributed.

Hi Yoon — I haven't made this with chicken broth but you want to use the same amount of liquid — so you can do 4 cups of chicken broth and 3 cups of water if you want — a total of 7 cups.

Measurements: For my coconut flour pancakes recipes you need 1 cup of liquid for every 1/2 cup of coconut flour, so the measurements are the same unless you're using coconut cream.

The weights of the flours and starches varies, so weight doesn't actually mean cups as it does when measuring liquid ingredients.

Make sure you use a small onion (about 1/3 cup chopped) so the liquid measurement is not thrown off.

So 1 cup of the previous batch's liquid + 1 cup of water + 2 tablespoons of sugar + pinch of baking soda + all your grains in the same jar (don't wash the jar).

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

The puff pastry I usually use is around 275 gram and the canned bean is the small one, which is about 400 gram with the liquid, so about 1 - 1,5 cups of cooked beans.

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.

It's 1.5 cups of egg whites (I just found out the other day how to type 1 1/2 on the computer... I'm so slow with technology sometimes, haha) Stevia extract is liquid, kind of like vanilla extract.

I was also out of cocoa powder so I subbed six squares of unsweetened baking chocolate, added an extra 1/4 cup of almond meal to balance out the extra liquid.

I prefer a heartier soup so often I'll only add five cups liquid instead of six.

I have a most horrible sugar addiction (most days I eat nothing but frosting from a jar or a big bag of white chocolate mini reeses cups, no exaggeration) so this really sounds like it'd be perfect for days when I need to switch to liquids - only during a GP flare.

Never add more than 1/4 cup liquid at a time so it does not become runny.)

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.

If that so, you can reduce cooking liquid by 1/4 cup and reduce cooking time by few minutes.

I still use a measuring cup for liquids, but have noticed such a variation in flours — for example, this weekend when my almond cake had almond flour I dehydrated, so it was very fluffy compared to fresh ground.