Sentences with phrase «cups of liquid for»

To boil lentils, use 1-1/2 cups of liquid for each cup of lentils.

The pad has the ability to hold 4.5 cups of liquid for 24 hours, giving the pet owner stress - free protection.

To boil lentils, use three cups of liquid for each cup of lentils.

I reserve 2 cups of liquid for my next batch and have consistently found my brew to have great carbonation.

A few ratios to pay attention to here: Israeli couscous requires 1 1/2 cups of liquid for every cup of the raw couscous.

Cook 1 cup of granola in 2 cups of liquid for 5 - 8 minutes to yield 1 3/4 cups cooked.

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

To boil lentils, use three cups of liquid for each cup of lentils.

think of jello shots, it is 1 package of knox to 1 cup of liquid for a more solid dessert and 1 package to 2 cups for a softer dessert.

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.

Reserve half a cup of liquid for dressing.

Not exact matches

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 season.

Gabe: Judy's proportions mentioned in her comments above are pretty spot on: 1 envelope of powdered for 2 cups of liquid, which is what I did.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

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 unifoFor 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 unifofor 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.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

The example he provides for a general rule of thumb is recipe calls for 1 cup wheat flour substitute it with 3/4 cup wheat flour, 1/4 cup cf, AND 1/4 cup liquid.

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.

You will get about 2 cups of dyeing liquid which should be enough for 3 - 4 eggs.

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.

Do the same if you're working with yeast: Add one tablespoon of liquid per cup of sprouted flour called for in the recipe.

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.

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.

Continue squeezing for several minutes until the ball of cauliflower mixture is about half its original size and you have squeezed out about 3/4 cup of liquid.

A good starting ratio for adding gelatin powder to your recipes is 1/2 tablespoon of gelatin per 1 cup of liquid — however, the ratio of gelatin to liquid you use will depend on how «thickened» or «gelled» you want your recipe to be.

Divide the chocolate liquid in half and reserve one half for the «top layer» of the almond butter cups.

Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product

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.

You'll want to cut the liquid to 3 cups of broth and cook for 1 hour or maybe a little less, especially if using the zucchini.

I have made lots of other bread but this one seemed to have too much flour for the amount of liquid... 4 cups flour to 1 1/2 cup liquid.

oh, and for those asking about the slow cooker — simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go.

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.

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

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

12 Medjool dates 12 Brazil nuts (or more for sprinkling ground up nuts) 1/4 cup dark chocolate squares (72 % or higher) OR unsweetened chocolate with 6 drops of liquid Stevia 1/4 cup hemp seeds (optional for sprinkling on top)

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 liquFor 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 liqufor the loss in liquid.

I use more honey and double the oil for the Jewish High Holy Days but keep my basic proportions of 6 cups flour to 2 cups of liquid.

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.

Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:for garnish Directions: 1.

After simmering with the lid on for 45 minutes I took out 1/2 cup of liquid and there's still more.

If the curry is thinner than you'd like, you can scoop out 1 to 2 cups of the liquid and discard (or save for something else!).

Separate the cloves first but don't peel, then roast until soft and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of oil used to roast the garlic And then whatever you like for seasonings.

You would need to use 1 1/4 C coconut sugar for each cup of honey and add 1/4 C to your liquids for each cup of honey replaced.

Carbonated Water An easy hack for substituting eggs is to simply replace 1/4 cup of the recipe's liquid with carbonated water.

-- 1 unsweetened smoothie pack (I use Tambor Acai)-- 1/2 banana (use frozen for creamier consistency)-- 1/2 cup strawberries — 1/2 nectarine — 2/3 cup coconut water — Optional: 1 tablespoon of liquid chlorophyll (to get your dose of greens without even tasting them!)

1 cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract

For a drinkable smoothie add 1 cup of liquid!

For thickening sauces and stews, use 1 tablespoon of organic tapioca flour per cup of liquid.

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits