Sentences with phrase «extra liquid for»

One quick question: when you say to use the extra liquid for making rice, do I just use that in place of water when cooking rice?

What does work is drinking water to which a substance is added that helps the body to retain the extra liquid for longer.

When baking with bread flour, add about 2 teaspoons extra liquid for each cup of flour in order to produce the proper consistency of dough.

One quick question: when you say to use the extra liquid for making rice, do I just use that in place of water when cooking rice?

Not exact matches

And in energy, high prices for synthetic crude and liquid natural gas mean producers are generating a lot of extra cash.

I have a question: lately I have been tempted to reduce my 401k contributions in order to be more liquid... I'm looking at potentially purchasing another home and I keep wondering if I should save that extra cash for incidentals.

Liquid Capital pays the supplier directly, deferring Jacksons» payables outstanding for this transaction to 30 extra days, giving them time to gain working capital from other sales.

For extremely liquid exposure with extra emphasis on leading health care names, XLV is tough to beat.

I accidentally poured too much water in (I wasn't paying attention oops) but the quinoa absorbed the extra liquid overnight and it was nice and gloopy for lunch today Next time I might try half potatoes and half cauliflower just to switch it up a bit.

2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup water or cooking liquid chopped parsley and paprika for garnish

A bit more sugar might to be in order to compensate for the extra liquid, to taste.

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.

Speaking of the sweet liquid, reserve any extra for another batch of cranberries or use to flavour cocktails and / or sparkling water.

Or you can leave it out and add a little more coconut sugar and non-dairy milk (for extra liquid).

For anyone that doesn't like the extra sweet taste, cut down on the honey, brown sugar, ketchup, or apple juice, just remember to adjust your ratio of liquid to solid.

I added some bourbon to the coffee dip liquid to add that incredible sweet, boozy flavor and I'm so glad I did — it adds that extra something special for sure.

I even added a little more vanilla for extra liquid, but it didn't work.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

I think adding extra liquid oil is a great idea for keeping it soft during the coldest winter months (especially if you keep the heat low during the winter).

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 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)

Cross your fingers ~ because I use mostly Whole wheat pastry flour, some 100 % whole wheat flour and some flax seed flour I had to increased the liquids a tad to make up for the ww flours extra absorption.

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at 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.

Almost an extra 40 gr / ml of liquid is a lot for the amount given in the cream cheese topping.

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.

For this, we rely on canned beans, and just about a quarter of their liquid, which adds a bit of extra flavor to the dish (though I agree that too much of the liquid can produce something a tad slimy).

For the egg white crust the extra liquid would not matter, but it could potentially make the filling a little soupy.

I merged together your «doctored beans» ideas (onion, cumin, oregano, garlic) and used a can of black beans and a little extra liquid and simmered for an hour until they were just falling apart creamy.

1/2 cup almond meal 5 TBS almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup chopped nuts, almonds, cashews, brazil nuts, hazelnuts 1/2 cup coconut flakes 1/4 cup sesame seeds plus extra for coating

Additionally, you might add some lemon peels, several glugs of white wine, peppercorns, a bay leaf or tarragon to the boiling liquid for extra flavor.

It's handy for squeezing extra liquid out of everything from cauliflower to cashew cream cheese.

Making the rolls on parchment paper will allow you to salvage the extra liquid and pour it into the bottom of the baking dish for some tasty caramelization underneath.

Hmm that would most likely be okay, as long as you add a bit of extra liquid to make up for the powdered stevia.

For the zukes I like to do just a simple grate (squeeze out the extra liquid with a few paper towels) and then add to some butter in a pan and fry up nice (the German woman I was a nanny for always cooked them this way and its the first time I ate zucchinis and actually liked theFor the zukes I like to do just a simple grate (squeeze out the extra liquid with a few paper towels) and then add to some butter in a pan and fry up nice (the German woman I was a nanny for always cooked them this way and its the first time I ate zucchinis and actually liked thefor always cooked them this way and its the first time I ate zucchinis and actually liked them).

Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a bit warm, i cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left over either the oats very quickly absorbed it all when mixing

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

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

Used about 12oz more liquid for larger quantity of meat during braise, then removed the extra liquid during open simmer.

Also, that extra liquid is great for making rice.

It could easily be replaced with about 1/2 teaspoon of ginger powder for the taste, and an extra 1 dl of soy milk for the liquid.

You can switch cream of tartar for lemon juice but the recipe wasn't developed to handle the extra liquid.

I used liquid expresso and the coffee was weak, but I anticipated for that to happen and added a little extra.

Michelle: I mainly use my crockpot for slow roasting meats too — maybe it's a MN thing, I'm not sure... thanks for all your tips about adding extra liquid to my breads — they are turning out amazing!!!

For his slow - braised beef short ribs with green mole sauce (see the recipe), a whole slab of beef short ribs is covered in a chile powder - and - garlic - spiked liquid and cooked low and slow, then left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole sauce.

2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling

You'll likely need to add more liquid at the beginning to account for the extra ingredients.

Adding a second review to say that if you use maple syrup for this recipe, you will need to bake longer than if you use honey, to evaporate the extra liquid.

Once the pasta gets added it may need a little extra liquid to coat the noodles evenly, and the perfect liquid for that job is the starchy, salty water you just cooked the pasta in.

For the extra liquid, I used liquid egg whites.