Sentences with phrase «extra liquid in»

Blend extra liquid in and until smooth and of desired consistency.

The water comes from a receptacle that stores the extra liquid in between uses.

Blend extra liquid in and until smooth and of desired consistency.

A 1:1 oats to liquid ratio is good for soaking, and if you want it a bit runnier add some extra liquid in the morning.

What I learned to do instead is to use coconut butter / manna and extra liquid in my cooked dishes that require coconut milk.

The coconut flour will not react well to extra liquid in the batter.

I shook the jar very hard to get it to all mix together, and got something that looked like mayo plus some extra liquid in the bottom of the jar.

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.

ive got extra virgin coconut oil which is currently in its solid format — do you use this or buy already in liquid format?

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.

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

Oh — I made a couple (mostly accidental) modifications: I had a heavy hand w measuring the veggies and also did an extra onion, just because we like those a lot, so I didn't have enough liquid in the pot.

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

In the meantime, you can use the watery liquid at the top of the yogurt container or yogurt itself with a little extra water.

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.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

In response to many of the comments about extra liquid which I did not experience: I whipped real egg whites by hand with a pinch of cream of tartar as stabilizer and had stiff peaks inside of 3 minutes.

Check the quantity of water in the recipe, add extra water if you want it to be more liquid.

I didn't have V - 8 so I used a blob of tomato paste and added lots of extra liquid because I also threw in some rice.

This led to my cooking off the liquid too quickly and too thoroughly; we added extra bumps of wine and water, but... it just didn't have that lovely gravy we see in your photos, Deb.

I set a colander inside a bowl and place in my sink and carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid

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 like to pour in a little at a time, then use a fork to smash the vegetables in order to release any extra liquid they might be retaining.

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!

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

I take 2 cans of garbanzo (Goya is best, but any brand will do) and dump them in a pot with the canned liquid (no extra water needed) and bring it to a high boil.

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.

Cover with a few extra inches of water, the Borlottis take in a lot of liquid.

* Note: adding the chicken stock is simply to provide a bit of extra liquid to help soften the rice if it has become a bit dry in the fridge.

@Kel - I made mine in the slow cooker and did not need extra liquid.

I make an American version just by cooking rice in only broth with enough extra liquid to make the rice very soft.

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

My avocado was slightly less ripe than I wanted it to be so it needed some help in the blender so I added 1 tablespoon of soy milk to provide a little extra liquid.

I put my Kirkland (Costco) Filippo Berio Organic Extra Virgin Olive Oil in the fridge and it's clear as day, and liquid as can be.

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.

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 them).

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?

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

This eggless recipe included an extra cup of flour and an extra cup of liquid than that found in a standard vanilla cake recipe (which usually contains 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs).

I have a question since you know WW points and I do not... if I added a layer of quinoa in the bottom of the dish to «bulk up» the recipe (because I never know what other dishes will be showing up and would rather have a starch included) and absorb some of the delicious chicken liquid, would it add a whole lot of extra WW points or just a few?

I processed in my food processor instead of a blender thus no need to squeeze out extra liquid Fabulous!

Just add it in with with the milk in this case with about 1/4 cup extra liquid.

It just has to be extended in the air so that the extra liquids can drain from it.

Add the milk, oil, and egg yolk right into the bowl in that order (I just use a tablespoon to measure out the liquids here because I don't want to dirty extra dishes because of all the components.

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.

(Store any extra chickpeas in their liquid in the fridge.)

Stir in the mushrooms, kale, liquid aminos, parsley, salt and pepper, adding in extra vegetable broth if needed.

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.

Assemble the pie: Using a slotted spoon, scoop out the bananas and layer in the bottom of the pie shell, discarding any extra liquid.