Sentences with phrase «for adding liquid»

Its most important function, however, is that it can provide a solid food base for adding liquid fat to your diet.

Not to mention altering ingredients to make up for the added liquid... blah, blah, blah.

Like adding in extra flour to make up for the added liquid?

Not exact matches

For example, Mr. Clean Magic Erasers solved the problems that previous spray - on liquid cleaners claimed to, with the added advantage of not damaging the paint on walls as competitors» products did.

Brian Mitts, CEO of NextPoint Advisors and head of business development for Highland's alternative products, says alternatives offer a «compelling, income producing and non-correlated investment option for investors,» and that adding non-traded products to his company's existing mix of liquid alternative funds will «offer independent advisors one of the industry's strongest and most robust product lineups.»

For example, to add liquid all that has to be done is for the government to increase its spending and / or for the central bank to create some money out of nothiFor example, to add liquid all that has to be done is for the government to increase its spending and / or for the central bank to create some money out of nothifor the government to increase its spending and / or for the central bank to create some money out of nothifor the central bank to create some money out of nothing.

PDX — It doesn't take a Genius to realize from my statements that i have read things other than the Bible you moron i have spent many hours reading and listening to scientists about their theories on the big bang, i have listened to ideas from the most revered scientists including Hawking and others, and they all admit that there are holes in their theories, that nothing fully explains their big bang theory, the physics doesn't add up let alone the concept, there are plenty of scientists hard at work trying to make the numbers fit and the theory hold weight but if you ask any of them they can not give you the answers and the reason being... there are none, the theory doesn't work, If by the observable laws of Physics, Matter in this Universe can not be created or destroyed, you can only change its state, i.e. solid to liquid, to gas... to energy... There is no explanation for how an entire reality full of Matter can be created out of nothing... Scientists know this... idiots that are atheists and simply would rather NOT believe that their lives and actions they take within their lifespan are being witnessed by an Omnipotent God do not WANT to believe... but Your belief in God does not change whether or not he exists you will be judged.

You may need to cook them for a little longer or add more liquid.

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

The added bonus of solid shampoo and conditioner bars is that they are fantastic for travelling — no liquids!

Add the mushrooms, salt and black pepper and sauté for 7 - 8 minutes, until all the liquid released by the mushrooms evaporates.

Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed.

Cover and simmer for 1 hour, adding more liquid, if necessary.

I initially used 75g oats and 25g almond meal, but had to add another 75g oats to try to firm it up as well as letting the mixture sit for a while so the oats could soak up the liquid.

Hi Lori, yes this would be a fine substitute — but you may need to add a little more liquid for the coconut flour!

For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

Add mushrooms and saute for about 8 minutes or longer, until the liquid released by the mushrooms evaporates.

Add the rest of the liquid and mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.

Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

Using the unfrozen bananas made for less liquid so I added even less flour than usual.

Add the tomatoes and oregano, stir and simmer uncovered for 20 - 30 minutes or until the sauce has thickened and much of the liquid has evaporated.

Add liquid from slow cooker to pulled pork for desired moistness.

If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments until well combined and coming together.

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 seasAdd 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 seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add the liquids and the starter and mix with the dough hook for about 2 minutes on low.

As the mixture becomes very thick and the liquid is almost all the way absorbed, add the egg whites and stir vigorously for an additional minute.

Add the stock and reduce to a simmer for about thirty minutes until pork is tender and nearly all liquid is absorbed.

Add liquid such as almond milk for a true shake consistency.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

When you add the yeast to the liquid and wait for it to bubble, aren't you supposed to mix the water and yeast and milk and sugar up before letting it bubble?

Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic.

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.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

Lastly, add the pears to your poaching liquid, and simmer for 35 - 40 minutes, or until tender.

Add more spices and seasonings such as liquid smoke, garlic, thyme, etc. to make up for loss of flavor the sausage provides.

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.

Julie, Thanks for the inspiration — I made a few changes to suit what I had on hand (no peas so used spinach) added some parsnips and sweet potato so had to increase the liquids.

Add the amount of liquid called for on the package instructions, sweeten with a little vanilla and maple syrup or stevia, then add some toppinAdd the amount of liquid called for on the package instructions, sweeten with a little vanilla and maple syrup or stevia, then add some toppinadd some toppings.

Add sugar and brandy, mix well and refrigerate for 3 - 4 hours, until the strawberries begin to secrete a little liquid.

Sautà © the mixture lightly for 15 seconds and add the plum wine, reduce the liquid to half, add the cream and reduce by half, season the sauce to taste with salt and pepper.

Add sliced mushrooms and cook for 5 minutes, until they are browned and liquid has evaporated.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Next, add the salt, and continue to cook for about 5 - 10 more minutes, stirring frequently now, until all the liquid is absorbed and the oats are thick and porridge - y.

Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid.

cute name for the dish and sounds yummy — I add smoked paprika to lots of stuff and liquid smoke when I remember I have that too now — so so good

Partially cover the pan, and let it simmer for 1 or 1.5 hours, stirring occasionally and adding more liquid if necessary.