Sentences with phrase «if i use dried»

Do you have an advice for me how much chickpeas (or beans or lentils in your other recipes) I should take if I use the dried ones?

If using dried peas, place them in a large saucepan and add water to cover.

If you use dried whole mung beans (not split), they will not turn into pulp, but look like the ones in the images above.

If you use a dry sugar replacement instead, you'll probably need to add a little more liquid to the batter.

If using dried sprouted lentils, cook those first as per directions on the package.

* if using dried dates I usually soak them in boiling water for 5 mins before using — this softens them up so they blend easier.

You wrote, with regard to chickpeas, «If you use dry chickpeas they will need 40 minutes high pressure cooking unsealed» — did you mean «unsoaked?»

If using dried prunes place them in a saucepan with around 25 ml of water and bring to the boil.

If using dried chickpeas, soak in hot water for 5 hours.

If using dried oregano, would you use less?

If using dried herbs cut the amounts.

Soak mushrooms (if using dried) in warm water for ~ 20 minutes before slicing, or, if using fresh simply finely slice.

If using dried ones, I suggest to bathe them in tea for a while if making breakfast for a family.

If using dried herbs, reduce amount to 1 teaspoon.

If using dried chickpeas: There are multiple methods to cooking them, and you can use whichever is your favorite, or Ottolenghi's, or mine.

Add the stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.

Will it taste just as good if I use dried cranberries instead yellow raisins?

If using dried chipotles, be sure to soak them first in water to soften them.

If you use dry oregano, use half as much as fresh.

If using dried beans, soak overnight and simmer in pressure cooker for 10 minutes or stovetop for 1 - 2 hours.

If you use dry yeast 2 1/4 tsp is the equivalent of the quantity of the fresh yeast I use.

If using dried cook for 3 - 4 minutes till it starts to release its oils and smell delicious.

If using dried you could put in maybe 1 Tablespoon.

* If using dried mushrooms, reconstitute by pouring hot chicken stock over the mushrooms in a bowl and letting sit for 10 - 15 minutes.

If using dried spices, add them to the simmering stock.

If using dried fruit instead of fresh, soak in water with the seeds.

If you use dry roasted or raw, the sauce may not work as it lacks oils to create a smooth sauce.

If you use dry beans, you need to soak them overnight.

If using dried peas, soak the black - eyed peas overnight in water that covers them well.

It can be made on the stovetop in less than 30 minutes * if you use canned beans *, and in about 2 hours if you use dried (that have not been pre-soaked.

If using dried peas, soak them overnight and pressure - cook them before tempering.

If you use a drier date, soak them in warm water for 20 minutes or more before using to add moisture.

If I use dried beans.

If you use dried beans or split peas to fill the pie (this supports the edges and keeps them from shrinking) you can not cook and eat them later.

Just be aware that if you use a dry sweetener, you might need to add a bit more milk.

Be sure to soak your beans overnight ahead of time if using dried beans (recommended) instead of canned.

If using dried coconut ribbons like I did, roughly chop those as well (if using shredded coconut, their size is fine and you can add them as - is).

If I used dried thyme instead of Summer Savory would I use a teaspoon instead?

If using dried fruit, add just before serving.

1/2 large sweet onion 2 garlic cloves 3 tablespoons extra virgin olive oil 3 cups vegetable stock 1 — 14oz can unsweetened coconut milk / cream 1 bay leaf 1/4 teaspoon thyme 1 sprig fresh dill, or 1/4 to 1/2 teaspoon if using dry and upon your taste.

If using dried noodle nests, add to a pan of boiling water for the required cooking time.

Also, if using dried fruit, put it in before microwaving so that the fruit plumps up.

Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry beans you will need about 1 hour at least, sometimes more)

1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid

of the oregano (if using dried, put all in now), mix well and saute for 4 minutes until slightly softened.

I think if you use dried figs, the consistency might be more similar to the dried dates.

If you use dried dates, soak them for 2 hours.

Combine turmeric (if using dry pieces), fennel, cinnamon stick, cloves, peppercorns, star anise and cardamom in a skillet over medium high - heat and toast until fragrant bout 3 to 4 minutes.

If using dried mushrooms, soak in boiling water for at least 30 minutes to rehydrate.

If you use dried egg whites, substitute 1 tablespoon dried egg whites for 1 tablespoon meringue powder.