Sentences with phrase «little added liquid»

There is so little added liquid that the almond milk never gets extracted.

Not exact matches

You might want to add a little extra chopped seeds or flour to help bind the liquid.

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

Try adding a little more liquid to help mix it better but make sure it doesn't turn too runny!

Depending how liquid you like your smoothie, you may want to add a little more water.

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

You could try buckwheat flour but it will turn out a slightly different texture and you may need to add a little extra liquid.

Once combined add the strawberry puree a little at a time so it's evenly combined (my cream cheese wasn't 100 % softened so I had to do this, but even still if I'm adding any liquid to cream cheese I'm extra paranoid so I add it slowly to evenly combine it).

Mix well adding a little more liquid at a time until you have formed a ball of dough.

Just reduce the liquid slightly or add a little extra almond flour to compensate.

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

You could definitely reduce the honey and / or molasses, though you might need to add a little more liquid to the batter.

I may try adding a little extra liquid next time, some milk maybe, or yogurt, to just see how that changes the texture and look of the bread.

I used green bell pepper and banana peppers in lieu of jalepenos, and added liquid smoke and bacon bits (okay, they're a little processed but dairy and meat free despite the name).

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

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.

BUT save the liquid, in case you have left overs, because it will be a little dry the next day, and all you have to do is add a little liquid and you're good to go!

David > I think i'll try exactly as you described, to have that little taste and texture added to the regular liquid cream panna cotta.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

I'd either add a little more orzo next time or reduce the liquid (depending on how you like your pasta to veggie ratio).

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.

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.

The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.

A little really goes a long way — a tablespoon will easily be enough to make one chia pudding as they expand when liquid is added to them.

The dish turned out a little watery — likely due to the ripe tomatoes so I will reduce the added liquid next time.

If you use smooth nut butter, you may need to add a little extra hemp seed / desiccated coconut to help hold the balls together as there may be more liquid.

I also reduced the liquid a little bit longer before adding the pork back and putting it in the oven, which created the perfect final consistency.

I always buy those big packages of broth and use it several times You might want to add a little extra liquid if you are going to be gone all day.

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

Half way through the cooking, check to make sure you have enough liquid in the pot, add a little water if necessary.

Pineapple juice is the only liquid in this recipe and raw honey provides a little added sweetness.

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

For a little bit of flavor I add some apple juice and vanilla extract to the liquid, and some pumpkin pie spice.

Add a little liquid at the time to help the texture become creamy, but not to much you would like it to be ice cream in stead of milk shake.

Next time I will add a little liquid smoke as well.

I used liquid stevia for sweetener, and added in a little pea protein powder as well for kicks.

I made a similar smoothie the other day (I also added banana to mine), and even though I used a liquid egg white product in it for protein, I think I needed a little «good» fat to make it more satisfying.

Deglaze with a little water or more apple cider, add some stock or wine or more liquid of some kind.

Some of the master sauces are a little thick for my taste, but that is easily mastered by adding more liquid as the author suggests or less thickener.

I add a little liquid stevia and vanilla to just take the edge of the sourness.

When I added the chicken and beans, there was pretty much no liquid left and I started to get a little worried.

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

I had Swerve on hand, & added a little liquid stevia to counteract the cooling effect of the Swerve.

It's similar to many soups in that you simply soften the onion, sweat down with the sweet potato a little then add the liquid.

The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite - flavored liquid smoke.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Things I did a little different — I used smoked salt for the initial saute of the veggies, and I added a little smoked paprika to the braising liquid.

Stevia is much sweeter gram for gram than these liquid sweeteners, so just add a little and taste test to get the ratio right.