Sentences with phrase «more cup liquid»

Hearty Tomato Soup: Add 1/2 cup white rice, bulgur, or couscous with the water in Step 2, along with 1 more cup liquid.

Not exact matches

I think I remember that quinoa flakes soak up more liquid than oats, so I might try using 1/3 cup instead...

I poured about half a cup or more of liquid off at one point because the onions were steaming with no chance of browning.

To make more of a smoothie bowl, use closer to 1 1/4 cups liquid.

Continue to add stock, 3/4 cup at a time, allowing almost all of the liquid to be absorbed before adding more.

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

I'll add 2 cups of water or broth, maybe more, to a quart of sauce until it becomes a thinnish liquid of 6 or 7 cups.

think of jello shots, it is 1 package of knox to 1 cup of liquid for a more solid dessert and 1 package to 2 cups for a softer dessert.

If the liquid reduces too far, add more water, up to 1 cup.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

But after the addition of those 2 cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.

Put 1 1/2 cups bulgur (medium grind) in 3 qt saucepan with 2 cups orange juice and 1 cup water (liquid should cover bulgur by about 1» but no more).

Adding at least 1/4 cup more of liquid is often needed.

I'm thinking 3/4 since I barely had enough dough with 1/2 cup but with 3/4 cup I think it might need a tad more liquid.

I can't imagine using the entire 1/4 cup because that would have been even more liquid in the batter.

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

12 Medjool dates 12 Brazil nuts (or more for sprinkling ground up nuts) 1/4 cup dark chocolate squares (72 % or higher) OR unsweetened chocolate with 6 drops of liquid Stevia 1/4 cup hemp seeds (optional for sprinkling on top)

I use more honey and double the oil for the Jewish High Holy Days but keep my basic proportions of 6 cups flour to 2 cups of liquid.

Since it seemed to absorb the liquid much more than ordinary flour I only used one cup and two teaspoons of gluten free baking powder.

After simmering with the lid on for 45 minutes I took out 1/2 cup of liquid and there's still more.

Liquid measuring cups are usually glass, with more space at the top, and a pour spout.

I also used more liquid (about an additional cup of almond milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

Transfer the chiles to a food processor along with 1/4 cup of the liquid and puree, adding more as needed.

I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid.

I used the sweetened cream, the liquid I had previously drained, and a small amount of almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.

Add half a cup of liquid from straining and blend smooth, adding more liquid as needed to attain desired consistency.

powdered stevia or 5 drops liquid (use more if it's not sweet enough) 1/2 cup butternut squash purée 1 cup of water 1/4 cup tahini

If more liquid is necessary, add another cup of water or broth.

1 (15 - ounce) can chickpeas 1 lemon juiced (about 2 tbl) 1/4 cup tahini 2 cloves of garlic 3 tablespoons of the pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

If you like a rustic soup with chunks of tomato add one cup of water like a more liquid soup add 1,5 to 2 cups of water.

Just enough broth to cover the roast (the recipe says use 2 cups of beef broth, but if the roast isn't covered by that, add more water until just the roast is covered with liquid).

To make a simple chocolate glaze, mix about 1/4 cup almond milk with around a tablespoon of unsweetened cocoa (add more / less milk or cocoa until you get a liquid, glaze - like consistency).

Pour 1 cup of liquid over bread and vegetable mixture tossing to combine evenly and adding more liquid by 1/4 cup as needed if dry.

Wait until the liquid is almost completely absorbed before continuing to add more stock 3/4 cup at a time.

canned light coconut milk 1 cup one bone broth or vegetable broth (more if you want more liquid in the final dish)

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

Add the tahini, the cumin, and 1/2 cup olive oil, and pulse to create a dip, adding more tablespoons of cooking liquid as you go as necessary to make a smooth paste.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

Next time I will add an extra cup or two of broth to the mixture, it could use more liquid.

1 tablespoon extra-virgin olive oil 1 teaspoon red pepper flakes 1/2 teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or water, plus more as needed 2 tablespoons tahini, plus more as needed Juice of 1 lemon 1 plump clove garlic, peeled 1/2 teaspoon salt, plus more to taste

Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry.

4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill

When all the greens are wilted, pour in a cup of cream and cook over low about 5 minutes more, tossing frequently, reducing the liquid a little more.