Sentences with phrase «of liquid in this recipe»

Based on the amt of liquid in this recipe, it seems like I should double the other recipe — but 2 cups of caramel sauce seems like it might be too much.

The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the warm water I find that there's plenty of liquid in this recipe — but you can always add additional water (or oil) as desired to adjust the texture.

If you choose this sweetening method, you may need to reduce the amount of liquid in the recipe, such as the almond milk.

If you have sourdough starter on hand, use some of it for some of the liquid in the recipe.

You might just need to cut back on the amount of liquid in the recipe.

has a fluffy texture, similar to a pastry flour, but requires reduction of liquid in your recipe by one tablespoon per cup of Sprouted Einkorn Flour.

When making the cake, I was concerned about the lack of liquid in the recipe.

(Quick cook oats will absorb the liquid, so reduce the amount of liquid in the recipe)

Anyway, I am a bit confused by the ratio / weights of the liquids in this recipe as my bananas and the buttermilk weighed considerably more than the flours?

Flour tends to be drier at high elevation, so increase the amount of liquid in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,000 ft.

I doubled the recipe, but it seems that there is ALOT of liquid in this recipe and not much dry ingredient (my thought process on why they are too moist).

I don't recommend a food processor for the ganache, because it will take quite a long time to get the cashews smooth due to the small amount of liquid in the recipe.

It tastes very good but I just wondered if you think I should up the amount of liquid in the recipe?

If you DO use zucchini in your baking, remember that you may need to reduce the amount of liquid in the recipe to compensate for the extra moisture in the zucchini.

If you use any of these sugar substitutes, reduce the quantity of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup.

Not exact matches

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2 cup liquid sweetener works great in place of the dates and maple syrup in this recipe.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

In July I sometimes I substitute a puree of blackberries for part of the liquid for (an old Gourmet recipe).

The ratios of liquid and flour in this recipe are all wrong.

The chickpea protein burgers, which are full of good stuff like chickpeas, quinoa, sweet potato, oats and red pepper, and flavoured with Heather's own Montreal veggie seasoning (recipe also in the book) and a generous dash of liquid smoke.

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.

The amount of liquid absorption by whole grain flour differ according to the variety of grain used and thus the recipe has to adjusted with adequate amount of liquid in it.

Make sure to save the liquid in the can of chickpeas (aquafaba) to use in the recipe.

Do the same if you're working with yeast: Add one tablespoon of liquid per cup of sprouted flour called for in the recipe.

If you take one of these approaches, simply leave out any liquid smoke in the recipe.

of liquid I believe vs. the recipe in this post.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

I make practically this same recipe, ingredient for ingredient, but I do the whole thing on top of the stove and just let it simmer on low till much of the liquid evaporates or until I'm so hungry I just have to dig in.

And it just happens that I have lots of beans and tomatoes that I am trying to use creatively (read: not in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your recipe this week.

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

Use one tablespoon of flaxseed meal and 3 tablespoons of liquid to replace each egg called for in the recipe.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

1 1/4 cups (250 grams - 265 grams)(300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar

I find that the rice soaks up some of the liquid when it sits in my fridge and is reheated, so 3 cups is necessary, instead of the 2 cups that the recipe originally calls for.

(Using a solid fat in this recipe — rather than a liquid — is part of what makes these pancakes so fluffy, too.)

It's pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

In the recipe for the soup that is available on the Turkey Farmers of Canada website, I list chicken broth as the main liquid.

There is a traditional bulgarian salad with exactly the same recipe, it's called «snejanka», means Snow white To thicken the yogurt we leave it in a nuts bag for a night to drain all the liquid out of it, it tastes amazing afterwards!

I'm no fan of the liquid in cans of beans — it's just so... slimy — but this is a recipe where it really is useful.

One thing I should note is that during the testing of this recipe I noticed there's inconsistency in the amount of aquafaba liquid in each can of beans, even when I use the same brand!

My question for you is in all the years I have been making jam I have only ever used powder pectin, so would this recipe work with that instead of the liquid?

The recipe in Jerusalem by Ottolenghi is the best for proportions but changing the order of the ingredients (up the liquid a bit) in a Vitamix and the smoothest, creamiest, divine hummus is all yours (I'm not paid by Vitamix!)

We've tried this recipe quite a bit in the bread maker, but we're at higher altitude, so getting the yeast right was tricky (we had to lower it, but it was difficult to dial in the amount of yeast and liquid at higher altitude).

I love the smell of coconut flour and how it tastes, however, each time I use a coconut flour recipe and substitute in coconut milk, I find the batter goes from liquid to solid real quick, and we can't afford to use an excessive amount of milk to fix it!

another recipe of mine is using liquid stevia in my coconut curry sauce.

I think liquid smoke would work as a sub too - I have a jar in the back of the spice cabinet, and I keep forgetting to test it out in some of my recipes.

if using regular yeast instead of rapid rise, you said to proof it in 1/4 cup water before adding... would you then decrease the 1 1/2 cups of liquid to 1 1/4 cups or use the full amt in the recipe... would this be too much liquid?

Keep in mind that they absorb liquids differently, and you'll need a smaller amount than the usual amount of wheat flour for this recipe.

It's completely fine to make the kimchi without the chili pepper flakes, the only mandatory part of the recipe is soaking everything in the brine (salt water) and keeping everything submerged under the liquid.