Sentences with phrase «recommend using the water»

For this cheesecake recipe — I highly, highly recommend using a water bath method.

I always recommend using the water bath method when possible, but I've included instructions for both baking methods.

Whatever product you choose, experts recommend using a water - resistant sunscreen applied liberally one half hour before going outdoors.

Not exact matches

Researchers also recommend avoiding waters that are being used by fishermen, since the bait can attract sharks.

Edwin Jagger shaving brushes come with a matching plastic drip stand as the company always recommend that, after daily use, shaving brushes are thoroughly rinsed in warm water and hung to dry.

Using a small saucepan (I recommend an older one that doesn't conduct heat well... you make less mistakes that way) add the sugar, water, and corn syrup, stir until combined.

of water to achieve a thick paste -LCB- I recommend using a glass and adding the water tablespoon by tablespoon until you have a paste - like consistency -RCB-.

If you're using a cucumber that has a very waxy or bitter skin, you can certainly peel them first, but if you can find the English ones I recommend those, as they have less water content and won't water down the dressing as much.

I used Kikkoman ® Less - Sodium Soy Sauce and water to cook the mushrooms and veggies with, which is a great way to eliminate the oil needed for a recipe where a sauté is recommended.

Begin with a smaller dose, using the amount of water recommended on the product label.

We recommend using cold pineapple and coconut water if you're planning on enjoying this drink without chilling it first.

If you are using dried garbanzo beans, which I highly recommend, add 1 cup of the dried beans to a large bowl and add 4 cups of cold, filtered water.

We recommend melting your chocolate bar using the double boiler method (in one glass bowl place your chocolate bar and with a second bowl fill with hot water, and place your chocolate filled bowl on top of hot water bowl.

If you want to use this as a salad dressing, I recommend thinning it out with a little water.

I would recommend keeping the chicken broth in OR just using water!

I recommend using a glass measure cup, because it has a handle and you can scoop up the water easily without burning yourself.

Sorry to hear you're having trouble with your pavlova: — LRB - I would recommend checking out this facebook group: https://www.facebook.com/groups/VeganMeringue/ which has some really great tips and resources for using the chickpea water to make meringues.

-LSB-...]-- Recipe slightly adapted from The Art of Eating Well by Melissa Hemsley and Jasmine Hemsley * — If using vegetable stock cubes I tend to use less than the packet says (e.g. if it recommends 1 cube for 1 litre of water, I use 1/2 a cube for 1 litre of water instead).

1T Agar flakes 6T Hot water 1 1/2 C Diced mango 3T Lemon juice 2T Agave nectar 1T Coconut oil, melted 3T Coconut butter, melted (I used homemade but also recommend Artisana brand)

This included Greek yogurt (2 %), pumpkin, brown sugar (I used just a little less than the recommended 3/4 cup), canola oil, an egg, and the now - cooled espresso / water mixture.

If you only find dried dates, I'd recommend that you soak them in water a few hours before you use them to get the right sticky consistency in the crust and a smooth texture in the filling.

Though you can use water, I always recommend using homemade fish, chicken, or beef stock.

I also added a cube of vegetarian vegetable bouillon (to 5 cups of water), since previous reviewers recommended using broth.

For best results, we recommend using a scale for consistency of flour measurement and feeling empowered to add a little more flour or water to achieve the desired dough consistency during any one particular bake.

7 - 8 medjol dates (I wouldn't recommend to use regular date for this recipe as medal are particular gooey and soft plus they have a gorgeous caramel flavour) 3 tablespoon of runny and smooth almond butter (the runnier the better) Dash of water to thin it out

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

if you do need to use other dates, I recommend making a thick paste with them — put them in a bowl with a bit of hot water to soften them up; soak for half hour in the hot water, drain (but not completely) them and then blend with 1 TBSP coconut oil; use this paste for the filling

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

I followed the recipe exactly except that I could not use eggs so I used psyllum husk seeds with water exactly as you recommended to add the seeds with the flour and the water with the wet ingredients.

Diamond Crystal ® Solar Naturals ® Water Softener Salt Crystals have a white, opaque appearance and are recommended for use in all water softeWater Softener Salt Crystals have a white, opaque appearance and are recommended for use in all water softewater softeners.

• Contain up to 99.6 % pure salt • Made naturally with sun, wind and time ® • Solar salt crystals are naturally white and opaque • Low insoluble content • Minimize accumulation tank residue • Recommended for use in all water softeners

I'll water regularly as needed, be attentive to any signs of insect infestations and disease (I will be especially watchful for the newly arrived basil downy mildew), and fertilize the bale on a monthly basis throughout the growing season (for organic growers like me, Karsten recommends using foliar fertilizers like fish emulsion or kelp emulsion).

If you are using multiple shapes, cook them in one pot of salted boiling water starting with the pasta that takes the longest and adding shapes per their recommended cook - time, with the quickest being added last.

To marinate the water chestnuts, I recommend you use coconut aminos.

If you do decide to try this product, it's recommended to use it in fruit smoothies as opposed to just water.

You might also need to add a tablespoon of extra water (I recommend using fresh water - don't worry about diluting the paste; you won't) with each scraping to create a volume through which the blades can slice.

You can use almond milk in the cupcakes (although I recommend homemade as opposed to the mostly water carton stuff for moisture / richness), but the frosting won't work without coconut butter.

* Crispy nuts is a Nourishing Traditions cookbook concept, where it is recommended to soak nuts in warm, salted water for up to 24 hours (to help neutralize phytic acid), then to dry the nuts at a low temperature (I use my dehydrator) until they are completely «crispy».

If I wanted to substitute something for it, and didn't want to use regular milk so that I could keep them vegan, would you recommend just using water?

Notes: I recommend using sprouted tofu, as it doesn't collect nearly as much water as other water packed tofus.

As far as the pizza goes, I'd recommend trying my Cauliflower Pizza found here: https://www.oatmealwithafork.com/2013/06/10/personal-pan-cauliflower-pizza-crust-dairy-free/, and for the egg, I'd try using 1/4 cup of chickpea flour mixed with 1/4 cup of water.

* Sweetener Subs for Stevia * - if you don't like stevia or don't have pure stevia on hand, I recommend using 1/4 cup of pure maple syrup in the cupcakes and only use 3/4 cup of the water called for.

If you'd like to soak the cashews for easier blending, I recommend soaking them in water for up to 2 hours, then draining and using only 1/2 cup of water in this recipe to start with.

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

«The beauty of having dry mustard in your kitchen cabinet is that you can make it up at a moment's notice,» said Sheela Kadam, who recommends combining equal parts of Colman's dry mustard and a liquid such as water, wine, vinegar, beer, milk, or cream, then letting the mixture stand for ten minutes, for the full flavor to develop, before using it.

We recommend always having a case of bottled water to use in the event of an emergency.

We don't normally recommend sterilising with a chemical solution (e.g. Milton's) but if you don't have access to potable water this is a safe way to go (this blog post discusses how to disinfect water for safe use).

The World Health Organization recommends boiling water to at least 70 °C (158 °F) before using it in the preparation of infant formula.

Also, the paint used on the colored bottles is water - based, non-toxic and lead - free, but Klean Kanteen recommends the stainless steel bottles for children who like to chew on things.

That is why some babies like the sound of a vacuum cleaner or shower running (would not recommend this route for water conservation) I have a $ 30 Vick's Cool Humidifier that we use and works for that «white noise».