Sentences with phrase «texture needed for»

Exactly the right balance of texture needed for this Turkey Meatball Quinoa Bowl!

Exactly the right balance of texture needed for this Turkey Meatball Quinoa Bowl!

Would draining in in a sieve help get the texture needed for baked goods?

Not exact matches

You really need the dates for the texture so I imagine that the syrup wouldn't work as well x

You need a food processor for this to get a really smooth and creamy texture sadly.

You can grind your own almonds yourself in the food processor into a fine flour texture however I'm not too sure on the amount of almonds you would need for this.

Frozen chiles will keep for nine months to a year at zero degrees F. All of the small peppers can be frozen whole with no further processing needed, and their texture holds up surprisingly well in the freezer — especially for use in chili.

If all I had needed was a small amount it wouldn't have effected the texture at all but in order for the vanilla flavor to come through I had to add a lot.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

If you keep blending the mixture for a good 10 minutes it will eventually turn into a really smooth and creamy butter texture, without any liquid needed.

You want the mixture to thicken a bit - it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to).

Because the protein lends an amazing, thick and creamy texture, there's no need for a frozen banana — but if you want it even thicker, throw one in!

Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.

It makes for such a great texture I need to pick up some molasses!

YUM, need to make it for my kids, so pretty and just the right texture.

This batch has even better texture than without the cocoa, but I'm guessing (and I say guessing because I truly am not educated in the pastry arts) that might also have something to do with using real sugar rather than Splenda.Okay, I've held out for the 33-1/2 minutes it's taken me to write up this post, so I need to go now.

The maca powder is great for general energy and vitality, the hemp seeds add texture, flavor, and protein, the vanilla is a lovely flavor, and the cacao nibs — do I really need to give you a reason to add chocolate?

The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone.

Otherwise, I would recommend finding another whole grain blend to better suit your needs because this one relies on the starch for lift and texture.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

Play around with the sweetness − less maple syrup is better for you and gives a slightly more crumbly texture — we don't add extra sweetness if we don't need it.

Perhaps you need a bit of a refined taste to appreciate this — but even for my first try, I was honestly stoked by the taste and texture.

(The regular tofu I use comes in a water packed plastic container that needs refrigerating... it has a much chewier texture than the silken, and would not be a particularly good candidate for this recipe because the pumpkin alfredo sauce texture is mostly determined by the texture of the silken tofu).

Didn't need the crackers for thickening, just smashed some of the potatoes on the side of the pot until it was the texture I was looking for.

With a texture and consistency far too ethereal for the dessert to stand on its own, it seemed to need a base, something to act as a foundation.

Soaking the seeds allows them to attain a softer texture and facilitates a faster cook time, but doing so requires foresight as the seeds need at least 6 hours to soak properly.If you do choose to soak your seeds, simply place the groats in 3 - 4 cups of cold water for each cup you hope to cook.

It has more than 200 base recipes and top - of - the - line customization capabilities, allowing it to meet client needs for everything from functionality, shelf life, flavor and color to texture, packaging, cost and price stability.

The popping process creates the crispy texture of traditional chips without using the fat and oil needed for frying.

It tastes just as good or better than any artisan bread I have bought at the bakery — the extra yeast lends itself to a more sourdough style without the need for a starter, and the texture is perfect.

For pizza cheese applications, IDI developed an all - in - one solution suited to your needs: SUP» R MIX P2 develops a similar texture mozzarella, a chewy texture and an excellent shreddability whereas SUP» R MIX P3 develops high shredding properties and a soft texture.

You can certainly substitute regular vinegar but I can not speak for how much this will change the overall taste / texture of the dish as further recipe testing is needed.

I am in need of some advise, I have a pumpkin bread recipe that has a great flavor and almost prefect texture with the exception that it is far too moist for my liking.

Their flavor (and texture for that matter) need to be considered when... [Read more...]

As far as the replacing of the sorghum flour... I've tried my hand at many variations of these cookies, and while I can say that other gluten - free flours work well here, sorghum is needed for this particular recipe to achieve a similar taste and texture to a Tollhouse cookie.

Remember ~ this type of ham is already cooked; it just needs to be fully heated for the best flavor and texture.)

This gave the filling a softer texture, and because persimmons are often quite firm, it also eliminated the need for any pre-cooking.

There's no need for it to be perfectly even in texture or powder - fine.

Whether you need a savory burst of flavor with our Zesty fruit bars, a delicious + crunchy serving of real veggies with our new Veggie bars, or just want a healthier, easier way to reward yourself with our Chocolate Bites, we've got a taste, texture and flavor for everyone.

1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed

It is the perfect base for raw chocolate making, giving a delicious creamy texture without the need for dairy or cream.

Note: If you prefer your green beans to have a crisp texture and only want to cook them for about 8 - 10 minutes in the oven, you'll need to cook the bacon separately on the stove - top, then crumble it over the green beans at the end.

There are a lot of options for adapting this recipe to meet your needs, but it's important to choose ingredients that will help accomplish the desired texture and results.

Things just need a little sugar for the texture I guess!

I need to find a use for it, and these muffins were tasty, I just didn't care for the texture very much.

To find the best texture for the pudding, a mixture of black rice and glutinous rice need to be used.

Hi Lisa, In order to get the correct texture and consistency for this cheese, you'll need to use agar.

I might also start off with less yogurt than the recipe calls for, adding more if needed for the final texture.

I am often skeptical about trying them because they usually call for some odd - tasting or textured flours that require more moisture or fats to cover them up, which my flour doesn't need.

They're made with a secret ingredient — black beans — and because the beans give it such a great texture and the batter holds so well together, there is no need for any type of flour at all.

CHOOZIT ™ ST 230 Series The CHOOZIT ™ ST 230 series answers an industry need for a soft stabilised cheese with the right taste and texture throughout shelf - life.