Sentences with phrase «than the dry ones»

another thing I learned was coconut — try some dry unsweetened, or better yet, fresh grated or thawed, frozen fresh grated (chewier than the dry one) in your banana bread — it is to die for!

So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones.

I went for sun - dried tomatoes packed in oil (rather than the dry ones).

This ensures super soft, moist muffins rather than dry ones because yeah no one likes a dry muffin — so make sure you don't skip this step and just end up mixing the wheat bran in with the rest of the flours.

• Fats (healthy oils and butter) • Fresh spices (they're more flavorful than the dried ones taking up space on your lazy Susan!)

Disc brakes also recover more quickly from immersion (wet brakes are less effective than dry ones).

«And wet places have more species than dry ones.

So called greenhouse gases (mostly water vapour, of course) do not raise the temperature of the lower troposphere and cool the upper troposphere because, if they did, the wet adiabatic lapse rate would be steeper than the dry one — the opposite of reality.

Wet weeds come out much more easily than dry ones, so be sure to head out promptly after a storm.

Not exact matches

Capable of moving up to 620 miles per hour — 40 miles per hour faster than the average commercial jet — Air Force One has the ability to refuel midair, so the president can travel as far as necessary without the need to touch down on dry land.

Named for one of the world's most legendary drinkers, this bar offers more than 200 kinds of rum, as well as special rum - tasting sessions in which shots are interspersed with chocolate, nuts, and dried fruit.

The adversaryism was drying up as well: Rather than working on only one machine, for instance, shop - floor employees moved from one to another to help jobs get out the door more quickly.

The movement was bound to leave a couple businesses high and dry yesterday and no one seems to understand that more than

Who can love the word «dry» like the one who has been spilling over for more than a decade?

Perhaps in another post I'll go into a set of three incredible sermons presented at the heart of it, one of which is nothing less than Ellison's mytho - poetic history of the American Negro, with Ezekiel's «valley of the dry bones» passage playing a central role.

Pecan butter is also one of my vices, I'm obsessed — there is literally nothing better than dried apricots dipped into this sweet, creamy spread!

My dad's was somewhere in the middle — crispier than mom's, but not as dry as the restaurant one.

Dried Herbs are never as flavourful as fresh ones, but drying your own herbs is so much better than buying them in the spice section of the grocery store.

I have noticed the white colored ones to be drier — I think the Hannah variety are my favorite since they seems to be a little less sweet than the Japanese.

I did cook this one a bit more than the package recommended but that was based on my preference for a completely dry rice mixture and had nothing to do with the doneness of the rice itself.

After making, uh, more than one batch of this incredible dip a few weeks ago, I still had quite a few sun - dried tomatoes in the fridge.

Also dried chillies are hotter than fresh ones.

Since this recipe calls for more than one type of flour I plan on making up a large batch of the dry ingredients to have on hand.

Other than that i've seen the dry ones at IGA on curlewis st in bondi beach and in Maroubra at freshpoint market (i think it's 932 anzac pde).

This pizza has a few ingredients, but none more important than 1) my good fortune to live a 5 - minute walk away from one of California's best farmers markets, and 2) a blessedly dry morning at the end of a waterlogged week, in which to stroll through the market and pick up a few green things between foldings of the dough.

I noticed that organic freeze - dried strawberries have more intense color, more intense taste and they are sweeter than non-organic ones, so try to get some organic strawberries.

This one's made in a slow - cooker with dried black beans, which will taste fresher and have a ton more flavor than the canned variety.

I made this dish for big group of friends, and while most people loved it, I and one other guest found it was more salty than we like (and I made it with dried chickpeas with no salt added).

This recipe is for the «Deluxe» variety of this popular product — that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese.

If you carefully / gently wash them and then lay them on a tea towel to dry (rather than using a spinner), you can simply roll the towel up with leaves inside then stick into one of those compost type green bags, they kept for a solid week.

If you decide to use more than one kind of flour make sure you mix dry flours in a separate bowl before adding them to the starter and salt water solution.

This can take several hours to several days depending on the moisture in the air where they are being dried and therefore could make this a «more than one day» project.

The pasta itself, humble, but so tasty, and much more filling than the dried store - bought one.

I use whatever type of onion (s) I have (usually more than one kind), whatever sort of day old bread I have, whatever stock or combination of stocks I have, and whatever dry wine I have open... The below recipe is open to changes and interpretation.

The fresh ones are much prettier than the dried kind but the dried are a lot tastier - the fresh are very very sour!

It took me much more than 9 mins and was a total pain — maybe skinning tinned beans is easier than cooked dried ones?

Plus, dried beans are more affordable than canned ones, and that's always a great bonus.

At that time every portion of the ox would be thoroughly done to the bone; not baked and burned and dried, but made more juicy and tender and sweet than any one has ever once dreamed that the best of beef could be who has not eaten it cooked in this manner.

While the consistency is not as dried of a regular scone I think they are way tastier than conventional ones and let's not forget healthier.

One, my husband left the heater on that night so it was warmer than usual in the house; two, I did not have plastic wrap so I used a damp cloth (I was told this might work) but it dried up completely due to the heat; and three, it could have just been the type of flour.

They're packed with more Vitamin C than an orange, are high in iron, lower in sugar than other dried fruits, and they taste a little like a fig, vanilla, and a raisin all in one.

I immediately compared your pictures and noticed that the perogies made with the flour were drier than the one using your dough which has me leaning toward using your dough recipe for most of your recipes.

One last note: I believe it is healthier to use soaked dried beans than it is to used canned ones, but I rarely seem to remember to soak mine the night before.

I think these tasted good, i used more than a few tablespoons for each one and i did notice the middle to feel dry or that uncooked kinda feeling and i wonder did i not mix well enough, other than that i warmed banana on a pan and put them on with ground flax and it was really food.

Would there be any alteration to the recipe if one were to use fresh figs rather than dried figs for the crust?

I like them so much better than the big lima beans or the ones that are fresh or frozen rather than dried.

The only thing I don't like about them is that they are more crunchy and drier than the ones I normally buy.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

What are your thoughts behind why the sun dried tomato one has less fat and calorie listed than other two even with the sun dried tomatoes packed in oil along with same amount of almond meal and olive oil as other two?

It's hard to find one that makes the cookies turn out the way I like them: chewy and moist (rather than crunchy and dry).