Sentences with phrase «to absorb some of the liquid»

Cook for about 15 - 20 minutes, or until the quinoa absorbs all of the liquid.

I've tested both and they both get the job done of absorbing some of the liquid.

If I leave it out for too long (in the fridge) before freezing the pasta absorbs all of the liquid and cheese.

Put aside to let the flax meal absorb some of the liquid.

Keep stirring until the rice absorbs all of the liquid.

If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

You might be able to add it in already cooked and use a little less liquid since the quinoa absorbs some of the liquid.

I've tested both and they both get the job done of absorbing some of the liquid.

Coconut is very absorbing of liquid so start with 1/2 of the shredded coconut.

Or simply replace the chia seeds with coconut flour for it will absorb some of the liquid also.

I think the chia seeds help absorb some of the liquid in these cookies, so I'd worry if they were left out that the end result might be too oily.

Unfortunately, I failed to notice that the recipe called for way too much pasta (a whole pound) which totally absorbed all of the liquid.

Once the oats absorb all of the liquid, stir in the Oreos, grab a spoon, and dash off to work or school with your sweet breakfast treat!

The chia seeds will absorb all of the liquid changing it a» pudding» like consistency.

The oats soak in the liquid and soften overnight, and the chia absorbs some of the liquid and thickens everything up to (what I think is) a nice texture.

Give a good stir and continue baking another 15 minutes or so to let the polenta absorb all of the liquid.

The oats plump up and absorb all of the liquid overnight and are ready to eat in the morning

The masa will absorb some of the liquid while the dough sits, so a bit of extra liquid helps prevent the dough from being crumbly.)

I let the batter sit for about 8 hours (due to morning enthusiasm and midday laziness rather than any intelligent design); I think that letting it rest a short while gives the flour granules time to absorb some of the liquid so it won't be too grainy?

Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.

It will become even thicker as the quinoa absorbs all of the liquid.

Or simply replace the chia seeds with coconut flour for it will absorb some of the liquid also.

Then we stir in the coconut flour which helps absorb some of the liquid and turns the mixture into a dough.

Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid.

I have whey protein powder as well & thought the flour would absorb some of the liquid and hopefully the bars would «set»

Chilling allows the oats to absorb some of the liquids and thicken up the dough.

Return shredded chicken and let cook on low for an additional 20 - 30 minutes to absorb some of the liquid / juices.

The chia seeds will plump up, absorbing some of the liquid, and will turn it magically into a pudding - like texture.

Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid — about 20 - 30 minutes.

Preheat oven after mixture is blended — this allows for the flour to absorb some of the liquid — improvement in texture.

One note, I could not get the chicken / peppers / onions to absorb all of the liquid.

The oats will absorb all of the liquid, and it's almost like a cold brew process of making oatmeal.

Let the mixture sit for about 2 — 3 minutes, allowing your chia + flax to absorb some of the liquid.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

Allow to sit for 10 minutes (for the coconut flour to absorb some of the liquid).

Cover and set aside for 10 minutes to allow the flax to absorb some of the liquid and swell.

Add in the oats and stir continually until they thicken and absorb all of the liquid, about 5 - 7 minutes.

Add the 1/2 cup of water and dates in a small saucepan and bring to a boil, stirring occasionally until the dates have absorbed all of the liquid.

This will allow the whole grains to absorb some of the liquid and soften slightly.

Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.

Boil for 15 - 20 minutes, by which point it should have absorbed all of the liquid and taken on a fluffy appearance.

The original idea was inspired by thes balls, but since I don't have a juicer and I wanted to avoid the potential hassle of grating and squeezing to remove the juice, I simply added oatmeal to the mix to absorb some of the liquids.

Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid.

Once added to the cooked Apples and Blackberries, the Chia seeds will absorb some of the liquid and it will take on a thicker jam - like consistency.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

A special ingredient is used in the chili garlic seasoning mixture that helps coat the outside and absorb some of the liquid, resulting in crispier than normal baked sweet potato fries (which sometimes have a tendency to stay mushy / limp after roasting).

They'll absorb some of the liquid and expand into gel - like balls, similar to tapioca.

Cover and set aside for an hour — this allows the seeds time to absorb some of the liquid and the dough will become firmer.