Sentences with phrase «using regular cooked»

* If you make this recipe using regular cooked rice (not boil - in - bag rice).

Not exact matches

Just to be sure, I used a regular size mug which may help with your measurements and cooking time.

Hi Eloise, I just use regular coconut oil that you can cook with.

I've done a few variations on this dish and simply used regular lemons, adding a few pieces of rind into the cooking to give it a nice little hint of lemon - y goodness.

I used farmer's cheese instead of ricotta and cut the tomatoes in half and cooked them on a grill pan (I live in an apartment and don't have a regular grill).

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

As a kid this vegetable was regular in my home and mom used to cook this vegetable with Indian spices.

2 eggs 1 cup oat flour (use gluten free oat flour for gluten free crepes) 1 cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray

After cooking a test cookie, I used regular salt, doubled the spices and added another cup of brown sugar.

But you won't have this problem if you cook your gluten - free noodles a little less than I did, use thicker noodles (I had thin spaghetti on hand), or use regular pasta.

Add the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the can).

I've only begun using lentils more in the last few years, but I love how much quicker they cook compared to regular dried beans.

If you use regular green beans, cooking time will be longer.

Amaranth leaves (chawli ki bhaji) is a regular feature in my kitchen now and I make good use of all the recipes handed over by my mom (west India) and my mother - in - law (south India) with a few changes now and then to suit both, my cooking time and taste.

With broth back in the pot if using regular blender, add the cornstarch, and cook over medium - low heat, until it has thickened.

If not, should I use the quick cook kind or regular brown rice?

I used regular brown rice because I don't know where to find the rice you used here in the UK, so I just let it cook for another good 30 minutes.

Millet seems to be really flexible when it comes to cooking, and as long as I am cooking (not baking), I tend use millet almost exclusively because it does such a good job emulating the texture of regular flour and does not impart a strong flavor.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

I have a regular pressure cooker that I have used at least once a week for years and I got the IP because of all of the hype.

(Or use regular aluminum foil folded over to be double thickness and spray lightly with cooking spray)

Some of them I had to cook pretty long so that they weren't gooey inside but I think that's just because I used regular yogurt instead of Greek.

I'm making this tonight, but will be using already cooked red and regular quinoa.

I am not a huge fan of red curry paste, I do like it from time to time, but I find it too hot for regular cooking, if I use it than I have to cook something different for the children.

However, I do cook chickpeas regularly (channa being a regular part of Indian cuisine) and I have a question: why don't you use a pressure cooker?

Second the bananas are the regular or can be that we use for cooking (banana from Ecuador).

Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta).

I used regular yeast, putting it in warm water first, 2 cups bread flour, one cup white whole wheat, and cooked it in my pampered chef deep covered stone baker.

If you prefer not to use mini loaf pans, just put the entire batch of batter into one regular size loaf pan and increase the cooking time to 45 minutes, or until toothpick inserted in center pulls clean.

Coconut sugar is a great choice for cooks as it — s so easy to substitute for regular sugar, using a 1:1 ratio; experimenting with it as an ingredient is easy.

Coconut sugar is a great choice for cooks as it's so easy to substitute for regular sugar using a 1:1 ratio; experimenting with it as an ingredient is easy.

I added a little regular (I used 1 %) milk to thin the batter so that they pour / cook better.

What do people think of the likelihood of cross contamination in a cooking class taught in a kitchen used for regular flour baking — either my home or a culinary school.

Use two mini loaf pans not a regular loaf pan or you get an under - cooked middle and over-cooked outside.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

P.S., just like regular fried rice, using day old cooked quinoa is crucial to flavour and texture.

Cooking for 6 and using this as the main (and only) course, I: - used brown rice - upped the rice to 1.5 cups - kept the beans the same (another half can would have worked as well and I kinda wish I had done that)-2 jalapenos - chipotle chile powder instead of regular - used 2.75 tsp salt.

I used homemade butter, quick cooking oats and regular milk.

It is a bit more expensive than regular Gouda, that is why I don't use it often in cooking, I prefer to enjoy it as it is with some bread or as part of a larger cheese platter.

Hi... Was wondering about the type of oats used here... Can I use regular quick cook oats or should I used rolled oats?

If using a regular pot, cook for 40 - 50 minutes, checking frequently.

So if you use regular oatmeal (rather than quick - cooking) then either give the oats a quick spin in a food processor or crumble them between your fingers to break them up a bit.

I used Minute 100 % Whole Grain Brown Rice, which has the same nutritional values as regular long cooking brown rice, but cooks in just 10 minutes.

Note: I use a quick - cooking barley from Trader Joe's that takes about 10 minutes, but regular barley is fine, too — just plan on dinner taking a little longer to prepare.

But for a regular blender, you'd want to use cooked beets.

The setting on the buttons also indicate if the pot will be locked to capture steam when you pressure cook, or if you will be using the Instant Pot like a regular pot and cooking without pressure.

Ground Chia Seeds (Salvia Hispanica) have all the benefits of regular chia seeds, but are ground up to make it easier to use for cooking and baking.

183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)

1 cup of cooked nopales 4 gorditas (if you can't make or find gorditas use 8 regular corn tortillas.

You can use regular ground pork, or for added flavour, remove casings from pork sausages and break the filling up with your hands before cooking.As the sausage is already cooked, this stuffing only needs to be baked long enough for the cauliflower to become tender and the egg, which helps to bind the mixture, to cook, which takes no more then 30 minutes.