I'm just wondering how much
water you use in the recipe??
Not exact matches
Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste
in most things (although the other day I
used some of the
water from cooking soba noodles
in another
recipe and it was gross!).
Also, I cut the glaze
recipe in half and to thin it out, I
used Crown Royal maple flavored whiskey and a tiny bit of
water.
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot
water as a tea as I find the flavour really pleasant (especially with a slice of fresh ginger), but you can blend the powders into smoothies and
use them
in baking, cooking and raw
recipes.
Not overly sweet and it's relatively sugar free with the Stevia.What you will need for this
recipe: 1/2 Cup Stevia Baking Blend (I
used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked
in 1 Cup Boiling
Water (reserve soak water) 1/2 Cup Chopped Walnuts 3
Water (reserve soak
water) 1/2 Cup Chopped Walnuts 3
water) 1/2 Cup Chopped Walnuts 3 Tbs.
I remember seeing some mouth -
watering recipe using these spiced chocolate candy last year but
in my neck of the woods there were nowhere to be found.
I have tried it three times now and although I
use slightly less
water than stated
in the
recipe, it comes out just the way a burger bun should be.
We don't have key limes here
in MD yet this year, so I
used 1/3 of what the
recipe called for of bottled key lime juice, and diluted the remainder with
water.
Hi Kezia, you don't have to
use the EasiYo sachets - just follow Davids»
recipe using the EasiYo container then pack it into EasiYo thermos as usual but
use just warm not boiling
water in the chamber.
Take some ginger peels (peel some of the ginger for this or
use peels from a different
recipe) and let them sit
in a jar with a bit of
water on your counter for two or three days (give them a shake or vigorous swirl when you think of it) until they're a bit fizzy and sour - smelling.
I made a few alterations to the
recipe when I served it —
used 4 cups of low sodium organic vegetable broth instead of
water, and
used most of a seedless cucumber
in place of the avocado.
after doing a little research on how to
use a date
in a
recipe, i narrowed my options down to making a date - paste (which is similar to agave), soaking the dates
in hot
water for hours (no thanks ~ i'd like cookies sooner rather than later), or chopping them up
in the food processor (sign me up).
I
used the 4 ingredients as instructed
in the
recipe (flour, instant yeast, salt and
water), letting the dough rise untouched on my countertop for about 14 hours (instructions advised 12 — 18 hours).
Organic Golden Flaxseed Meal can also be
used in almost any
recipe as a vegan egg substitute: simply mix 1 Tbsp flaxseed meal with 3 Tbsp
water in a small bowl and let sit for two minutes to replace one egg
in a
recipe.
I had to make two adjustments to the
recipe: I could not find creme de coco or coconut extract here
in the UK, so I reduced a can of coconut milk and sugar to 1 cup and
used that instead of the creme and the 1/4 c of
water, and it came out to the right consistency.
There are a few things that could cause the caramel to be too runny: — adding
water to the sugar for the caramelisation part (
in this
recipe, you melt and caramelise the sugar with no
water added; if you do add
water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not
using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set
in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).
Years ago we lived
in a house with hard
water and it was impossible to
use a dry detergent because it wouldn't mix with the
water, I wish I had known about this great
recipe!
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
I
used instant / rapid rise yeast, put the ingredients
in at room temp, made them at midnight, halved the
recipe, didn't have whole milk so I
used part
water and part half and half — and they turned out beautifully — loved the crunchy outside, light interior, and wonderful yeasty flavor!
I love caramel
in my desserts or bars, and I like the fact that you
used date
water in the
recipe.
Also, reduce
water content to make up for the fact that eggs
use up
water and pull together when their proteins coagulate; without them you'll need less
water in the
recipe.
-LSB-...] grain free homemade wrap, I
use this amazing
recipe (I adjust the
recipe by adding
in a tbs or two more hot
water and 1 tbs -LSB-...]
Start Chicken — Preferably
used my
recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of
water or stock and simple seasonings (salt, pepper, onion powder)
in slow cooker with lid on high temperature.
Does enough
water need to be squeezed out the spinach to warrant
using a cheesecloth, like
in your creamed spinach
recipe?
I'm only just now about to try this
recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold
water shaken up etc.)
in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to
use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.
I
used quick cooking steel cut oats
in this
recipe,
using a 3:1 ration of
water to oats.
looking forward to trying smoothie
recipes - I've been
using the coconut
water for a while and wasnt aware of the health properties - that just makes it better - I do nt like the flavor either but
in a smoothie you do nt taste it - thanks!
I
used 2C of your basic white gluten free flour blend and 1 / 2C sweet white rice flour,
water and guar gum as the options
in this
recipe.
I am wondering if I can
use this same
recipe and put it
in a
water bath to store on the shelf instead of the freezer?
We'll take out the oil, and add dry pectin to thicken the dressing, along with more
water than
used in the original version of this
recipe.
So here is what I did This is the master
recipe... (for two 1 l lb loaves) 1.5 C lukewarm
water (I
used the
water I had boiled the potato
in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each
in a ziploc bag and froze it and ended up making more dough later that week)
Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups
Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from rec
Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I
use pre made jarred hearts
in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from rec
water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from
recipe!)
I don't have a candy therometer and always
use the ice
water trick with every candy
recipe I make —
in over 10 years of candy - making, I've never had one and the ice
water method has never failed me.
* I would not suggest keeping this over 1 week or
in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily
use 1 tablespoon peanut powder and 1 dried frig with 2 teaspoons of
water to test this
recipe out for a one - serving deal.
Flaxseed Meal can also be
used in almost any
recipe as a vegan egg substitute: simply mix 1 Tbsp flaxseed meal with 3 Tbsp
water in a small bowl and let sit for two minutes to replace one egg
in a
recipe.
So I thought, I should probably share my gram measurements for your
recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm
water 450 (works for me)-500 g
water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I
used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I
used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Emma, my first ciabatta attempt...
used my sourdough starter, the flour /
water / salt ratios
in your ciabatta
recipe and the method from the tartine
recipe.
hi all, its does state how to steam / cook the cauliflower
in the instructions /
recipe * to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets
in a little
water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then
using a knife finely chop and set 2 cups aside.
It's pretty simple: Drain a can of chickpeas (or reserve the cooking
water from cooking the beans), and
use the liquid
in place of egg or egg whites
in your
recipe.
Though many
recipes (and package directions) ask you to cook grains
in a specific amount of
water, I find it easiest to cook them
using the «pasta method:» — boil
in salted
water until al dente, then drain and serve.
Instead of olive oil I
used Coconut Oil and I soaked the lentils
in some
water while I went to the store so that cut cooking time by a third and then halved the
recipe (cooking just for myself — I can only eat so much!).
(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).
You will need to reduce / delete my additional 1/4 cup
water / liquid recommendation and if you
use # 4, I would
use the pectin or gelatin needed for the egg conversion but delete the 1 teaspoon fruit pectin
in the
recipe.
(4)
Use coconut liquid from can not needed
in recipe for a tasty
water replacement
in smoothies or juices.
I
use 1/4 cup of hemp seed organic with 1 cup of boiling
water you grin it
in blender and it works I have found many
recipes on this one frozen watermelon scoop out of its shell rim its so yummy you will think your cheating but your not......... its almost sinful... its amazing... the taste.....
I always add a wedge to my
water, and
use them
in a ton of
recipes.
if
using regular yeast instead of rapid rise, you said to proof it
in 1/4 cup
water before adding... would you then decrease the 1 1/2 cups of liquid to 1 1/4 cups or
use the full amt
in the
recipe... would this be too much liquid?
We
use the Marmite trick for all of our pie fillings as well (the British kind, Marmite
in Cherry pie might not be as scrumptious) and since we first bought a jar back
in January, when we found this
recipe, my boyfriend has become absolutely addicted and drinks Marmite
in hot
water as a broth.
With a spatula or spoon, remove only the cream from the top and discard the coconut
water or
use in another
recipe.
Coconut manna / coconut butter can be
used as a replacement for coconut milk by simply adding 1 - 2 teaspoons to a small - sized smoothie like today's
recipe with a little
water to make your own quick homemade non-dairy milk — without any extra steps required
in the kitchen.