Sentences with phrase «with added liquid»

The best way to lower total cholesterol is to eat a WFPB diet with no added liquid vegetable oils.

A smoothie is generally a blended mixture of whole fruits and vegetables with an added liquid to get things blending.

In addition I use 4 cups of veggie broth; the bulgar soaks it up and I end up with a thick chili even with the added liquid.

This doesn't require any stock or water, but only because the tomatoes aren't as dry from higher - heat roasting, and I like your method with added liquid better.

Not exact matches

Liquid fertilizer can be added along with the water droplets, minimizing groundwater contamination.

For example, Mr. Clean Magic Erasers solved the problems that previous spray - on liquid cleaners claimed to, with the added advantage of not damaging the paint on walls as competitors» products did.

The instructions typically begin and end with adding heat, liquid, or blending all the cup ingredients together — making the subscription high - reward and low - maintenance.

Most day traders tend to focus on large and liquid markets in order to minimize transaction costs, although some traders prefer to generate profits from adding liquidity in low - priced markets, as is the case with rebate trading.

And since the economy can supposedly be likened to a bathtub filled with an amorphous liquid, the level of which periodically rises and falls, it's up to the economist to suggest ways that add liquid when the level is too low and drain liquid when the level is too high.

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Add prunes together with balsamic vinegar, followed by 2 tablespoons tamari and tomato paste and stir around until the liquid evaporates, about 1 minute.

Add the crushed tomatoes with their liquid.

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well.

Finely chop the tomato flesh and add it together with the seeds and liquid.

I added some cocoa to the liquid mixture before combining it with the dry ingredients... chocolate granola.

Add the stock, water, and tomatoes with their liquid.

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

Add the liquid to the food processor with 1/2 cup walnuts and pulse to blend until the jam is only slightly chunky.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

If you read this recipe carefully you will find that they add the measured hot liquid to the jar first then add the fruit and then fill the rest of the way with the hot liquid to the proper headspace.

Season with salt and pepper and add a splash more of any of the liquids as needed.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Add the strawberry slices to the mold with the liquid.

Combine 1 - 2 scoops, one to two times per day with 4 fl oz of cold liquid, add 4 fl oz of hot liquid, mix thoroughly.

Add in the coconut flour and the chocolate chips and mix well with the liquid ingredients.

The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts.

I was unhappy with the dry texture after some serious spatula work, until I realized I was supposed to add the liquid cocoa mixture too.

* Notes: If you use liquid sweetener (maple syrup or agave), add with the wet ingredients and you may need to adjust the amount of eggnog or flour to get the right consistency.

I added the bourbon / date liquid and the cut dates with the vanilla and egg.

Add this, along with the pod, to your liquid and steep.

Add the liquids and the starter and mix with the dough hook for about 2 minutes on low.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Add carrot and pumpkin and cover with lid again, keep sweating until the vegetables have released some liquid, roughly 5 - 10 minutes.

Crush tomatoes with your hands and add to pan with liquid.

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixture.

Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.

Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

Add the amount of liquid called for on the package instructions, sweeten with a little vanilla and maple syrup or stevia, then add some toppinAdd the amount of liquid called for on the package instructions, sweeten with a little vanilla and maple syrup or stevia, then add some toppinadd some toppings.

Sautà © the mixture lightly for 15 seconds and add the plum wine, reduce the liquid to half, add the cream and reduce by half, season the sauce to taste with salt and pepper.

Add the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set asAdd the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set asadd the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set aside

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

And just a tip, we've let it sit before as well and you totally don't have to add the extra liquid, just spread it with the back of your ladle.