Sentences with phrase «-1 teaspoon ground»

-1 1/4 cup all - purpose flour -1 1/4 cup whole wheat flour -1 cup white sugar -1 / 2 cup brown sugar -1 teaspoon cinnamon -1 teaspoon ground nutmeg -1 teaspoon baking soda -1 / 2 teaspoon salt -2 eggs -1 cup canned pumpkin -1 / 2 cup apple sauce -1 large apple, cored and chopped into cubes

Not exact matches

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping

1 Unbleached all - purpose flour 3/4 whole wheat flour 1 cup of turbinado sugar 1 teaspoon salt 1 -1 / 2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground all spice 1/2 teaspoon nutmeg

1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked black pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra sharp cheddar cheese 1 teaspoon prepared dijon mustard

Marinated Golden Beets 1/2 lb golden beets — thinly julienned 2 1/2 tablespoons apple cider vinegar 3/4 tablespoon coconut sugar 1/4 teaspoon sea salt 1/4 teaspoon ground coriander 1/2 small garlic clove — minced 1/8 -1 / 4 teaspoon ground hot chili pepper

Beans and shells 1 1/4 cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup kale pesto Zest of 2 lemons Freshly ground black pepper

2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.

3/4 -1 cup of chicken broth 2 eggs 1/8 teaspoon each of turmeric, onion and ginger powders 1/16 to 1/8 teaspoon freshly ground pepper

Here's what we had in the salad: 500 g cabbage 5 cm piece of leek, cut in small pieces 3 teaspoons dried dill 3 - 4 teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]

1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves

100 grams (3/4 cups) Ottos Naturals Cassava Flour (Get it here) 3 tablespoons arrowroot flour (Get it here) 1 tablespoon whole golden flax, finely ground * 1/4 -1 / 2 teaspoon salt (to taste) 3 tablespoons fat of choice (palm shortening, lard, ghee) 1/2 cup plus 2 tablespoons (150 ml) lukewarm water

1/4 cup sundried tomatoes — fill water in cup and soak while setting up 1 fresh tomato 1/2 cup raw organic cashews 1 handful fresh chives (or 1 scallion) 1 - 2 cloves fresh garlic 1/2 -1 teaspoon dehydrated red chili peppers 1 teaspoon sea salt 1 teaspoon fresh peppercorns, ground 1 teaspoon dry certified organic oregano 1 teaspoon certified organic Italian Seasoning

I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!

1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM

4 cups roughly chopped carrots 2 cups cubed white or sweet potatoes 1/4 cup olive oil 1/2 cup roughly chopped onions 1/2 cup sliced celery 4 - 6 cloves roughly chopped garlic 2 teaspoons each dried ground mustard, sage, thyme, and caraway seeds Salt and pepper to taste 2 - 3 cups vegetable broth 1/2 -1 cup almond milk

Ingredients -4 medium pears, large and thinly slice -1 / 3 cup dark brown organic sugar -3 / 4 teaspoons ground cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth pumpkin flavored granola

-4 large bell peppers, assorted colors -1 pound lean ground beef - 1/2 cup finely chopped yellow onion -2 cloves garlic, minced -1 cup cooked long grain rice -1 teaspoon salt -2 cups Uncle Steve's Marinara sauce - 1/4 cup Italian parsley -1 cup of shredded mozzarella

1 pound raw shrimp, (21 - 25 per pound) 1/4 teaspoon salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly sliced 1/4 cup firmly packed fresh basil leaves, finely chopped

1/2 -1 teaspoon cinnamon pinch of cardamom 2 - 3 teaspoons lemon zest, orange zest or lime zest 1 teaspoon matcha green tea powder 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground) 2 tablespoons raw cacao or unsweetened cocoa powder 1/2 -1 cup fresh or thawed frozen berries blended into the mixture Maqui berry powder

100 grams (3/4 cups) Ottos Naturals Cassava Flour (Get it here) 3 tablespoons arrowroot flour (Get it here) 1 tablespoon whole golden flax, finely ground * 1/4 -1 / 2 teaspoon salt (to taste) 3 tablespoons fat of choice (palm shortening, lard, ghee) 1/2 cup plus 2 tablespoons (150 ml) lukewarm water

-1 / 4 cup apple cider vinegar -1 / 4 cup Champagne vinegar -1 tablespoon Dijon mustard -2 tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup canola oil -1 1/2 tablespoons minced shallots -1 pound Brussels sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1 apple, cored and sliced into match sticks -1 / 3 cup slivered almonds, toasted