Sentences with phrase «add apple bits»

Add apple bits to a small sauce pan and add just enough water to cover.

Not exact matches

That's because financial assets include both stocks and bonds, while the red line features outcomes for stocks alone, so unlike measures like market capitalization to corporate gross value added, the chart below has a bit of «apples and oranges» at work.

You can add any dried fruit though — banana pieces, little bites of apple and freeze fried raspberries are all amazing too.

Hi Cristina, if you added all the apple sauce to the batter it will naturally be a bit too liquid and that is probably why they ended up being too moist inside.

I added a drizzle of maple to the remaining unsweetened apple sauce (that went into the center) and also brushed a bit of maple on the top of the muffins in the last 5 mins of baking — so wonderful!

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

Lemon and apple add a bit of sweetness and tartness to balance the green flavors.

The grated apples seemingly melt into the bread, adding apple flavor into every bite.

Less creative: I love mixing plain, nonfat yogurt with a bit of Amazing Meal protein powder and unsweetened cocoa powder, and then adding it to chopped fruit (apples, bananas, strawberries) with some gluten - free cereal on top.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Enjoy it on sliced apples, spoon it onto bite after bite of a banana, dollop a tablespoon or two into your favorite smoothie to add protein and creaminess, use it to coat baked kale chips, and much more.

If you're looking to add a bit of sweet apple flavor to top off this pizza (which I almost did,) Then Gallo's Sauvignon Blanc would be my suggestion.

You could pump up the fibre content with the whole wheat flour and adding some dried fruit like cranberries or some shredded apple and a bit of bran.

When I make pineapple juice I love to add a little bit more sweetness to it, so in this case I went with throwing in a Fuji apple as well.

A tart apple gives the pie a much needed bite, and the sweetness from an apple like a fuji is not really needed thanks to the sugar already added into the filling.

I didn't add any extra sweetener as I found the apples and the raisins sweetened it enough, but my husband put maple syrup on his, and we both had it topped with some raspberries and a little bit of warmed up cashew milk.

For a little bit of flavor I add some apple juice and vanilla extract to the liquid, and some pumpkin pie spice.

Simply boil a whole grain (like farro, quinoa for gluten - free), then add apple, arugula, tart cherries, and a bit of feta cheese for a savory saltiness.

That's very true Phil, it's hard to beat a good apple cake, but adding caramel chocolate does make it that little bit more special.

I didn't have an apple so I threw in some frozen berries (Blueberries, Raspberries) and added a bit of cloves, nutmeg and ginger.

Additionally I used apple cider instead of water and added cinnamon and whole cloves to the glaze for a bit of spice.

Applesauce or grated apple — Apples are high in pectin, a fiber that has a fair bit of thickening and binding ability (pectin is added to jams to make them gel).

At the point where the apples would have been added, I took it out, kneaded it a bit more, and let it rest for 20 more minutes, but I think my bread over proofed, so I think next time I'll skip right to the 4 ropes step.

The apples add an extra sweet bite and the taste reminds me of a delicious Apple Fritter.

I added in chewy bits of dried apple, crunchy walnuts and sweet creamy white chocolate chips.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.

Whenever I make something with apples I love to add a bit of nutmeg and a few scrapes of tonka bean.

Turn flame back on under skillet, add apple cider vinegar scraping up the stuck bits of pork once the vinegar boils, add all this to the slow cooker.

I added a bit of water, the tofu, coconut aminos, apple cider vinegar & spices and sautéed it for 7 minutes until it looked cooked through.

I tucked pieces of apples and pecans between the cubes of bread, then added bits of butter to the top.

I sometimes add a bit of apple cider to mine to tweak the acid balance.

I bet by subbing in sage and adding some dried apple bits you could get pretty close to the Field Roast Apple Sage «sausages.&rapple bits you could get pretty close to the Field Roast Apple Sage «sausages.&rApple Sage «sausages.»

If you have the same problem, you could cut the sheets down a bit with a sharp knife before adding the apples, but you could also do what I did and use the spatula to break off the excess dough just before serving.

I found it a bit too sweet with the apple variety I made so I simply did nt add much of the juice even after it was already reduced.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Once complete with browning the meat, add the apple cider vinegar and scrape up the brown bits of meat that have stuck to the bottom of the pan.

This is a bit different from overnight oats in that there is more emphasis on add - ins, including coconut, pumpkin seeds, raisins, and fresh apple.

So, I decided to adjust the recipe a bit and instead of doubling the honey for my double batch, I added apple juice and maple syrup to balance out the taste of honey.

The apple adds a bit of extra sweetness and is especially good if your tomatoes are not quite at their sweet peak yet.

Expect I tweaked it a bit adding in the apple sauce and extra chia.

I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup of organic raisins, an additional 2 tablespoons of honey, and a bit of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).

Being in a bit of a hurry, I forgot to add the white chocolate, so I ended up adding the chocolate to the apple puree part of the tart instead.

With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad — uses for these lentils are just sprouting up everywhere (pun fully intended)!

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optionAdd in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optionadd iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

If you want it to be more of a purple than a pink, try adding some apple cider vinegar, I have added a wee bit of white wine to mine, I hope this helps.

The wheat flour adds a bit of flavor as does some apple cider vinegar (approximately 1tsp) in the water if you are looking for a more robust sour dough taste.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

The milk I used was a soya milk which had been naturally sweetened with a bit of apple juice, so that may have added to the sweet flavour, but you can sweeten it to your own preferences, but I really don't think it needs it.

Cinnamon, ginger and cloves added the right amount of zip to match bites of apple chunks and chopped walnuts.