Sentences with phrase «cup food processor for»

I bought myself a Cuisinart DLC - 10S Pro Classic 7 - Cup Food Processor for Christmas, and your cashew butter was the second thing I made (the first being hummus — yum!).

First, I made the Chocolate Graham Crust by blitzing some graham crackers with sugar and cocoa powder in my KitchenAid ® 14 - Cup Food Processor for a few minutes.

Not exact matches

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter forms.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

For the breading, I mixed together the following ingredients: 1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no salt added) The following ingredients while also be needed for this recipe: 1For the breading, I mixed together the following ingredients: 1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no salt added) The following ingredients while also be needed for this recipe: 1for this recipe: 1...

For the shredded coconut, we'll measure out 1/2 cup then process it in the food processor (a blender works too).

Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth butter is formed.

Add all ingredients, except for the extra 1/4 cup chia seeds (they're going to be for rolling later), to a high speed food processor.

For a post - or pre-gym energizing smoothie, grind up 1/2 cup of rolled oats in your food processor or blender until the oats turn into a powder, and then add to the rest of your smoothie fixings.

Use 1/4 cup of tofu for 1 egg, but be sure to purée the tofu in a food processor or blender so that you don't end up with gross chunks.

For the newbie to Greek cooking, I would definitely recommend getting a good 2 - 4 cup (or up to 8 if you prefer) food processor to work on most of these to save yourself tons of time.

Add all of the ingredients for the cookie cups (almond flour through salt) to a food processor.

For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups of the all - purpose flour, salt, and sugar.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe.

• KitchenAid KFP7I5 7 - Cup Food Processor, White — really a must for making this Reese's peanut butter cheesecake crust — I can't imagine having to crush the graham crackers by hand!

Combine ingredients into a blender or high speed food processor, * reserve 1/4 cup + 2Tbsp coconut butter for middle layer.

1 2/3 cup old - fashioned oats processed for a few seconds + 1/3 cup old - fashioned oats processed to a fine powder — old - fashioned oats / food processor method

For plain, creamy almond butter, simply put 2 cups of almonds into a food processor, turn it on, and walk away for about 20 - 25 minutFor plain, creamy almond butter, simply put 2 cups of almonds into a food processor, turn it on, and walk away for about 20 - 25 minutfor about 20 - 25 minutes.

For the Macarons: 1 cup Confectioners» Sugar 3/4 cup Almond Flour 2 large Egg Whites, at room temperature Pinch of Cream of Tartar 1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)

Thank you, dearest cooking class students, for your birthday gift to your cooking teacher — a giant twenty - cup food processor!

In the meantime, combine the soaked cashews and the 3/4 cup water in a food processor and blend for about 8 minutes, or until very creamy, scraping down the sides as needed.

Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor until it's ground up into a fine crumb, then you mix in a few tbsp of melted butter (3tbsp per cup of ground crumbs), and then you can press it out into your pan.

1 cup (200 grams) superfine or caster sugar (if you don't have superfine sugar simply take 1 cup (200 grams) granulated white sugar and process it for about 30 seconds in a food processor)

In a blender (or food processor) add approx. 1 cup of cauliflower florets and pulse for approx. 15 - 20 sec.

The Hamilton Beach Professional 14 - cup Food Processor is a fantastic tool to have in your kitchen and I love using it to make Turkey Meatballs, Cocoa Date Nut Truffles, and Avocado Puree for Shrimp Tacos.

Add the garlic, pistachios and some of the 1/4 cup of olive oil to your food processor run it for about a minute.

In a mini food processor, process 3/4 cup pecans and dates until fairly smooth (pulsing for about 3 minutes), scraping sides of processor occasionally as needed.

If you prefer to use a non vegan cheese, you could soak some cashews (I'd say about a half cup) in water for several hours, then drain that water and pulse the soaked cashews in a food processor until smooth.

Making my Dark Chocolate Hazelnut Spread is as easy as grabbing your KitchenAid ® 14 - Cup Food Processor as it does all the work for you.

Place 1 cup of the roasted hazelnuts in your food processor (keep some for topping) and add the dates, cacao powder and sea salt.

In the 4 - cup work bowl of a KitchenAid ® 14 - Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forcup work bowl of a KitchenAid ® 14 - Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forCup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forms.

2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushing

Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down.

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

Ingredients: 3 cups fresh spinach Half cup of Parmesan cheese Half cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)

If using fresh fruit, place 3/4 cup of fresh fruit (e.g strawberries for pink / red layer) with 3/4 cup of water in your food processor and puree.

Tip for fresh herbs — use a small food processor (mini-choppers) and blend the herbs with a half cup or so of the flour.

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Two questions: how do you know how many wafers and pecans to throw in the food processor without measuring them when they are actually crumbs, and I used 1/2 cup of butter, but my crumbs feel TOO moist, any solutions for this?

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

For the almond crumble: 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons unsalted butter, melted and cooled

For sweetening I put half a cup of dates in a food processor with 1 1/4 cups of almond milk, processed until smooth.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec.

Cool for about 10 minutes, then finely chop 1/4 cup of the nuts in a small food processor.

2 cups grated carrots (I just washed and peeled a bunch of carrots and threw them in my food processor to shred them up and then measured out 2 cups for this recipe)