Sentences with phrase «about a teaspoon sized»

Not exact matches

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Grab a Big Gulp - sized serving and you've got the equivalent of more than 17 teaspoons of sugar — about the same amount as in four Betty Crocker chocolate cupcakes!

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese

About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon seaAbout 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon seaabout 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

Pin It Ingredients: 1/2 medium - sized butternut squash chopped into 1/2 ″ pieces, about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3 pieces thick - cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup... Continue Reading →

6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

- 1 package (4 - serving size) chocolate sugar - free instant pudding mix - 1 package (about 10 ounces) soft tofu - 1 heaping tablespoon unsweetened cocoa powder - 1/4 to 1/2 teaspoon instant coffee crystals (more if you like mocha)- 8 to 12 ounces heavy whipping cream, chilled

* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced

Serves 6 (serving size: about 1 1/4 cups chili, 2 1/2 tablespoons cheese, 4 teaspoons onion, and 2 1/2 teaspoons sour cream)

Recommended serving size is 1 level teaspoon which is about 2 grams of Encha matcha powder.

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

Pinch off small pieces of dough (about the size of a teaspoon) and use your hands to roll them into small balls (you should have 10 balls of approximately the same size when you are done rolling them).

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2 cups water 1 1/2 cups dried red lentils 1 13 - to 14 - ounce can unsweetened coconut milk 1 pound (about 2 medium - sized) zucchini, diced into 1 / 4 - inch pieces 1 cup loosely packed fresh cilantro sprigs

1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)

1 tablespoon olive oil or 1/4 cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut pieces

Filling: 1 3/4 cups hulled, 1 / 4 - inch sliced Fresh Strawberries 1 1/2 1 / 4 - inch sliced Fresh Rhubarb (about similar size to strawberries) 1.5 Tablespoons FreshLemon Juice 2 teaspoons Rosewater 1.5 Tablespoons Arrowroot or Cornstarch 3 Tablespoons Coconut Sugar + 3 Tablespoons Xylitol or Erythritol

For the Brownies 10 tablespoons Butter 4 ounces Semisweet or Milk Chocolate Chips, divided 1 cup Sugar 2 teaspoons Vanilla Extract 2 Eggs 1/2 cup Cocoa Powder 1/2 cup Flour 1/4 teaspoon Salt 1/2 cup Creamy Peanut Butter 1 tablespoon Butter, softened 1 tablespoon Powdered Sugar Peanut Butter Cups, chopped (about 15 - 20 miniature size)

Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper

Top with random dollops of caramel, about a teaspoon in size, using up the whole amount.

1.5 kg whole chicken 10 cloves of garlic, halved A large piece (about the size of your palm) piece of ginger, sliced 1 large bunch of spring onions (scallions) 2 tablespoon Shao xing rice wine 2 tablespoon light soy 4 teaspoon sesame oil 1 teaspoon salt and pepper

Pepper, or «season to taste» «cos I know what that is now:) Poncey garnish if you're a poncey garnish person, or naked if you're naked kind of person... Puta small knob of butter (about the size of the head of a teaspoon) in a panwith a tablespoon of olive oil.

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..

4 cups of grated carrots (from about 6 carrots) 2 cup of grated fresh beets (from about 2 medium sized peeled beets) 1/4 cup dried cranberries or raisins 1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon Small pinch of cayenne 4 Tbsp lemon juice 4 tsp date paste

Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.

The second ingredient is a 1/2 cup of crumbled blue cheese (obviously), which is mixed with three ounces of cream cheese, then combined with the liverwurst and two teaspoons of minced onion, a comically small amount that factors out to be about 1 minced - size piece of onion per strawberry.

While this is happening, mix the flour salt and olive oil in a stand mixer with a paddle attachment, and put about a teaspoon of oil in a medium size bowl for the dough.

12 wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size of skillet used)

2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons dried oregano 3 chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to taste (about one lime was good for me)

For a recipe this size, I would try about 1/4 teaspoon - it will effect the flavor but not take over.

Your baby's stomach is about the size of his or her fist, so each feeding will only be about a teaspoon the first day and about a tablespoon the second day.

In a cell chamber about one - fifth the size of a teaspoon — 90 microliters — researchers placed a mixed culture of phototrophic and heterotrophic bacteria.

4 servings (serving size: about 2 cups salad, 3 ounces chicken, about 10 mandarin orange segments, and 1 1/2 teaspoons almonds)

Rubbing 1⁄4 teaspoon (about the size of a dime) into your arms where they're hairless and the skin is thin, for fourteen to twenty - five nights per month, is often enough to relieve the symptoms of low progesterone.

It should be about the size of a rounded / heaping teaspoon.

Add quinoa and a teaspoon of sea salt to a medium sized pot and pour about 2 cups of water or bone broth.

The starter culture is usually about 20g, which is the size of four teaspoons, and looks a bit like puffy grains of rice in milk.

If you have a starter culture that's the size of four teaspoons, then about half a pint of milk is the perfect amount.

How to use: When making a small amount of food — for example, one medium - sized sweet potato — I will use about one tablespoon of high - quality fat with 1/2 teaspoon of curry powder.

Plus 5 ml is about 1 teaspoon so that's the perfect size for this recipe.

The typical serving size of magnesium is 2 teaspoons, which equals about 7.5 of these gummies (assuming your batch yields 30).

• 1 cup pecan halves = 99 grams • 1/2 cup shredded unsweetened coconut = 40 grams • 1 cup soft Medjool dates, pitted (about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different sizes of dates) • 1 tablespoon coconut oil = 15 grams • 1/2 teaspoon sea salt = 3 grams • 1/2 teaspoon vanilla extract = 2 grams • 1/2 cup arrowroot, or tapioca starch = 66 grams • Extra arrowroot for dusting, or coconut sugar (see note below)