What
about apple juice, concentrated apple (or apple sauce) and dried fruit?
JJ spoke
about apple juice concentrate being higher in fructose than high fructose corn syrup.
Not exact matches
1 Pork Tenderloin (
about 1 1/2 pounds) 1 bag baby carrots 2 T honey 3 T
apple juice 2 t Dijon mustard 1 t soy sauce salt and pepper
I also am not keen
about recipes that call for the
juice of twelve pomegranate or six bottles of
apple cider to marinate a chicken.
Place the
apple and peeled ginger root in a saucepan with a shallow layer of fresh
apple juice — bring to the boil before reducing heat to simmer for
about 10 - 15 minutes, until the
apple pieces are really soft.
For barbecuing just
about anything else, they often borrow from the Asian and Pacific cuisines to use soy, teriyaki, oyster, fish and hoisin sauces in combination with flavored vinegars, honey, and turbinado sugar, and fruit
juices (
apple, apricot, pineapple, mango, etc.) to make light and flavorful basting, marinating & serving sauces.
Place the
apple and peeled ginger root in a saucepan with a shallow layer of fresh
apple juice — bring to the boil before reducing heat to simmer for
about 10 - 15 minutes, until the
apple pieces are
I was wondering if you had any information
about the antioxidant power of ginger - I did a
juice fast a while ago and I put ginger in some of my
apple juice and the
apple juice with ginger stayed a lovely green color (granny smith
apples) while the
juice without the ginger turned brown.
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).
Using a glass jug of Santa Cruz organic
apple juice, we boiled up some chopped ginger and added it to the bottle (removing first
about a glass full of
apple juice to make space) and a sprinkling of champagne yeast.
1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon
juice (
about 1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or
apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
Don't know
about this recipe, but I've used pure
apple juice in place of white wine before, but that was in concert with tomatoes — if you want the slight vinegar taste, rather than a sweet tang, perhaps add a few drops of white wine vinegar.
Turn heat down to medium - low and cook uncovered until the
juice thickens and the
apples are tender,
about 10 minutes.
Have already got 40 litres of
juice some frozen some becoming cider and only harvest
about half of the
apples.
Question
about the recipe: For your readers out there who, um, may not be allowed to have unpasteurized foods, is
apple juice an acceptable substitute?
- Finally, add the grated
apples into the batter along with
about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved
apple juice squeezed from the grated
apples, and fold those in with a spatula until well blended.
50g flat leave parsley 25g mint leaves 10g tarragon (
about half a bag) A few fresh oregano leaves (
about a third of a bag) 25g coriander (optional) 3 cloves of garlic 1/2 fresh red chilli (optional) 2 tbsp olive oil 2 tbsp
apple cider / red / white wine vinegar
Juice of 2 lemons
Saute the
apples tossing gently for
about 6 - 7 minutes until they are tender, but not mushy, they have a glistening light brown color the
juices are reduced.
Add 3 tsp of
apple cider vinegar (or lemon
juice) to the non-dairy milk and let it set
about 10 minutes - this makes your buttermilk.
Just my sauce was too dry to blend, so had to add
about 1/4 cup of water (maybe my
apples were not that juicy) and also it came out too sweet for me, so I added 2 more tbsp lemon
juice.
Toss in: 2 - 4 c fresh blueberries (or frozen unthawed berries can work) 20 oz can of blueberry pie filling 2 TBS
juice frozen concentrate undiluted (
apple cherry works) 1 TBS fruity wine 2 TBS lemon
juice 1 tsp vanilla Stir with an over-sized serving spoon
about seven times.
* large handful baby spinach (
about 3 cups, unpacked) * 1 stalk kale (any type) * 1
apple, cut into chunks * 3 Tablespoons lemon
juice * 1 / 2 - inch piece ginger, grated or chopped * 1-1/2 cups ice * up to 3 cups water, divided * stevia, as needed
Ingredients: 2 1/4 cups all - purpose flour 3/4 cup uncooked quick - cooking oats 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 cups mashed ripe bananas (
about 6 medium bananas) 3/4 cup unsweetened
apple juice concentrate 4 large eggs, beaten 1/2 cup butter, melted 2 teaspoons vanilla extract 3/4 cup chopped toasted walnuts
Using
about 1/4 cup of lemon
juice for all 4
apples.
I put it in organic
apple juice to make consuming easier (
about 2 tbls).
Filling: 5 cups peeled, thinly sliced
apples (
about 5
apples) 1 tablespoon lemon
juice 1/8 teaspoon cinnamon 1/8 teaspoon freshly ground nutmeg 2/3 cup sugar 3 tablespoons cornstarch 2 1/2 cups fresh raspberries (
about 12 ounces)
Headquarters: Watsonville, Calif. «Technology hasn't necessarily helped produce a Employees: 150 - 250 seasonally Specialty:
Apple Juice better product; technology is all [
about] producing S. John Martinelli, president: «If higher yield and higher throughput.
Ingredients For the tofu the
juice of half a lemon 3 tablespoons shoyu 2 tablespoons
apple vinegar half a teaspoon powdered ginger the
juice of
about 6 cm fresh ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
We flipped in 10 years... it used to be that
apple juice concentrate in the USA was
about 96 % from USA and 4 % from China.
what
about juiced apples?
2 1/2 pounds
apples (
about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons lemon
juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup organic canola oil 2 tablespoons water
2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith
apple (
about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup
apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
1 (3.5 - ounce) bag boil - in - bag brown rice (such as Uncle Ben's) 2 Tablespoons butter, divided 1 pound good pork chops or chicken breast cutlets (
about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 cup refrigerated
apple cider [Cider, not
apple juice.]
Cook
apples until they have caramelized and released all of their
juices,
about 10 minutes.
Chicken Breasts with Curried
Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon wat
Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith
apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon wat
apple (
about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup
apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon wat
apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
Bake, turning the chops,
apples, and onions twice during baking, until the pork is cooked through and the
juices have reduced to a glaze,
about 20 minutes.
In a medium saute pan, combine the
apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the
apples exude their
juices,
about 10 minutes.
To make the glaze, bring the plums,
apple juice and honey or coconut nectar to the boil and boil for
about 5 minutes, breaking up the plums with a spoon.
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith
apples (
about 7
apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon
juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped pecans
1/2 cup cashews (soaked 4 hours or longer) 1 tablespoon
apple cider vinegar 1/2 cup plain, unsweetened almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon
juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio, shredded (
about 5 to 6 cups)
1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith
apples, peeled, cored and thinly sliced 2 medium green tomatoes (
about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon
juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.
Place in oven for
about an hour until
apples are thoroughly cooked and
juices at bottom of pan are bubbly and topping is browned.
You mention in the nutrition info something
about using a no - calorie sugar sub instead of the
apple juice.
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup
apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon
juice,
about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.
Add the
apples, 1 tablespoon of the sugar and the lemon
juice and cook over moderately high heat, stirring occasionally, until the
apples are golden,
about 6 minutes.
Reduce oven temperature to 375 °F and continue to bake pie until crust is golden,
apples are tender when pierced, and
juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly,
about 1 hour longer.
Step 1: In large saucepot, simmer
apples, water, and
juice until
apples are tender —
about 20 minutes.
With motor running, stream dry white wine,
apple juice, or beer until mixture is a spreadable consistency — the amount will depend on the creaminess of your cheeses, but aim for
about 1/4 cup of liquid.
Green Lemonade
Juice 1 large
apple, cored 3 stalks celery 1/2 of a lemon, peeled and seeded 1 thin slice fresh ginger, peeled 1 handful fresh kale leaves, stems removed (
about 1 cup)