Sentences with phrase «cup apple cider»

I took a few more doses of each, probably about 1/4 cup apple cider vinegar total and a few teaspoons of activated charcoal.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

Yield: 4 cups 4 cups apple cider Pinch of salt 2 Tbsp.

jar borscht or beet juice 1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for garnish

3 - 4 red onions (approx 3 cups) 1 1/2 cups apple cider vinegar 1/2 cup red wine vinegar 2 Tbsp sugar (I used coconut sugar) 1 tsp sea salt

My favorite Spring salad dressing; - Basil Vinaigrette - 1/2 cup Apple Cider Vinegar - 1/2 cup Olive Oil -1 handful basil.

For 2 bunches of kale: 3/4 cup raw sesame tahini 1/2 cup apple cider vinegar 1/2 cup (or more if needed) water 1/4 cup fresh parsley or cilantro 1/4 cup nama shoyu or bragg 2 scallions 1 clove garlic juice of 1 lemon add some sea salt if you wish

1 1/4 cups apple cider vinegar 3/4 cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup chopped scallion greens

Ingredients: 1 tablespoon honey 1/3 cup warm water 1/4 cup apple cider vinegar 1 cup water 5 drops peppermint essential oil \ Full tutorial: Peppermint And Honey Facial Toner

1/4 cup apple cider vinegar 3/4 cup extra-virgin olive oil (or use half olive oil and half avocado oil) 3 ounces anchovies (more or less to taste)

1 3/4 cups (240g) all - purpose flour 1/4 cup (30g) graham flour (I subbed all - purpose flour) 2 tsps cinnamon 2 tsps baking powder 1 tsp baking soda 1/2 tsp salt 2 tbsps (1 oz) unsalted butter or vegetable shortening 1/2 cup (120 g) superfine sugar 2 egg yolks 1 tsp vanilla extract 1/4 cup apple cider (I used 1 cup apple cider, simmered down to 1/4 cup apple cider concentrate) 1/4 cup buttermilk vegetable oil for frying

1 tablespoon honey 1/3 cup warm water 1/4 cup apple cider vinegar 1 cup water 5 drops peppermint essential oil \

In separate bowl, mix 1/4 cup apple cider, apple sauce, canola oil, maple syrup and vanilla extract, and then add to dry ingredients.

1/3 cup ketchup 1/2 cup apple cider vinegar 2 tablespoons coconut nectar, maple syrup, or honey 1/4 teaspoon salt 1 1/2 teaspoons smoked paprika 1 teaspoon onion powder 1/3 cup organic sunflower oil

-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

ingredients: 1 1/4 lb green tomatoes (washed & chopped) 1 jalapeno sliced, deseeded 1/2 cup herbs such as mint (chopped) 4 cloves garlic (chopped) 1 inch piece ginger (chopped) 1/2 cup apple cider vinegar 2 TBL soy sauce 2 cups organic sugar

2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon

for the vinaigrette: 1/4 cup apple cider vinegar 1 Tbsp.

* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light Olive Oil

freshly grated or minced ginger 1 cup apple cider vinegar 1/4 cup raw honey or maple syrup

cider - pickled beets ingredients: 1 medium golden beet, peeled 1 bay leaf black peppercorns 1 white from a green onion (I only used this because I had a few) 1 cup apple cider vinegar 1 cup water 1 tsp sea salt 2 tbsp raw honey or agave nectar

1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional) Sea salt Black pepper Dash of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil

pomegranate ginger vinaigrette 1/3 cup pomegranate juice 1/4 cup apple cider vinegar 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil

extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.

beer, ale preferred 3 tbsp mustard powder 1/3 cup apple cider vinegar 2 heaping tbsp honey 1/4 c brown sugar 1 tsp salt

INGREDIENTS Pickled Red Onions 1 cup apple cider vinegar 1 1/2 tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half moons

2 cups good - quality ketchup 2 cups apple cider vinegar 6 tablespoons dark brown sugar 2 tablespoons ballpark (yellow) mustard 2 tablespoons dark molasses 2 teaspoons coarse kosher salt 1 teaspoon crushed red pepper flakes

Marinade: 1/2 cup olive oil 1/2 cup water 1/4 cup apple cider vinegar 3 tablespoons Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder

1 (5 - pound) bone - in pork sirloin roast 4 to 5 gloves garlic 2 to 3 tablespoons Dijon mustard 1 tablespoon black peppercorn 1 tablespoon green peppercorns, drained 1 tablespoon pink peppercorns 1 teaspoon yellow mustard seeds 2 teaspoons brown sugar 2 teaspoons dried thyme 1 1/2 teaspoons coarse kosher salt For the gravy: 4 tablespoons pork fat, divided 2 1/2 cups apple cider 2 medium yellow onions, thinly sliced 2 tablespoons flour

Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper

For the brine: 2 cups water 2 cups apple cider 2 1/2 tablespoons kosher salt 1 tablespoon sugar 1 tablespoon cracked black pepper 1/2 tablespoon dried thyme 1/2 teaspoon minced garlic 6 allspice berries 1/2 bay leaf

1/2 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1 head pale green or Napa cabbage 2 medium carrots sesame seeds (optional), for garnish

* To make pickled carrots, whisk together 1 cup water, 1/2 cup apple cider vinegar, 3 teaspoons salt and 2 teaspoons sugar until salt and sugar are dissolved.

dried black - eyed peas 1/4 — 1/3 cup apple cider vinegar

1 6oz can tomato paste 1 1/4 cup coffee, medium / dark roast 1/3 cup dark brown sugar 1/3 cup apple cider vinegar 1 tablespoon worstechire 1 1/2 tablespoons dijon mustard 1 1/2 teaspoons kosher salt 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 1/4 teaspoon ground coriander 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes, optional

Dipping Sauce # 1 (not pictured) 1/2 cup Korean Hot Pepper Paste (Gochujang) 1/3 cup brown sugar 1/3 cup apple cider vinegar 1 tbsp of sesame oil 1 clove of garlic, minced

1 tsp canola oil 1/2 half a medium onion, chopped 4 cloves of garlic, minced 2 cups ketchup 1/8 cup yellow, ball - park style mustard 1/3 cup honey 1/3 cup brown sugar 1/2 cup reserved cooking liquids from pork 2 canned chipotle pepper (not full cans, but 2 peppers from a can) 2 tsp Worcestershire sauce 1/4 cup apple cider vinegar Salt and black pepper to taste