Sentences with phrase «cup apricots in»

Not exact matches

6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted

Apricot Peach Crisp Crisp Topping Follow the directions for the Crisp Topping in the «World's Best Apple Crisp» Apricot - Peach Filling 1/4 cup sugar 1 tablespoon tapioca starch / flour 1/3 cup water 1 tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh peaches — peeled, pitted and sliced Gim me Gluten Free Method 1.

Almonds and dried fruit: When you're in a hurry, put 1/4 cup of almonds in a bag with two tablespoons of dried fruit, like cherries, apricots or canberries.

Banana Chocolate Cinnamon Cream Pie: Base — 1 cup dried organic apricots, briefly soaked in warm water 1/2 cup walnuts, crushed 2/3 cup desiccated coconut 3 tbsp raw cacao powder

, walnuts, pitted dates (soaked in Chai / tea), apricots (soaked in tea), 3 tsp cinnamon, 2 tsp cacao, 2 tsp ground coffee, 1/4 cup dry toasted sesame seeds (not seen here).

In a medium bowl, combine 1 cup chopped apricots, Elderflower liqueur, bourbon, and honey.

-- 2 cups peanuts Sudanese peanuts — 1/2 cup walnuts — 2 cups pitted dates for 15 - 20 min (soaked in Chai tea or another tea of choice or simply warm water)-- 1/2 cup dried apricots for 15 - 20 min (soaked in tea / hot water)-- 1/4 cup raw sesame seeds (dry toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee

Place apricots in a 3.5 quart saucepan and add 3 cups water to the fruit.

In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into pieces, 1/4 cup thinly sliced peeled fresh ginger, 1 to 1/2 cups fresh basil or mint leaves, and 1/2 cup orange - flavored liqueur.

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained

Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).

In a large mixing bowl, lightly toss the kale in 1/4 cup of apricot dressinIn a large mixing bowl, lightly toss the kale in 1/4 cup of apricot dressinin 1/4 cup of apricot dressing.

Turn off the heat and place 1/4 cup of the apricot mixture in a food - processor bowl with the praline paste; purée.

2 tablespoons sugar 1 tablespoon plus 1 teaspoon cornstarch 1-1/2 cups unsweetened apple juice 1 teaspoon vanilla 1/3 cup dried apricots, chopped 2 fresh Bartlett pears, cored and cut in half lengthwise Chopped crystallized ginger (optional)

-- 1 pound Cortland apples / 3 cups chopped (or another sweet apple of choice)-- 1 pound dried apricots / 2 cups, soaked in water (rehydrating / softening the fruit for easy blending)-- 2 teaspoons cinnamon — Pinch of salt (helps to enhance the flavor of the final product)

Apricot Glaze: Heat 1/4 cup (60 ml) apricot jam or preserves in the microwave, or in a small saucepan over medium heat, until liquid (melted).

If you prefer your apple sauce served in a cup, we have that too, in four flavors: regular apple sauce, apple sauce with cinnamon, apple sauce with berries, and apple sauce with apricots.

2) I used dried apricots (1/2 cup, small diced), because there were no fresh or frozen to be had in early March.

I did some substitutions: — mix of fresh orange, banana, pear, mandarin in place of the drained pineapple — raisins and dried apricots instead of sugar, cup for cup — food - processed them with the fresh fruit — flax egg instead of egg — my flour was a mix of coconut flour, potato flour and tapioca starch Thanks so much for this recipe!

In the small saucepan add about a 1/2 cup of apricot preserves, a 1/3 cup of orange juice, a tablespoon of soy sauce, and a dollop each of brown mustard and brown sugar.

Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam - like, 20 — 25 minutes.

Get your third mason jar and place 1 - 1 1/2 cups fresh fruit in it — like fresh berries, peaches, apricots, pineapple, plums, concord grapes, apples or pears.

Place mixed greens and herbs, apricots, and 1/4 cup water in a dry large skillet over medium heat.

1/2 cup of dried apricots (preferably try to buy apricots without sulphites, they are darker in colour)

Combine apricots, water, and 1 cup of the apple juice in a saucepan.

Wisteria, dark chocolate, tangerine zest, molasses, dried apricot in aroma and small cup.

I saw dried cherries, apricots and fig nuggets in abundant quantities being used in very creative ways, from making fruity «Earth Bread» to serving full cups of these «bonus» foods as trail mix.

2 apples, peeled, cored, sliced4 dried apricots soaked in hot water for 20 minutes4 dates, preferably Medjool, pitted and cut in half2 cups filtered water1 tbsp fresh ginger, grated1 / 4 tsp ground cardamom1 / 4 tsp ground cinnamon

9 am: 1/2 cup overnight oats, cinnamon, 1/2 cup mixed frozen berries (thawed), 3 T hemp seeds plus an Americano (2 shots espresso in hot water) 11:30 Vega chocolate All - in One Nutrition Shake (mixed with water — this was a post workout on the way to second breakfast) 1 pm Mixed chard, spinach and arugula with 3 poached eggs, 1/4 cup chopped squash, 2 T pecans 5 pm snack: 2 T 70 % dark chocolate pieces, 2 T walnuts, 3 dried apricots chopped, cinnamon 8 pm 1/4 cup green tea cha Soba noodles with sashimi my friend was nice enough to bring me while I was packing

Because the water is removed, the dried fruits are significantly higher in calories than the fresh fruits — 430 calories in a cup of raisins versus 60 calories in cup of grapes or 380 calories in a cup of dried apricots versus 75 in a cup of fresh halves.

Breakfast: tea with 1/2 cup whole milk, 3 eggs scrambled in 2 tablespoons butter with 1 ounce cheddar cheese, 1 piece pumpernickel bread with 1 tablespoon butter, 1/4 cup apricot spread, 2 teaspoons cod liver oil, 1 tablespoon royal bee pollen in 1 tablespoon raw honey.

Breakfast: 1/2 cup tea with 1/2 cup whole milk, 2 eggs fried in butter, 1 piece pumpernickel bread with 1 tablespoon butter, 1/2 cup apricot nectar, 2 teaspoons cod liver oil, 1 tablespoon royal bee pollen in 1 tablespoon raw honey.

For the Millet 1 cup millet 2 cups Water For the Compote 1 apple (diced) 8 dried apricots (diced) 2 cinnamon Sticks Freshly grated nutmeg (about a 1/4 t) 1/2 cup of boiling water Coconut Milk (warm) To make the millet: In a medium sauce pan boil the water and stir in the millet, reduce.In a medium sauce pan boil the water and stir in the millet, reduce.in the millet, reduce...

Dried apricots» beta - carotene content makes them especially rich in vitamin A, providing nearly 47 percent of the daily value in a half - cup serving, according to USDA data.

Ingredients 2 cups gluten - free rice chex cereal 1 cup Gluten - free pretzels, 1 cup Tropical fruits, chopped dried (apricots, pineapple, and mango) 1/2 cup Banana chips, dried 1/2 cup Raw coconut flakes (found in natural food stores) 1/2 cup Nuts, finely chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil Mixture (2Tbsp Safflower / Sunflower Oil) + 1 Tbsp Flax Seed Oil 1/4 teaspoon Sea salt

1 cup steel cut oat groats (measure, soak up to 10 minutes, then drain) 1 cup almonds ground in food processor 1/2 cup shredded coconut 1 T ground flax seed 1 t vanilla 1 T agave 10 dried apricots (soaked if they are not soft) 1/2 cup water (if needed)

Brussel sprouts: 1 cup, 6 gm, low in leucine, lysine, methionine, phenylalanine Spinach: 1 cup chopped, 6 gm, low in methionine Broccoli: 1 cup spears, 6 gm, low in methionine Potato: 1 med with skin, 4 gm, all amino acids in proper ratio Asparagus: 1/2 cup, 2 gm, all amino acids in proper ratio Apricots: dried 1/2 cup, 3 gm, low in methionine Peaches: dried 1/2 cup, 3 gm, low in tryptophan and lysine

I think about 4 cups of dried apricots soaked in hot water for about an hour, drained and put through the food processor should do the trick.

Simply stir 1 1/4 cups puréed summer fruit (berries, peaches, etc.) into the mixture along with the yogurt, or fold in sliced peaches, strawberries, apricots, or... read more

Place the almonds, 3 cups of water, salt, apricots or dates, and vanilla in a blender.

1 cup raw almonds Water for soaking 3 cups water Pinch of salt 2 - 4 dried apricots or dates, pitted and soaked in hot water (optional) 1 teaspoon vanilla extract (optional, omit for Whole30)