Pour the batter 1/4
cup at a time for each pancake.
Not exact matches
Its mission is «to inspire and nurture the human spirit - one person, one
cup and one neighborhood
at a
time» — a lofty goal that has helped the coffee chain build a reputation that allows the company to charge $ 4
for a latte.
I personally like curling up with the Bible, a nice
cup of coffee, and a piece of chocolate cake - three guilty pleasures that I know may not be good
for me, but they help me forget reality during those
times when it is
at its most oppressive.
For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a
cup at time, until completely incorporated.
I aim
for soup
at least three
times a day
at meals, which means we're all getting around a
cup of stock in, as well as a
cup of plain stock before and between meals
for 3 - 4 more
cups a day.
Two
cups of fruit makes about 1 1/2
cups of jam, so this is just enough
for a week of breakfasts — then it's
time to choose a new combination of fruits
at the farmers market and make another batch!
* I used the zest — finely chopped — and the juice of one lemon
for cooking 2
cups of Arborio rice in chicken stock, about 6
cups including some water, stirred in a little
at a
time.
Any
time they would be brought to a social gathering or staring
at me all lined up nice and neat when I stopped
for a morning
cup of coffee, it was always easy to pass.
While whisking vigorously, slowly drizzle in the MCT oil, 1 tbsp
at a
time for atleast the first 1/2
cup, until beginning to emulsify.
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little
at a
time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix
at this point
for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake
at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med - high heat, flipping once the edges started to cu
For all of them, I let them sit
for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med - high heat, flipping once the edges started to cu
for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter
cup of batter
at a
time on med - high heat, flipping once the edges started to curl.
If your dough is still sticking to the side of the bowl, add more flour, half a
cup at a
time, and knead
for a minute on medium speed until a ball of elastic, but not sticky, dough forms.
For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per
cup), to counteract the drying effect of the extra
time things have to spend in the oven to finish cooking
at high altitude (lower boiling point, and all that).
For an almost instant meal, save two
cups of your finished roasted tomato sauce
at the end of the processing
time.
Begin to add the stock, about 1/2
cup at a
time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste
for salt & pepper.
Melt about one
cup of the chips in a microwave safe glass bowl, starting
at 30 seconds, then stir, and if needed, continue to microwave
for additional periods of 20 seconds, stirring after each
time.
For a firmer frosting, add more powdered sugar (1/4
cup at a
time).
Ricki: I can't say I was too fond of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8
cup psyllium husk, 135 grams all - purpose flour, pinch of salt, and so on,
for every single recipe on all 224 pages of the book, one line
at a
time, to proofread the final galleys.
I made dinner rolls
for the 1st
time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum
for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them
at a local cafe
for 3.00 a piece and could not keep up... anyway the xanthem gum measurements
for cakes is supposed to be 1/2 tsp per
cup and I only use 1/4 tsp per
cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room
for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?
Add flour, one
cup at a
time, mixing well
for even texture.
If you've been following me
for a while, you know that I used to buy those little individual
cups of organic guacamole from Costco because 1) they were convenient, 2) the ingredients were minimal, and 3) we only ate a little bit
at a
time so the small size was perfect.
In a diferent pot, add oil, butter onion and garlic and cook
for 3 minutes, add the chicken stir,
at this
time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a
cup of the broth, heavy cream and cilanro, let it simmer
for about 10 minutes.
add 2
cups flour mix
for 2 minutes repeat and then add 1/2
cup at a
time untill the mixture stops sticking
● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1
cup at a
time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it
for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine
for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more
times means more air which I like) ● Bake in preheated oven
at 425F
for 30 - 40 minutes.
Brush the bottom of the pan with butter and ladle in 1/4
cup batter
at a
time (making sure to leave room between pancakes
for spreading and flipping).
For the next 30 minutes continue this process of adding in the broth, 1
cup at a
time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.
For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liqu
For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of
cups of boiling water, one
at a
time to make up
for the loss in liqu
for the loss in liquid.
Continue this process
for the full 3
cups of stock, adding half a
cup at a
time and stirring it in.
Any
time you need
at least a third of a
cup of grated hard cheese, whether
for Artichoke Dip or Sun - Dried Tomato Pesto, I recommend putting down the grater and grinding cubes of Parmesan in your mini prep.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4
cup almond meal - 1 egg beaten with 1 teaspoon water,
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon,
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for brushing after baking What to do 1) prepare the pie dough
at least 2 hours ahead that way it has plenty of
time to chill.
I started with 1/4
cup and worked up from there adding a TBS
at a
time until it was sweet enough
for me.
Soaking the seeds allows them to attain a softer texture and facilitates a faster cook
time, but doing so requires foresight as the seeds need
at least 6 hours to soak properly.If you do choose to soak your seeds, simply place the groats in 3 - 4
cups of cold water
for each
cup you hope to cook.
* 2
cups raw, organic walnuts, toasted in a 300 degree F oven
for 20 minutes and then cooled slightly (if you have
time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine
at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
For a firmer frosting, add more confectioner's sugar, a 1/4
cup at a
time.
Serves 4
Time: 35 minutes * Feel free to double this recipe
for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2
cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4
cup half and half (I love Califia Farms» Better Half
for dairy - free) 1 tablespoon ghee or butter
at room temp (or Earth Balance butter) Directions 1.
Heat coconut oil over low to medium heat then add 1/4
cup of mix
at a
time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook
for further 2 minutes or until set.
Add the garlic
at the same
time and cook
for 1 minute, then dip about a
cup of the water out of the pasta pot, and put it in with the tomato paste, garlic, onion & fennel pot and mix together.
This smoothie lets me do that in a delicious and healthy way
for 3g net carbs per
cup — allowing me to stay in Ketosis and nourish my gut
at the same
time.
Now
for me, I would love to sit down with a nice hot
cup of coffee and eat something scrumptious
for breakfast
at home, like this Blueberry Breakfast Cake, however there really is no
time to do so during the work / school week.
Blend in the dry ingredients a
cup at a
time, beating
for a minute and scraping the bottom and sides of the bowl after each addition.
Add the coconut flour a tablespoon
at a
time, stirring
for another thirty seconds with each addition (if you've already made the recipe once and the 1/4
cup flour worked well, just throw everything in and stir it up).
You can toast a few
cups at a
time and keep them on hand
for various recipes.
Dough needs to obtain the right consistency
for rolling, so add additional flour, 1/4
cup at a
time, until this is achieved (up to 1
cup more flour).
I usually toast a
cup or two of nuts
at a
time and keep them on hand
for topping salads and snacking.
For best results, chop spinach 2
cups at a
time.
Add water, one
cup at a
time and press «butter»
for 1 minute between each addition.
I like it best with butter, milk and eggs but I have
at times substituted: 2
cups almond milk with a tbsp of vinegar
for the buttermilk Flax Meal with water
for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening
for the butter.
Anecdotally, this is how I made Squash Risotto
for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4
cup finely chopped onion, scallion or leek
for a few minutes / then add 1 1/2
cups Arborio rice to the mix / continue to sauté
for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2
cups of stock or plain water to a simmer and hold / add 1/2
cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful
at a
time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a
time and, once again, stir and allow to cook until liquid is almost gone before adding more.
I use my Braun coffee grinder - it makes about 1/2
cup at a
time - usually the perfect amount
for my recipes.
Continue adding up to an additional 1/2
cup of all - purpose flour, a bit
at a
time, until the dough is firm enough
for kneading (it will still be very soft).