Boil remaining 1/2
cup cider in a small, heavy saucepan until it reduces to 1/4 cup, for about 5 minutes.
Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple
cider vinegar, 1/2
cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.
In a partially covered saucepan over medium heat, reduce 2 1/2
cups of apple
cider to 1 1/2
cups, about 15 to 20 minutes.
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground
in a mortar 1 medium size aubergine / eggplant, cut
in wedges 2 small apples, cut
in small dices 1
cup (240 ml) water 1 tbsp apple
cider vinegar 1 can (1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels sprouts, cut
in halves 1 - 2 tsp sea salt
To the 2/3
cups almond milk I used
in place of yogurt, I added 2 tsp apple
cider vinegar for a «yogurt» - like quality.
2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add
in the grated peel too) 1/4 c. raw apple
cider vinegar Add enough water to make 4
cups.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple
cider vinegar 2
cups cooked pasta 2 zucchini, sliced
in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Here's the recipe, made sugar free this time except for what sugar is
in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut
in quarters) 1/2
Cup Apple
Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
In a measuring
cup or small bowl mix together almond milk and apple
cider vinegar, let sit for a few minutes until foamy.
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1
Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple
cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found
in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued
For more oval shaped beans and other legumes, soak for 12 - 24 hours
in filtered water to cover plus 1 tablespoon of
cider vinegar or lemon juice for every
cup of dried beans / legumes used.
While the
cider boils, heat 1
cup of heavy cream, 1
cup whole milk, 3/4
cup granulated sugar, and a pinch of salt
in another medium saucepan over medium heat.
Make the apple
cider caramel sauce: Heat the 2
cups of apple
cider in a medium saucepan on high heat.
Make the apple
cider ice cream: Heat the 4
cups of apple
cider in a medium saucepan on high heat.
(I used 1.5
cups of whole almonds, 2 tablespoons coconut flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple
cider vinegar
in the Magic Loaf Pan.)
In separate bowl, mix 1/4
cup apple
cider, apple sauce, canola oil, maple syrup and vanilla extract, and then add to dry ingredients.
Combine the soy milk and apple
cider vinegar
in a measuring
cup and allow to sit for a few minutes to curdle.
Cook
cider in a medium - sized saucepan over medium heat, stirring occasionally, until the
cider reduces to 1/4
cup, about 8 - 10 minutes.
In a liquid measuring
cup, combine the apple
cider vinegar and non-dairy milk to form «buttermilk.»
1
Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4
Cup sour cream 1 Teaspoon Dijon mustard 1/4
Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground
in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon
cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.
Boil the apple
cider in a 3 - to - 4 - quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2
cup in volume.
Measure out half a
cup of Dream Ultimate Almond into a two -
cup measure and stir
in the apple
cider vinegar.
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts
in water) 4 Tbsp Apple
Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
1/2
cup of raw cashews soaked
in water for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple
cider vinegar a pinch of sea salt and pepper
So I measured my saucepan with 1/2
cup water
in it, then weighed the pan +
cider a few times as it got close.
In a bowl or liquid measuring
cup, whisk together the dressing ingredients (mustard, olive oil, apple
cider vinegar, honey, salt and pepper.)
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple
cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
In a large measuring
cup, combine the ice, cold water, and apple
cider vinegar.
1/2
cup (125 mL) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large fresh haddock or cod fillets,
in total 1 - 1 1/2 lb (500 - 750 g) pinches salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple
cider or malt vinegar (optional)
Transfer to a large bowl and stir
in quarter
cup of
cider vinegar.
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies
in Adobo 1/3
cup non-dairy milk 1 teaspoon apple
cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
I simply put 1 Tbsp of blackstrap molasses and 1 Tbsp apple
cider vinegar
in a
cup of hot water and enjoy.
In a
cup, mix together cold water and apple
cider vinegar, and place them into the freezer until needed.
To prepare the gravy:
In a covered saucepan over medium heat, reduce 2 1/2
cups of apple
cider to 1 1/2
cups, about 15 to 20 minutes.
1 can chipotle chiles
in adobo (or 1/2
cup chipotles rehydrated
in wine vinegar) 1/4
cup tomato paste 8 cloves garlic 2 tablespoons
cider vinegar or lime juice 1
cup grated Parmesan or romano cheese 1
cup pumpkin seeds (pepitas) or piñon nuts, toasted 1
cup canola oil
1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked
in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2
cup vegetable oil, divided 1/2
cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1
cup water
* 3/4
cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple
cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced
in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple
cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked
in water overnight 8
cups of water Instructions: Soak the Black Eye Peas
in cold water over night.When ready to cook;
in large pot heat olive oil and add onions, sauté until translucent.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone
in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple
cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Cake 3
cups organic unbleached white flour 2/3
cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2
cups natural cane sugar 1
cup canola oil 4 teaspoons instant espresso powder dissolved
in 2
cups water 4 teaspoons vanilla extract 4 tablespoons
cider vinegar
Apple Chai
Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2
Cup of apple
cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
cider 3/4
Cup of whole milk for butter 1 Stick / 1/2
Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2
Cup of brown sugar 1 Teaspoon of cinnamon
In a small sauce pot heat stick of butter on medium heat until melted and browned.
1/4 red onion, diced 4 small cooked sweet potatoes or 3 medium, cut
in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2
cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2
cups) 2 Tablespoons sesame tahini 2 Tablespoons apple
cider vinegar 5 ounces mixed baby greens.
kosher salt freshly ground black pepper 2 - 4 chipotle peppers
in adobo (I use 3 for medium heat) juice 1 lime 1/4
cup cider vinegar 1 Tbsp.
In a non-reactive bowl, combine 3/4
cup milk substitute, garbanzo flour, sorghum flour, yeast, molasses, and
cider vinegar.
1/2
cup raw cashews, soaked
in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple
cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2
cup but start with less since it will be more saucy initially.
Garbanzo Veggie Omelets (Yields 3 small) 1
cup Garbanzo Bean Flour 1
cup Water Mixed Veggies (diced) 1/8
cup Red Onion (optional) 1 tsp Apple
Cider Vinegar 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Garlic Powder Salt & Pepper to taste Heat a 6
in.
Stir
in the ketchup, tomato sauce,
cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1
cup of water and bring to a boil.
Pour
in 1/2
cup of apple
cider vinegar if you're making the REGULAR sauce.
3
cups wood chips (preferably hickory), soaked for 1 hour
in apple
cider to cover, then drained; spray bottle; rib rack (optional)
In Brittany they are served with a glass of apple
cider, but they go just as well with a
cup of coffee and a weekend morning.