Sentences with phrase «cup coarse»

WHOLE WHEAT MOLASSES BREAD A savory variation: Substitute 1 1/4 cups whole wheat flour and 1/2 cup coarse cornmeal for the all - purpose flour.

2 cup coarse cornmeal 2 cups fresh corn kernels (from about 4 medium ears) 1 tablespoon butter 11?

Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor.

1 cup flour 1 cup coarse yellow cornmeal 1/4 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg, lightly beaten 1/4 cup olive oil

1/2 cup brown sugar 1 tablespoon bittersweet Pimenton de la Vera 3 tablespoons semisweet Spanish paprika 1/4 cup coarse salt 2 teaspoons freshly ground black pepper 1 teaspoon ground chipotle pepper, if desired 1 tablespoon ground mustard 2 teaspoons ground canela (Mexican cinnamon) 1 tablespoon garlic powder 1 tablespoon onion powder

4 tablespoons pure maple syrup 1/3 cup coarse - grain Dijon - style mustard 1 tablespoon fresh lemon juice 1 teaspoon cracked black pepper 2 (8 - ounce) bone - in pork chops, trimmed Kosher salt and black pepper, to taste

For the brine: 1 1/4 cups granulated sugar 1/2 cup coarse kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2 teaspoons cayenne pepper sauce 1/2 teaspoon ground allspice 3 bay leaves, crumbled

Brussels Sprouts: Take that cup of bread cubes you set aside and pulse in a blender or food processor to make 3/4 cup coarse breadcrumbs.

To remove stubborn bits of food, pour 1 cup coarse kosher salt into the still - warm skillet.

2 large carrots (1 1/2 cups) peeled & chopped) 1/2 medium red onion (1 cup) peeled & chopped) 1 1/2 cups white vinegar 1/2 cup water 6 cloves garlic (2 tablespoons minced) 1/4 cup fresh lime juice 1 tablespoon coarse kosher salt 1 teaspoon freshly ground black pepper 1/4 cup coarse grain or Creole mustard 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)

Ingredients: 16 cloves garlic, peeled 2 small yellow onions, coarsely chopped 1 large carrot, peeled and chopped 1 large rib celery, chopped 3 tablespoons ground cumin 1/4 cup coarse salt 1 (5 - pound) pork butt ** 4 cups barbeque sauce (Brombergs», or use your own) 8 Your favorite rolls, sliced in half

To serve: mix together two teaspoons celery salt, 1/2 teaspoon ground cayenne chile powder and 1/4 cup coarse kosher salt.

1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature 1 cup brown sugar 2 egg yolks, lightly beaten Zest of 1 lemon 2 Tablespoons fresh lemon juice 1/2 teaspoon salt 1 Tablespoon chopped fresh rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling sugar

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup dry white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan cheese, divided 1/2 cup coarse dry whole - wheat breadcrumbs (see Tip)

1/2 cup (1 stick) plus 1 tablespoon unsalted butter 2 large eggs 1 cup buttermilk 1 cup all - purpose flour 1 cup coarse ground cornmeal 1 teaspoon salt 3/4 teaspoon baking soda 1/3 cup granulated sugar 2 tablespoons chopped fresh rosemary

5 tablespoons sweet paprika 1/4 cup coarse kosher salt 1/4 cup granulated garlic 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons onion powder 2 tablespoons cracked black pepper 2 tablespoons ground cayenne pepper 2 tablespoons dried parsley

2 cups water 1 cup coarse bulgur wheat 1 bunch scallions, sliced 2 Roma tomatoes, chopped 2 Kirby cucumbers, peeled and chopped 1 bunch Italian parsley, stems removed 2 garlic cloves, peeled 1/4 cup olive oil 2 tbsp.

Once the water comes back up to a boil, add a little pinch of baking soda — it's a science thing that'll make the polenta cook faster — and slowly add two cups coarse polenta.

2 cups coarse sea salt 1 Tablespoon olive oil (or other carrier oil) 1 teaspoon essential oil of choice

Not exact matches

2 teaspoons coarse kosher salt 2 teaspoons ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chile powder 1/2 teaspoon hot smoked paprika 1/2 teaspoon garlic powder 1/2 cup mint leaves, minced

1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper

1 stick unsalted butter, plus extra for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon coarse sea salt 6 cups rice krispies cereal

Start by pureeing 1 1/4 cups of fresh ricotta, 1/2 cup cane sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest and a pinch of coarse salt.

Dry 2 teaspoons pumpkin pie spice 1 3/4 cup flour 1/3 cup cocoa, sifted for lumpage 1 teaspoon baking soda 3/4 teaspoon coarse kosher salt

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper

Author: Reeni Recipe type: Entree Cuisine: American Serves: 4 - 5 servings Ingredients 3/4 cup Japanese panko crumbs 1 + 1/4 pound boneless chicken breasts or cutlets coarse salt and fresh black pepper 2 large eggs 1 + 1/2 cups crushed kettle...

Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts coarse salt and fresh black pepper Marinade: zest and juice of one lemon 1/4 cup olive oil...

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)

Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal.

For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs

6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

FOR TOPPING 1/4 stick (2 tablespoons) unsalted butter, melted 2 cups panko or coarse dry breadcrumbs 1 cup grated extra-sharp cheddar cheese

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

Having taken a vacation cooking school class at LaVerenne when it was on the Left Bank, we used had a stainless spice box with 5 separate cup compartments (black + white peppercorn / coarse + fine salt / whole nutmeg) with a slide - in nutmeg grater.

6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses

9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup

1/2 cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon coarse salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive oil 2 organic boneless, skinless chicken breasts, halved (4 pieces total)

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

It was spectacular: tall, dome - shaped with a crisp exterior and decadently tender center, absolutely intense with peanut butter in a way that invokes peanut butter cups, and topped not with the usual wan flakes of sea salt but tiny coarse boulders.

3 Delicata squash (about 3 pounds total) Extra-virgin olive oil 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2 cup pine nuts 1 cup crumbled feta cheese

5 ounces brie cheese, room temperature 1/4 cup sun dried tomatoes, finely chopped 1 sprig (4 - 5 large leaves) fresh basil Coarse sea salt & freshly ground pepper, to taste

Grind 1 1/4 cups (3.75 ounces) walnuts in food processor fitted with steel blade attachment until it looks like coarse meal.

Basic Dry Cure from Charcuterie 1 pound / 450 grams kosher salt (2 cups Morton's coarse kosher salt) 8 ounces / 225 grams sugar (about 1 cup) 2 ounces / 50 grams pink salt (10 teaspoons)

Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt) demerara or other coarse sugar, or regular granulated sugar