Sentences with phrase «cup in the blender or food processor»

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 blender or food processor, puree the peanut butter with 1/3 cup olive oil.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth.

To make the fresh raspberry puree: Place 1/3 cup raspberries in a small food processor or blender and puree until smooth.

Meanwhile, chop 1/4 cup walnut halves with garlic in mini food processor or blender.

For a post - or pre-gym energizing smoothie, grind up 1/2 cup of rolled oats in your food processor or blender until the oats turn into a powder, and then add to the rest of your smoothie fixings.

Use 1/4 cup of tofu for 1 egg, but be sure to purée the tofu in a food processor or blender so that you don't end up with gross chunks.

Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

Place the almonds in the blender or food processor fitted with the blade attachment and cover with 2 cups of water.

In a blender or food processor, combine the chiles, lemongrass *, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

In a food processor or high - powdered blender, add garlic, basil, sun - dried tomatoes, nutritional yeast, olive oil, walnuts, salt, pepper, and 1/4 cup water.

In a small food processor or blender, pulse 1 cup of walnuts until you get a fine meal / flour like consistency.

In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water.

* peel persimmon, roughly chop, then puree in a food processor or blender until smooth (I used the single - size serving cup attachment on my blender, it was the perfect size)

In a blender (or food processor) add approx. 1 cup of cauliflower florets and pulse for approx. 15 - 20 sec.

Measure out 1.5 cups of the light - tasting olive oil, turn your food processor or blender ON, and then SLOWLY drizzle in the oil.

In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts.

2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushing

In a food processor or blender, add the juice from half the lemon, basil, the remaining 2 cloves garlic, pumpkin seeds, 1/2 cup sliced kale, and a pinch of salt and pepper.

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

In a blender or food processor (I used my magic bullet), pulse 1/2 cup of oats until smooth (texture of course flour).

Simply combine 1/4 cup each extra virgin olive oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2 teaspoon chili powder, salt, and pepper in a small food processor or blender then process until smooth.

Place the beans in a blender or food processor with 1/2 cup of the salsa.

Place seeded chiles, tomato pureee, green chiles, onion, garlic, chocolate, chicken stock, almonds, raisins, molasses, and spices in a large, high - powered blender or food processor (at least 8 cups).

To make the fresh watermelon juice, puree 3 to 4 cups of watermelon chunks in a blender or food processor.

Place the watermelon chunks and sugar in the bowl of an 8 - cup or larger food processor or in the pitcher of a blender.

In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec.

1 cup oat flour (to make oat flour, place 1 cup gluten - free oats in a blender or food processor and pulse until flour - like)

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

Place the avocados in a food processor or heavy - duty blender, along with 1 1/2 cups vegetable broth.

If using cashew cheese, soak the cashews in 1 1/2 -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, 1/2 cup of water and salt and blend until creamy

1 To make Crème: Blend cashews, cilantro, lime juice, vinegar, garlic, cayenne (if using), and 1/4 cup water in blender or food processor 60 seconds, or until thick and creamy.

Put the kale, pistachios, garlic and 1/4 cup olive oil in a blender or food processor.

If you don't think you can eat 6 cups a day, you can always put them in a blender or food processor and drink them.

Nutritional information per serving (1/3 cup): 25 calories, 0 g fat, 0 mg cholesterol, 6 g carbohydrate, 1 g fiber, 1 g protein, 200 mg sodium, 0 * Weight Watchers PointsPlus For a smoother salsa, you can put everything in the blender or food processor and pulse a few times until it's almost smooth, but still a little chunky.

In a food processor or blender add 1 1/2 cups of crispy rice and process for about 10 seconds to form it into a flour.

In the food processor or blender, add 1/4 cup (30g) hemp seeds, olive oil, almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper.

Purée 1 cup beans with 3/4 cup water in a blender or food processor.

In a food processor or high speed blender (I used my blend tech), process the first 2 cups of shredded coconut until coconut butter forms.

Chop the coconut flesh in small pieces and pour in a blender or food processor, add half a cup of water and blend it until it is smooth.

Cinnamon Molasses Muffins Recipe: 2 1/2 cups rolled oats, blended in blender or food processor 1 1/2 tsps.

For the soup, chop cucumber, avocado, and green onions and combine with 1 cup cashew cream in a blender or food processor.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

To prepare dressing: Place 3/4 cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor.

If you haven't already done so, roast or boil the beets until tender and puree in a food processor or blender until you have 1 cup of beet puree

Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water.

* If you don't have coconut butter on hand, place 3 cups unsweetened shredded coconut in a high - speed blender or food processor and blend until completely smooth and buttery.

Mix in blender (food processor works, too) 1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup white / wine / or regular vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated onion or dry onion flakes

In a blender or food processor, add the watermelon, 1 tablespoon of sugar and 1/4 cup cold water.