Sentences with phrase «cup liquid into»

Not exact matches

Pour the strained liquid back into the saucepan, add one cup of almond or almond - sesame milk and reheat gently.

baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed seeds, pumpkin, sunflower, sesame 1/4 cup pistachios roughly chopped 1/4 cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg

Use one and a half teaspoons to one cup of milk, but it's better to mix it into the dry ingredients as it tends to clump when mixed into liquid.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot liquid into the egg mixture, then pour all of the egg / half - and - half mixture back into the saucepan.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

Once you have squeezed out as much liquid as you can, place the coconut back into the blender and combine with 2 cups of boiling water.

Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6 - ounce ramekins; fill ramekins with 1/2 cup water each.

Pour 1 1/2 cups of the liquid into a measuring cup and set aside.

16 ounces extra-firm tofu, drained, pressed, cut into 10 slices 2 tablespoons tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4 cup dry red wine 1 cup vegetable broth nonstick spray

Strain off the liquid first, then measure only 1/2 cup back into the food processor.

Stir 1/2 cup cooking liquid into 1 cup plain yogurt then return yogurt mixture to skillet.

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

I expect if I just leave milk and lime juice in a cup, milk will separate into solid and liquid.

Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.

Pour the bean liquid into a measuring cup and add enough water to make 2 1/2 cups.

Strain the liquid into a cup, then add the lemonade concentrate and cayenne.

When you want to use the scrub base, scoop out 1/4 cup into a small bowl, and stir in enough of the liquid ingredients (vary it by what you have on hand — yogurt and milk are best, but water works) to make a paste.

Give the butter a good whisk to disperse the little brown bits and vanilla seeds into the liquid before pouring 1 1/4 cups of it into a measuring cup.

Strain the reserved porcini liquid into the beef bouillon — you should have about a cup of very flavorful broth.

Pour another 3/4 cup of the guajillo soaking liquid into the onion skillet to dislodge any remaining bits.

Instead, pour in all of the liquid at once (note: you may want to leave out about 1/2 -2 / 3 of a cup and add it in later if needed) and gently fold the liquid into the dry mixture.

Pour the flax mixture into the bowl, as well as the liquids in the measuring cup.

Blend 2 cups corn mixture in a blender until almost smooth, about 30 seconds (use caution when blending hot liquids), then stir into remaining corn filling.

Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

At 4 hours remove the pan from the oven and pour most of the liquid off into heat proof measuring cup and set aside.

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice

Pour the liquid into the cup and check the measurement at eye level.

To make the puree I just chopped about 10 strawberries and blended with some water, then measured out a cup of that liquid to mix into the batter.

1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *

I would caution that if you reduce the water you also reduce some of the fruits because you'll be concentrating those carbs into a smaller amount of liquid increasing the overall carb count per cup — only a concern if you are on keto.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Place the raspberries in a strainer set over a liquid measuring cup and use a spoon to press as much liquid into the cup as possible.

Check how much liquid you have by pouring it into a glass measuring cup.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops.

4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill

Remove the pan from the heat and pour 1/4 cup of the hot liquid mixture into the bowl with the egg mixture.

To use, add 1 tsp of the mixture into a blender or shaker cup along with 1 cup of liquid (water, milk, juice, etc.).

Note: Use the organic, low - sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer.

I like to transfer the creamy liquid into a 2 - cup - measuring cup so it can be easily distributed.

Add 5 cups of reserved chicken cooking liquid and mix into a dough making sure all Maseca has been incorporated and there are no dry spots.

Dissolve corn starch in 1/4 cup water and stir into boiling liquid.

Jackfruit: 1 Tbsp oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tsp ground coriander 1/2 — 1tsp ancho chile powder 1 1/2 cups veg stock 2 Tbsp tomato paste 2 tsp liquid smoke 1 Tbsp veg worcestershire sauce

Scoop out two cups of soup (with liquid) and pour into your blender.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Make the dressing by adding the tahini, turmeric, ginger, Bragg's liquid aminos, maple syrup and 1/4 cup water into the small bowl of lemon juice.

Just heat sauces til liquid and pour into cups and let everyone help themselves.