Sentences with phrase «cup meat of»

Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts

White Layer — Vanilla Cream 1 cup meat of young Thai coconut 1/4 cup coconut water 1/4 cup coconut oil 1/2 vanilla bean 1/4 cup light raw agave nectar 1/2 cup dry coconut flakes OR cashews

Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or more 1 cup meat of fresh young Thai coconut 1/2 cup purified water 1/2 cup coconut oil roasted garlic cloves — to taste sea salt and freshly ground black pepper — to taste

Chocolate Mousse 1/2 cup meat of fresh young coconut flesh scooped from centers of 2 avocados (see assembly instructions below) 3 tablespoons raw cacao powder 2 tablespoons carob powder 1 tablespoon mesquite powder 1 tablespoon maca powder 5 tablespoons raw agave nectar 3 - 4 tablespoons coconut oil 1 - 2 teaspoons vanilla extract (optional)

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

Lavender Ice Cream 2 cups meat of young Thai coconut 1 cup raw cashews 2 cups coconut water 1 cup pitted dates or raw agave syrup 2 - 3 tablespoons edible dried lavender flowers 1 vanilla bean — both seeds and pods 1/2 cup coconut oil

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Cardamom Ice Cream 2 cups meat of young Thai coconut 1 cup coconut water 1/4 cup coconut oil 1 cup cashews 9 dates 8 - 10 cardamom pods — crushed, green shell discarded 2 vanilla beans — both seeds and pods

Orange - Cinnamon Crepes 3 cups meat of fresh young Thai coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2 cup fresh coconut water 1 cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon

Not exact matches

The size and thickness of our palms is the benchmark for things like meat, and our cupped hands offer the same for legumes, salad and the like.

1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

In a bowl, combine 2 cups of the shredded pork with enough red chile sauce to thoroughly moisten the meat.

Add 1/2 cup of chopped meat or vegetables, bring to a medium boil and cook to the desired degree.

It was only 38 degrees, but I grilled up the flank steak and made tacos — mine had two corn tortillas, 3 ounces of meat, 1/4 cup of refried beans between the two tacos, some sautéed red peppers and lots of hot sauce.

I used this recipe as inspiration for the «meat,» but I do one can of black beans, one can of chickpeas, and a heaping half cup of pecans plus double all the spices except the salt, which it calls for way too much of.

Case in point: I always use ground turkey when I'm making Mexican dishes like taco salad or taquitos, and I usually have at least a cup of meat leftover.

For example, while this Beef Stroganoff For One is made with slices of beef, consider using 1/2 cup of ground meat instead.

Top each toast slice with about 1/2 cup of the meat mixture, spreading mixture to edges of the toast.

After several times of measuring out 1 cup of spinach, 1/2 cup of brown rice and 2 ounces of turkey meat, I became comfortable with serving up these portions without always relying on the scale and measuring cups.

Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced

-LSB-...] peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow -LSB-...]

Vegan Taco Salad Cups by Feasting on FruitWith crunchy homemade corn cups, romaine lettuce, veggie «meat», toppings, and a sprig of cilantro, these little cups are an abundance of flavorful veggies all in a one hand - held package

I have never measured the pulled pork but would guess - timate that the 3 - pound (raw) pork shoulder made about 6 cups of (cooked) shredded meat.

Jean, any idea how many cups of shredded meat filling you used?

In a pan boil the Mutton, with 2 cups of water, cloves of garlic, ginger, salt, onions, cumin, cardamoms, green chillies, whole black pepper, cloves and sticks of cinnamon, till the meat is tender.

In any event, you'll need a good two cups worth of meat for the amount of sauce we'll make.

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

ASSEMBLE: Pour 1 cup meat sauce in the bottom of prepared baking dish.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

Top with half of the meat mixture and drizzle with 1/4 cup of enchilada sauce.

Sprinkle seasoning evenly over meat and add 1/3 cup of water.

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.

Trying to create a meat ball recipe similar to Pioneer woman, without cooking the meatballs in half a cup of oil, and reducing the sodium a little bit.

Add this mixture to the simmering meat sauce, along with 1/3 cup of whole milk.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

Because its a meat only chili, I added 1/2 cup black beans, 1/2 of a zucchini, 1/4 cup chopped red pepper and 1/2 ounce of cheese.

Just pour a few cups over the top of your meat and cook on low for 6 - 8 hours.

With meat, of course, but try stirring 1/4 — 1/2 cup of this creamy horseradish into mashed potatoes.

Like coconut water, young coconut meat is a source of potassium and sodium, with 285 and 16 milligrams, respectively, per 1 - cup serving.

oh, and for those asking about the slow cooker — simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go.

Portion about 1/4 cup of the meat mixture into each aluminum muffin tin.