Sentences with phrase «cup of the toasted»

I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.

Top each one with a 1/4 cup of the toasted rolled oats followed by a 1/4 cup of vanilla yogurt.

Dress with the dressing and add pomegranate seeds and the remaining 1/2 cup of toasted pumpkin seeds.

Reserve the other 1/3 cup of toasted coconut for garnishing the pie.

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!

Remove from the heat and immediately toss in 1/2 cup of the toasted nuts, toss to coat and then pour it all out onto a baking sheet.

Place 1 1/2 cups of the toasted coconut in a large food processor and process until a smooth, creamy, coconut butter forms.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

1 cup of toasted couscous uncooked (I love the Casa Manca brand my mother - in - law recently introduced to me)

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

I didn't have any nut butter on hand, so I put 2 cups of toasted almonds in a food processor and blended them to create almond butter.

In a large bowl, whisk together flour, baking powder, sugar, lime zest, salt, 1/2 cup of toasted coconut, and mango.

When your vegetables are ready, heat 1/4 cup of toasted sesame oil in a large skillet set over medium heat.

I also added espresso powder, half of a large ripe banana, and about a cup of toasted walnuts (per Mollie's suggestions at the tail end of the recipe).

Stir in a cup of white chocolate chips and, if desired, a 1/2 cup of toasted chopped nuts like pecans or walnuts.

In Mexico, a different kind of choclo is used in esquités, cups of toasted or grilled corn known on American menus as «Mexican street corn.»

Next put 1 1/2 cups of your toasted almonds into your food processor and purée them until they are finely ground.

Now, add the pesto ingredients (2 - 3 big handfuls of fresh basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of basil remain and the whole mixture has turned slightly green.

Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.

Remove from heat and mix with 1/4 cup of the toasted pumpkin seeds, a small drizzle of olive oil and a generous pinch of sea salt.

Combine the quinoa, chia seeds, 1/4 cup of the toasted coconut, hemp seeds, coconut nectar, vanilla, and salt in a medium bowl.

Sprinkle the remaining 1/3 cup of toasted coconut on top.

I added about a 1/2 cup of toasted walnuts and about a 1/2 cup of shredded cheddar cheese.

Stir in 1 1/2 cups of the toasted coconut and the chocolate chunks until even distributed - all of the chocolate should be lightly coated with flour.

But instead of flipping disks of white - flour empty calories, she creates a batter with Light Bisquick, omega - 3 fortified eggs, and a quarter - cup of toasted wheat germ (for fiber and vitamins B and E).

Mix 3/4 cup of the toasted coconut in a bowl with the rum, butter, and ginger.

Assemble to cake by putting one layer on a cake stand and 1 heaping cup of frosting and 1 cup of toasted coconut, spread on cake.

Salad Ingredients: 2 cups of fresh baby spinach 1/4 cup of crumbled blue cheese 3 pieces of turkey bacon, cooked and roughly chopped 1/2 cup of cherry tomatoes, halved 1/4 cup of red onions, cut into half moons 1/4 cup of toasted walnuts, finely chopped

I add about a 1/2 cup of toasted coconut shreds to boost the texture and coconut flavor.

Reserve 1/4 cup of the toasted almonds and set aside.

Not exact matches

This and $ 2 will buy you a cup of coffee, but CNN» s legal analyst Jeffrey Toobin thinks that the individual mandate is toast, and indeed, that the entire Obamacare leviathan could be declared unconstitutionality.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

This bread ended up being perfect for breakfast or a snack along with a cup of coffee, and I like it even better toasted and topped with a pat of butter.

Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.

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

I only had 1/4 cup brown sugar, so I supplemented with white & I toasted up a handful of walnuts because banana bread without nuts makes me sad.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

I made these tonight replacing 1/2 cup of the oats with a mixture of toasted coconut and toasted wheat germ.

1 cup granulated sugar 1 cup heavy cream, at room temperature 1/2 tsp pure vanilla extract pinch of kosher salt 1 1/2 cup of fresh cranberries 1 cup toasted walnut

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

Once your spices are nicely toasted and fragrant, add 1 teaspoon salt, 1 tablespoon lemon juice, 1 cup tomato paste, 1 and 1/4 cups coconut milk, and the rest of your ghee.

1 bunch of purple kale 1/2 cup Cinnamon and Walnut Oil Dressing 1/2 cup pomegranate seeds Roasted Butternut Squash Spiced walnuts, or use plain toasted walnuts

1 cup sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump dried fruit, such as currants,

Toast a heaping 1/4 cup of whole hazelnuts at 350 °F for 15 minutes.

These French toast cups come out of the oven beautifully golden brown.

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

Toast the remaining one cup of coconut in a heavy bottomed skilled over medium - low heat.