Sentences with phrase «cup sweet white rice»

Ingredients: 3/4 cup tapioca starch / flour 1/2 cup sweet white rice flour 2/3 cup superfine brown rice flour 6 tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons granulated sugar 2 large eggs plus 1 large egg white, beaten 2 tablespoons olive oil, plus more for handling dough

Not exact matches

1/2 cup sorghum flour (a heavy, sweet flour good for cookies and cakes) 1/2 cup tapioca starch (a bland starch used to thicken) 3/4 cup white rice flour (a fairly bland, inexpensive flour) 2 tsp xanthan gum (to bind it all together)

The only things I tweaked a bit was using 1/2 cup white rice flour, instead of 1/4 cup superfine sweet rice flour and 1/4 cup white rice flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.

Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

1/2 cup butter or dairy - free alternative, * room temperature 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4 cup white rice flour 1/4 cup + 2 tablespoons tapioca starch / flour 1/4 cup + 2 tablespoons potato starch (not potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semi sweet chocolate chips

Weigh or lightly spoon white rice flour, cornstarch, and sweet white sorghum flour into dry measuring cups; level with a knife.

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

Ok, I'm not sure what I did, but I halved the recipe (1 cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!

white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.

1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)

2/3 cup shortening 2/3 cup white rice flour (scoop and sweep method) 2/3 cup sweet rice flour (scoop and sweep method) 2/3 cup (packed) almond flour 1 t. salt 1/2 t. xanthan gum 1 egg 2 T. ice water

4 tablespoons unsalted butter, divided 1 1/2 pounds shells - on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme, leaves only

4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving

Here's a good rule of them to follow: Generally, the sweet spot for cooking white rice is 1 cup of rice to 1 cup of water for short grain white rice or 1 1/4 cups water for long grain white rice.

2 to 3 oz (1/3 cup) sweet potato, peeled and cubed 3 oz (3/4 cup) all - purpose flour (plain flour) 1 oz (1/4 cup) whole - wheat flour 1 oz (1/4 cup) cornmeal 1 tbsp baking powder pinch cinnamon pinch ground ginger 1 tbsp maple syrup 8 fl oz (1 cup) rice milk 2 tbsp olive oil 1 egg white

1 cup oatmeal Post-Workout Breakfast: 12oz sweet potato, 10 egg white omelet with a cup of red peppers Lunch (First): 2 cups white rice, 8 oz chicken breast, cup of broccoli Lunch (Second): 2 cups white rice, 8 oz chicken breast, cup of broccoli Dinner: 8 oz steak, 12oz potato, spinach salad Pre-bedtime: 2 scoops Naked Casein Protein, 5g creatine

GF Flour Mix IV 4 cups brown rice flour 1 1/2 cups sweet rice flour (NOT white rice flour) 1 cup tapioca starch or tapioca starch flour 1 cup rice polish or rice bran 1 tbsp.

* 1/4 cup oil, divided * 1 egg, lightly beaten * 1 small yellow onion, diced * 4 cloves garlic, minced * 1 Tablespoon minced ginger * 4 cups day - old, leftover rice (make sure there aren't any large clumps) * 1 Tablespoon sweet chile sauce (like Mae Ploy) * 1 Tablespoon Sriracha * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free oyster sauce * 1/4 teaspoon ground white pepper * 1 cup finely diced fresh pineapple (can substitute well drained canned pineapple) * 3/4 cup roughly chopped cilantro * 3/4 cup roughly chopped toasted cashews

grass - fed beef with taco seasoning, 1 cup white rice, 1/2 cup homemade guacamole, handful of corn chips, 1.5 cups roasted Brussel sprouts with butter, 3/4 cup baked sweet potato with butter and sea salt, lots of water

6 ounces of fish, chicken, beef or turkey 1 large baked sweet potato or 1 1/2 cup of cooked rice (brown or white) Medium - sized salad with 2 tablespoons of oil dressing

boneless chicken meat with skin (white or dark; skin may be too rich for some dogs, and its inclusion is optional) 2 cups brown rice or barley 6 large sweet potatoes, peeled and diced 6 carrots, peeled and chopped 1 medium package (24 oz.)