Sentences with phrase «cups apple juice in»

For the filling: Heat 1 1/2 cups apple juice in a small saucepan set over medium - high heat until simmering.

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.

10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

For the red wine, I swapped in 1/4 cup of white wine vinegar and 3/4 cup of apple juice plus 1 tbsp sugar.

3/4 cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1 cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

Apricot Peach Crisp Crisp Topping Follow the directions for the Crisp Topping in the «World's Best Apple Crisp» Apricot - Peach Filling 1/4 cup sugar 1 tablespoon tapioca starch / flour 1/3 cup water 1 tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh peaches — peeled, pitted and sliced Gim me Gluten Free Method 1.

Melt 2 tbsp of butter in a frying pan and sautee the 3 cups of apples for 10 to 15 minutes to soften them and get rid of the excess juice.

In small bowl, dissolve kudzu in remaining 1/2 cup apple juicIn small bowl, dissolve kudzu in remaining 1/2 cup apple juicin remaining 1/2 cup apple juice.

Combine 1/2 cup apple juice and agar - agar in a small sauce pan.

ingredients APPLE PIE CUPS 2 granny smith apples (tops removed) 1 lemon (cut in half, one half juiced) 1/2...

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

Berry sauce: For a luscious sauce to serve over your favorite desserts, combine a pint of blueberries with 1/2 cup berry or apple juice in a saucepan.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your taste of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons water 2 teaspoons corn starch

In a large glass measuring cup or medium bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.

You can make «buttermilk» using almond milk by putting 1 Tbsp of lemon juice or apple cider vinegar in the measuring cup, then filling to the 1 cup mark.

2 tablespoons sugar 1 tablespoon plus 1 teaspoon cornstarch 1-1/2 cups unsweetened apple juice 1 teaspoon vanilla 1/3 cup dried apricots, chopped 2 fresh Bartlett pears, cored and cut in half lengthwise Chopped crystallized ginger (optional)

1 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 1 cup ice 3/4 cup apple cider or apple juice 1 banana, peeled and broken in half 3 soft dates, pitted and cut in half 2 tablespoons honey 3 cups clean torn kale leaves

Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese

In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated.

Add water to cover fruit, the pour in 1/2 cup red wine or apple juice / cider.

Here, carbonated water, brewed guayusa and juice from apples, pineapples, limes and passion fruit make a palatable energy beverage that contains the same amount of caffeine in a cup - and - a-half of coffee, and a reasonable 45 calories.

ingredients APPLE PIE CUPS 2 granny smith apples (tops removed) 1 lemon (cut in half, one half juiced) 1/2 tablespoon unsalted butter 2 tablespoons golden raisins 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract leftover pie dough (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust or storebought) all - purpose flour (for dusting) 1 egg 1 tablespoon turbinado sugar

1 (3.5 - ounce) bag boil - in - bag brown rice (such as Uncle Ben's) 2 Tablespoons butter, divided 1 pound good pork chops or chicken breast cutlets (about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 cup refrigerated apple cider [Cider, not apple juice.]

Step 1: In medium saucepan, combine carrots, the 1 1/2 cups water, the millet, diced apples and the apple juice.

1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.

the sauce 1 cup raw cashews, soaked in water overnight 1 cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest of a small orange juice from one small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste

In a bowl mix together apples, caramel sauce, 1/3 cup flour, 2 teaspoons cinnamon, and lemon juice, until well combined.

Combine figs, 1 1/2 cups water, apple juice, and 1/4 cup of the sugar in a medium saucepan and bring to a boil.

For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)

1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled white vinegar 2 heads of garlic 6 scallions 3 cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes

Soak 2 1/4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar / lemon juice.

Soak 3/4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar / lemon juice.

Soak 1 1/2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar / lemon juice.

• 1 1/2 cups any white bean • 1/4 cup water (to start)(use cook water from the beans or the liquid in the can) • 3 tablespoons nutritional yeast • 1 tablespoon lemon juice + zest • 1 teaspoon apple cider vinegar • 3/4 teaspoon garlic powder • 3/4 teaspoon onion pwdr • 1/4 teaspoon black pepper

Place the oats, hazelnuts, dried fruit and cinnamon in a large bowl, mix to combine then pour in the apple juice and 3/4 cup of almond milk.

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot until no lumps remain.

Raw Green Musli 1 avocado 4 apples — peeled and shredded juice of a half of lemon 1/4 cup raisins 1/4 cup raw nuts (any softer kind, pistachios work the best) 1/4 cup uncooked rolled oats 1/4 cup raw honey * garnished with berries and hemp hearts Sometimes, when I don't forget, I throw in some maca powder.

As it turns out, boiling red wine with powdered cinnamon, a cup of apple juice you stole from your niece, and whiskey because it was the only brown liquor in the joint, does not make mulled wine.

You'll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

Combine 1/2 cup packed light brown sugar, 4 tablespoons butter, and 3 tablespoons apple juice in a small saucepan over medium heat until sugar dissolves.