Sentences with phrase «cups of the flour into»

Totally my fault, but it's a little annoying to have the flour units in ounces instead of cups... just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!

Place 2 cups of the flour into a gallon - size zip - top plastic bag and add the yeast, sugar, and salt.

Meanwhile put a cup of flour into a bowl — gram (chickpea) flour is best but plain flour works fine too.

Pour in 2 cups of flour into the mixer and stir on low speed until just combined.

Not exact matches

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

If we had to make this bread with this flour, we'd add a cup or so of whole wheat flour to pump a bit more life into the loaf.

- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).

Blend all that into 1 cup of almond flour.

I blended about a cup of oats into a fine powder (in the blender) to create oat flour.

1 cup rolled oats blitzed into oat flour + 1/2 to 3/4 cup of whole rolled oats 5 scoops whey protein powder Milk to bind

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

** 1 and 1/2 cups of cake flour can be made by measuring 1 and 1/2 cups of all - purpose flour into a bowl.

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

1) 450g of self - raising flour 2) 150g of butter, cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut into small squares 7) 200g of ham in slices, cut into small squares 8) 300g of cream cheese 9) 1 cup of chopped fresh chives

1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Add 1/2 cup that was sifted and spooned into the 1/2 cup measure)(or about 50 grams) of unbleached, unbromated white flour and stir again.

Then I add 1/2 cup of flour (that was sifted and spooned into the 1/2 cup measure) and stir vigorously again.

As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups of this whole wheat flour, and added 1/2 heaping teaspoon of salt to that.

In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped pecans or walnuts.

Once all flour is combined, reserve 1/2 cup of brownie batter and spread the rest spread evenly into the prepared pan.

Spoon two - thirds of apple mixture into a greased and floured 14 - cup Bundt pan.

The batter starts with a cup of oat flour — 1 cup of oats thrown in the blender and chopped up into flour - like consistency.

I folded in the dry ingredients, just until the last traces of flour disappeared completely, then scooped the batter into muffin cups.

Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes.

I just put everything into my food processor — I originally only thought 4 cups of flour would work, but the dough was way too soft, so I added the additional 1/2 cup.

1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated

Spoon the flour into the measuring cup and level off the top with a straight edged utensil (like the back of a knife)

Mix them into the yeast mixture starting with 4 cups of flour and then adding more if necessary.

I was really worried at first because I don't think I managed to get 8 cups of flour worked into the dough — more like 7.

4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey

1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

Add 3/4 cup of streusel mixture back into flour mixture and stir until streusel is just distributed throughout batter.

6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend of choice 1 teaspoon cinnamon 2/3 cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

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.

For the Batter: Put 1 cup of all - purpose flour into a mixing bowl.

Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

1 large onion cut into 1/4 ″ slices 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground pepper 1 cup of breadcrumbs Deep fryer with Canola or vegetable oil

Some people scoop their flour out of the canister, essentially packing it down into the measuring cup, or tap the cup on the counter and then top off with more flour.

7.5» x 3.5», I used Simple Mills Artisan Bread Almond Flour Mix Or make your own - Recipe from Against All Grain: / (Will yield around 4 cups of 1/4» bread cubes., cut into cubes

Ingredients 1 large onion cut into 1/4» slices 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground... continue reading...

Pour the dry into wet ingredients by adding one cup of flour and stir until smooth.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.