Sentences with phrase «cups puree into»

Stir remaining 3/4 cup puree into remaining buttermilk mixture.

Not exact matches

Hi Ella, Are you blending / processing the 3/4 cup of peas into the pesto sauce so that the peas become pureed too or are you just mixing them in without pureeing them?

Once the soup was pureed I dumped it back into a pot and added the potatoes and maybe a cup of corn (some frozen, some canned).

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

Place 1 - 2 cups cubed fresh pineapple into a blender and puree until smooth.

I chopped them up easily enough, and glopped them into the blender to puree them, then measured out 2/3 of a cup into a small bowl.

Pour puree into a large, heavy bottomed stainless steel pot with one cup of sugar, lemon zest and lemon juice.

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

While continuing to puree, slowly drizzle 1/3 cup of olive oil into the blender.

Take the remaining 1/2 cup of strawberry puree that you had set aside and pour it into a ziplock bag.

Place frozen berries in a pan with 1/4 cup water melt over a low heat on the stove top, stirring and breaking them up gently so they turn into a slightly chunky puree.

For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla

Add 2 cups water to the blender to help rinse out the remaining squash puree and pour that into the soup.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

I used about 5 dates (pureed into parse) and only 1/2 cup sugar.

-LSB-...] 1 large onion, diced 2 cloves garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or diced tomatoes) 1 head cauliflower, cut into small florets (we used half -LSB-...]

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

Step 3: While waiting for the water to boil: Place cashews and 2 cups of water into blender and puree until smooth.

1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water

To make the puree I just chopped about 10 strawberries and blended with some water, then measured out a cup of that liquid to mix into the batter.

First, you'll need to whip up a fresh rhubarb puree by stewing 12 - 13 stalks of the reddish - green wonder (diced into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4 cup of sugar and 1/4 cup of water.

Put some of the puree / egg mix into each cup.

Tear the chiles into pieces and place in a blender along with 1 cup of the beer, and puree until smooth.

ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)

Directions: In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.

Measure 1 1/4 cups of the puree and pour into a large mixing bowl.

While the water is heating, break the pasta into 1 1/2 - inch segments and make the pistachio sauce by pureeing 1/3 cup of the pistachios, garlic, salt and olive oil with a hand blender or food processor.

Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste

Mango Citrus Vinaigrette: Puree a half a cup of diced ripe mango in a food processor, squeeze the juice of half a lime into the mixture.

Canned for fresh puree is generally a 1 to 1 swap, so you should be fine - just pack it tight into the measuring cup!

Place the rest of the garbanzo beans, the garlic and 1 cup water in the food processor and puree into smooth paste.

So using labeled sandwich bags (I mark the date on each), scoop 2 cups of pumpkin puree into each one (this is where I use my large - mouthed funnel to try and keep things clean), seal it and place each one flat into the freezer and freeze until you're ready to use them!

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

I spray muffin tins with nonstick cooking spray, and measure 1/2 cup servings of things like the cauliflower puree and spaghetti squash into each of the cups.

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

3 medium potatoes, cut into small dice 4 cups chicken stock 1 15oz can tomato sauce / tomato puree 3 tablespoons tomato paste 1 teaspoon dried basil 1/2 teaspoon dried sage 1/4 teaspoon sea salt (or to taste) Pepper — couple shakes 12 (approx.)

I divide the puree into 1/2 cup sized freezer safe containers and freeze the puree until I'm ready to use it in muffins.

Butternut [vegan]-- Combine 1/4 cup butternut puree, 2 tbsp nutritional yeast, 1 tbsp tahini, 1 tsp tamari and stir into risotto until uniform throughout.

For the frosting: 4 large egg whites 1 1/4 cups sugar 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

1 cup all - purpose flour 1 cup whole wheat pastry flour 1/3 cup brown sugar, packed 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup (1 stick) light butter, cold and cut into 8 pieces 1/2 cup cinnamon chips (or white chocolate or butterscotch chips) 1/2 cup pumpkin puree 1/2 cup buttermilk 1 teaspoon vanilla extract Glaze — optional — see recipe below

Transfer to a bowl and mix the remaining 1/2 cup of whole blueberries into the puree.

Gently brush your finger across the teeth to remove any good stuff that might be stuck on top (Don't pry; the stuff that's left behind is the fiber... and your fingertips), then sweep the puree and juice into your measuring spoon or cup.

Only inside time is puree and bottling... Fire roast 20 ghost peppers and puree two raw Chop 4 whole carrots Chop whole onion Chop two bell peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons pepper Combine all into sauce pan and simmer till veggies are soft (about 45 min) Turn on oven fan and open window, puree in batches, return to pan.

Place half of the chopped peppers into a food processor with 3⁄4 cup vinegar and puree.

Ingredients: 10 eggs 2 cups milk Two cups baby kale (or regular kale with stems removed), finely minced or pureed Two chicken apple sausages, chopped into -LSB-...]

You remove the mixing cup, pour the steamed ingredients into the mixing cup, place it in the machine, and puree!

You can add them to tomatoes and vegetables to make a hearty bean stew, puree them to make an appetizing dip, add them to whole - wheat pasta for an Italian - styled dish, prepare a bean burrito, or simply toss a cup into your salad!

Put 1 cup plus 2 tablespoons of the sweet potato puree into a food processor with all the other ingredients except the chickpeas and sesame seeds.