Sentences with phrase «cups sliced peaches»

1/2 cup cooked oatmeal, with 1/2 cup sliced peaches, with 1 Tbsp ground flaxseed meal and 2 hard boiled egg whites

Not exact matches

for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch

3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

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.

3/4 cup all purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4 cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced 1 pint blueberries 1 tablespoon sugar Vanilla ice cream

1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch of salt 1 cup milk 4 cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

Bring remaining 1 cup sugar (I reduced this a bit — used more like 3/4 cup), peach slices and lemon juice to a boil over high heat, stirring constantly.

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

2 organic, ripe peaches, sliced in 1/4 inch pieces 1 cup rice flour 1 teaspoon sugar / evaporated cane juice 1 teaspoon baking powder 1 teaspoon Xanthan gum 1/2...

3/4 cup sugar 1/4 cup gluten - free flour blend 6 cups fresh peaches, peeled, pitted and sliced 1/4 - inch thick 1 teaspoon almond extract 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

3 gallons of water 3 cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup

1 cup white sugar 1 tsp baking powder 2 3/4 cups plus 2 tbsp cups all - purpose flour (or you can measure 3 cups and remove 2 tbsp flour) 1/4 tsp cinnamon 1/8 tsp freshly grated nutmeg 1/4 tsp salt 1 cup (2 sticks) cold unsalted butter 1 large egg 2 peaches, pitted and thinly sliced (between 1/8 and 1 / 4 - inch thick)

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

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.

Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)

In a large mixing bowl, combine sliced peaches, 1/2 cup coconut sugar, nutmeg, cinnamon, and juice from 1/2 lemon.

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

Pin It Fruit Salad (Layered Version) 2 1/2 — 3 cups chunked watermelon 2 cups sliced green grapes 1 pint blueberries 3 peaches, chunked 1/2 honeydew melon, chunked 1 carton strawberries, cored and sliced 1 small carton raspberries Blackberries for... Continue Reading →

Every year for four years, I'd buy some of the rock - hard peach approximations shipped in from California, and every summer I'd be disappointed — until, that is, I found out that you can pick your own peaches in Willcox, AZ of all places (which is why I currently have 6 cups of jam, 3 pints of pickled peaches, 2 pints of peach chutney and four quarts of sliced, frozen peaches at my house — takes surprisingly little effort to pick 25 lbs of peaches!).

Ingredients 1 cup quinoa 1 tbsp dijon mustard 1 tbsp apricot jam 2 tbsp balsamic vinegar 1 tbsp olive oil 3 pluots and 3 peaches, sliced (or apricots, nectarines, plums...) 2 cups chopped kale 1/4 red onion, thinly sliced 2 tbsp toasted pumpkin seeds

Peel and slice about 8 or 9 yellow peaches, enough for 7 cups.

Ingredients: 1 stick unsalted butter, at room temperature 1 1/2 cups sugar, divided 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 3 large, ripe peaches, peeled, pitted, and sliced 1/2 cup chopped pecans

Ingredients: 1 (9 - inch) unbaked pie crust [RECIPE] 1 (8 - ounce) package cream cheese, softened 2 large eggs 1/2 cup granulated sugar 2 teaspoons milk 1 teaspoon vanilla extract 1 (29 - ounce) can sliced peaches in syrup 1 teaspoon cornstarch 1/4 cup granulated sugar 1 teaspoon lemon juice 1/4 teaspoon almond extract 1/4 cup sliced maraschino cherries

Arrange 1 cup fresh / frozen peach slices evenly on batter in pan.

4 cups filtered water 2 bags of organic black tea 4 slices of lemon, 1/2 inch 8 to 10 mint leaves freshly sliced stone fruit, I use peaches and nectarines

peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)

Ingredients: 1 (16 - ounce) can pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream cheese 1 teaspoon grated lemon peel 1/3 cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam of your choice 2 tablespoons lemon juice 1 (9 - inch) baked pastry pie shell [RECIPE]

Raw Peach and Nectarine Crumble 2 peaches or nectarines — sliced 1/4 cup dates — pitted (you can also add raisins and / or dried cranberries to make up the 1/4 cup total) 1/4 cup pecans 1/2 teaspoon coconut oil pinch of cinnamon, nutmeg, and ground ginger — optional

for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt

Grilled Peach Bruschetta: 1 large peach, firm but just ripe, sliced into 16 slices or 2 smaller peaches, sliced into 8 slices each 1 teaspoon olive oil 4 large slices whole - grain bread 1/2 cup crème fraîche Sea salt, to finish Grill peaches and bPeach Bruschetta: 1 large peach, firm but just ripe, sliced into 16 slices or 2 smaller peaches, sliced into 8 slices each 1 teaspoon olive oil 4 large slices whole - grain bread 1/2 cup crème fraîche Sea salt, to finish Grill peaches and bpeach, firm but just ripe, sliced into 16 slices or 2 smaller peaches, sliced into 8 slices each 1 teaspoon olive oil 4 large slices whole - grain bread 1/2 cup crème fraîche Sea salt, to finish Grill peaches and bread.

1 cup orange blossom pistachio milk (from above) 1 tablespoon raw coconut butter 1 tablespoon chia seeds 1 cup frozen peach slices 2 to 4 ice cubes

2 cups whipping cream 1/3 cup powdered sugar 2 teaspoons vanilla 1/2 teaspoon habanero powder 2 cups pitted and diced ripe plums 2 bananas, peeled and sliced 1 cup peeled, pitted and diced ripe peaches 1/3 cup pecan or walnut halves 2 navel oranges, peeled and sectioned Plum and peach slices for garnish

10 cups sliced fresh peaches 2 teaspoons lemon juice 1/2 teaspoon almond extract 1 cup brown sugar 3/4 cup whole wheat flour 3 cups quick oats 1 1/2 cups chopped pecans 3/4 cup grated coconut 1 cup melted butter 1 teaspoon almond extract 1 teaspoon nutmeg 1/2 teaspoon cayenne

4 peaches, sliced 4 tablespoons brown sugar 1/4 cup all - purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 2 tablespoons unsalted butter, room temperature 1 teaspoon lavender (+ more for garnish) 1/2 cup plain granola Vanilla Bean Ice Cream

1 cup chopped or sliced pieces of any fruit (fresh, frozen, cooked or canned) like apples, bananas, cantaloupe, grapes, grapefruit, fruit cocktail, oranges, peaches, pears, pineapple, plums, strawberries or watermelon

Place sliced peaches, orange juice, and 1/4 cup granulated sugar in large saucepan over medium - high heat.

Ingredients: 4 cups fresh peaches, sliced 1-1/4 cups flour 1 cup sugar 1/2 cup brown sugar 1/2 cup margarine 1 Tbsp.

* Pastry for a Single - Crust Pie (see Recipe Center) * 1/4 cup sugar * 2 tablespoons cornstarch * 1 12 - ounce can evaporated skim milk * 1/4 cup frozen egg product, thawed * 1/2 teaspoon vanilla * 2 medium peeled peaches or nectarines, thinly sliced * 2 plums, thinly sliced * 2 kiwi fruit, peeled and sliced * 1/4 cup blueberries or blackberries * 2 tablespoons honey * 1 tablespoon rum or orange juice

One day last week, our menu consisted of: a chicken patty on a whole wheat bun with optional lettuce and tomato topper, cooked broccoli, baked beans, milk, and a choice of 5 fruits: apple, sliced orange, cut melon cup, canned peaches, or fresh grapes.

Half an apple (sliced) for snack, a quarter of an orange (sectioned) for lunch, 1/4 cup canned peaches for dessert.

Combine 1 cup passion fruit nectar (find it in the juice aisle), 2 cups sliced peeled peaches, 8 ounces vanilla fat - free yogurt, 1/8 teaspoon almond extract, 1/8 teaspoon ground ginger, and 5 - 6 ice cubes in blender.

Toss 3 cups fresh sliced peeled peaches with 2 tablespoons melted butter and 1 tablespoon brown sugar.

Together with Greek yogurt, cottage cheese is one of the most convenient and versatile high - protein foods that deserve their place on a bodybuilder's breakfast menu, and it's also a good source of calcium and vitamin A. Combine 1 cup of low - fat cottage cheese with no added sodium with slices of your favorite fiber - rich fruit such as peaches, apples, strawberries or even bananas.

Top with sliced fresh peaches, and serve with 1 cup plain low - fat yogurt.

-- 1/2 cup regular rolled oats — 1 cup water — 1/2 tsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — ⅛ tsp each, ground cloves, ground ginger, nutmeg — 1 cup organic * peaches, sliced — 1 banana, sliced — 20 pecan halves — 2 tbsp flaxseed meal