However, if you have some more time then I recommend cooking this porridge on the stove over a mid-low heat, using almond milk instead of apple juice for an even creamier texture and adding
diced apple into the porridge as it cooks.
Dice the apples into small, even pieces.
Not exact matches
- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the
apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely
diced apples and fold them
into the batter until well combined.
The process is simply to cut a sheet of puff pastry
into four squares, saute some
diced apples in some spices, vanilla, and sugar, put the
apple filling in the puff pastry, seal»em up, dust»em with cinnamon sugar, and pop»em in the oven!
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 small Gala
apples, cored and
diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for
apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
It's important to cut the
apples into a very fine
dice, as bigger chunks of
apple will take a lot longer to cook.
FOR TOPPING: Peel, core and cut
apples into 1/2»
dice.
3 tablespoons
apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive oil 1/4 red onion, cut
into a small
dice 2 bunches kale (about 1 pound) 2 medium honey crisp
apples
Peeled, cored and
diced 250g of tart
apples (Cornish variety — label missing) stirring
into the mixture to coat as I went along so the
apples didn't brown.
I often
dice up
apples to put in my tuna salad but I like that you made them
into sandwiches!
3 cups mixed shredded kale & red cabbage 1 carrot cut
into very small matchstick size pieces 2 tbsp
diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp
apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
Add all the ingredients for the
apple filling to a food processor and pulse until the dates and
apples are
diced into tiny pieces, but taking care not to over process.
I cut a thin slice off of the base of the halved
apples to increase stability while they bake, and you can either eat those pieces while you cook or
dice them up and toss them
into the filling.
Chop the
apple into 1/4»
dice and toss with the 1 Tbsp.
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or
into quarters, and set aside / Melt butter or olive oil in a large skillet, add
diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and
apples to the onion mix, cook and toss for several minutes, until sprouts and
apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Ingredients 1/2 cup blueberries 2 kiwis, peeled and cut
into 1/2 inch
dice 1 Asian pear, seeded and cut
into 1/2 inch pieces 1 crisp
apple, peeled, seeded, and cut
into 1/2 inch pieces 1 orange, peeled with sections cut out 1 2 - inch piece of orange peel * 1/2 cup mint, chopped 1/4 cup sugar Cookies, homemade or purchased
For the stuffing: 1 recipe Southern - Style Cornbread, cut
into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small
diced 2 - 3 stalks celery, small
diced 1 bulb fennel, trimmed and small
diced 2 large baking
apples, peeled and small
diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
Add in
diced apples to the mixing bowl and stir gently to incorporate
apples evenly
into the mix.
chilled butter (must be cold), cut
into small pieces 2 cups peeled
diced apples
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion,
diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith
apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Cut 2 of the
apples into a small
dice, cover with plastic wrap and set aside.
You can julienne the
apples with a peeler or
dice them
into bite - size pieces.
for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb
apples — peeled, cored and cut
into 1 / 2 - inch
dice (preferably Granny Smith, although I used Rome)
3 tablespoons butter 2 small sweet onions,
diced 2 stalks celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1
apple, peeled, cored and
diced (a tart or a sweet - tart
apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons
apple cider vinegar salt and pepper to taste (lots of pepper!)
While pork is roasting, peel
apple and cut
into 1 / 3 - inch
dice.
They also make
Apple Clusters — diced organic apple pieces rolled into tasty clusters that are crunchy and delic
Apple Clusters —
diced organic
apple pieces rolled into tasty clusters that are crunchy and delic
apple pieces rolled
into tasty clusters that are crunchy and delicious.
Place the
diced apples, butter, vanilla, cordial and water
into a saucepan and allow to simmer for 20 - 25 minutes or until the
apple is tender and the liquid has reduced to a syrupy consistency
1 c. old fashioned oats 1/2 t. baking powder 1 1/2 t. ground cinnamon Pinch of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1 large egg 2 T. unsalted butter, melted and cooled slightly 1 t. vanilla extract 1
apple (any kind), peeled, cored, and
diced into 1 / 2 - inch pieces 1/2 c. raisins
Peel and
dice into 1 ″ cubes, and drizzle each
apple after cubing with about 1 Tbs.
Brown Rice Salad with
Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1
apple,
diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
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
Wash, core and
dice the
apple, then stir
into the bowl.
Peel 3
apples, core, and
dice them
into small pieces.
Add small cubes or
dices of cooked chicken and cooked
apple chunks to the pot You can add 1/2
apple (cored and
diced into tiny bits) to the lentils as they are cooking if you wish.
ingredients SPICY SWEET POTATO HAM «HASH» 2 tablespoons
apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled, small
dice) 1 (8 - ounce) ham steak (cut
into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted,
diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)
Gently stir the
diced apples and dried cranberries
into batter.
To make the
apple cranberry relish, simply
dice the
apple and cranberries
into small pieces.
2 cups old fashioned oats 1 cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 4 tablespoons unsalted butter 1 cup light brown sugar, packed 1/2 cup sugar 1 large egg 1/4 teaspoon vanilla extract 1/2 cup applesauce, unsweetened 1 medium - large
apple, peeled, cored and
diced into 1/2 inch cubes 1/2 cup walnuts, chopped
Preheat oven to 350 °
Dice three
apples into 1/2» or smaller chunks.
Filling 2 cooking
apples peeled and
diced 1 cup pitted dates
diced into small cubes 3/4 cup coconut milk 1 tsp sukrin gold 2 tsp xylitol (or other sugar sweetener) 1 1/2 tsp cinnamon 1 tsp vanilla extract
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut
into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet
apples, such as Gala or Honeycrisp, peeled, cored and
diced
Step 1: Peel, pit and cut plums
into chunks Step 2: Peel, core &
dice apple Step 3: Simmer plums &
apple together in a saucepan until soft & tender Mash or puree as needed — add a splash of
apple juice if too bitter
1/2 to 3/4 Cup Packed Brown Sugar (See Notes Above) 1/2 cup Honey 1 1/2 Tablespoons Ground Cinnamon 1/2 Teaspoon Ground Cloves 10 Medium
apples, Peeled, Cored, & Cut
Into Large
Dice
I used Cashew milk and
diced the
apples and added it to the batter before pouring
into skillet.
There are actually both
diced up
apples folded
into the cake and sliced
apples shingled on top, making this cake full of
apples in every bite.
I
dice up the
apple into small chunks and mix everything together in a bowl.
1/2 cup (Brown / or Jasmine) Rice (grind to barley size — don't grind if serving to a Toddler) 2 cups water 1/4 cup
apples sliced
into small
dices or slivers 1/4 cup raisins (optional) 1/8 cup brown sugar (optional) 2 tsp cinnamon 1/2 tsp ginger
Peel, core and
dice 1 large
apple into small
dices and sauté with 1/4 cup chopped raisins — follow above recipe.
Peel the
apple and the pear and remove the core and seeds,
dice into approx 1 cm cubes, put in a saucepan with the water and cinnamon and nutmeg.