Spoon 1 tablespoon oil
from cup into a small skillet; heat oil over medium - high heat.
Anyways, I'm going to try converting some old recipes
from cups into grams / ounces.
Not exact matches
Since its closure a decade ago, the park's family - friendly attractions have been left to decay,
from a stagnant tea -
cup ride that's being swallowed by vegetation to an empty pink castle that's crumbling
into disarray.
In a Fairfield, for example, guests fill their plastic coffee
cups from canisters, and breakfast is a bagel popped
into a toaster.
Real, who now have a record 12 European
Cup wins, grabbed the lead in the 20th minute through Ronaldo, who slotted the ball low
into the corner after a clever cut - back
from Dani Carvajal following a classic counter attack.
«Cricket will continue to be a part of Nine's schedule
into the future with current deals in place covering the next ashes series
from England in 2019, the ODI World
Cup in the UK in the same year and in 2020 the T20 World Cups to be held in Australia,» he said.
-- Everything
from coffee
cup sizes to doughnut selection is under the microscope at Tim Hortons (TSX: THI) as the company's new chief executive settles
into his role and begins a widespread review of the chain's operations.
Taking
into account demand, accessibility, appeal and price growth, USA beats England to win the Property World
Cup from leading overseas property website, TheMoveChannel.com
In such a silence, if you have turned off the television and tempted your child away
from his games with a good book, you can hear other things: the chatter and call of cardinals who have found the birdseed; the crack of a log in the fire; hot coffee being poured
into a
cup; the ticking of your last non-digital clock; the rhythmic breathing of tired child (or parent) who has dozed while reading; the soft thud of a book sliding to the floor.
God says, that whoever recieves this mark, or worships the Beast, will drink
from the
cup of God's fierce wrath, and will not be allowed
into the Kingdom of Heaven.
Imagine the response by some Christians if Feuerstein walked
into Starbucks, «tricked» the barista
into writing a religious phrase
from a different faith on the
cup, encouraged people to start a movement and then underscored his point by showing off the handgun he'd snuck
into the store.
Many of us fail to take
into our consideration of prayer the picture of our Lord in the Garden of Gethsemane, when He prayed, «Father, if it be possible, let this
cup pass
from me,» and added, «Nevertheless, not my will but thine be done.»
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated
from stems, stems chopped, leaves torn
into bite - size pieces
Spoon about 3/4 to 1
cup of batter
into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter
into an even layer, stopping about 1/4 inch
from the edge of the iron.
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
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice
from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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).
Yesterday, I only had two ripe bananas, but I did have about a
cup of pumpkin left over
from your fabulous pumpkin bread (that i turned
into amazing mini chocolate chip studded, maple frosted mini cupcake / muffins).
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
Place about 1/3
cup of the batter
into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar
from sticking), then close the iron and cook according to your iron's directions.
Blanquette de Porc Adapted
from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
The original recipe comes
from an old Hershey's cookbook for fudgy brownies but after a few tweaks I turned them
into irresistible double chocolate cookies packed with 1
cup of Reese's pieces.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed
from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise
into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat
from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
oil
from jar 1/2 small onion, sliced (1/2
cup) 1 jarred roasted red pepper, drained and cut
into strips (1/4
cup) 1/2 tsp.
Soak kombu for 10 minutes in 1
cup of water, remove
from water and chop
into one - inch squares.
Lemon Juice 1 Package of Low / No Sugar Powdered Pectin 1/4
Cup of water (just to keep the Plums
from burning when they are first put
into the pot to boil.
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:
I used 1
cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut
into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (
from 5 ounces or 2 whole).
Vanilla butter rounds slightly adapted
from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt
into a medium bowl and set aside.
GOLDEN SOUP Adapted
from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half of onion, chopped 2 cloves garlic, chopped 1 head of cauliflower, chopped
into about 5
cups of florets 1
cup raw cashews 1 TB turmeric 7
cups...
With the previous batch of this coffee I received, the plastic ring would distort
from the heat of brewing and the
cup would sink
into the k -
cup holder in the coffee maker and proceed to empty the grounds
into your
cup as well as all over the inside of the brewing chamber.
Sutamina Nattō 1/3
cup of sashimi grade tuna, cut
into chunks 1 packet of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4
cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk
from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste
Pour the bacon fat
from the pan
into a glass measuring
cup.
The trick I learned
from my mom is to mix water
into the cheese filling — about 3/4
cup for a typical pan of lasagna — and cover the pan with foil for most of the baking time.
Pipe the filling
into the cookie
cups, which have cooled for 30 - 60 minutes in the fridge before removing each
from the mini muffin
cups, or overnight (covered) on the counter).
The technique is simple: scoop up about 1/4
cup of the cornmeal at a time, and sprinkle it
from the measuring
cup into the bubbling water, whisking all the time.
Pour the mixture
from the measuring
cup into the pot.
If you prefer to pour the pudding directly
from the pot to custard
cups then when you pour the hot milk and egg mixture back
into the pot, pour it through the sieve at that time.
Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water
into each empty
cup (not too high or it will be tricky to remove
from the hot oven — 1/3 full or so).
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut
into small pieces 1/2
cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest
from 1/2 lemon
Cups may vary in size (many are quite off, especially the cute / gimmicky / gifty kinds but even ones
from so - called good cooking brands) and depending on how you put the flour in it (scooping with the
cup, spooning flour
into the
cup, fluffing the flour in the canister before you measure) you could end up with a weight anywhere
from 4 to 7 ounces per
cup!
** You can also make a single serving
from your fresh batch of almond milk but adding 1
cup of almond milk back
into the blender, 1 tbsp cacao and 1 - 2 dates.
3 pounds boneless pork shoulder or pork butt, cut
into 2 - inch cubes 1/2
cup orange juice 1/4
cup lime juice (
from about 2 to 3 limes) 4 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus more to taste
Drain any juice
from the supremed lemons
into a measuring
cup.
Remove the pot
from heat and place 1
cup of the vegetable mixture, 1
cup of the hominy, and 1
cup of the chicken broth
into the bowl of a food processor.
- 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.
Gingerbread caramels adapted
from Pure Dessert, flavor idea
from here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2
cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut
into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut
into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4
cup Shoaxing cooking wine 1 1/2
cups pork stock, the liquid
from parboiling, or water, plus more as needed.
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove
from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.