Its easy processability at low temperatures also provides trouble - free processing of cup lidding in food service and
frozen juice cups.
Ideal for use in food service and
frozen juice cups, Appeel ® lidding resins provide:
Not exact matches
Generally, the prize for
cups of fresh
juice, smoothies and similar products like
frozen yogurt, ice cream and confectioneries are affordable hence there is no need to employ any detailed strategies when it comes to pricing.
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1
cup green peas — fresh or
frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh basil — torn, optional
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted
frozen orange
juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable oil, 1/4
cup sugar, salt and pepper to taste.
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic
frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds
frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I
freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon
juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
2/3
cup Arborio rice 2/3
cup frozen green peas 4 tablespoons Parmigiano - Reggiano, grated 2 tablespoons unsalted butter 1/2 teaspoon grated lemon zest 1/2 teaspoon fresh lemon
juice
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
In the bottom of an 8 - ounce glass, muddle the
juice of 1 lemon, 1/4
cup frozen blueberries or strawberries, and 1/2 shot simple syrup.
Ingredients: 1 tbs margarine 3
cups diced onions 3/4
cup crumbs (from unsalted oyster crackers) 1/4
cup flour 2
cups water 1
cup clam
juice 2
cups chicken, beef or ham broth 3
cups diced potatoes 2
cups half and half 2
cups frozen corn kernels, defrosted
Pin It Ingredients: 1
cup frozen mango chunks 1 1/2
cups frozen strawberries 1/4
cup sugar 1 1/2
cups tequila 1 1/4
cups triple sec 1/4
cup fresh lime
juice 1
cup ice (more if needed) See more at bakerbynature.com... Continue Reading →
Combine 1 shot simple syrup, 1 shot white rum, 2 tablespoons fresh - squeezed lime
juice, a small handful of
frozen strawberries, and 1/2
cup of ice.
Green
Juice * Recipe for two * 2 bananas 1 lemon 1
cup frozen pineapple 1/2
cup frozen strawberries or mango pieces Handful of washed kale 1/4 teaspoon fresh or
frozen ginger 1/2
cup water Sprinkle of cayenne pepper
Ingredients 7
cups water 2
cups sugar 48 oz can orange
juice 1 large can
frozen lemonade 26 oz bottle vodka, gin or white rum WANT SOMETHING CREAMIER?
2 1/2 tablespoons ground flax seeds 1/4
cup beet
juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1
cup blueberries,
frozen is ok oil for cooking
1 1/2
cups frozen, shelled edamame 1
cup canned garbanzo beans, drained and rinsed 2
cups baby tomatoes, chopped 1
cup diced red onion1
cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4
cup lemon
juice 1/2
cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
Ingredients: For Dressing: 1/2
cup fresh or
frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon
juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
2 scoops DailyBurn Fuel - 6 in vanilla 1
cup unsweetened almond milk 1
frozen banana 1 tablespoon key lime
juice Zest of one key lime 1/2 teaspoon maple syrup 1
cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
Filling: 4
cups of whatever fruit you want * 1/3
cup sugar, 1/2 if you're using tart fruit like rhubarb 2 tablespoons lemon
juice 1 tablespoon cornstarch, 2 tablespoons if you're using
frozen fruit pinch of salt
Ingredients 3 T elderberries 3/4
cup filtered water 1/2
cup blueberries, fresh or
frozen 2 T raw honey 1 T grass - fed gelatin 1
cups coconut water or coconut
juice The... Read More
3/4
cup frozen mango chunks 3/4
cup (one 6 - ounce container) plain nonfat Greek yogurt 1/2
cup cold water 1/2 teaspoon lemon
juice 1/2 teaspoon maple syrup Dash of vanilla extract Pinch of cardamom 1 teaspoon chopped pistachios
1 pkg
frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast
juice of 2 lemons 1/2
cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
1
frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in
juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
Tip # 1: I used a bag of organic
frozen raspberries that I let thaw out and I had a
cup full of
juice and raspberries.
Ingredients: — 4
cups corn kernels (I used
frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3
cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime
juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
Blend up a smoothie: Place 1/2
cup frozen mango cubes, 1/3
cup light coconut milk, 1/4
cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime
juice, and 1 1/2 teaspoons sugar in a blender; process until smooth.
Berry Compote 2 1/2
cups (300 g) mixed forest berries (blueberries, red current, black current, raspberries, black berries, and
frozen will do just fine) 1/3
cup (80 ml) apple
juice 2 tablespoons sugar 1 teaspoons chia seeds (can be replaced with flax seeds)
Muffins 1 1/2
cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4
cup (2 5/8 ounces) quick - cooking oats 1/4
cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1
cup fresh or
frozen cranberries, * chopped 1/2
cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4
cup (6 ounces) milk 1/3
cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange
juice 3 tablespoons (1 1/4 ounces) sugar or 1
cup (4 ounces) confectioners» sugar, sifted
1 pint Coconut Bliss Vanilla Island non-dairy ice cream 4 ounces blood orange
juice, freshly squeezed 1 banana,
frozen 1/4
cup goji berries 2 ounces pomegranate
juice
2
cups Wild Blueberries fresh or
frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped parsley or cilantro 1/4
cup lime or lemon
juice 1 teaspoon salt pinch of cinnamon
Falafels 1
cup / 150 g green peas, fresh or
frozen (thawed) 1
cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon
juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
1
cup fresh blueberries 1/2
cup coconut water 1
frozen banana a big chunk fresh ginger, minced
juice from 1 lime 2 tbsp coconut flakes a handful of walnuts
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2
cup cider vinegar 1/2
cup water Corn or flour tortillas 1 small cabbage, chopped
Juice of 4 limes * For easier slicing,
freeze the pork slightly, then slice
24 ounces shelled prawns (defrosted if
frozen) 1/3
cup olive oil 3 tablespoons lemon
juice 3 cloves garlic, crushed 1 1/2 teaspoons finely chopped thyme 6 - 7 medium plum tomatoes, seeded and finely chopped 10 ounces feta cheese, crumbled 3/4 teaspoon black pepper
Pumpkin Cookies 2
cups basic mix 1/2
cup raw almond butter 1/2
cup freeze dried carrots — ground 1/2
cup date paste 3/4
cup carrot puree (2 carrots, 1/2
cup freshly squeezed carrot
juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2
cup carrot pulp left from making carrot
juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
Wild Blueberry Smoothie Bowl Ingredients 1/2 banana, chopped and
frozen 1/2
cup frozen wild blueberries 1/4
cup organic grape
juice -LSB-...]
1
cup frozen corn 1/2
cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4
cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1
cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2
cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed
Juice from 1/2 lime salsa, for serving
1 or 2 ripe bananas 1/2 to 3/4
cup or more
frozen blueberries 1/4
cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange
juice 1/2
cup non-dairy milk 1 to 2 tablespoons almond butter (optional)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro
Juice of half a lemon, plus lemon wedges for garnish
INGREDIENTS 8 - 10
frozen bananas 1/4
cup molasses 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp vanilla extract 1 tsp lemon
juice 1/2 a batch of Gingerbread Cookies, crumbled... Read More
Each package contains
frozen fruit and vegetable blocks that, when blended with one
cup of apple
juice, make two, 8 - ounce servings.
1
cup fresh or
frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon orange
juice 1/2 vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2
cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...), peeled, cored and thinly sliced
1 1/2
cups frozen blueberries and blackberries 1 1/2
cups water (or a bottle of your favorite Raw Generation
juice) 2 tsp.
1/2
cup orange
juice or water 4
cups fresh or
frozen rhubarb, cut into small dice 1 - 2
cups fresh or
frozen raspberries 1
cup sugar
Mango Coconut Water Smoothies 3/4
cup coconut water, chilled 1/4
cup orange
juice, chilled 1
cup fresh or
frozen mango chunks 1/2
cup frozen strawberries 1/2
cup ice cubes
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2
cup finely chopped shallot 1
cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2
cup dry white wine 1
cup fresh or
frozen corn, thawed 1
cup shelled fresh or
frozen edamame, thawed 1/2
cup heavy cream 1 tablespoon lemon
juice, plus more for squeezing 1⁄3
cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
Rose Macarons: 120 grams or about 3/4
cup packed powdered Whole Earth Sugar * 60 grams or scant 3/4
cups Super Fine Almond Flour 70 gram Egg Whites, at room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) 35 grams or about 3 Tablespoons granulated Whole Earth Sugar 1 teaspoon Cornstarch 1 teaspoon
Freeze Dried Raspberries (about 5 - 6 raspberries) 1/8 teaspoon Rose Water 1/4 teaspoon Beet
Juice
1
cup green tea 1/2 cucumber 1 kiwi * 1 bunch of kale, stem removed 1
cup pineapple * (
frozen works great) 1 knob of fresh ginger
juice of 1 lemon