Sentences with phrase «generous cups finely»

6 slices matzoh 1 cup (2 sticks) unsalted butter or kosher for Passover margarine 1 cup firmly packed brown sugar 2 generous cups finely chopped bittersweet chocolate or semi-sweet chocolate chips (about 12 ounces) 1 1/2 cups white chocolate, finely chopped (about 8 ounces) 1 teaspoon sea salt or kosher salt

Not exact matches

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla

1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.

1/2 cup gluten free soy sauce, i use tamari 1/4 cup water 2 generous TBL rice vinegar 2 - 3 tsp sugar 2 tsp fried garlic OR 1 clove fresh garlic, minced 1 red chili, chopped finely, optional

Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.

1 onion, peeled & chopped 2 cloves of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1 cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water juice and zest of 1/2 an Orange generous pouring of peas 1 tin of chickpeas, drained small handful of coriander, chopped

2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives

7 ounces (generous 1 1/4 cups) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet Chocolate wafers 1/4 cup heavy cream 1 tablespoon seedless raspberry preserves 1/2 cup finely chopped topping of choice to roll truffles in.

1 pound Brussels sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)

Ingredients for the Salad 1 cup chickpeas (kabuli chana), soaked and cooked until soft 1 big size tomato, finely chopped 2 big onions, finely chopped 1 green chilli, finely chopped 1 small size potato, peeled, boiled and cut into small cubes generous helping of fresh coriander leaves, finely chopped

Now tip in the tomato pulp with a generous 1/3 cup of the olive oil and process further until the entire mixture is a sloppy, seedy, and oily tomato pap, with the other solids now more finely processed and in suspension.