Sentences with phrase «ginger powder and salt»

Combine the coconut flour, ginger powder and salt on a plate or shallow bowl.

Not exact matches

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

In a bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

In bowl, combine flour, oats, brown sugar, baking powder, cinnamon, ginger, salt and nutmeg.

In another bowl combine flour, cinnamon, ginger, baking powder, salt, and nutmeg; fold into the pumpkin mixture until combined.

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

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.

Specifically, that's 1/2 teaspoon each of salt, garlic powder, and ground ginger, and 1 teaspoon of paprika.

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

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

Mix the cumin, curry powder, salt, garlic powder, ginger, and cayenne in a medium bowl.

Simply combine your dry ingredients (flour, baking soda, salt, baking powder, cinnamon, nutmeg, ginger and cloves) in a bowl.

In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.

Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl.

In a large bowl, place the flour, xanthan gum, cornstarch, cocoa powder, baking soda, baking powder, cinnamon, ginger, salt, and sugar, and whisk to combine well.

1/3 -1 / 2 lbs Shrimp (raw and chopped) 1/4 tsp garlic powder 1/4 tsp ginger powder 1 tsp salt 1 tsp sesame oil 1 tsp soy sauce 1 egg salt and pepper to taste

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

Whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl and set aside.

1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste

In a medium bowl, whisk together flour, brown sugar, cornmeal, baking powder, ginger, and salt.

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt.

Reduce the speed to low and beat in the flour, baking powder, salt, cinnamon, ginger, and cloves.

Flavour Mix Sachet: Flavour Enhancers (621, 635, 631), Soy Sauce Powder (Contains Soy and Wheat), Mineral Salt (508), Flavours (Contains Wheat and Soy), Onion Powder, Sugar, Ginger, Iodised Salt, Garlic Powder, Colour (Caramel I), Vegetable Fat (Antioxidant (320)-RRB-, Food Acid (Citric).

In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt and sugar, and whisk to combine well.

In a medium size bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt.

Add in flour, baking powder, baking soda, cinnamon, ginger, and salt, and whisk until smooth.

In a large bowl, stir together oats, brown sugar, baking powder, salt, ground ginger, and ground cinnamon.

Drizzle squash with olive oil, minced fresh rosemary and ginger, 1/4 tsp garlic powder, salt and pepper to taste.

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended.

Add the flour, baking powder, baking soda, salt, ginger, cloves, and nutmeg right into the liquids and stir just until no large lumps remain.

Add ground buckwheat, almond flour, collagen peptide powder, ginger, cinnamon, salt, and baking soda; mix well.

In a large mixing bowl, whisk together flour, ginger, cinnamon, allspice, nutmeg, dark brown sugar, baking powder, and salt.

Cut chicken into cubes and apply hung curd, ginger garlic paste, salt, red chilli - powder (1 tsp), garam masala powder and marinate for about 3 - 4 hours or preferably overnight.

In a large bowl, sift together the quinoa flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, cloves, and nutmeg.

In a large mixing bowl, combine the ww flour, baking powder, baking soda, cinnamon, salt, and ginger.

Stir in the flour, ground ginger, baking powder, baking soda, and salt.

Whisk together the flour, baking powder, cinnamon, ginger, salt and baking soda in a large bowl.

1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla

In a large bowl, combine the flours, baking powder, salt, cinnamon, cloves and ground ginger.

Reduce heat and add asafetida powder, red chilly powder, turmeric powder, salt and chopped onion, ginger and garlic in it.

I added baking soda, baking powder, kosher salt, and then the spices, quadrupling the cinnamon, doubling the nutmeg, and increasing the ginger by half.

Whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

Mix together hung yogurt, red chilli powder, garam masala powder, kasoori methi, ginger paste, garlic paste and salt and mix well.Cut the stems of the mushrooms and add to the yogurt mixture along with onion and red bellpeper.