Place all the berries
in a large glass bowl, sprinkle sugar evenly over them and mix gently together so all the berries are covered.
In a large glass bowl, toss the chopped apples with 2 tablespoons white sugar, cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon lemon juice and 1/2 teaspoon lemon zest.
Place these festive, colorful cubes
in a large glass bowl and watch them disappear.
Using a digital scale, weigh out the dry ingredients and combine
in a large glass bowl or 8 - cup Pyrex measuring cup.
Place all ingredients except the nuts, coconut and sunflower seeds
in a large glass bowl and set in simmering water and mix until everything is well blended.
Soak in hot water (1:1 ratio)
In a large glass bowl, add dried coconut and then cover with very hot, but not boiling filtered water in a ratio of 1 cup water to 1 cup coconut.
In a large glass bowl or pitcher, mix together all the ingredients but not the garnishes (cilantro sprigs, sliced avocado, and lime wedges).
My straining set - up is pretty basic: I put a mesh strainer
in a large glass bowl, and line the strainer with an old triangular bandage leftover from my days as a first aid instructor (I also use it for making ricotta and paneer).
Measure out and combine all ingredients
in a large glass bowl, then mix well.
I then put my salad
in a large glass bowl (with cover), drizzle with dressing, cover and shake and then plate and serve.
Stack the wipes evenly one on top of the other
in a large glass bowl and pour the witch hazel mixture evenly over them.
To soak beans: Place dry beans
in a large glass bowl or jar but no more than halfway full to accommodate expansion of the beans.
To sprout beans: Place dry beans
in a large glass bowl or jar again filling the container no more than halfway full to accommodate expansion of the beans.
In a large glass bowl, whip butter until creamy and fluffy.
Once peppers are done, place
them in large glass bowl and cover with top or saran wrap for about 5 minutes, or until cooled down.
Mix sugar, dried rosemary, olive oil, and raw honey together
in a large glass bowl.
Whisk together the oil, red wine, lemon juice, and grated onion
in a large glass bowl.
In a large glass bowl, pour marinade over pork chunks and refrigerate for at least 1 hour.
Put chocolate and coconut cream in the top of a double boiler, or
in a large glass bowl over a pot of boiling water, taking care the bowl doesn't touch the water.
Trifles are traditionally served
in a large glass bowl so all the layers can be clearly seen and enjoyed.
In a large glass bowl, mix pumpkin (from your own roasted pumpkin, or packaged), maple syrup, salt and spices.
In a large glass bowl, mix melted butter and sugar.
In a large glass bowl, combine the olive oil, minced garlic and rosemary.
Combine all of the ingredients, except peppermint oil,
in a large glass bowl.
I was good when I made this pudding and I put
it in a large glass bowl and put a piece of plastic wrap right on top of the hot pudding so that no skin could form.
It can be served
in a large glass bowl or in individual dessert bowls or large wine goblets.
For your tasting pleasure, white, milk and dark chocolate drops are held
in large glass bowls throughout the establishment.
Not exact matches
Take 1 tablespoon of the starter, place
in a
large glass mixing
bowl, add 100g of flour (you can use a 50/50 mixture of whole sprouted flour and white flour, all sprouted flour, or any ratio you prefer) and 100g of purified water (78F (25C)-RRB-.
Combine all ingredients
in a
large glass or ceramic
bowl, mixing well, then pour the mixture into a
large glass or ceramic pot and cook it over low heat until the mixture thickens.
In another
bowl or
large glass measuring cup, whisk together eggs, milk, olive oil and vanilla extract.
In a separate
bowl or
large glass measuring cup, combine the almond milk, pumpkin purée, maple syrup, and vanilla and mix well.
In a
large glass measuring cup or heatproof
bowl, mix the sugar, whole egg, egg yolks, cornstarch and cocoa powder with 2 tbsp of Bailey's (or milk), whipping cream and vanilla with a whisk.
In a
large glass measuring cup or another
bowl, whisk together milk, butter, applesauce, honey and eggs.
Pour the orange juice into a
large glass measuring cup or a
bowl and pour
in enough buttermilk to make 1 cup.
Alternatively, place the milk
in a
large microwave - safe
bowl or a
large glass measuring cup with a spout (for easy pouring) and microwave it
in 2 - to 3 - minute intervals, until it reaches 180 ° or boils.
This cake is great to try as one
large cake or
in individual portions, so get out your cute
glasses or
glass bowls and give it a try!
While the chanterelles are cooking down, put the remaining 2 tablespoons of butter and half the cream
in a
large glass or ceramic mixing
bowl.
In large glass mixing
bowl, bring together all ingredients.
Place the cubes
in individual serving
glasses or one
large trifle
bowl.
Serve it simmering
in large, heavy
bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart - sized
glasses of iced tea or a few frosty bottles of your favorite beer.
I covered my
large glass bowl in aluminum foil.
Combine all ingredients
in a
large ceramic or
glass bowl.
In a 4 cup
glass measuring cup or
large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar.
In a
large glass or ceramic
bowl, stir honey or sugar into warm water until dissolved.
In a large glass or ceramic mixing bowl pour in entire package of Lotus Foods Organic Forbidden Ric
In a
large glass or ceramic mixing
bowl pour
in entire package of Lotus Foods Organic Forbidden Ric
in entire package of Lotus Foods Organic Forbidden Rice.
Chocolate topping:
In a
large glass measuring cup or
bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well - combined.
Then I place a
large glass bowl in the water so when I am ready to pour the custard into the
bowl it is cold and the ice bath is ready to go.
Blend garlic
in the Magic Bullet and remove to a
large metal or
glass bowl.
1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put
in a
large mixing
bowl 3) Pour sugar on top of cut strawberries and mix together, then leave
in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture
in a pot and cook under low heat 5) Add
in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into
glass jars and cap them
In a
large glass measuring cup or medium
bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.