Sentences with phrase «juice in a small cup»

Not exact matches

* 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

In a small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.

Whisk 1/4 cup pomegranate juice and 1 tablespoon flour together in a small bowl.

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.

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).

Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.

Step 7: To make the glaze: in a small bowl put 1/2 to 3/4 cup of powdered sugar, 2 tablespoon of blackberry puree or lemon juice.

Pour 1 and 3/4 cup -LCB- 6 oz -RCB- of grapefruit juice in a small saucepan.

To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside.

Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp water as needed to blend

1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and quartered 2 cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice of 1 lime large pinch Kosher or sea salt

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.

Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor.

For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.

Combine the ground flax seeds with the beet juice and 1/4 cup of hot water in a small bowl, set aside until it thickens, 5 - 10 minutes.

Place strawberries, 1/4 cup (50 grams) sugar, and lemon juice in a small baking dish, tossing to combine.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

dried oregano in place of the fresh parsley / cilantro, added a small squeeze of lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

While the cakes are cooling, make the lemon syrup: in a small nonreactive saucepan, combine the remaining 1/4 cup (50g) of sugar, the lemon juice and the water.

In a small mixing bowl, add 1/4 cup organic confectioners sugar and 1/2 -1 teaspoon fresh orange juice.

In a small saucepan at a medium heat stir together a 1/2 cup sugar, cornstarch, lemon juice and blueberries.

10) In a small blender, blend together half the avocado, yogurt, 1/4 cup coconut milk, 1/2 cup cilantro, juice of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch of salt.

In small bowl, dissolve kudzu in remaining 1/2 cup apple juicIn small bowl, dissolve kudzu in remaining 1/2 cup apple juicin remaining 1/2 cup apple juice.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

1/4 cup hot chile oil 10 cherry tomatoes 1 small onion, cut in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2 cup fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated

Combine 1/2 cup apple juice and agar - agar in a small sauce pan.

While the chicken is broiling, in a large measuring cup or small bowl, blend the honey, juice, zest, vinegar and sage.

Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

In a measuring cup or small bowl, measure out the orange juice and olive oil then stir in the salt and pepper and set asidIn a measuring cup or small bowl, measure out the orange juice and olive oil then stir in the salt and pepper and set asidin the salt and pepper and set aside.

In a small cup or bowl whisk together olive oil, lime juice, and all spices, seasoning to taste with additional sea salt.

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

Simply combine 1/4 cup each extra virgin olive oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2 teaspoon chili powder, salt, and pepper in a small food processor or blender then process until smooth.

Pour juices out of slow cooker, reserving 1 - 2 cups in a small bowl.

In a small bowl or glass measuring cup, whisk together the grapefruit zest, onion, tarragon, oil, vinegar, lemon juice, mustard and stevia.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Mix the almond milk and the lemon juice or ACV together in a small bowl / measuring cup.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear — set aside.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Combine 1/4 cup sugar, water, honey, cinnamon stick, lemon juice and lemon zest in a small saucepan over medium - high heat and bring to a boil.

While waiting for the lentils to cook and onions to fry, mix the dressing: in a small cup or bowl whisk together the mustard, maple syrup, turmeric, cumin, coriander, cayenne, lemon juice, olive oil and vinegar.

Combine the olive oil, lemon juice, oregano, chives, garlic, salt and pepper in a small bowl or measuring cup.

To thicken the juice in the pan, combine the cornstarch and 1 tablespoon water in a small bowl or cup and stir until smooth.