Sentences with phrase «of a tsp for»

Also, I would never add 4 tsp of turmeric, it is way too pungent, so reduced the quantity (in Indian food that I make everyday at home, I never add more than a quarter of a tsp for the quantities mentioned; and reduced quantity of cumin too;

I use about 1/8 of a tsp for both.

Not exact matches

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I halved the amount of cayenne pepper (1 tsp instead of 2) and got the perfect heat for my taste.

Filling 1/3 cup virgin coconut oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.

Just a tsp is over 25 % of your iron needs for the day as a woman, hope that helps ella x

I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.

I only used 1/4 tsp of cayenne as i'm cooking for a 22 month old too but I feel it will still be too spicy and most certainly too bitter for him..

tsp of tahini works well but if you want it slightly thicker and creamier, you can go for 1 tbsp.

Bonus: For each bowl of soup, combine 1 tsp.

- I added 1 tsp of baking powder and blended that into the flour first (for gluten intolerance you may specifically need to use gluten - free baking powder).

To the 2/3 cups almond milk I used in place of yogurt, I added 2 tsp apple cider vinegar for a «yogurt» - like quality.

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

The second time I made it I used just 1 tsp of cayenne pepper which was still hot but just right for me.

I added a few tsp of Garam Masala for extra flavor and it was great.

I added the juice and zest of one lemon (instead of preserved lemon), a little ground coriander, 3 tsp of harissa paste (bought in Paris and was looking for ways to use it), and a little zucchini for some green color.

1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)

Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seeds

For this recipe, you will need just 1 tsp total of this mixture.

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

My only change was 1/2 tsp rosemary for the fresh sprigs of rosemary, which I did not have on hand.

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

For a GFCF version: I used 280 grams of a blend of GF flours (50/50 whole grains & starches), and 3/4 tsp of gums (psyllium / xanthan).

For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pFor the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pfor topping the unbaked pie)

I found that I didn't need to add the extra 1/4 tsp of salt and also probably doubled the nutritional yeast for extra cheeziness.

People win the dinner at the bee club auction and I promise a five course dinner with every menu item containing honey — so I added 1/2 tsp of honey to the soup and pickled the scallions with honey substituted for the sugar.

For the Bagel Bombs: 1/2 recipe of Mother Dough, proofed (recipe follows) 1 recipe Jalapeno Cheddar Cream Cheese plugs (recipe follows) 1 egg 1/2 tsp.

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)

For short crust pastry: 150 grams all - purpose flour 100 grams cold butter, cut into cubes 40 grams icing sugar Pinch of salt 1 tsp.

For pink vanilla Swiss roll: 3 large eggs 100 grams sugar Pinch of salt 1 tsp.

I use buffalo sauce all the time but 3/4 of a cup for just a half a head of cauliflower plus a tsp of chili powder was way to much for me.

Add more or less chilli to your taste of course, 1/2 tsp is just right for us.

For the crust: 150 grams all - purpose flour 100 grams cold butter cut into cubes 50 grams sugar powder Pinch of salt 1/2 tsp.

I added a dusting of cardamon, an extra 1/4 c flour to make up for soupy bananas, a large pinch of salt, a dollop of nutty quinoa flour, 1/2 tsp of ginger, and 3/4 c broken up walnuts.

3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan

1 garlic clove juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.

for brushing on top zest of 1 navel orange (at least 4 tsp.)

Next time I will make them with the 2 tsp of Parmesan cheese as the recipes calls for and see if that makes them taste more like nuggets.

1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

Here's the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.

In recipes that called for 1 Tbs of yeast we now use 1 1/2 tsp.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Here's the link for my first batch: http://cannedtime.blogspot.com/2010/12/spiced-pears.html Spiced Up Canned Pears 5 — 6 Pears Cored and Sliced (any type or a mix) 1 Cup of filtered warm water 1 tsp.

For a sore throat gargle a heaping tbs of good quality salt (like himalayan or celtic) and a heaping tsp of ground tumeric (or fresh grated if you have it) dissolved in very warm water, maybe a half cup or so.

I only did 1/4 tsp for the whole thing when it should have been 1/4 per cup of flour as you said.

To prepare green dye: Add 2 Tbs of dry lavender leaves + 1 tsp turmeric powder in 1 cup of water, and boil for 15 minutes.