Sentences with phrase «quick cooking rolled»

To save even more time, food blogger Maggie Zhu uses Bob's Red Mill Quick Cooking Rolled Oats — ready in 10 minutes flat.

1 15 - ounce box Oat O's cereal, or equivalent 2 cups quick cooking rolled oats 3 cups puffed kamut cereal, or crisped brown rice 1 cup oat bran 2 cups dried blueberries 1/3 cup ground flax seeds

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 1.5 tsp vanilla extract 1 large egg 1/4 c of slivered, toasted almonds 1/2 c of dark chocolate chips or chunks

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like)

I like to use old fashioned rolled oats as they have a thicker texture than quick cooking rolled oats.

I used Quaker quick cooking rolled oats.

Not exact matches

Place 2 cups of old - fashioned or quick - cooking rolled oats in a food processor and process into a fine powder.

If you've ever been intimidated by the idea of cooking seafood, try these quick and easy shrimp rolls — you might just change your mind!

I love these sausages so much that sometimes I cook them up plain and put them in a Martin's potato roll and it's so quick and satisfying.

vanilla 1 large egg 2 cups quick cooking oats (which I smashed in zip lock bag with a rolling pin) 1 1/2 cups all purpose flour 1 1/2 tsp.

However, using delicata squash (no - peel, quick cooking) and a small batch of spring rolls means this meal can be ready in under 30 minutes.

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

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2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla

(Steel cut oats don't soak well and make creamy overnight oats like quick - cook or rolled oats do).

I lined up house made kaiser rolls on a cookie sheet and hit the insides with a quick spritz of cooking spray.

Bob's Red Mill Organic Quick - Cooking Rolled Oats are 100 % whole grain and kiln toasted.

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

Quick cook, thick rolled, steel cut?

Begin rolling out to about ⅛» — the thinner you can get them, the quicker they'll cook and the crisper they will be.

Most Zucchini Oatmeal I've seen uses either Quick or Rolled Oats, but I decided to use Steel Cut Oats in this recipe because (1) they keep better in the fridge, (2) they have a wonderful texture, and (3) they have a longer cooking time, which allows our shredded Zucchini to «melt» into the Oat mixture and be almost indecipherable.

Do you think rolled oats are ok to use instead of quick cooking?

Use rolled oats or thick cut oats (the kind that cook in about 5 minutes) but NOT quick or instant oats (cook in 1 minute).

I had quick cooking oats, steel cut oats and oat flour, but no large flake rolled oats.

I used quick cooking oats in the dough and finished the buns with a sprinkling of rolled oats.

* To make the equivalent of quick - cooking oats, I pulse certified gluten free old fashioned rolled oats in a blender or food processor a few times.

1 3/4 cups (260 grams) all - purpose flour, plus extra for dusting surface 1/2 cup (80 grams) whole wheat flour 1/2 cup (35 grams) rolled oats (I used quick - cooking) 1 very heaped tablespoon baking powder (I only slightly heaped; wish I'd heaped more!)

Beat an egg or two (you want to use one egg for every cup of grains) and add it to the bowl along with a spoonful of quick - cooking or instant rolled oats.

There is always the question of what type of rolled oats to use in baking; old - fashioned or quick - cooking.

Old - fashioned rolled oats are thicker because to make quick - cooking rolled oats the oat groats are first cut into pieces before being steamed and flattened.

Make sure not to use «Quick Cooking» rolled oats, though.

We are huge oatmeal fans in this house; every variety makes an appearance in our pantry from quick cooking to rolled oats to steel cut.

Cooking With Elise: Tomato Parmesan Biscuits From My Corner of Saratoga: Cooking from the Garden — Bruschetta Pizza Fritos and Foie Gras: Tomato Terrine Creative Culinary: Fresh and Savory Tomato Pie Big Apple Nosh: Caprese Salad / Tomato Carnage Spices and Aroma: Quick and Easy Paneer Curry Zaika Zabardast: Sun - Dried Tomato Pesto Breakfast Rolls

Ingredients: 6 cups quick - cooking or old - fashioned rolled oats 2 cups raw walnuts, chopped 2 Tbsp ground cinnamon 1/2 tsp salt 1 cup unsweetened apple cider or apple juice 1/2 cup neutral oil such as avocado or olive oil (not extra-virgin) or melted coconut oil 2 Tbsp maple syrup

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

Hi... Was wondering about the type of oats used here... Can I use regular quick cook oats or should I used rolled oats?

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

I prefer to use the thicker textured, old fashioned rolled oats over the quick cooking type.

(If you don't have quick - cooking or instant rolled oats, throw rolled oats in the food processor or blender and process a bit to break them down.)

I like to use old - fashioned not quick - cooking rolled oats.

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(apparently i didn't roll the dough out quite thin enough because it wasn't fully cooked inside when i made it — but a quick nuke fixed that).

Ingredients: 1 1/2 cups all - purpose flour 3/4 cup packed brown sugar 1/2 cup quick - cooking rolled oats 3/4 cup butter, softened 1 (8 - ounce) package cream cheese 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 (4 - ounce) bar milk chocolate

Certified old fashioned gluten free rolled oats (I buy it at Trader Joe's, and I grind some of into oat flour sometimes, or pulse it in a food processor a bit to make more like quick - cooking oats — I do not buy any other, more processed oats because I'm cheap)

There is the quick cooking oats used here in these cookies, the rolled oats used most often in my breakfast, and the steel cut oats I use for extra special cozy mornings.

If you don't have a powerful blender and want to soak your instant oats, oatmeal, porridge, quick cook or rolled oats, soak 1 cup of oats with 1 cup of the liquid from the recipe.

Skip the steel - cut oats and quick cooking oats and stick with old - fashioned rolled oats.

You can use any type of oats you like, instant oats, oatmeal, quick cook, porridge oats, rolled oats, steel cut oats, oat groats or raw oats.

Quick oats are, just like there name says, very quick to cook, as they've been rolled even thinner than the rolled oats aQuick oats are, just like there name says, very quick to cook, as they've been rolled even thinner than the rolled oats aquick to cook, as they've been rolled even thinner than the rolled oats above.

2 1/2 pounds apples (about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup organic canola oil 2 tablespoons water