Sentences with phrase «scant teaspoon of»

Instead, I added a scant teaspoon of Penzey's Greek Seasoning but you can omit it altogether.

Top each cup with a scant teaspoon of the raspberry jam.

Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish.

To assemble the cookies, spread a scant teaspoon of the raspberry jam on each cookie bottom (without cutouts).

Not exact matches

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

1 cup of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter

I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin olive oil, a pinch of salt, and a scant half teaspoon of ground white pepper.

Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled

for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

okay, i made them again, this time dialing the salt back to a scant teaspoon to account for the salted butter, and only using 3.5 T of sugar.

3 cups blanched almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange

- When you are almost ready to serve, sprinkle a scant 1/2 teaspoon of sugar on top of each crème brûlée, spreading it out evenly.

1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

2 cans full fat Thai coconut milk scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch of sea salt 1 tablespoon vanilla extract — optional

3/4 cup plus 2 tablespoons self - rising flour (or 3/4 cup plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled

* I make my own buttermilk by measuring a scant 1/2 cup of either 2 % or whole milk and adding about a teaspoon and a half of white distilled vinegar or lemon juice.

* To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous.

1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)

If using regular table salt or fine sea salt, use a scant half teaspoon of salt.

For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter

* You can make your own buttermilk by measuring a scant 3/4 cup of milk (whole or 2 %) and adding about 2 teaspoons of lemon juice or vinegar.

2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar

3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet

And I'd do a scant 1/2 teaspoon of xanthan gum.

dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest

1 packed cup of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper fine pink salt to taste (I used scant 1 teaspoon)

Hey Jamie, I believe a scant 1/4 teaspoon of xanthan gum added to this recipe would be a good place to start.

The Ingredients 1 tablespoon shredded coconut 3/4 cup frozen strawberries 1 container Orange Vanilla Chobani Champions 1/2 banana, chunked 1/2 cup unsweetened almond milk scant 1/4 teaspoon rum extract * 1 tablespoons ground flax meal zest of 1/2 small orange

creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered water

1/2 yellow onion 2 cloves of garlic scant 1 1/2 cups cooked navy beans (or one 15 ounce can) 2 cups vegetable broth 1 bay leaf salt to taste (I used 1 teaspoon)

8 ounces dried soba noodles 2 - 3 cups baby Romanesco or broccoli florets zest of one lemon 2 cups fresh cilantro, chopped 2 large cloves garlic 1/4 teaspoon cayenne powder 1/2 teaspoon fine grain sea salt scant 1/2 cup extra-virgin olive oil 12 ounces extra-firm nigari tofu

6 cups cooked barley 4 cups arugula or bean sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1 cup toasted almonds, or a mix of seeds / nuts scant 1/2 teaspoon fine grain sea salt, or to taste

Spoon a scant 1 tablespoon for big or 1 teaspoon for mini of chocolate over the top of each cup, covering the top and most of the peanut butter so that it meets the chocolate base, but leaving just a few gaps for the peanut butter and jelly to peek through.

1/4 teaspoon fine grain sea salt 1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted 1 clove garlic, minced 1/8 teaspoon freshly grated nutmeg scant 1 tablespoon fresh lemon juice zest of 1 lemon 1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

20 cherry tomatoes, finely chopped 1 1/4 cups (6 oz / 175 g) fine bulgur wheat 1 large bunch of fresh parsley, finely chopped 1 cucumber, diced 4 scallions (spring onions), finely chopped 1 green bell pepper, seeded and finely chopped 3 fresh mint sprigs, finely chopped juice of 1 lemon 2 teaspoons salt scant 1/2 cup (3 1/2 fl oz / 100 ml) olive oil

1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce

scant 1 cup (7 oz / 2oo g) dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn oil, for frying

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh cilantro / coriander, chopped Juice of half a lemon a scant cup (120g) gram / chickpea flour a splash of olive oil a sprinkling of sesame seeds salt and pepper

scant 1/3 cup chia seeds 1 1/3 cup unsweetened almond milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon pinch of salt 2 - 3 tablespoons maple syrup, honey, agave, etc. (optional)

2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments

Scant 1/2 cup sugar Grated zest of 3 oranges 1 1/4 cups freshly squeezed orange juice 1 cup sour cream 1/2 cup milk 2 teaspoons Grand Marnier

1 teaspoon olive oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula

ingredients: 8 tablespoons butter, melted scant 1 cup smooth peanut butter big pinch salt 1 1/4 cups confectioner's sugar 1 1/3 cups graham cracker crumbs (about 10 sheets of crackers) 1 1/4 cup chopped dark chocolate 1 teaspoon butter 1 tablespoon chopped dark chocolate plus 1 tablespoon white chocolate, optional 1 tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional

Also learned from the Meet the FATS post, you only need to use a mere 3 grams (that's a scant 2/3 teaspoon) of monounsaturated oil (e.g., EVOO) since no further carotenoid absorption was achieved using 20 grams.