Sentences with phrase «tablespoon grated»

Split in half when serving and sprinkle 1 tablespoon grated Parmesan cheese on each half.

Divide torn romaine lettuce hearts among 4 bowls; top each with 2 tablespoons dressing, 1 tablespoon grated Parmesan, and 4 croutons.

Ingredients 4 eggs 2 tablespoons milk 2 small potatoes - washed and finely chopped 1 tablespoon grated cheese salt & pepper fresh chives to taste spinach optional Directions In a small bowl, whisk together the eggs and the...

500 ml (2 cups) orange juice 6 medium (800g) parsnips 90g butter 1 tablespoon grated orange rind 4 tablespoons cream 2 teaspoons sumac 1 tablespoon plain flour 6 (about 125g each) salmon fillets 1 tablespoon light olive oil 125 ml (1/2 cup) white wine 3 oranges, segmented 2 tablespoons chopped fresh chives

1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped

2 - inch slices 3 cloves garlic, peeled and minced 1 tablespoon grated ginger 1 1/2 tablespoons sweet paprika 2 teaspoons ground -LSB-...]

Cooking spray (such as Pam) 1/2 cup Egg beaters 1 oz low - fat mozzarella string cheese, chopped 1/4 cup marinara sauce * Big pinch of dried oregano or basil (optional) Salt and pepper to taste 1 tablespoon grated Parmesan cheese

1/2 pound pork liver 1 tablespoon grated ginger 1 bunch nira (Chinese chives) 2 tablespoons arrowroot powder 1 tablespoon grated ginger 2 tablespoon soy sauce 1 tablespoon sake (rice wine) 1 tablespoon water and 1 teaspoon potato starch lard for frying

If desired, the following can be added to the original boil but they are not needed: 2 cloves, 1 Tablespoon licorice root, 1 Tablespoon grated ginger root, 1 Tablespoon hops flowers, 1 teaspoon of anise or fennel

Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt

2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro

Sesame - Ginger Vinaigrette: Combine 3 tablespoons sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, 1 teaspoon minced garlic in a small bowl.

2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro

Sweet Pear Topping 3 - 4 Red Bartlet or any other type of pears — thinly sliced raw agave syrup or other preferred sweetener — enough to cover the pear slices seeds of 1 vanilla been 1 tablespoon grated fresh ginger root juice of 1/2 lemon, OR to taste

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

Multigrain Crust 1 cup each sprouted quinoa, buckwheat, and oat flours 2/3 cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted on a double boiler 1/2 cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh ginger root less than 1/4 cup purified water

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.

Frosting 1 package (8 ounces) cream cheese, softened 1 cup powdered sugar 1 tablespoon grated orange zest, optional 3 ounces white baking chocolate, melted 1/2 cup dried cranberries

Filling 1/2 cup ground fresh cranberries 1/2 cup chopped nuts (pecans, walnuts, hazelnuts, etc) 1 Tablespoon grated orange peel pinch of nutmeg

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

500 ml (2 cups) orange juice 6 medium (800g) parsnips 90g butter 1 tablespoon grated orange rind 4 tablespoons cream 2 teaspoons sumac 1 tablespoon plain flour 6 (about 125g each) salmon fillets 1 tablespoon light olive oil 125 ml (1/2 cup) white wine 3 oranges, segmented 2 tablespoons chopped fresh chives

Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Ingredients: • 1/4 cup all - purpose flour • 1 cup sugar • 4 tablespoons unsalted butter, melted • 1/2 cup fresh lemon juice • 1 tablespoon grated lemon zest • 1/2 teaspoon almond extract • 3 large eggs, separated • 1 1/2 cups buttermilk • Blackberry Sauce or Blueberry Sauce (optional)

Filling 1 cup granulated sugar 3 tablespoons all - purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 3 large egg yolks 1 1/2 cups water 3/4 cup orange juice 3/4 cup sweetened flaked coconut 1 tablespoon grated orange peel

1 Cup All - purpose Flour 1 Cup Whole Wheat Pastry Flour 1/2 Cup Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4 Cup Organic Virgin Coconut Oil 1 1/4 Cups Low - fat Buttermilk 1 Large Egg 1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract) 1 Tablespoon Grated Lemon Zest 1 Cup Fresh or Frozen Blueberries Topping: 1/3 Cup Sugar Rubbed With 1 Teaspoon Grated Lemon Zest

* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste

For The Sauce: 4 Tablespoons Soy Sauce 3 Tablespoons Oyster Sauce 1 Tablespoon Sriracha Sauce 2 Tablespoons Honey 1 Tablespoon Grated Ginger Juice of 2 Limes 4 Green Onions, Minced 1 Tablespoon Rice Vinegar 1 Teaspoon Cornstarch 1/4 Cup Finely Chopped Peanuts

Filling 1 cup guava paste 1/2 cup fresh lemon juice 2 pounds cream cheese, at room temperature 2 cups granulated sugar 4 extra-large eggs 2 teaspoons vanilla extract 1 tablespoon grated lemon zest

Filling 1 teaspoon unflavored gelatin 4 tablespoons water 5 large eggs (2 whole, 3 separated) 1 1/4 cups (8 3/4 ounces) sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons) 1/4 cup heavy cream 4 ounces cream cheese, cut into 1 / 2 - inch pieces, softened

In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.

Ingredients: 2 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners» sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk

Ingredients: Sponge Cake 6 large eggs, separated 1/2 cup granulated sugar 1/2 cup honey 2 tablespoons orange juice 1 1/4 cups all - purpose flour 1 tablespoon grated orange peel 1 1/2 teaspoons baking powder 1/4 teaspoon salt

8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves

1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows

3 tablespoons Ginger - Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)

1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional

Ingredients 1/4 cup butter 1/4 cup prune puree (homemade or store bought) 2/3 cup sugar 2 large eggs 1 tablespoon grated orange zest 1 teaspoon vanilla 1/2 cup 1 % milk 1 1/2 cup whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup mini chocolate chips

FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger

1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest

4 egg yolks 1/2 cup sugar 4 limes, zested and juiced 1 tablespoon grated ginger 4 tablespoons cold butter or butter alternative, chopped 1.

Sprinkle top slice with 1 tablespoon grated Parmesan cheese.

Pin It Ingredients: 2 cups water 1 cup sugar 1 tablespoon grated lemon peel 1 cup fresh lemon juice 1 pint fresh strawberries, hulled and halved 2 cups cold sparkling water or club soda Ice Mint sprigs, garnish Whole strawberries,... Continue Reading →

For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1 teaspoon firmly packed brown sugar

● Add 2 to 4 tablespoons grated horseradish and 2 teaspoons lemon juice to 1 cup whole - berry cranberry sauce and use as a garnish for turkey or pork.

● Mix 2 tablespoons grated horseradish with 1 cup mild mustard to spread on hamburger buns or on sliced bread for ham or roast beef sandwiches.

● Combine 2 tablespoons grated horseradish with a large apple, grated, to serve as a condiment with poached fish.

1 boneless skinless chicken breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas

1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked bacon