Sentences with phrase «tablespoon sugar dissolved»

Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil

Not exact matches

10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar

Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar.

Once the sugar dissolves add the butter, one tablespoon at a time and stir until melted, continue until all the butter is incorporated.

Because of 5 tablespoons of sugar, the solution is viscous and yeast will not dissolve completely.

2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.

In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.

Gradually sprinkle in sugar (2 tablespoons at a time), beating after each addition 2 minutes or until sugar is dissolved completely about 15 minutes.

Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

My personal favorite is to add 1 - 2 tablespoons instant espresso to be dissolved along with the sugar in the very first step.

Stir together 2 cups 100 % kona coffee, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.

Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster sugar 1/3 cup (80 ml) passion fruit juice * 3 tablespoons passion fruit pulp, with seeds, to serve Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).

Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4 teaspoons instant espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar

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.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Combine 6 tablespoons sugar and 3 tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat until sugar dissolves.

Meanwhile, bring remaining cream and 1 tablespoon sugar to a simmer in a small saucepan, stirring to dissolve sugar.

Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium - low heat until sugar dissolves.

Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves.

I also used frozen raspberries, brought to room temperature, sprinkling with a couple of tablespoons of raw sugar instead of the jam (cooked it to dissolve the sugar and create spreadable fruit).

Also... the zest of a lemon is the most bitter part of a lemon... so the first thing I did was lower it to the zest of one lemon, added a bit of lemon juice... which I used to dissolve two tablespoons of coconut sugar..

In a large bowl combine ricotta, egg yolks, flour, 6 tablespoons sugar, orange (or lemon) zest and salt and whisk until sugar is dissolved and mixture is smooth.

Stir yeast and 3 tablespoons sugar into 1/2 cup potato water until dissolved.

Using a liquid measuring cup, add 1 cup of fresh pomegranate juice and 2 tablespoons of sugar, then whisk until sugar is completely dissolved.

Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces 1 Tablespoon instant espresso powder, dissolved in 1/2 Tablespoon boiling water 3/4 cup granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)

1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)

directions In a medium bowl, mix together the yeast, warm water, and 2 tablespoons of sugar and allow to dissolve.

Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.

If it does crystalize, just add a few tablespoons of water, dissolve the sugar, and try again.

Dissolve one teaspoon of confectioners» sugar per one tablespoon of almond butter, then top pancakes or waffles.

Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves.

Dissolve the brown sugar in 1 tablespoon water and set aside.

a very small amount, such as 1 teasp to one cup of unsweetened coconut milk, light boil for 6 minutes to dissolve the flakes, plus 2 tablespoons of Trader Joes cocoa and 2 teasp of coconut sugar, a half teasp vanilla makes a great pudding / flan serving 2 with 4/5 grams of sugar, refridge for 1 - 2 hrs

In a small saucepan, heat muddled strawberries, sliced strawberries, pear slices and 1 tablespoon brown sugar until the sugar dissolves.

Ganache: Heat the heavy cream, 2 tablespoons butter, and 2 tablespoons sugar in a 2 1/2 - quart saucepan over medium - high heat, stirring to dissolve the sugar.

Combine sugar and 3 tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until sugar is dissolved.

Stir 2 tablespoons red wine vinegar and 2 tablespoons sugar in a large bowl until sugar dissolves.

Add sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

Combine 1/2 cup packed light brown sugar, 4 tablespoons butter, and 3 tablespoons apple juice in a small saucepan over medium heat until sugar dissolves.

I love very juicy lemonade, so typically make it one glass at a time: two heaping teaspoons of sugar dissolved in a couple tablespoons of water, then fill the rest of the glass with juice.

Put the sugar in a small, heavy - based pan with one tablespoon of water and leave over a low heat until the sugar has completely dissolved.

Ingredients 2 cups sugar 1 cup + 2 tablespoons brown sugar 1 1/2 cup shortening 4 eggs 2 tablespoons molasses 1 teaspoon salt 2 teaspoons baking soda (dissolved in small amount of water) 6 cups flour 1 tablespoon ginger 1 tablespoon cinnamon Buttercream frosting: 1 cup shortening 2 lbs.

First bathe, then take a tablespoon or so of the sugar scrub and gently rub across the skin until dissolved.

Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer

Also... the zest of a lemon is the most bitter part of a lemon... so the first thing I did was lower it to the zest of one lemon, added a bit of lemon juice... which I used to dissolve two tablespoons of coconut sugar..

In a small bowl, lightly whip 2 of the egg whites with 3 tablespoons of the sugar to dissolve the sugar.