Sentences with phrase «tablespoon white vinegar»

1 1/2 cups whole wheat flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 2/3 cup pure maple syrup 6 tablespoons unsweetened applesauce 1 tablespoon white vinegar 1 teaspoon vanilla extract 3/4 cup cold water

I doubt it's yeast, but in case, you could also try making a solution of half a cup of water, and one tablespoon white vinegar, and swab off your nipple with that after you nurse, then put on the nipple butter.

Chocolate Cake 1 1/2 cups all - purpose flour, leveled 1 cup sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon coarse salt 6 tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 tablespoon white vinegar 1 cup cold water

3 eggs, beaten 1 1/2 cups granulated sugar 3 tablespoons melted butter 1 tablespoon white cornmeal 1/3 cup buttermilk 1/2 teaspoon salt 2 teaspoons vanilla extract 1 tablespoon white vinegar 1 unbaked 9 - inch pie crust

2 cucumbers, peeled and seeded 1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly sliced 1 (one - inch) piece ginger, peeled and thinly sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup sliced radish 2 tablespoons toasted sesame seeds

ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla extract

* 1 medium red onion, cut into thin strips * 1 Tablespoon white vinegar * 1 Serrano pepper, chopped * 1 teaspoon kosher salt * 1 Tablespoon sugar * approximately 3/4 cup lime juice

3 cups AP flour 1 teaspoon kosher salt 6 ounces unsalted butter, cold 3/4 cup vegetable shortening 1 egg, beaten 5 tablespoons ice water 1 tablespoon white vinegar

I substituted buttermilk for 1 cup whole milk and 1 tablespoon white vinegar (saw this in the comments), and the chicken turned out tremendously!

For each cup add one tablespoon white vinegar or fresh squeezed lemon juice to the measuring cup first then fill with milk.

roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4 teaspoon chili powder 1 teaspoon olive oil 1/2 cup olive oil the juice of 2 limes 1 tablespoon white vinegar a pinch of salt and pepper

Replace 1 cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)

4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2 teaspoons seasoned salt 1/2 teaspoon chile powder 1/2 teaspoon dried basil 1/4 teaspoon ground cumin 1/4 teaspoon black pepper

* Make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to a scant 1 1/4 cup of whole milk.

Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to taste

Homemade ricotta from Donna Hay magazine 6 cups full cream milk 2 tablespoons white vinegar Place the milk and a candy thermometer in a saucepan over medium heat and heat to 80ºC / 176ºF.

1/2 cup packed brown sugar 2 tablespoons cornstarch 1 teaspoon ground mustard 1 1/2 cups water 1/2 cup raisins 2 tablespoons white vinegar 2 tablespoons lemon juice 2 tablespoons butter

To keep it from oxidizing and turning an unattractive dark brown (though it will still taste good), immerse it in acidulated water (about 2 tablespoons white vinegar or lemon juice to 1 - quart cold water).

15 to 20 chiltepíns, crushed 1 cup red New Mexican chile powder 1 tablespoon chile seeds (from chiltepíns or other chiles) 1 pound ground lean pork 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Mexican oregano 3 tablespoons white vinegar 4 cloves garlic, minced 1/2 teaspoon ground cloves

4 tablespoons olive oil 1 large eggplant, cut into 1/4 inch pieces 1 garlic clove, finely minced 1 pinch red - hot chili pepper flakes 1/2 red onion, cut thinly 2 tablespoons fresh parsley, minced 2 - 3 tablespoons white vinegar 2 - 4 teaspoons salt 1 teaspoon black pepper (or to taste)

1/2 cup Basil Leaves 2 cups Parsley 4 Scallions, chopped 1/3 cup Mayonnaise 1/4 cup Greek Yogurt 1 teaspoon Salt 1/2 teaspoon Pepper 2 tablespoons White Vinegar

For the Marinade: 1/4 cup chopped parsley 2 garlic cloves, minced 1 habanero chile, finely chopped 2 tablespoons white vinegar 2 tablespoons canola or olive oil Freshly ground pepper, to taste 1 pound beef stew meat, cut into bite - size pieces

• 1/4 cup chopped parsley • 2 garlic cloves, minced • 1 habanero chile, finely chopped • 2 tablespoons white vinegar • 2 tablespoons canola or olive oil • Freshly ground pepper, to taste • 1 pound beef stew meat, cut into bite - size pieces

3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice

You Will Need 3 tablespoons white vinegar 4 cups milk 1 ounce slaked lime 2 to 2-1/2 lbs.

Not exact matches

8 pieces of bacon or 4 pieces of Canadian bacon 2 tablespoons chopped parsley, for garnish The Pope 2 teaspoons white or rice vinegar 2 English muffins Butter

6 Cups superfine sugar 6 Tablespoons cornstarch 12 egg whites at room temp for 30 minutes 9 Tablespoons cold water 6 teaspoons distilled white vinegar

Mix one tablespoon each of white vinegar and water in a glass.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Mix 1 cup of Miracle Whip, 2 tablespoons of white vinegar, 1/4 cup of sugar, 1/2 cup of cherry tomatoes cut in half, and salt and freshly ground black pepper.

To 2 1/2 cups of milk add 2 tablespoons lemon juice (or white vinegar) let stand for five minutes and then use as normal buttermilk.

2 eggs, lightly beaten 1 cup water 2 tablespoons vegetable oil 2 tablespoons liquid honey 1 teaspoon cider vinegar 2 3/4 White Bread Flour Mix

1 1/2 cups chopped Swiss chard stems (this was one bunch of chard at the grocery store) 1/2 teaspoon salt 1 tablespoon mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup honey

I managed to throw a whole bottle of white vinegar all over the floor after using a tablespoon.

For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme, leaves whole, soft stems roughly chopped 2 tablespoons olive oil

1 tablespoons olive oil 1 tablespoon white wine vinegar 2 garlic cloves, minced 2 tablespoons fresh basil leaves, plus more for garnish

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

2) Baking Soda and Vinegar If you're following the Specific Carbohydrate Diet and want to replace eggs in baking mix together 1 1/2 tablespoons water, 1 1/2 tablespoons oil, 1 teaspoon baking soda, and 1/2 teaspoon white vVinegar If you're following the Specific Carbohydrate Diet and want to replace eggs in baking mix together 1 1/2 tablespoons water, 1 1/2 tablespoons oil, 1 teaspoon baking soda, and 1/2 teaspoon white vinegarvinegar.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

Pour one tablespoon of white vinegar or lemon juice in the bottom of a liquid measuring cup.

Green Velvet Cake: 2 1/2 cups all - purpose flour 2 tablespoons cocoa powder 1/2 teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2 cups granulated white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons (1 - ounce bottle) green food coloring

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

To prepare the dressing whisk together 1/4 cup white vinegar 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.

6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar