Sentences with phrase «tablespoons over apples»

Not exact matches

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Add a tablespoon of butter to a pan, and sautée the apple pieces for a few minutes over medium heat.

Create an intriguing sweet - salty dessert by stirring 1 to 2 tablespoons low - sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake.

2Toss apples and 3 tablespoons flour; spread over mixture in pan.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

So I drizzled a warm tablespoon of this Apple Butter over vanilla ice cream — craving satisfied!

Sprinkle 2 tablespoons cheese over apple mixture on each round.

Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples.

Melt 1/2 tablespoon butter and brush it over the top of the dough and apples.

-- Add a couple of tablespoons of water to a pan with the chopped apples, cover and place over a medium heat and simmer for a few minutes until apples have broken down and are soft.

Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes.

Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat.

1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional

Drizzle 3 tablespoons water over the apples.

Drizzle 2 - 3 tablespoons maple syrup over the apples and let cool.

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.

Plop a couple of tablespoons in a sieve, and sprinkled over your cookies, scones, apple turnovers, or any other baking where you're wanting an «icing sugar» style appearance.

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

Sprinkle 2 tablespoons of turbinado sugar over the apples and continue cooking (stirring occasionally) until the apples are softened and most of the liquid has evaporated.

For the apple sauce: 2 - 3 apples, peeled and finely chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup brown sugar (more to taste) 1/4 teaspoon cinnamon Pinch of nutmeg Pinch of salt To make it: Combine all ingredients in a small sauce pan and cook over medium heat, stirring occasionally for about 30 minutes or until apples are very soft.

In a saucepan, reduce 1 cup of apple juice for 20 - 30 minutes over medium - low heat until it has reduced to about 2 tablespoons.

In a large pan over medium heat, cook down the apple slices with 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon lemon juice and 1/2 teaspoon lemon zest.

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.