Sentences with phrase «tablespoons rice per»

Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 21/2 tablespoons rice per cup).

However, I meant to add but the headnotes were getting lengthy enough, that I estimate 1 tablespoon rice per small tomato (but not mini, like grape or cherry, of course, just 2 - to 3 - inch across), 1 1/2 for each medium, and 2 for each large.

Not exact matches

In a large pot filled with water and 1 tablespoon of sea salt, cook the rice pasta as per instructions.

If you are vegan or egg allergic, try creating an egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1 tablespoon of flax meal or chia seeds per egg.

So, for tomatoes the size I suggested (medium - large, 3 ″ across or an average of 8 1/4 ounces), I use 1 1/2 tablespoons of rice per tomato.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

SECOND INGREDIENTS 3 tablespoons extra virgin olive oil (EVOO) 1/4 cup per serving rice or almond milk cheese

Rule of thumb is 1 tablespoon of vinegar per cup of rice and however much food coloring you need for the shade you desire.

If you like puffed wheat or brown rice cereal (about 70 calories per serving), toss on 2 tablespoons of a high - fiber cereal to fill you up.

For motility, you might try 3 egg yolks per day and a few tablespoons of vinegar (rice vinegar is good).

There's a list of easily - digested vegetarian sources of protein (p. 131): Broccoli — 5 grams per cup Sunflower seeds — 5 grams per ounce Pumpkin seeds — 9 grams per ounce Almonds — 8 grams per ounce Cheese — 8 grams per ounce Chickpeas — 5 grams per 1/2 cup Chia seeds — 5 grams per 2 tablespoons Rice — 5 grams per cup Hemp seeds — 8 grams per 2 tablespoons