Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to
taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
taste
It has a fancy background
taste with the rosemary but is simply perfect with your basic PB & J. Fresh grapes, a little
sugar and
water.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal
taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C
sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes /
Taste, add more
sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons
sugar (or more to
taste) Salt to
taste, if needed Preheat a sauce pan over medium heat.
I do always
taste here, and can add more or less
sugar, salt or
water depending on my
tastes.
3 packages unflavored gelatin 1 cup ice cold
water, divided 1 1/2 cups granulated
sugar 1 cup light corn syrup 1/4 tsp salt 1/2 — 1 tsp peppermint extract, to
taste * 1/4 cup powdered
sugar 1/4 cup cornstarch butter, for coating baking dish
Add the
water or broth, cumin, oregano, chili powder, cayenne, brown
sugar and salt to
taste (about 1 tsp.).
for the chocolate Italian meringue buttercream: 3 egg whites pinch salt, to
taste 150 grams (3/4 cup)
sugar 25 grams (1 1/2 tablespoons)
water 340 grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter 170 grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4 cup) cocoa powder, as needed
coconut milk 1 medium banana 1/2 C.
water 3 T.
sugar (to
taste) Whipped cream and cherries (optional, to garnish) Directions: Place all ingredients except
sugar in blender and process 2 minutes until well blended.
So After cutting slices, I did a couple of combination of vinegar and
water adding salt,
sugar and chilies to see how I get that
taste back.
if you keep it whole, add in more
water &
sugar, adjust according to
taste.
When I saw the boiled mess of cashews,
sugar and
water I was a little unsure but then I dabbed my finger in and the
taste was divine.
for the salted and black sesame Italian meringue buttercream: 3 egg whites 150 grams (3/4 cup) granulated
sugar 1/4 teaspoon kosher salt, to
taste 45 grams (45 mL, 3 tablespoons)
water 336 grams (1 1/2 cup) unsalted butter, cut into pieces 2 tablespoons roasted black sesame paste
The alcohol - to -
water - to -
sugar ratios also varied widely, and it made me wonder if people had typos in the recipes, or were just posting a recipe they had never even
tasted!
It would be a mistake to say you cant
taste the slightly strange flavour of the chickpea
water, but it is a mere hint behind the gooey
sugar that makes up most of the meringue.
Ingredients - 2 tsp instant yeast - 1 cup lukewarm
water - 1/2 Tbsp
sugar - 3 1/3 cups of all - purpose flour - 1 tsp salt - 1 tsp of baking powder - 2 1/2 Tbsp of cooking oil I used avocado oil - it's neutral
tasting - 4 cloves garlic grated - 1/2 cup of plain Greek yogurt
Ingredients - 1 bottle (750 ml) dry rose wine - 1/2 cup of white rum - 2 tablespoons
sugar (more to
taste depending on how sweet you like yours - 1 1/2 cups sliced strawberries - 1 sliced lime - 1 1/2 cups seltzer or soda
water (you may not need this depending on how fizzy you like it
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons
sugar Salt to
taste
About Sparkling Ice Beverages Sparkling Ice beverages are made with zero
sugar, and combine sparkling
water, real fruit flavor, vitamins and antioxidants to offer great
tasting, lightly carbonated beverages.
For the sorbet 1 pound frozen mango chunks 1 teaspoon lime zest 1 cups
water 1 1/2 teaspoons
sugar, or to
taste
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown
sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or
water salt and pepper, to
taste
6 small Red Bliss potatoes about 2 - inches in diameter Salted
water 2 tablespoons Dijon - style mustard 3 tablespoons olive oil 1 green onion, finely chopped 1 tablespoon chopped fresh rosemary 2 cloves garlic, crushed 1 teaspoon granulated
sugar 1 teaspoon hot Hungarian paprika Kosher salt and black pepper, to
taste
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups
sugar or cheese pumpkin or winter squash, chopped * 6 cups
water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to
taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine
sugar 3/4 teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to
taste and cool.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to
taste Brown
sugar to
taste Boiling
water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of
water, about 1 tablespoon granulated
sugar per 1/2 pound of strawberries (or more to
taste) and a pinch of kosher salt.
6 small
sugar pumpkins extra virgin olive oil salt, pepper & allspice, to
taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to
taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp
water, for eggwash
* 2 cups peeled and chopped carrots, about 6 medium carrots * 2 cups cold
water * 1 teaspoon grated ginger * 2 Tablespoons lime juice *
sugar to
taste * crushed ice for serving
The
sugar, the flavors, the fizziness... and when we try to stop,
water tastes far too plain or the caffeine withdrawal headaches take us right back to our vice.
Adjustments we made for
taste preferences over the range of five in our household include reducing the grain blend amount to 25 % of the flour amount by weight, substituting KA's White Whole Wheat flour for one - third of the total flour used, and using honey as a sweetener instead of
sugar (adjusting the
water added down by half the amount of honey used).
Finally add warm
water,
sugar and salt to
taste.
In a small dish combine 1/2 tbsp soy sauce, 1 tsp brown
sugar, 1/4 tsp vinegar, 1 tbsp
water, 1/4 tsp ginger and seasonings to
taste.
* 2 cups organic whole milk (I used raw milk) * 2 cups organic heavy cream (preferably raw cream) * 3/4 cup organic
sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose
water, or less / more to
taste - optional * 4 egg yolks, preferably from farm - fresh, pastured chickens
2 cups fresh squeezed tangerine juice 1 1/4 cups
sugar (plus 1/4 cup more if needed, adjust to your
taste of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2 teaspoons corn starch
Add the
water or broth, cumin, oregano, chili powder, cayenne, brown
sugar and salt to
taste (about 1 teaspoon).
1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in
water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom
water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce,
sugar to
taste
1L Organic free range chicken broth (no
sugar added / low sodium) 1L filtered
water 2 brown onions, peeled and sliced 2 cloves garlic 1 x 10 cm piece ginger, finely sliced or grated with a microplane 2 free range chicken breasts, thinly sliced himalayan pink salt and freshly ground pepper, to
taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles, soaked in
water for 15 minutes)
So when mature coconut
water is packaged,
sugar is added to increase its brix value and make it
taste more like young coconut
water.
Although coconut
water tastes sweet, it has far less
sugar than sports drinks or even fruit juice.
1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon
sugar (or jaggery) Salt, to
taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in
water for 30 minutes, then drained
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to
taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm
sugar or brown
sugar water to thin
Azuki Red Bean Buttercream: 8 oz
sugar 2 oz
water 1/2 cup egg whites 12 oz unsalted butter, room temperature, cut into tablespoons Sweetened red bean paste, to
taste
Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown
sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to
taste) 1 to 2 tablespoons
water, or as needed (optional)
Add the
water, cumin, oregano, chili powder, cayenne, brown
sugar and salt to
taste.
For crust, mix 3/4 cup Ellen's Baking Mix, 1 tablespoon
sugar, baking spices to
taste and 3 tablespoons
water.
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)
6 - 7 cups vegetable stock,
water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to
taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon
sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
«Our retail partners tell us they want Blossom
Water on their shelves because customers are increasingly looking for great -
tasting drinks that are also healthful, in lieu of higher
sugar and often less natural sodas or juices,» said Steve Rovner, Blossom
Water's chief customer officer, in a statement.
ingredients FOR THE PORK FILLING: Chinese five spice powder (to
taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups
water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown
sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups
water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to
taste)