Sentences with phrase «teaspoon salt mix»

My cookie recipe: 330g sugar 450g butter 1 tine condensed milk 680g flour 4teaspoons baking powder 1 teaspoon vanilla essence 1 teaspoon salt Mix all the ingredients together — this is a stiff dough and some elbow grease is needed.

2 Tablespoons organic dark roast chili powder 1 Tablespoon organic apple cider vinegar 1 Tablespoon water 1 Tablespoon organic agave nectar 2 teaspoons organic red pepper flakes 2 teaspoons organic minced garlic or 1 teaspoon garlic powder 1/2 teaspoon organic chipotle powder 1/2 teaspoon salt Mix together all the ingredients and store in a jar, refrigerated.

6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens

Not exact matches

Meanwhile, mix together 1 clove of finely mined garlic with 2 Tablespoons minced onion, 1/2 teaspoon of salt, and 2/3 of the lime juice.

I added a teaspoon of sea salt, which I dissolved in the coconut oil / cinnamon / maple syrup mix.

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

Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.

1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla

In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer on high for 2 - 3 minutes.

In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.

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

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon.

Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third.

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

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

heavy cream 1 teaspoon pure vanilla extract 3 cups whole salted mixed nuts, toasted

Hot Cocoa Mix 1/2 cup Anthony's Coconut Milk Powder 1/2 cup Anthony's Cocoa Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix weMix 1/2 cup Anthony's Coconut Milk Powder 1/2 cup Anthony's Cocoa Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix wemix well.

Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water

Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper.

To begin, place 1 1/2 cups of warm water in a mixing bowl, with 1 tablespoon of brown sugar and 2 teaspoons of kosher salt.

Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]

To begin, place the 1 1/2 cups of warm water in a mixing bowl, with the brown sugar and 2 teaspoons of kosher salt.

Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

In a mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a medium mixing bowl, combine asparagus, lemon zest, 1/2 teaspoon salt and the remaining olive oil.

Mix in remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt.

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)

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla

1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loaf

Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

In medium bowl, mix together Simply Potatoes Shredded Hash Browns, melted butter and 1/4 teaspoon salt.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Meanwhile, mix 1/2 cup sugar, the remaining 1/4 teaspoon cinnamon, the remaining 1/4 teaspoon salt, and the cornstarch in a large microwave - safe bowl; add the apples and toss to combine.

Using a wooden spoon, stir in the crabmeat, cheddar cheese, 1/4 teaspoon salt, and ground black pepper to taste; stir until evenly mixed.

Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla

In a large bowl, mix the pork, wine, fennel seeds, garlic, onion, sage, 1 teaspoon of the pepper, 1 teaspoon of the salt, and the EVOO.

Make the dressing: In a small bowl mix the avocado oil, lemon juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper.

for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.

250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.