Sentences with phrase «teaspoons sugar juice»

Pin It Ingredients: 1 cup sliced strawberries 2 teaspoons sugar Juice of half a lemon 4 slices of bread (I used Italian) About 1/2 cup Nutella 1 large egg 3/4 cup milk 2 tablespoons melted butter 1 teaspoon vanilla 1/4... Continue Reading →

1 cup sliced strawberries 2 teaspoons sugar Juice of half a lemon 4 slices of bread (I used Italian) About 1/2 cup Nutella 1 large egg 3/4 cup milk 2 tablespoons melted butter 1 teaspoon vanilla 1/4 teaspoon ground cinnamon 1/4 teaspoon salt butter (for the pan) Powdered sugar for serving

1 jigger sloe gin 1/2 jigger dry gin 1/2 jigger apricot brandy 1/2 jigger cherry brandy 1 teaspoon sugar Juice of 1/2 lime1 cherry (garnish) 1 slice pineapple (garnish) 1 slice orange (garnish) Seltzer water 1 cherry (garnish) 1 slice pineapple (garnish) 1 slice orange (garnish) Seltzer water

Not exact matches

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped

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

Author: Reeni Recipe type: Dessert Cuisine: American Ingredients 1/4 cup fresh - squeezed lemon juice 3/4 cup milk 2 cups all - purpose flour 1/2 cup sugar 2 + 1/2 teaspoons baking...

On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar, teaspoon each mustard, salt, sugar dash of pepper.

sugar, 1 1⁄2 tablespoons (18 grams) granulated sugar, 1 teaspoon (2 grams) lemon zest, 1 teaspoon (5 grams) lemon juice, and 1⁄2 teaspoon (1.5 grams) salt.

2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated

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

I looked at the ingredients on my jar of best foods mayonnaise in the refrigerator and added several dashes of salt, a pinch of sugar, several drops of fresh lemon juice, and about an eighth teaspoon of white vinegar.

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1 teaspoon firmly packed brown sugar

2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips

for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices

Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro

3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch

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

Pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound

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]

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

3 ounces gin 3 ounces fresh lemon juice 4 teaspoons superfine granulated sugar 1 1/2 cups ice cubes 1 cup chilled champagne

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro

Ingredients 4 cups of crushed fresh berries 1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids

If you choose to glaze the cake, put the confectioner's sugar in a small bowl, pour in a teaspoon of orange juice, and whisk it in with a fork to form a smooth paste.

1 pint fresh strawberries, hulled and chopped 1 tablespoon fresh lemon juice 2 large eggs 1 cup sugar, divided 2 cups heavy whipping cream 1 cup milk 1 teaspoon vanilla extract

Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.

1 cup almond meal * 1 cup unsweetened coconut, finely ground 7 large eggs, separated 1 cup sugar 2 teaspoons pure vanilla extract or 2 tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice

2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking

granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch

For the Blueberry Filling 1 pint blueberries 3 tablespoons granulated sugar 2 teaspoons cornstarch 2 - 3 teaspoons lemon juice 3/4 cup water

Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated ginger 1 tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin

Frosting Version # 2 2 cups powdered sugar 2 tablespoons water / juice / rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two of mint or orange, etc. extract

FOR THE LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime peel

FOR THE ICING 2 tablespoons unsalted butter, softened 2/3 cup powdered sugar 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla

3/4 cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1 cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)

WET INGREDIENTS 6 ripe bananas 1 cup coconut oil (cold pressed, non-refined) 2/3 cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1 cup coconut sugar 2 teaspoons raw organic stevia (green powder) 1 3/4 cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups organic tapioca starch 1 1/2 teaspoons organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)

ingredients: 2 cups flour 2 teaspoons baking powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated sugar 3/4 teaspoon kosher salt zest of 1 grapefruit 1 egg plus 1 egg yolk juice of 1/2 grapefruit (1 1/2 tablespoons) 1 teaspoon vanilla extract granulated sugar, for rolling

Bring the cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a medium saucepan over medium - high heat.