Sentences with phrase «teaspoons sugar such»

Chocolate Hazelnut Coffee Drink Recipe 2 teaspoons sugar such as demerara sugar 2 teaspoons unsweetened natural cocoa powder 6 to 8 ounces hot brewed strong coffee 1 ounce hazelnut liqueur such as Frangelico 1/2 ounce coffee liqueur such as Kahlua 2 ounces half and half or light cream Whipped cream, if desired

Not exact matches

1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

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

1 1/2 cups all - purpose flour 1/2 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup mashed banana (about 1 medium) 1/2 cup butter, melted 1/4 cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such as Hershey's Special Dark *, separated, broken into squares

Makes 12 1 cup quinoa, rinsed 1/4 cup vegetable oil, such as safflower, plus more for pan 2 cups all - purpose flour, plus more for pan 3/4 cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup raisins 3/4 cup whole milk 1 large egg 1 teaspoon pure vanilla extract Directions

Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

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

4 tablespoons olive oil 2 1/2 teaspoons instant yeast 1 tablespoon unrefined sugar 1 3/4 cups lukewarm water 1/2 teaspoon gluten, you can omit it if you don't have it 4 1/4 cups whole wheat pastry flour 3/4 teaspoon celtic salt 2 teaspoons garlic powder Dry spices such as oregano, basil and rosemary

10 2/3 tablespoons margarine 2/3 cup molasses 2/3 cup sugar 1 tablespoon ground ginger 1 tablespoon cinnamon 3/4 tablespoon baking soda 1 1/2 teaspoons egg replacer powder (such as Ener - G ®) 2 tablespoons water 4 3/4 cups sifted all - purpose flour

1 cup butter (2 sticks) salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon table salt 2 1/4 cups all - purpose flour 8 ounces white chocolate, chopped, pieces no larger than 1 inch, excellent quality, such as Callebaut 1 cup pecans, chopped

9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4 cup sugar 6 tablespoons unsalted butter, melted 8 ounces bar cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4 cup heavy cream 1 pound fresh sweet cherries, such as Bing, pitted and halved 1 tablespoon seedless raspberry jam

1 cup butter or margarine, melted 2 cups white sugar 2 teaspoons vanilla extract 3 eggs 3/4 cup unsweetened cocoa powder 1 1/4 cups all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips optional 2 tablespoons chocolate syrup, such as Hershey ’s

FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar

150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado

4 cups old - fashioned oats 1/2 cup chopped pecans 3/4 cup shredded coconut such as Durkee Flaked Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2 cup raisins 1/2 cup dried cranberries

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

Dressing 1 tablespoon finely grated lime peel 1/4 cup fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili paste (such as sambal oelek) 1 teaspoon grated peeled fresh ginger 2 tablespoons vegetable oil

Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

1/2 cup cold vegan margarine such as Earth Balance 1 teaspoon peppermint extract 2 cups confectioner's sugar 1 tablespoon non-dairy milk Red food coloring (optional) 1/4 cup crushed candy cane bits

Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste

100 % Kona Coffee single - serving Cups Cream Pie Ingredients: Hualalai 100 % Kona Coffee single - serving Cups 3/4 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups milk 4 Kona coffee k cups, such as Hualalai 100 % pure Kona Coffee... Continue Reading →

2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters

Apple juice and coconut nectar take the sugar content over a teaspoon per 100g serve, but this is a dessert and should be treated as such.

For the chestnut mascarpone cream: 8 ounces (225 grams) chestnut cream (such as Perrotta) 8 ounces (225 grams) mascarpone seeds from 1 vanilla bean (or a teaspoon vanilla extract) pinch salt 1 1/4 cups (300 ml) heavy cream 1 tablespoon sugar 2 tablespoons dark rum

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

15 Key or Mexican limes 1 cup salt 10 whole bird peppers such as piquins or chiltepins or 2 habaneros, halved 3 cups water 1/2 cup vinegar 1/2 cup sugar 2 cardamom pods 1 tablespoon whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 bunch green onions, white part only, chopped

6 cups Vibrant Vegetable Stock (see recipe) 2 tablespoons sugar 4 tablespoons minced parsley 2 tablespoons minced garlic 4 tablespoons minced scallion 1/2 cup soy sauce 2 teaspoons ground ginger 4 teaspoons freshly ground white pepper 2 tablespoons chopped watercress 2 tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons, sliced thinly Asian hot sauce, such as Sriracha, to taste

2 tablespoons vegetable oil, peanut preferred 4 cloves garlic, finely chopped 1 tablespoon minced ginger 1 small onion, finely chopped 6 fresh red chiles, such as piquins or Thais, stems and seeds removed, minced 1/3 cup rice vinegar 2 tablespoons ketchup 1 tablespoon sugar 1 teaspoon salt

* 2 teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot water

4 large eggs 1 1/4 cups granulated sugar 2/3 cup freshly squeezed lemon juice 1/4 cup all - purpose flour, sifted 1 tablespoon finely grated lemon zest 1/4 teaspoon kosher salt Sea salt flakes, such as Maldon or Fleur de Sel, for garnish

Copyright 2014, Ina Garten, All Rights Reserved Photo: Quentin Bacon 1/4 pound (1 stick) unsalted butter 4 ounces plus 1/2 cup Hershey's semisweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra-large eggs 2 teaspoons instant coffee powder, such as Nescafe 1 1/2 teaspoons pure vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon all - purpose flour, divided 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 pint vanilla ice cream, such as Haagen - Dazs Preheat the oven to 350 degrees.

8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

Filling: 1 pint blueberries, divided 6 ripe but not too soft pears, such as Bartlett or Anjou, cut in 1 - inch chunks 6 plums, pitted, cut in 1 - inch chunks 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 2 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

Cake: 1 cup unsalted butter, room temperature 1 cup stout beer, such as Guinness 12 ounces dark chocolate, finely chopped 1 3/4 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1 1/2 cups (packed) dark brown sugar 1/2 cup sour cream

1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (not toasted) Coarse kosher salt

1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions, sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and sliced

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

2 large red onions 1 1/2 cups white vinegar 1/3 cup granulated sugar 3 cloves garlic, sliced 2 Bay leaves 2 tablespoons pickling spice 1 teaspoon freshly - ground black pepper 1 small chile (such a serrano), minced

6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth

Contrast this with traditional flavored milk, such Horizon, which has almost 6 teaspoons of sugar — four times as much!

2 cups cinnamon cereal (such as Cinnamon Toast Crunch) 2 Tablespoons butter, melted 8 oz cream cheese 3/4 cup powdered sugar 1/2 teaspoon cinnamon 1 teaspoon vanilla 2/3 cup heavy cream, cold whipped cream 6 marachino cherries