Sentences with phrase «tsp ground orange»

ground cinnamon 1/4 tsp ground orange peel

Not exact matches

1/2 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c fresh orange juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp ground flaxseed 1 tsp freshly grated ginger

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

1/2 cup (1 stick) unsalted butter plus more for pan 3/4 cup all - purpose flour plus more for pan 1/2 cup golden raisins 3/4 cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3 cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar cup sugar 2 large eggs

1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp orange juice 1 1/2 tsp orange juice 1/4 small onion, finely chopped 3/4 tsp salt 6 drops hot - pepper sauce 2 tsp chopped fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter

50g sultanas 50g raisins 50g currants 1 tbsp candied mixed peel Juice of 1 orange Pulp & zest of 1/2 orange 1/4 tbsp vanilla extract 1/2 tsp orange extract 1/2 tsp bitter almond extract 1/4 tbsp mixed spice 1/8 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tbsp Kirsch 25 ml Kraken rum

Fruit filling 8 thin red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1 tsp ground vanilla juice from 1/2 orange or lemon 2 tbsp unheated honey or maple syrup

1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes

2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping

2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut

Carrot cake 300g oats 320g carrots 180g pitted medjool dates 50g of almonds 2 - 3 tsp cinnamon 1tsp ground ginger 1/3 tsp nutmeg zest of 1/2 an orange

300 g ground almonds 1/4 cup orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg

270g tahini (hulled) 4 tbsp orange juice (or lemon) 1/2 tsp each ground cumin, coriander and ginger 100 ml ice cold water

2 cups (500g) cooked orange sweet potato (approximately 2) 1 cup (95g) raw cacao powder 3/4 cup (150g) coconut oil, melted 1/2 cup (125g) almond milk 1/2 cup (150g) rice syrup 2 eggs 4 Tbsp ground almonds 1 tsp ground cinnamon 1/2 tsp ground cardamon 1/2 tsp baking powder 1/2 tsp baking soda pinch Himalayan pink salt

150g cooked orange sweet potato (1 large) 2 eggs, separated 1/4 cup almond milk 1/4 cup ground almonds 1/2 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp ground cardamon pinch pink Himalayan salt

360g (3 cups, spooned and scraped) whole wheat flour 1 1/2 tsp baking powder pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied, fresh or frozen cranberries 50g (1/2 cup) roughly chopped walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel

4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C / gas mark 6.

Ingredients: 3/4 cup wild rice, soaked overnight in 2 cups of water 2 1/2 cups water 1/2 tsp salt 1/2 cup hazelnuts 1/3 cup cranberries 1/2 cup orange juice 1/4 tsp ground fennel seeds or Chinese five spice powder 1/2 cup orange segments

10 soft dates, pitted 65 g almond meal 3 eggs 1 ripe banana 4 tbsp soft butter or coconut oil 50 g dark cocoa 1 tsp baking powder 1/4 cup orange juice or strong coffee 1 tsp ground vanilla

For the cake: 2 whole oranges 6 eggs 2 cups / 200g ground almonds 1 cup / 125g coconut sugar 1 tsp baking powder 1 Tbsp grated fresh ginger (optional) 8 fresh plums, cut in half stones removed

3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2 tbsp arrow root powder or potato starch 2 tsp baking powder 1 tsp cinnamon 1/2 tsp vanilla powder 1/2 tsp ground ginger 1 pinch clove 1 pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange, zest 4 eggs 3/4 cup / 160 ml honey or maple syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil

100 g)(28 %) 50 g brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest of one lemon orange zest of one orange pinch of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg ** NOTE: Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.

2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.

1/2 cup honey syrup 3 cups rolled oats 2 cups quinoa flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt

1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.

2 organic granny smith apples, peeled, cored and chopped 1 pint fresh organic blueberries 1 tbsp ground cinnamon 1 tsp nutmeg 1/4 cup (2 fl oz) orange juice 1 tbsp agave nectar

-- 1 cup unsweetened 100 % pure cranberry juice — 7 cups water — 1/4 tsp ground organic ginger — 1/2 tsp ground raw, organic cinnamon — 3/4 Cup freshly squeezed orange juice — 1/4 Cup freshly squeezed lemon juice

DRESSING 1/4 cup Bragg's apple cider vinegar 1/4 cup fresh squeezed orange juice / lemon juice 10 drops pure liquid stevia 2 tsp organic unsweetened Dijon mustard Dash ground cinnamon Dash ground nutmeg 1/4 tsp sea salt 1/3 cup olive oil

3/4 cup canned coconut milk (TJ's brand which is bpa free) 1/2 cup orange juice 4 eggs (for vegan, 4 tbsp of ground chia mixed with 3/4 cup of water) 1/4 cup maple syrup 2 cups almond meal 1 cup oat flour (ground oatmeal in a coffee grinder) 3 tbsp coconut flour 1/4 tsp sea salt 3/4 tsp baking soda 3/4 cup of frozen blue berries

1 3/4 cups All - Purpose Flour 1 1/2 cup unrefined sugar 1 tsp kosher salt 1 tsp ground cardamom 1 tsp baking powder 1/2 tsp baking soda 1 1/4 cup coconut milk 3 large eggs 1 1/4 cup extra virgin olive oil 2 tablespoons grated orange zest 1 tablespoon lemon zest 1/4 cup plus 2 tablespoons fresh orange juice

Serves: 6 - 8 Ingredients: 1 cup whole wheat couscous, dry Dressing: Juice of 1 large orange (about 1/2 cup) Juice of 1 small lemon (about 1/4 cup) 1/2 cup organic extra virgin olive oil 1/2 tsp turmeric 1/4 tsp salt Caramelized Cabbage: 1/4 cup organic extra virgin olive oil 1 medium yellow onion (thinly sliced) 1 small curly cabbage (sliced or chopped finely) 1 small red cabbage (sliced or chopped finely) Juice of 1 large orange (about 1/2 cup) 1 (15 oz) can (non-PBA lining) chickpeas (rinsed & drained) 1/2 tsp salt fresh ground pepper to taste Instructions: 1.

MINCEMEAT INGREDIENTS: 3 cups mixed dried fruit (raisins and sultanas with a few currants or cranberries) 1 cup of brown sugar (dark or normal) 1 stick of unsalted butter, cubed 1 large sour or cooking apple, peeled and chopped into very small chunks 1/4 cup whole almonds, chopped into small pieces 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 orange 1 lemon 3 tbsp brandy

INGREDIENTS 1 1/2 lbs fennel bulbs with fronds 3 pears, cored and diced into 1/4» pieces 1 1/2 cups water 1 1/2 cups freshly squeezed orange juice 1 cup green Kasmiri or golden raisins, chopped 1/3 cup freshly squeezed lemon juice 1 tbsp orange zest 1 tsp coarsely ground black pepper 5 cups granulated sugar 1/4 cup mild honey DIRECTIONS 1 Place a plate in the freezer for a set test and sterilize your jars.

For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate

For the cake: 225g butter, plus extra for the tin 225g sugar 4 eggs 125g plain flour 1/2 tsp baking powder 175g hazelnuts, roughly ground 1 large orange

400g plain flour, plus extra for rolling 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp ground mixed spice 1 1/2 tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1 tsp vanilla bean paste 1 tsp finely grated orange zest 200g royal icing 2 tbsp orange juice