Sentences with phrase «tsp water at»

Put the sunflower seeds in the food processor and grind to a thick paste, scraping down the sides and, if necessary, adding 1 tsp water at a time to loosen the paste.

Not exact matches

1/2 cup hot water 2 tsp vanilla extract, divided 2 2/3 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 4 large eggs 1 cup milk

To decorate, add water to the icing sugar 1 tsp at a time and mix until you have a thick paste the consistency of toothpaste.

We'll whisk the chocolate concoction white adding the cold water, 1/2 tsp at a time.

For the pie: 1/2 cup firm silken tofu, at room temperature 3/4 cup sugar 1.5 oz bittersweet chocolate, melted and cooled 1 tsp vanilla 2T cocoa powder 1T Ener - G 1/4 cup warm water

1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut into small pieces and at room temperature

Ingredients 4 eggs, separated, at room temperature 150g sugar 1 tbsp water 2 tsp vanilla extract 125g butter, melted and cooled to room temperature 115g all - purpose (plain) flour 500 ml milk, lukewarm powdered sugar for dusting.

If you go that route, I might try adding 1 tsp cornstarch mixed with 1 tbsp water at the point when you stir in the raspberries.

Ingredients 1/2 cup warm water (about 110 °) 1/4 tsp granulated sugar 2 1/4 tsp (1 envelope) instant yeast 1 1/4 cups water, at room temperature 2 Tbsp extra-virgin olive oil 4 cups (22 oz.)

1/2 package of pre-made phyllo dough, at room temperature (I used Trader Joe's brand — the ingredients list is not terrible) 1/2 tsp olive oil + 1 tb water

Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.

substitute chicken broth for water, use at least 2.5 tsps of high quality curry powder.

White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.

Ingredients 6 % brine (300g salt dissolved in 5 litres of water) 1.5 - 2 kg chicken1 lemon1 bunch of thyme125g unsalted butter, at room temperature, plus extra for rubbing into the skin30ml dry white wine For the gravy (optional) 20 ml dry white wine250ml chicken stock1 tsp Dijon mustard1 sprig of tarragon1 sprig of parsley Method 1.

2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were on sale at Target... used canned if you didn't go crazy and buy 10 bags of dried beans) 2 Tbsp capers 1 Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast Salt to taste Water to reach desired consistency

I cooked in the oven at 225, on a grate over a pan, no water, did a very light coating of liquid smoke (1 tsp total, rolled the gluten in it before the rub).

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water

2 cups powdered sugar 2-1/2 tbsp meringue powder (available at craft stores) 1/3 cup water + more for thinning consistency 1/4 tsp vanilla extract Aqua, turquoise, and green food coloring 2 drops brown food coloring + 1 tbsp water

7 dl (420 g) dark wheat flour 4 dl (120 g) all - purpose flour 2 dl (120 g) rye flour 1 tsp fine sea salt 1/2 l lukewarm water 40 g fresh yeast 125 g quark or curd 50 g unsalted butter, at room temperature 1 - 2 carrots, coarsely grated 1/2 tbsp Scandinavian dark syrup -LCB- according to this site, it can be substituted by light molasses -RCB-

If you add too much milk powder by accident, add water 1 tsp at a time until you get back to the consistency that you want.

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 cup cashew nuts, raw and soaked in water for at least 3 hours 2/3 cup water 4 tbsp agave nectar 1 tsp espresso powder 1 tsp lemon juice 1/2 tsp vanilla powder 1/3 cup cocoa butter, melted pinch of salt 4 tbsp cocoa powder

If it is too crumbly, add in water, 1 tsp at a time.

Add water 1/2 tsp at a time, until you reach a dressing - like consistency.

Ingredients: 1 cup active starter at 100 % hydration 1/2 cup water 3 2/3 cups White Flour (all purpose or bread flour) 2 tsp Salt 1/4 cup sugar 1/4 cup vegetable oil 1 egg, lightly beaten 2 egg yolks, lightly beaten Misc - another egg for egg wash, poppy or sesame seeds

For the Dough: 2 3/4 cups plus 2 tbsp all - purpose flour 1/4 cup granulated sugar 2 1/4 tsp (1 envelope) active dry yeast 1/2 tsp salt 2 oz unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 tsp pure vanilla extract

To decorate, add water to the icing sugar 1 tsp at a time and mix until you have a thick paste the consistency of toothpaste.

Additionally: 4 tsp spirulina powder (available at Whole Foods) 4 scoops Raw Protein Powder (available at Whole Foods) 2 — 3 cups water (2 for soup, 3 for shake)

Good point, plus he says that vinegar is good... or at least two tsp a day... kombucha becomes vinegar... it is often recommended people drink adequate amounts of water if drinking kombucha....

The difference is that extruded foods such as TSP are designed to be reconstituted with water, at which point they resemble ground beef or stew meat.

Ingredients: 3 day old Croissants icing sugar to sprinkle Sugar syrup: 3/4 cup orange juice or water 1/2 cup sugar 1 tsp vanilla essence Almond butter cream filling: 1/2 cup butter at room temperature 1/2 cup sugar 1 egg at room temperature 1 cup almonds 1 tsp Vanilla 2 drops of almond essence (optional) 1/2 cup sliced almonds

if your going to drink a quart of water then take a 1/4 tsp of sea salt at the beginning of drinking the water.

Dough Mix All - purpose flour 735 g 26 oz 5 1/4 cups total flour 735 g 26 oz 5 1/4 cups Instant yeast 13 g 0.5 oz 1 Tbsp plus 3/4 tsp Fine gray salt 19 g 0.6 oz 1 Tbsp Water, at room temperature (65 ° to 70 °F / 18 ° to 21 °C) 468 g 16.5 oz 2 cups Total weight 1,755 g / 1.75 kg 61.9 oz / 3.8 lbs