Sentences with phrase «used in cooking sweet»

Not exact matches

Medjool dates are the best as they're much sweeter and stickier so make cooking a lot easier — these are what I use in all my recipes and you may find if you use normal dates that the recipe doesn't work as well.

I use medjool dates quite a lot in my recipes as they are super sweet and easy to cook with but you could try using prunes or dried figs instead.

OR you can use my new favorite method for cooking sweet potatoes in my Instant Pot.

Certified Organic Light brown sugar is organic cane sugar blended with organic sweet molasses and used in baked items and cooking glazes.

You can even cook the sweet potato a day or so in advance and keep it in the fridge until you're ready to use it.

I like to use the fresh sweet potatoes not the canned variety in this recipe and it really isn't difficult at all to cook them for the dish.

Rice vinegar is commonly used in Asian cooking and is usually milder and sweeter than vinegars used in the Western world.

Portion sizes of cooked Indian spinach (75 g / meal; 375 μg RE) and cooked sweet potatoes (80 g / meal; 375 μg RE) were determined by using the estimated all - trans - β - carotene concentration in each vegetable.

Interesting fact: Early Native Americans first prepared pumpkin by cooking it in strips over campfires and they used the sweet flesh in numerous ways: roasted, baked, parched, boiled and dried.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

One of Fuschia Dunlop's explanation for «fish flavour» (from her book «Land of Plenty») is that it recalls the combination of salty, sweet, sour and spicy flavours along with the garlic, ginger and scallions traditionally used in Sichuanese fish cooking.

I don't use figs NEARLY enough in m y cooking, but I LOVE that spicy sweet sauce!

Its primary use is in Indian cooking, giving foods a sweet / sour flavour.

I used raw cranberries in this version and was surprised at how sweet they became after cooking in with the apples and granola.

But only few time ago I discovered that I can use fresh broccoli and uncooked sweet potato into a salad, which is great as in this way all those good vitamins don't get lost in the cooking process.

Or course, feel free to use fresh spinach, roast sweet potatoes in the oven and cook chickpeas from scratch if you'd like I just try to make life as easy as possible!

Adzuki beans are a small red bean, sweet and nutty in flavor, but they are different from red kidney beans or any other red beans used in western style cooking.

If using a toaster, place the sweet potato slices in the toaster and toast several times, or until cooked through.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.

In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

The sweet potato is not a typical moqueca ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine.

It is through these various cultivations of the guava, that different varieties occur, including Red Malaysian, Lemon Guava, Tropical Pink, Tropical White, Mexican Yellow, and the Apple Guava, of which is the most common in the U.S. Today's recipe, which is also known as «Dulce De Guayaba» in Spanish, or «Mexican candy» is simply made by cooking down Apple Guava flesh with sugar, letting it set until firm, and then using the paste in both sweet and savory recipes.

It is incredibly versatile and can be used in both sweet and savoury cooking and baking.

Unlike pea protein, though, brown rice has a subtly sweet flavor which also means that it can have some interesting uses in baking and cooking.

This sweet - salty marinade was made for pork, you can use it on any cut you want, but pork tenderloin cooks so fast and stays nice and rosy in the middle.

We like to roast root veggies — here we use sweet potatoes, carrots, turnips, and Yukon gold potatoes — at a high temperature, which gets them browned and crisp, and cooked in less time.

Though typically used in Middle Eastern and Asian cooking, cardamom has found a home in many varieties of Scandinavian sweet rolls and breads.

I cooked and pureed the sweet potatoes to use in a muffin batter.

(you can also do this in the microwave — only use plastic wrap and cook for 8 minutes on high or until tender I recommend that you can skip the plastic wrap and simply wet the sweet potatoes and move to # 2!)

2 cooked medium sweet potatoes (in cubes) 1 scoop protein powder (I used motion nutrition coconut whey powder) 4 tbsp raw cacao 3 tbsp maple syrup Half a banana 8 pitted dates Topped with Cocoa + protein chocolate (optional)

Paprika can range in flavor from mild and sweet to fiery hot and is used heavily in Eastern European cooking.

During heating, caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color which occurs as intensity breaks down starches, changing them to simple sugars that begin the browning of the bean.

In my high speed blender it blended up extremely well, but I've not tried it with a normal blender, so to be on the safe side, you might want to use cooked sweet potato in this smoothie if you're not sure whether your smoothie can handle iIn my high speed blender it blended up extremely well, but I've not tried it with a normal blender, so to be on the safe side, you might want to use cooked sweet potato in this smoothie if you're not sure whether your smoothie can handle iin this smoothie if you're not sure whether your smoothie can handle it.

It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker the less sweet the cake is).

Step 1: Cook pasta according to package directions then drain Step 2: Steam apple dices until tender in a small saucepan with a bit of water or in a glass dish in the microwave — for both methods, use just enough water to cover the apples Step 3: Mix the pasta and the sweet potato puree together then toss in the apple dices and mix again.

It has a very intense aromatic fragrance and is commonly used in Indian cooking, particularly in sweet dishes.

I told people that it was made with besan / chickpea flour because quite a few of my co-workers cook with it, too, and they were shocked it could be used in a sweet baking treat.

Ideal for a spicy, sweet snack, crystallized ginger is also used in cooking or to add to a cup of tea.

If using sweet potato / carrots, check them for doneness by pricking a few pieces with a knife or fork, which should go in easily if the vegetables are cooked through.

The Spanish produce three basic types of pimenton: dulce, mild or «sweet,» with a rich, even meaty flavor; agricdulce, «bittersweet,» with a rich, meaty flavor and sometimes a hint or «bite» of sourness, often followed by a hot - spicy aftertaste; and picante, truly hot - spicy paprika, used more sparingly in Spanish cooking.

The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet.

If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges.

Fluff and serve.A rice cooker may be used with the same water - to - rice ratio.1 cup raw rice yields 3 cups cooked rice.Use in any rice dish or cuisine, from savory to sweet.

As a longtime fan of tea, I often incorporate this ancient beverage into my cooking, used as a seasoning or spice, in both sweet and savoury dishes.

I use Elana's butternut squash latkes, sweet potato latkes from Reluctant Veggie website, zucchini latkes with chickpea flour and cumin in them from go dairy free website, sometimes I do Elana's carrot and scallion latkes, potato and apple latkes from the GOOP website, another zucchini one with dill and oregano from cook it allergy free website and an ordinary zucchini one with no special seasonings that I got from a friend.