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1 medium carrot, peeled and chopped. ... 1/4 cup water. 1 pound spinach. 5 sun-dried tomatoes, chopped. 1 tablespoon shallots, chopped. Salt and pepper to taste. Cassis jam. 1/4 cup walnuts.
⅔ cup (160 ml) ice water. Filling. 4 cups diced butternut squash (from about 1 medium) 1 cup fresh cranberries. 1 shallot, minced. ... 1 carrot, finely chopped. 1 celery stalk, finely chopped ...
1. Make the Carrot Dogs: In a large Dutch oven or pot (with a tight-fitting lid) wide enough to hold the carrots lengthwise, combine about 2 cups water and the coconut aminos. Add a few spoonfuls ...
Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender. 3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper.
2 tbsp vegetable oil; 2 skinless, boneless chicken breast half, cut into cubes (about 1/2 pound); 1 medium onion, chopped (about 1/2 cup); 1 large carrot, chopped (about 1/2 cup); 1 stalk celery ...
1 level tsp in 7 fl oz water 72 Cereal germ, toasted 1 ⁄ 4 cup 67 ... white, baked 1 medium 64 Carrots, cooked 1 ⁄ 2 cup 45 ... 1 ⁄ 2 cup 33 Orange, edible ...
2 cups white sugar 1 tsp salt 2 cups chocolate chips ... Cook over medium heat, stirring constantly for about 30 minutes until mixture is dark amber. ... Carrot soup. Rough chopped onion, fat of ...
A pound (454 g) of carrots will yield about a cup of juice (about 236 ml) [citation needed], which is a low yield compared to fruits like apples and oranges. However, carrot pulp is very tough; the main difficulty in juicing carrots is in separating the pulp from the juice.