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ALBANIA 100%

yogurt 3 tablespoons salt 6 cloves of garlic salt Cooking Instructions:

https://www.pdf-archive.com/2014/03/18/albania/

18/03/2014 www.pdf-archive.com

Oil and Water Emulsion 99%

All this can be ascertained, when we ask, ‘What happens when we mix oil and water?’ Method 2 tablespoons of water was poured into a regular soda bottle with a couple drops of food coloring in the bottom.

https://www.pdf-archive.com/2015/07/16/oil-and-water-emulsion/

16/07/2015 www.pdf-archive.com

Lus Kitchen Ten Recipes 99%

       1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1/4 teaspoon salt 4 teaspoons white sugar 1 1/4 cups milk 1 egg 4 tablespoons butter , melted Directions:

https://www.pdf-archive.com/2018/01/02/lus-kitchen-ten-recipes-1/

01/01/2018 www.pdf-archive.com

Table 52 95%

FOR THE SPICE MIX 2 tablespoons paprika 1 tablespoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly ground black pepper FOR THE CHICKEN 2 cups buttermilk 2 tablespoons kosher salt 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks 4 cups vegetable oil, for frying 2 cups self-rising flour MAKE THE SPICE MIX:

https://www.pdf-archive.com/2016/03/02/table-52/

02/03/2016 www.pdf-archive.com

The Argentine Experience Recipes-1 95%

1⁄2 Onion 4-5 Cloves of Garlic 2 Tablespoons Paprika 2 Tablespoons Oregano (dried) 1 1⁄2 Tablespoons Basil (dried) Salt &

https://www.pdf-archive.com/2013/07/28/the-argentine-experience-recipes-1/

28/07/2013 www.pdf-archive.com

summer veggies 94%

2 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 teaspoon salt 1/8 teaspoon black pepper 1 garlic clove, minced !

https://www.pdf-archive.com/2014/06/01/summer-veggies/

01/06/2014 www.pdf-archive.com

Carb count 94%

green, snap, string, wax Bok choy (pak choi) Boston/Bibb lettuce Broccoli florets Cabbage, green, red, savoy Cauliflower florets Celery Celery root (celeriac) Chicory greens Chinese cabbage Chives Cucumber Daikon radish Endive Escarole Fennel Greens, mixed Iceberg lettuce Jicama Loose-leaf lettuce Mesclun Mung bean sprouts Mushrooms, button, fresh Olives, black Olives, green Onion Parsley (and all fresh herbs) Peppers, green bell Peppers, red bell Radicchio Radishes Romaine lettuce Scallion/green onion Spinach Tomato Tomato Tomato, cherry Watercress Serving Size ½ cup 4 pieces 1 heart 1 cup ½ fruit ½ cup, raw 1 cup, raw 1 cup, raw ½ cup ½ cup, shredded ½ cup 1 stalk ½ cup, grated ½ cup ½ cup, shredded 1 tablespoon ½ cup, sliced ½ cup ½ cup ½ cup ½ cup 1 cup 1 cup ½ cup 1 cup 1 cup ½ cup ½ cup 5 5 2 tablespoons, chopped 1 tablespoon ½ cup ½ cup ½ cup 6 1 cup ¼ cup 1 cup 1 small (3–113g / 4oz) 1 medium 5 ½ cup Grams of Net carbs 0.2 2 1 0.4 1.8 2.1 0.4 0.8 0.8 1.1 1.4 0.8 3.5 0.1 0 0.1 1 1 0.4 0.1 1.8 0.4 0.2 2.5 1 0.5 2.1 1.2 0.7 0 1.5 0.1 2.1 2.9 0.7 0.5 0.4 1.2 0.2 2.5 3.3 2.2 0 COOKED VEGETABLES Vegetable Artichoke Asparagus Bamboo shoots, canned, sliced Beans, green, wax, string, snap Beet greens Bok choy (pak choi) Broccoflower Broccoli Broccoli rabe Brussels sprouts Cabbage, green Cabbage, red Cabbage, savoy Cardoon Cauliflower Celery Chard, swiss Chayote Collard greens Dandelion greens Eggplant Escarole Fennel Hearts of palm Kale Kohlrabi Leeks Mushrooms, button Mushrooms, shiitake Mustard greens Nopales (cactus pads) Okra Onion Peppers, green bell, chopped Peppers, red bell, chopped Pumpkin Rhubarb, unsweetened Sauerkraut Scallions Shallots Snow peas/snap peas in the pod Sorrel Spaghetti squash Spinach Summer squash Tomatillo Tomato Turnips (white), mashed Water chestnuts Zucchini Serving Size ½ medium 6 spears ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ¼ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup 1 heart ½ cup ¼ cup ½ cup ¼ cup ¼ cup ½ cup ½ cup ½ cup ¼ cup ¼ cup ¼ cup ¼ cup ½ cup ½ cup, drained ½ cup 2 tablespoons ½ cup ½ cup ¼ cup ½ cup ½ cup ½ cup ¼ cup ½ cup ¼ cup (canned) ½ cup Grams of Net Carbs 3.5 2.4 1.2 2.9 3.7 0.2 2.3 1.7 2 1.8 1.6 2 1.9 2.7 0.9 1.2 1.8 1.8 2 1.8 2 0.1 1.5 0.7 2.4 2.3 3.4 2.3 4.4 0.1 1 2.4 4.3 1.9 1.9 2.4 1.7 1.2 2.4 3.1 3.4 0.2 2 2.2 2.6 2.6 4.3 3.3 3.5 1.5 SOY/VEGETARIAN Product Almond milk, unsweetened Quorn burger Quorn roast Quorn unbreaded cutlet Seitan Shirataki soy noodles Soy “cheese” Soy “cheese” Soy milk, plain, unsweetened Tempeh Tofu, firm Tofu, silken, soft Tofu “bacon” Tofu “Canadian bacon” Tofu “hot dogs” Tofu bulk “sausage” Tofu link “sausage” Vegan “cheese,” no casein Vegan “cheese,” no casein Veggie burger Veggie crumbles Veggie “meatballs” Serving size 1 cup 1 113g / 4oz 1 1 piece ½ cup cooked 1 slice 28g / 1oz 1 cup ½ cup 113g / 4oz 113g / 4oz 2 strips 3 slices 1 57g / 2oz 2 links 1 slice 28g / 1oz 1 burger ¾ cup 4–5 balls Grams of Net Carbs 1 4 4 3 2 1 1 2 1.2 3.3 2.5 3.1 2 1.5 2.0–5.0 (depending on brand) 2 4 5 6 2 2 4 DAIRY Cheese Blue cheese Brie Cheddar or Colby Cream cheese Feta Goat cheese, soft Gouda Mozzarella, whole milk Parmesan Swiss Cottage cheese, 2% fat Cottage cheese, creamed Milk, whole, evaporated Quark Ricotta, whole milk Sour cream Yogurt, low carb Yogurt, plain, unsweetened, whole milk Yogurt, Greek, plain, unsweetened whole milk Heavy whipping or “double” cream (fluid) Heavy whipping or “double” cream (whipped) Serving Size 2 tablespoons 28g / 1oz 28g / 1oz 2 tablespoons 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz ½ cup ½ cup 2 tablespoons 113g / 4oz ½ cup 1 tablespoon 113g / 4oz 113g / 4oz 113g / 4oz ½ cup ½ cup Grams of net Carbs 0.4 0.1 0.4 0.8 1.2 0.3 0.6 0.6 0.9 1 4.1 2.8 3 5 3.8 1 3 5.5 3.5 7 3 DRINKS AND ALCOHOL Acceptable drinks Clear broth/bouillon (not low sodium, no added sugar).

https://www.pdf-archive.com/2016/11/22/carb-count/

22/11/2016 www.pdf-archive.com

Healthy Holiday Guide 2014 92%

1 tablespoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon salt 2 tablespoon oil 2-3 tablespoons Bragg’s liquid aminos 1 tablespoon yeast flakes 1 tablespoon cornstarch Blend all ingredients on high 2-3 minutes until creamy.

https://www.pdf-archive.com/2014/12/22/healthy-holiday-guide-2014/

22/12/2014 www.pdf-archive.com

Pulled Pork 90%

4 tablespoons seasoned salt 2 tablespoons dark brown sugar 1 1/2 tablespoons granulated sugar 1 1/2 tablespoons smoked paprika 1 teaspoon cayenne pepper 1 teapoon garlic powder 1 teaspoon black pepper 1/2 teaspoon dry mustard 1/2 teaspoon ground cumin 1 pinch ground ginger Mix thoroughly.

https://www.pdf-archive.com/2017/07/15/pulled-pork/

15/07/2017 www.pdf-archive.com

Maharlika 88%

FOR THE CHICKEN 8 large egg whites 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 whole chicken, cut into 8 pieces (or 8 of your favorite chicken pieces) Peanut oil, for frying FOR THE BAGOONG BUTTER 1 cup (2 sticks) unsalted butter, softened ¼ cup minced red anchovies (available at Filipino markets) or one 3.5-ounce jar oil-packed anchovies, drained and chopped 2 tablespoons finely chopped fresh cilantro FOR THE MACAPUNO SYRUP ¾ cup palm sugar or (packed) light brown sugar ¾ cup (1 ½ sticks) unsalted butter, softened 1 cup coconut milk 1 cup shredded young coconut meat or 1 cup unsweetened dried flaked coconut, rehydrated for 30 minutes in boiling water and drained FOR THE UBE JAM ¼ cup (½ stick) unsalted butter 1 13.5-ounce can coconut milk ¾ cup sugar ¾ cup dehydrated ube (purple yam) powder 1 teaspoon vanilla extract FOR THE WAFFLES ¼ cup (½ stick) unsalted butter, melted and cooled ¾ cup vegetable oil 2 large eggs 2 teaspoons ube extract 2 cups all-purpose flour ¾ cup sugar 4 teaspoons baking powder ½ teaspoon kosher salt Cooking spray, for the waffles Peanut oil, for frying MARINATE THE CHICKEN:

https://www.pdf-archive.com/2016/03/02/maharlika/

02/03/2016 www.pdf-archive.com

Wildfyre Chili Recipe 87%

Wildfyre Chili Ingredients                    1 pound ground beef (or whatever meat you prefer) 1 (46 fluid oz) bottle of tomato juice 1 can of diced tomatoes (I use Del Monte Diced Tomatos Zesty Chili Style) ¼ cup ground chili powder (if you want it less spicy, use only 2 tablespoons) 1 tablespoon ground cumin (if you want it less spicy, use a teaspoon and a half of ground cumin instead) 1 onion, chopped (I prefer red onions but it’s personal preference) 4 cloves of garlic, chopped 1 (15 ounce) can of pinto beans 1 (15 ounce) can of black beans 1 (15 ounce) can of kidney beans 1 (15 ounce) can of Great Northern beans 1 tablespoon chopped fresh parsley or 1 ½ teaspoon dried parsley 1 tablespoon chopped fresh basil or 1 ½ teaspoon dried basil 1 ½ teaspoons of garlic powder 1 ½ teaspoons of onion powder 1 teaspoon ground cayenne pepper (It depends how much spice you want.

https://www.pdf-archive.com/2018/01/31/wildfyre-chili-recipe/

31/01/2018 www.pdf-archive.com

lamb recipes in several ingredients1336 87%

- 6 lamb make chops - Kosher salt as well as freshly ground black pepper - 1 teaspoon (about) coconut oil - 4 Tablespoons (1/2 stay) butter - 1/3 cup powerful coffee - 1/3 cup darling - 2 Tablespoons Worcestershire gravy - 1/4 teaspoon mace - 1/4 teaspoon cardamom - 1/2 teaspoon cinnamon - 1/4 teaspoon curry natural powder - 3/4 teaspoon clean lemon juice Preparation:

https://www.pdf-archive.com/2014/09/10/lamb-recipes-in-several-ingredients1336/

10/09/2014 www.pdf-archive.com

epub isaacengleson 86%

Kenya Moore macaroni and cheese Ingredients 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) 4 tablespoons (1/2 stick) butter, cut into pieces 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper Directions Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes.

https://www.pdf-archive.com/2016/01/07/epub-isaacengleson/

07/01/2016 www.pdf-archive.com

HYG Cookbook 151 86%

Heat 2 tablespoons of fat in a skillet.

https://www.pdf-archive.com/2015/12/01/hyg-cookbook-151/

01/12/2015 www.pdf-archive.com

Recipes Made Simple JAN 86%

H eat 2 tablespoons olive oil in a saucepan set over medium heat.

https://www.pdf-archive.com/2016/10/12/recipes-made-simple-jan/

12/10/2016 www.pdf-archive.com

SpringFever11-9-chicken 0 86%

2 teaspoons salt ½ teaspoon white pepper 4 to 5 pounds bone-in chicken thighs, or other pieces, skin removed 3 tablespoons vegetable oil 8 tablespoons unsalted butter ¾ cup flour 2 cups finely chopped yellow onion 1 cup finely chopped celery 1 cup finely chopped green bell pepper 4 cloves garlic, peeled and minced 2 bay leaves ½ teaspoon dried thyme 1 (12-ounce) bottle #9 3 to 4 cups chicken broth 2 teaspoons dark brown sugar ¼ cup hot sauce 1 tablespoon Worcestershire sauce chopped fresh parsley, for garnish • Mix the salt and pepper and season the chicken pieces.

https://www.pdf-archive.com/2017/01/05/springfever11-9-chicken-0/

05/01/2017 www.pdf-archive.com

submitted 85%

Renee Fanguy – Columbia, Mo.) 1 pound peeled cleaned small shrimp 4 scallions (white and green parts), thinly sliced 1 tablespoon grated peeled fresh ginger 5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces 1 tablespoon toasted sesame oil 4 cups very cold cooked brown rice 3 tablespoons low-sodium soy sauce 2 tablespoons sesame seeds, toasted in a dry skillet over medium-high heat for about 1 minute, until golden brown !

https://www.pdf-archive.com/2014/06/01/submitted/

01/06/2014 www.pdf-archive.com

6WeekMealPlanA 83%

Meal Plan A Week 1 Breakdown:

https://www.pdf-archive.com/2015/08/03/6weekmealplana/

03/08/2015 www.pdf-archive.com

Bulgarian Recepies 81%

Ingredients 4 ripe tomatoes 2 long cucumbers 1 onion 1 red or green pepper 1/3 bunch of parsley 2 tablespoons (olive) oil 3 tablespoons of red wine vinegar 1 cup (1/2 lb) Bulgarian cheese (or feta cheese) Preparation Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a bowl.

https://www.pdf-archive.com/2017/08/08/bulgarian-recepies/

08/08/2017 www.pdf-archive.com

TPHF Newsletter - March2016 80%

Quinoa 400g Lean chicken breasts, 1 eggplant, cubed 1 avocado, stoned, and diced 4 tablespoons oil-free sun-dried tomatoes 2 cups baby spinach 3 tablespoons walnuts, Chopped 6 tablespoons balsamic vinaigrette made With 3 parts balsamic vinegar to 1 part olive oil Instructions and steps:

https://www.pdf-archive.com/2016/03/08/tphf-newsletter-march2016/

08/03/2016 www.pdf-archive.com

pork tacos 78%

Spicy Pork-Pineapple Tacos ! !

https://www.pdf-archive.com/2014/06/01/pork-tacos/

01/06/2014 www.pdf-archive.com

Cauliflower Hot Wings (2) 78%

Cauliflower Hot Wings This recipe is for two people.

https://www.pdf-archive.com/2015/03/13/cauliflower-hot-wings-2/

13/03/2015 www.pdf-archive.com

jambalaya 78%

Jambalaya 1 lb Andouille sausage (spicy hickory-smoked sausage will due), cut into 1/2-inch slices 1 large onion, chopped 1 small green bell pepper, chopped 3 garlic cloves, minced 2 cups uncooked rice 1 (32-ounce) container chicken broth 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped 1 (8-ounce) can tomato sauce 2 teaspoons Cajun seasoning – Tony Cachere or Chef Pauls are great 1 teaspoon hot sauce – Crystal is best 1 pound unpeeled medium-size fresh shrimp – frozen will due if thawed 3 tablespoons chopped green onions Preparation Brown sausage in a large Dutch oven over medium-high heat.

https://www.pdf-archive.com/2015/08/20/jambalaya/

19/08/2015 www.pdf-archive.com