3/4 CUP X 4 RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

More about "3/4 cup x 4 recipes"

KASHA RECIPE - NYT COOKING



Kasha Recipe - NYT Cooking image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket – and everything changed. These grains were cracked, like bulgur, something I hadn’t seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it’s easy to remove them).

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 5

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http//schema.org, Calories 183, UnsaturatedFatContent 2 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 404 milligrams, SugarContent 0 grams, TransFatContent 0 grams

CONVERSION CHART | CONVERT SUGAR TO SPLENDA IN YOUR RECIPES
Convert Sugar to Splenda Sugar Blend; Amount of Sugar Amount of Splenda Sugar Blend; 1/4 cup: 2 Tbsp: 1/3 cup: 2 Tbsp + 2 tsp: 1/2 cup: 1/4 cup: 2/3 cup: 1/3 cup
From splenda.com
See details


50 CUPCAKE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
In a separate bowl, whisk 1/2 cup each vegetable oil and cold milk with 1 egg; whisk in 3/4 cup sugar, 1 tablespoon each white vinegar and red food coloring, and 1 teaspoon vanilla. Whisk in the ...
From foodnetwork.com
See details


50 PUNCH RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
Mint-Honey Freeze 4 cups water and 1 cup mint leaves in a ring mold. Bring 10 cups water, 4 cups mint sprigs and 3/4 cup honey to a boil. Remove from the heat and let stand 20 minutes. Strain into ...
From foodnetwork.com
See details


CUP TO GRAM CONVERSIONS | ALLRECIPES
2020-11-19 · 35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
See details


BASIC 1-2-3-4 CAKE | PAULA DEEN - PAULA DEEN: RECIPES FOR ...
Recipes; Basic 1-2-3-4 Cake; Basic 1-2-3-4 Cake. By Paula Deen. Rating: 4.9444444444444 36 (36) Questions; Difficulty: Easy; Tags: birthday, kid friendly, sweets. X CLOSE. Prep time: 25 minutes; Cook time: 30 minutes; Servings: 18; Ingredients. 2 sticks at room temperature butter ; 2 cups granulated sugar ; 4 eggs ; 3 cups sifted self rising flour ; 1 cup milk ; 1 teaspoon vanilla extract ...
From pauladeen.com
See details


REDUCING THE SIZE OF RECIPES | UNL FOOD
A 9 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8-inch pan or a round 9-inch pan. When using a different pan size, try and keep the depth of food the same. Reduce the oven temperature by 25°F when substituting a glass pan for a metal one. To help divide recipes, remember: 1 cup = 16 tablespoons; 1 tablespoon = 3 ...
From food.unl.edu
See details


PAN SIZE SUBSTITUTIONS, WHATS COOKING AMERICA
Pan Size Pan Substitution; 3-cup Baking Dish or Pan: 8" x 1-1/4 round pan: 4-cup Baking Dish or Pan: 1 (8") round cake pan 7-1/2" x 3" bundt tube pan
From whatscookingamerica.net
See details


BASIC QUICHE RECIPE | GET CRACKING - ANYTIME RECIPES, EGGS ...
A basic quiche can be one of the most versatile recipes to have; view our classic recipe and experiment with your own fillings today. ... Omit pie shell. Spray pie or quiche pan with cooking spray. Line with crustless bread slices. Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham, 1/4 cup (60 mL) chopped red or green bell pepper, and 2 tsp (10 mL) finely ...
From eggs.ca
See details


PAN SIZES - JOYOFBAKING.COM
Pan Dimensions and Volumes. Baking pans come in a wide range of sizes, from a round cake pan to a loaf pan. Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe.
From joyofbaking.com
See details