COOKING WEIGHTS RECIPES

Name: How to Make Sauerkraut
Prep time: 1 h
Total time: 1 h
Yield: 16 servings
Ingredients: 2 1/2 lb. Head Of Cabbage; 3 3/4 tsp. To 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage

HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...

How to Make Sauerkraut - The Pioneer Woman – Recipes ... image

Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Here's how to make it at home.

Provided by Erica Kastner

Categories パン main dish side dish snack

Total Time 1 hours

Prep Time 1 hours

Cook Time 0S

Yield 16 servings

Number Of Ingredients 2

Ingredients

2 1/2 lb. Head Of Cabbage
3 3/4 tsp. To 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage

Steps:

Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.

EASY EGGLESS PUMPKIN PIE - MOMMY'S HOME COOKING - EAS…

Easy Eggless Pumpkin Pie - Mommy's Home Cooking - Eas… image

This Easy Eggless Pumpkin Pie is rich, smooth and spiced! Seriously amazing. It's super easy to make, too! Definitely a MUST-MAKE for the holidays.

Provided by Oriana Romero

Categories Dessert

Total Time 195 minutes

Prep Time 10 minutes

Cook Time 65 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 unbaked pie crust ((homemade or store-bought))
3/4 cup ( 150 g) granulated sugar
2 teaspoons pumpkin pie spice
3 tablespoons (30 g) tapioca flour ((see notes))
15 oz (425 g) 100% Pure Pumpkin
12 oz (354 ml) Evaporated Milk
Whipped cream ((optional))

Steps:

Crust:
Par-Bake Pie Crust (optional):
Eggless Pumpkin Filling:
Bake:

Nutrition Facts : Calories 259 kcal, CarbohydrateContent 40 g, ProteinContent 4 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 12 mg, SodiumContent 136 mg, FiberContent 2 g, SugarContent 24 g, ServingSize 1 serving

More about "cooking weights recipes"

THE ONLY BASIC QUICHE RECIPE YOU'LL EVER ... - COOKING LIGHT

Everyone needs a basic quiche recipe. This savory tart is the perfect make-ahead meal for brunches, lunches, and even dinner—but it’s not always the healthiest option. So how do you slash the fat without compromising the flavor? Our basic quiche proves you can make a healthier—but just as indulgent—version. Make it, memorize the formula, then customize it with whatever ingredients you have on hand. Here’s how we pulled it off: The Crust: The traditional quiche crust recipe—flour, butter, salt, and cold water—is a bit high in sat fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a quinoa pie crust or a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the sat fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg, and fresh herbs such as chives, oregano, parsley, or tarragon. The Filling: For a 9-inch quiche crust, you’ll need about 1 ½ cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers, or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese mozzarella, or Ricotta. Add fiber to our basic quiche by making a simple kale salad with this tangy vinaigrette. Looking for more ideas? Check out these Healthy Quiche Recipes.
From cookinglight.com
Total Time 80 minutes
Calories 260 per serving

Preheat oven to 400°. Pre-bake the crust: Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°. Cook the mushrooms: Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside. Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt, and pepper. Assemble the quiche: Spoon the mushrooms, bacon, and cheese into the crust. Pour in egg mixture and carefully transfer to oven. Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.

See details

KORMA | RECIPES | JAMIE OLIVER

This delicious curry can be made with a variety of meat or veg – just use whatever you have to hand. To make it suitable for vegetarians, simply swap out the meat for chickpeas (or another pulse of your choosing).
From jamieoliver.com
Total Time 1 hours
Calories 218 calories per serving

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Cut the chicken, lamb or beef into bite-size chunks.
3. Peel (or trim) and roughly chop the alliums.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
6. Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
7. Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
8. Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
9. Bring to the boil, then reduce the heat and simmer for 35 minutes.
10. Check that the meat is cooked through and tender – if not, add a splash more water and continue cooking until soft.
11. Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 8.
12. Stir in the yoghurt until just warmed through.
13. Season to taste with lemon juice, salt and black pepper.

See details

GENTLY SPICED DAAL RECIPE | JAMIE OLIVER RECIPES

Showing just how great lentils can be, this dish is always a winner. Here, we’re teaming lentils with loads of vibrant fresh veg – try carrots, potatoes, cauliflower, aubergine and more – for extra goodness. It’s delicious on its own mopped up with bread, or enjoy it with fluffy rice.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 330 calories per serving

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
3. Scrub or peel the veg, then chop into 2cm chunks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
6. Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
7. Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
8. Season to taste with sea salt and black pepper.

See details

BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE

This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.
From thepioneerwoman.com
Total Time 2 hours 50 minutes
Category autumn, Thanksgiving, パン, baking, comfort food, dessert, snack
Cuisine American

For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.

See details

HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...

Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Here's how to make it at home.
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours
Category パン, main dish, side dish, snack

Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.

See details

EASY EGGLESS PUMPKIN PIE - MOMMY'S HOME COOKING - EAS…

This Easy Eggless Pumpkin Pie is rich, smooth and spiced! Seriously amazing. It's super easy to make, too! Definitely a MUST-MAKE for the holidays.
From mommyshomecooking.com
Reviews 4.2
Total Time 195 minutes
Category Dessert
Cuisine American
Calories 259 kcal per serving

Bake:

See details

30+ HEALTHY CHRISTMAS COOKIE RECIPES | COOKING LIGHT

Find easy Christmas cookie recipes for healthy molasses cookies, whole grain sugar cookies, peppermint cookies, and more at Cooking Light. These healthy Christmas cookies will help you spread …
From cookinglight.com

See details

HOMEMADE NAAN - ONCE UPON A CHEF

In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside. In a medium bowl, whisk together, the yogurt, olive oil, and 3/4 cup warm water (about 100°F).Add …
From onceuponachef.com

See details

CONVERSION TABLES FOR WEIGHTS, COOKING MEASURES AND ...

Ingredient: Amount: g: almond meal: 1 cup: 120g: almonds: 1 cup: 140g: barley, pearled uncooked: 1 cup: 200g: black beans, dry: 1 cup: 190g: breadcrumbs, dry: 1 …
From sanitarium.com.au

See details

PREPARING AND COOKING FRESH CLAMS - THE SPRUCE EATS

Jul 30, 2020 · Keep in mind that clams may be substituted in most oyster, scallop, and mussel recipes, and vice versa. You'll want to understand how to adjust recipes and brush up on clam measurements, equivalents, and substitutions. This should open up a great variety of cooking …
From thespruceeats.com

See details

CLAM MEASURES, EQUIVALENTS, WEIGHTS AND SUBSTITUTIONS

Oct 02, 2019 · Clams, oysters, and scallops may be used interchangeably in many recipes, so feel free to experiment. Retain the clam liquor or juice for use in soups and sauces for additional flavor. • 6 to 12 clams = 1 serving • 1 quart unshucked = 1 serving steamed • …
From thespruceeats.com

See details

COOKING EQUIVALENT MEASUREMENTS - AMERICAN MEASUREMENTS

Rudy August 19, 2019. Since I started looking for recipes on the internet, I have been wondering about american cooking. Measuring weights in volumes, today I found a recipe with 7/8 cups of butter, how do you measure that, putting your cup on a scale, filling …
From whatscookingamerica.net

See details

LOW-CALORIE DESSERTS: 50 TREATS UNDER 150 ... - COOKING LIGHT

Typical recipes call for a full cup of butter and 1½ pounds of sugar—adding up to more than 300 calories in one little square. Lightening was tricky but, luckily, our mission was accomplished. We created a healthier, lighter lemon square that retains the flavor and soul …
From cookinglight.com

See details

EASY WEED EDIBLE RECIPES - LEARN HOW TO COOK WITH CANNABIS

Cooking with Cannabutter. Cooking and Baking foods, weed brownies, cannabis cookies, making candy with marijuana, and weed drinks with thc or CBD in them require the use of Edible Marijuana Recipes which are necessary to have so you know how much of each …
From theweedscene.com

See details

QUICHE RECIPE - COOKING CLASSY

Cover crust, fill with weights: Cover crust with aluminum foil, pressing directly against bottom and side surfaces and leaving foil overhang to drape over top of crust to prevent over-browning. Fill with dry beans, sugar or pie weights. Bake, covered: Set crust on a …
From cookingclassy.com

See details

KING ARTHUR BAKING - TRY IT ONCE, TRUST IT ALWAYS

Recipes you can count on. Shop Online for Flour, Ingredients, Baking Mixes and Kitchen Tools.
From kingarthurbaking.com

See details

PRESSURE COOKING - WIKIPEDIA

Some recipes may require cooking at lower than 1 bar/15 psi (gauge) e.g. fresh vegetables, as these can easily overcook. Many pressure cookers have 2 or more selectable pressure settings or weights. Some pressure cookers have a lower or higher maximum pressure than 1 bar/15 psi (gauge) or can be adjusted to different pressures for some recipes …
From en.m.wikipedia.org

See details

BAKING INGREDIENT CONVERSIONS | ALLRECIPES

Apr 29, 2021 · Cooking a whole chicken in the slow cooker is by far the easiest, juiciest, and most fool-proof method there is. See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary …
From allrecipes.com

See details