There are seven leaves in all (or 2 tsp minced fresh sage) 1 tsp sage (dried) tarragon: 3 tsp tarragon (fresh) 1 teaspoon tarragon, dry: thyme: 1 tbsp thyme, fresh (or 6 sprigs) 3/4 teaspoon thyme powder. I used 1 lb. of lean ground beef and one large onion and browned in pan. i also make a gravy base for the turkey/veggie combo which includes 1 tsp of chicken base and 1 cup of boiling water (you can use the water from the potatoes for extra flavour; to thicken use 1 heaping tsp of flour mixed with 3 tbsp. cold water and add to the soup. An outstanding meal. exchanged the white wine vinegar for rice vinegar, added 1/4-1/2 cup lightly packed brown sugar (2x heaping 2 tbsp measure), added 1/2 teaspoon powdered ginger with chicken, then again at end to enhance flavour–i can’t wait to have the leftovers for dinner tomorrow night! thank you for sharing!!.
Because ground ginger has a stronger taste than fresh ginger, use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger in your dish. so, how much powdered ginger equals fresh ginger? if you are using fresh ginger, use 1/8 tsp. of powdered ginger for every 1/4 cup of water.. 1 small butternut squash, cubed ; 2 red bell peppers, seeded and diced ; 1 sweet potato, peeled and cubed ; 3 yukon gold potatoes, cubed ; 1 red onion, quartered ; 1 tablespoon chopped fresh thyme ; 2 tablespoons chopped fresh rosemary ; ¼ cup olive oil ; 2 tablespoons balsamic vinegar ; salt and freshly ground black pepper. After reading reviews, i did add 1 tsp vanilla, 1/2 tsp nutmeg, and 3/4 tsp cinnamon as well as substituting canola oil for butter. the muffins turned out excellent. however, i followed one of the most helpful reviews suggesting to add crumb topping in last 5 minutes of baking..
Here are the changes i made for perfection: 1. reduced heat to 350 and baked 22 minutes. 2. put 1 whole can of pumpkin puree (equals about 1 1/2 cups) 3. used 1/2 cup vegetable oil instead of butter. 4. used "heaping" spoonfuls of the spice, and left out the clove. 5. used 1 tsp salt (instead of half) 6.. 2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; kosher salt and freshly ground black pepper, to taste; 3/4 cup shredded cheddar cheese, divided; 3/4 cup shredded mozzarella cheese, divided; 1 avocado, halved, seeded, peeled and diced; 1 roma tomato, diced. 1 tablespoon fresh ginger minced 1/2 red bell pepper thinly sliced 1 pound lean ground beef 2 teaspoon brown sugar 2 tablespoon fish sauce 6 tablespoons low sodium soy sauce 3 teaspoons oyster sauce 2 tablespoon asian garlic chili paste more or less to taste, for heat 1/2 cup low sodium beef broth ¼ cup water.
2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; kosher salt and freshly ground black pepper, to taste; 3/4 cup shredded cheddar cheese, divided; 3/4 cup shredded mozzarella cheese, divided; 1 avocado, halved, seeded, peeled and diced; 1 roma tomato, diced. 1 small butternut squash, cubed ; 2 red bell peppers, seeded and diced ; 1 sweet potato, peeled and cubed ; 3 yukon gold potatoes, cubed ; 1 red onion, quartered ; 1 tablespoon chopped fresh thyme ; 2 tablespoons chopped fresh rosemary ; ¼ cup olive oil ; 2 tablespoons balsamic vinegar ; salt and freshly ground black pepper. An outstanding meal. exchanged the white wine vinegar for rice vinegar, added 1/4-1/2 cup lightly packed brown sugar (2x heaping 2 tbsp measure), added 1/2 teaspoon powdered ginger with chicken, then again at end to enhance flavour–i can’t wait to have the leftovers for dinner tomorrow night! thank you for sharing!!.
