Here are the approximate measurements that yielded about 14 bath bomb bars for me: -1 cup citric acid -2 cups sodium bicarbonate (baking soda)
-1 cup corn starch
Not exact matches
-2 medium sweet potatoes or yams (makes about 1 1/2
cups mashed sweet potato)-5 scallions -2 T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon
-1 jalapeno pepper -3 / 4 c frozen
corn kernels -2 eggs
-1 lemon -2 t cumin - salt & pepper - cooking spray
-12 tart shells
-1 cup hot tap water
-1 / 2
cup raisins
-1 / 4
cup butter, melted
-1 / 4
cup packed brown sugar
-1 / 4 teaspoon salt
-1 / 2
cup golden
corn syrup
-1 egg
-1 / 2 teaspoon vanilla
(you also can use Butter, Canola, Coconut Oil) 1/2
-1 / 3 of a
cup fresh
corn kernels Thin slices of fresh Jalapeno Pepper.
3/4
-1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2
cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken stock * 15 oz can creamed
corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
1 pound U / 15 shrimp (your preference on size) 1
cup corn (fresh or frozen and I like the tiny kernels) 1
cup Mango diced 1/2
-1 cup Papaya diced 1
cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2
-1 tsp Chili Powder 1/2
-1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2
-1 cup white wine Sea Salt & Pepper to taste
Mix 2 tbsp of coconut milk powder and 1 heaped tsp of
corn flour into 1
-1 1/2
cups of water.
If you can not find Masa Harina and you use finely ground
corn meal, begin with 1 1/2
cups corn meal and 3/4
-1 cup water.
Ingredients: 1
cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2
cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2
-1 inch dice (2.5 - 3
cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6
cups vegetable broth 1.5
cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado,
corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion