Not exact matches
Measure out
1/2 cup of the puree and stir in 1 tablespoon of the cornstarch
1/2 cup of the puree and stir in
1 tablespoon of the cornstarch.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice
1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add
1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz
1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (
1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam
1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz
1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs,
1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz
1/2 cups whole milk / Season eggs with
1 teaspoon salt &
1/2 teaspoon pepper / Measure 6 oz
1/2 teaspoon pepper /
Measure 6 oz.
What's in it: 2
Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about
1 cup) 2 large carrots, finely chopped (about
1 cup)
1 stalk of celery, finely chopped (about
1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tast
1/2 cup)
1 red bell pepper, seeded and finely chopped
10 ounces cremini mushrooms, finely chopped (about 2 cups)
1 cup green lentils
1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried)
1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tast
1/2 teaspoon red pepper flakes (optional)
1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tast
1/2 cup red wine 2
Tablespoons tomato paste 2,
14 oz cans diced tomatoes (low sodium or no salt added, if possible)
14 oz water (you'll fill one of those empty tomato cans to
measure) Salt and Pepper to taste
3
tablespoons prepared horseradish (drained before
measuring)
1/2 cup pure sour cream (containing no additives) 1/2 cup full - fat mayonnaise 1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional
1/2 cup pure sour cream (containing no additives)
1/2 cup full - fat mayonnaise 1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional
1/2 cup full - fat mayonnaise
1 1/2 teaspoons cider vinegar 1 Granny Smith apple, peeled, cored, and shredded 1/4 teaspoon sugar (optional
1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)
1 cup of oat flour (just blend some oats in a blender and then
measure 1 cup)
1 cup of ground almond 3
tablespoons of raw cacao powder or cocoa powder
1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan
1/2 teaspoon of baking powder a pinch of sea salt
1/4 cup of melted coconut oil 5
tablespoons of maple syrup or honey
1 tablespoon of flaxseeds + 2
tablespoons of water
1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan
1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About
10 -
12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
The Berry Smash:
1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first
1/2 cup (80g) blueberries, fresh or frozen
1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first
1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3
tablespoons white granulated sugar
1 tablespoon corn starch (
measured before the juice so you don't have to worry about washing the
tablespoon)
1 1/2 tablespoons lime juice (zest the lime first
1/2 tablespoons lime juice (zest the lime first)
1 1/2 cups all - purpose flour 1/3 cup cocoa powder (Dutch process), sifted after measuring 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 large eg
1/2 cups all - purpose flour
1/3 cup cocoa powder (Dutch process), sifted after
measuring 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 large eg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 large eg
1/2 teaspoon kosher salt 8
tablespoons (
1 stick) unsalted butter, softened
1/2 cup sugar 1 teaspoon vanilla extract 1 large eg
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
For a large breadmaker -
measure out 3 cups unbleached wheat flour
1 tablespoon salt
1 cup warm water
1 tablespoon sugar (honey) 3/4 cup powdered milk one egg, beaten 4
tablespoons (
1/2 stick) butter or margarine 2 teaspoons instant yeast 1 cup of steamed soybean pulp, cooled (Okara
1/2 stick) butter or margarine 2 teaspoons instant yeast
1 cup of steamed soybean pulp, cooled (Okara)
Cooking spray
1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before
measuring)
1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 1 cup Cabot 2 % Plain Greek Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extrac
1/2 cup unsweetened (nonalkalized) cocoa 2
tablespoons cornstarch 2 teaspoons baking soda
1 teaspoon salt
1 cup Cabot 2 % Plain Greek Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract
Then,
measure out and have the following ingredients ready:
1/2 tsp dry basil, 1/2 tsp dry oregano, 1/4 tsp dry thyme, 1 tsp brown sugar, 1/4 cup chicken broth, and 3 Tablespoons balsamic vinegar
1/2 tsp dry basil,
1/2 tsp dry oregano, 1/4 tsp dry thyme, 1 tsp brown sugar, 1/4 cup chicken broth, and 3 Tablespoons balsamic vinegar
1/2 tsp dry oregano,
1/4 tsp dry thyme,
1 tsp brown sugar,
1/4 cup chicken broth, and 3
Tablespoons balsamic vinegar.
Ingredients
1 tablespoon prepared Lawry's Taco Seasoning blend
10 oz cooked lean roast beef, thinly sliced 2
measured teaspoons Extra-Virgin Olive Oil
1/2 large red bell pepper, thinly -LSB-...
1/2 large red bell pepper, thinly -LSB-...]
What's in it: 2
Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about
1 cup) 2 large carrots, finely chopped (about
1 cup)
1 stalk of celery, finely chopped (about
1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tast
1/2 cup)
1 red bell pepper, seeded and finely chopped
10 ounces cremini mushrooms, finely chopped (about 2 cups)
1 cup green lentils
1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried)
1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tast
1/2 teaspoon red pepper flakes (optional)
1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to tast
1/2 cup red wine 2
Tablespoons tomato paste 2,
14 oz cans diced tomatoes (low sodium or no salt added, if possible)
14 oz water (you'll fill one of those empty tomato cans to
measure) Salt and Pepper to taste
2 cups plus 2
tablespoons sifted cake flour (not self - rising; sift before
measuring)
1 teaspoon baking powder 3/4 teaspoon baking soda
1/2 teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 30 minutes 1 cup well - shaken buttermil
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract 2 large eggs, at room temperature 30 minutes
1 cup well - shaken buttermilk