Not exact matches
1 cup gluten - free All - Purpose Flour Blend
1/3 cup coconut flour, fluffed with a fork and sifted before
measuring 1/3 cup unsweetened flaked coconut, finely flaked
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 teaspoon salt
1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 teaspoon guar gum or xanthan gum
1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 cup honey or agave nectar
1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature
1/2 cup raisins 1 medium orange, cut into very thin slices for garnis
1/2 cup raisins
1 medium orange, cut into very thin slices for garnish
Whisk the vinegar, mustard, garlic,
1 teaspoon salt, and
1/2 teaspoon pepper together in a small bowl or glass measuring cup
1/2 teaspoon pepper together in a small bowl or glass
measuring cup.
Sour hemp, coconut, or dairy milk by pouring
1 teaspoon of apple cider vinegar into a
measuring cup and adding milk to
measure 1/2 cup
1/2 cup.
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)
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
Combine
1 teaspoon of oil and
1/2 cup warm water in a small glass measuring cup
1/2 cup warm water in a small glass
measuring cup.
In a large
measuring cup (or a small bowl), combine
1 and
1/2 cups almond milk, 2 teaspoons vanilla extract and 1/4 cup apple sauce then stir together
1/2 cups almond milk, 2
teaspoons vanilla extract and
1/4 cup apple sauce then stir together.
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
Yield: 32 Servings 3 cups of old - fashioned rolled oats
1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 cup almond flour
1/4 cup sorghum flour or whole wheat flour
1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 cup oat bran
1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 cup ground flaxseed
1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 cup roasted, chopped almonds
1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 cup dried blueberries
1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 cup chopped, dried cranberries
1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F
1/2 teaspoon salt
1 cup agave nectar
1/3 cup natural almond butter, stirred well before
measuring 1/4 cup Almond Breeze 2
teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to
measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to
1 cup) * 2
teaspoons baking powder *
1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisin
1/2 teaspoon fine sea salt *
1/3 cup raw, organic cane sugar plus another
1 - 2
teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) *
1/4 cup organic raisins
6 T. ground flax seeds, whisked vigorously with
1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toaste
1/2 c. water 2/3 cup canola oil
1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toaste
1/2 cup unsweetened applesauce
1 cup packed brown sugar 2
teaspoons vanilla
1 teaspoon lemon zest 2
1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toaste
1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into
measuring spoon)
1 teaspoon salt 2
teaspoons baking soda 2
teaspoons baking powder
1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toaste
1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger 1 cup chopped pecans, toaste
1/2 teaspoon ground ginger
1 cup chopped pecans, toasted
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
Combine
1 teaspoon of oil and
1/2 cup warm water in a small glass measuring cup
1/2 cup warm water in a small glass
measuring cup.
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