Not exact matches
1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1
t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
t chili powder 1
t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
t Gephardt Chili Quick
Salt to taste 3
T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
T Flour
2 cups Water
2 pounds ground meat (lean)
1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
2 cup onion chopped
Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
150 ml (
1/2 c + 2 T) coconut milk, separated 80 g (6 T) coconut oil 80 g (1/4 c) barley malt syrup 1/4 t salt 1 T cornstarch 40 g (2 T) light corn syrup (substitute agave or brown rice syrup
2 c +
2 T) coconut milk, separated 80 g (6 T) coconut oil 80 g (1/4 c) barley malt syrup 1/4 t salt 1 T cornstarch 40 g (2 T) light corn syrup (substitute agave or brown rice syrup
T) coconut milk, separated 80 g (6
T) coconut oil 80 g (1/4 c) barley malt syrup 1/4 t salt 1 T cornstarch 40 g (2 T) light corn syrup (substitute agave or brown rice syrup
T) coconut oil 80 g (1/4 c) barley malt syrup 1/4
t salt 1 T cornstarch 40 g (2 T) light corn syrup (substitute agave or brown rice syrup
t salt 1
T cornstarch 40 g (2 T) light corn syrup (substitute agave or brown rice syrup
T cornstarch 40 g (
2 T) light corn syrup (substitute agave or brown rice syrup
T) light corn syrup (substitute agave or brown rice syrup)
• 1/4 cup coconut oil •
1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal •
2 T arrowroot starch •
2 T coconut flour • Pinch
salt • 1/4 Tsp baking soda •
1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
2 cup soy free chocolate chunks (or a good bar chopped up) •
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
2 cup nuts (walnuts / pecans would be best, I only had cashews) •
1/2 cup fresh cherries (pit and cut in half
2 cup fresh cherries (pit and cut in half)
2 T butter, softened 1
2 - 3/4» thick slices of bread 6 eggs 1
1/2 cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp sal
2 cups whole milk 1/4 cup sugar
2 T maple syrup 1 tsp vanilla extract
1/2 tsp sal
2 tsp
salt
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add
2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with
salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid
1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon
2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in
2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
3 eggs 1 c milk
2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread
T brown sugar
1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread
2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread
t vanilla pinch of
salt several slices of that thick cut texas toast, or some leftover French bread that you didn'
t use for garlic bread
t use for garlic bread.
Ingredients: 4 cups cubed potatoes
2 cups diced carrots
2 cups diced celery
1/2 cup minced onions 2 t salt 4 cups water 10 oz frozen broccoli (or 2 cups fresh) 3 T chicken bouillon 3 1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar chees
2 cup minced onions
2 t salt 4 cups water 10 oz frozen broccoli (or 2 cups fresh) 3 T chicken bouillon 3 1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar chees
t salt 4 cups water 10 oz frozen broccoli (or
2 cups fresh) 3
T chicken bouillon 3 1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar chees
T chicken bouillon 3
1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar chees
2 cups milk
1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar chees
2 cup butter
1/2 cup flour 1 T dry mustard 1 lb shredded cheddar chees
2 cup flour 1
T dry mustard 1 lb shredded cheddar chees
T dry mustard 1 lb shredded cheddar cheese
1 -
2T Rapeseed oil 1 Onion, finely chopped
2 Cloves garlic, minced 1
t Ground cumin 1
t Ground coriander 1
T Peanut butter 1 -
2t Sriracha hot sauce
salt + pepper 4
25g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 /
2C Finely chopped nuts (I used hazelnuts + walnuts)
1/2 -3 / 4C Wholemeal breadcrumb
2 -3 / 4C Wholemeal breadcrumbs
1 cup gluten - free flour mix (see above) 1/4 teaspoon
salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
2 tablespoon baking powder 1/4 cup sugar
2 tablespoons crushed poppy seed 1
T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
T soy flour [you can use chickpea flour] 7
T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
T soy milk
2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
T lemon juice
1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
2 t grated lemon zest 2 T coconut oil, melted [you can use margarine
t grated lemon zest
2 T coconut oil, melted [you can use margarine
T coconut oil, melted [you can use margarine]
3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed *
2/3 cup milk, I used 1 %
2 pounds ground turkey (85 - percent to 9
2 - percent lean) 1 10oz package pork chorizo **
1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beate
2 cup freshly grated Asiago cheese
1/2 cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beate
2 cup minced fresh cilantro 1 teaspoon dried oregano
1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beate
2 t garlic powder 1
t kosher
salt 1/2 t freshly ground black pepper 2 large eggs, lightly beate
2 t freshly ground black pepper
2 large eggs, lightly beaten
1 c boiling water 1 c dried pumpkin powder
1/2 c butter 1 c cane juice crystals 1 egg 1 t Spicery Shoppe vanilla flavoring 2 c whole wheat pastry flour 1/2 t sea salt 1 t baking powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricot
2 c butter 1 c cane juice crystals 1 egg 1
t Spicery Shoppe vanilla flavoring
2 c whole wheat pastry flour
1/2 t sea salt 1 t baking powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricot
2 t sea
salt 1
t baking powder 1
t baking soda 1
t ground cinnamon
2 c chopped dried peaches or apricots
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut
2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea
salt 1 large egg white
2 teaspoons water (adjusted from 1
T)
2 cups (approximately
1/2 pound) walnuts, pecans or nuts that you prefe
2 pound) walnuts, pecans or nuts that you prefer
Add
2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water
T of #kerrygoldusa unsalted butter with
1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water
2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water
t salt, 1/4
t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water
t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water.
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk
2 eggs 1 tsp vanilla 1
T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda
1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine to
2 tsp baking powder pinch of
salt 1 c chopped walnuts - pecans would be fine too
1/4 Cup of any vinegar you like, 1
T mustard,
2 T finely minced shallots,
salt & pepper to taste, and
1/2 — 2/3 C olive oil
2 —
2/3 C olive oil.
Seeds removed and chopped to make 1 —
2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
t, or a piece kept whole and removed before serving /
2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
T peanut oil, divided / 1
T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
T ground coriander,
1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
t ground turmeric / 1
t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
t cumin seed,
1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
t black mustard seed / 1 C water, divided /
Salt & pepper to taste /
1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives
2 # fresh asparagus, roasted or steamed / 3
T chopped, fresh chives
T chopped, fresh chives.
Beet & Horseradish Salad 3 medium - sized beets (Golden beets this time — I guess it's obvious) Plain horseradish to taste (I used about
2T) 1/2 t Dijon mustard 1 t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
T)
1/2 t Dijon mustard 1 t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
2 t Dijon mustard 1 t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
t Dijon mustard 1
t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
t sugar
Salt & Pepper to taste
2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
T red wine or apple cider vinegar
1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works
2 —
2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo works)
can canned tomatoes / 4
T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed /
2 or 3 medium potatoes, cubed /
2 small or 1 medium parsnip, cubed / 1 turnip, cubed /
2 C kale or cabbage, shredded /
2 — 3
t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
t curry powder or
1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
t red or green Thai curry paste,
2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
t salt (to taste),
1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
t pepper, plus other optional spices:
2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
t turmeric,
1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz
t red pepper flakes or
2 t finely chopped jalapeno / 1, 12 oz
t finely chopped jalapeno / 1, 1
2 oz.
Go get:
2 large sweet potatoes 1 can chickpeas Juice from one lemon 1/3 cup tahini
2 T olive oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this
T olive oil 1
T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this
T ground cumin
2 garlic cloves
1/2 t salt paprika for garnish Let's do this
2 t salt paprika for garnish Let's do this
t salt paprika for garnish Let's do this:
1 cup diced onion
2 - 3 cloves garlic
1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantr
2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa
2 cans diced tomatoes, drained, juice reserved 1
1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantr
2 cups vegetable broth 1 can no -
salt black beans 1 can corn 1
T lime juice
2 T chopped cilantro
-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 /
2 cup brown rice flour -1
T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
T garlic powder -1 /
2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
t salt -1
1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
Mascarpone cheese
2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
T Flat leaf parsley, chopped 1
t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Sea
salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Freshly ground pepper 1/4
t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Ground nutmeg
1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Sweet paprika plus pinch for garnish
2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small
1/2 C Finely grated Parmesa
2 C Finely grated Parmesan
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos,
2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
T shallot or
2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t garlic,
2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t jalapeno, more or less, depending on taste, 1
T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
T lime juice, 1
t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t cumin,
2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped /
2 C fresh ricotta mixed with
2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
T each finely chopped chives and basil or oregano,
1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t salt, 1/4
t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t pepper / 1 sliced avocado /
1/2 C cilantro / 2 T butter for sautéing tortillas
2 C cilantro /
2 T butter for sautéing tortillas
T butter for sautéing tortillas.
dry mix 1 c corn flour
1/2 c sweet rice flour 1/4 c sorghum flour 1/4 c potato starch 1/2 c fine cornmeal 1/4 c + 2 T sugar 1 t kosher sal
2 c sweet rice flour 1/4 c sorghum flour 1/4 c potato starch
1/2 c fine cornmeal 1/4 c + 2 T sugar 1 t kosher sal
2 c fine cornmeal 1/4 c +
2 T sugar 1 t kosher sal
T sugar 1
t kosher sal
t kosher
salt
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds)
1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch of sea sal
2 heaping cup shredded unsweetened coconut flakes
2 T hemp seeds
1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch of sea sal
2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch of sea
salt
Ingredients: 1 medium sweet potato per person, sliced lengthwise into quarters and then halved or quartered again depending on size /
1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potat
2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potat
t cornstarch,
1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potat
2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potat
t salt, 1/8
t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potat
t chipotle powder, cumin, or curry per potato, pepper to taste /
2 T olive oil per potat
T olive oil per potato
200 ml (
1/2 cup + 1/3 cup) soy milk 25 g fresh yeast or 8 g (2 1/2 t) instant dry yeast 50 g (1/4 cup) + 1 t sugar, divided 500 g (4 cups + 2 1/2 T) all purpose flour, divided 200 g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
2 cup + 1/3 cup) soy milk
25 g fresh yeast or 8 g (
2 1/2 t) instant dry yeast 50 g (1/4 cup) + 1 t sugar, divided 500 g (4 cups + 2 1/2 T) all purpose flour, divided 200 g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
2 t) instant dry yeast 50 g (1/4 cup) + 1 t sugar, divided 500 g (4 cups + 2 1/2 T) all purpose flour, divided 200 g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
t) instant dry yeast 50 g (1/4 cup) + 1
t sugar, divided 500 g (4 cups + 2 1/2 T) all purpose flour, divided 200 g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
t sugar, divided 500 g (4 cups +
2 1/2 T) all purpose flour, divided 200 g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
2 T) all purpose flour, divided 200 g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
T) all purpose flour, divided
200 g (3/4 cup +
2 T) vegan margarine, softened 1/4 t salt 3/4 t baking powde
T) vegan margarine, softened 1/4
t salt 3/4 t baking powde
t salt 3/4
t baking powde
t baking powder
Ingredients: 3/4 C flour / 1/4
t baking powder, 1/4
t soda,
1/2 t salt / 3/4 C brown sugar / 2 C whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º
2 t salt / 3/4 C brown sugar /
2 C whole, pitted dates / 1
1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º
2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1
t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º.
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thic
2 cup vinegar
1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thic
2 cup lime juice
1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thic
2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped
2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon
salt Freshly ground black pepper 1 Two - pound
T - bone steak, 1 inch thick
Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1
1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
2 C almond meal
1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
2 C flax meal 1/4 tsp
salt 2 T coconut oil, melted 1
T vanilla 1
T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal
2 T flax meal
2 T coconut oil, melted
2 T brown sugar
1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
2 tsp
salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F
2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.
Finely chop 1 onion and slowly sauté in
2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T butter and 1
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or
2 apples / Add 1
t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t sea
salt to onion mix along with
1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t turmeric,
1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t red curry paste (optional),
2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock,
2 - 3 cups of water (or all water).
Ok, I'm not sure what I did, but I halved the recipe (1 cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1
T. chia seed, instead of the Xanthum Gum, 1
T yeast,
1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy
2 T kosher
salt,
2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1
T honey) and it came out soupy!
What's in it: —
2 T olive oil — 1 container portobello / cremini mushrooms, sliced —
1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan chees
2 large sweet onion, thinly sliced —
2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices —
Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese
-
2 1/4 c almond flour -
2 chia seed «eggs» (
2 T chia seeds soaked in 6 T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
T chia seeds soaked in 6
T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
T water), you can also use
2 eggs -1
1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
2 cups grated zucchini -3 / 4
t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t sea
salt -1
t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t baking soda -1
t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin tin
crimini mushrooms -3
T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
T fresh thyme -1 /
2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
t salt -1 /
2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
t pepper -
2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
T fresh sage -5 cups vegetable broth -
2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
2 cups wild rice blend (I used Bob's Red Mill)-1
1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsley
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 mince
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 mince
2 cups chicken stock * 15 oz can creamed corn 4
T cornstarch dissolved in 6
T 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 3/4 C whole wheat bread flour 1 3/4 C unbleached all purpose flour
2 t. sea
salt 2 T Saf - Instant yeast 1
T cane juice crystals
2 T blackstrap molasses 1 C hot water
1/2 C chopped Walnut
2 C chopped Walnuts
Mascarpone cheese
2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
T Flat leaf parsley, chopped 1
t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Sea
salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Freshly ground pepper 1/4
t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Ground nutmeg
1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Sweet paprika plus pinch for garnish
2 T Extra virgin olive... Continue
T Extra virgin olive... Continued
firm tofu, cut into cubes / 1 onion, sliced /
2 cloves garlic, minced / 1 ″ piece of ginger, peeled and minced / 1 can coconut milk / 1 -
2 T curry powder / Salt & pepper / 1/2 t chili garlic sauce — the heat can be adjusted to your own tast
T curry powder /
Salt & pepper /
1/2 t chili garlic sauce — the heat can be adjusted to your own tast
2 t chili garlic sauce — the heat can be adjusted to your own tast
t chili garlic sauce — the heat can be adjusted to your own taste
2 T olive oil 2 T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T olive oil
2 T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T apple cider vinegar
2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T orange juice 1
T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T maple syrup 1/4
t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
t garlic powder (or 1 crushed clove of garlic)
salt and pepper to taste (maybe
1/2 t salt?
2 t salt?
t salt?)
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil
salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes
2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don'
t recommend it)
2 (14 oz) cans good quality beef broth, preferably low fat / low
salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leave
2 of a 6 oz can of tomato paste, about
2 rounded
T 2 bay leaves
Ingredients: 4 large apples, peeled, cored and cubed /
2 C chopped onion (1 large onion) / 1/4 C finely minced fresh ginger / 1 C raisins / 1 C brown sugar / 1 —
2 t finely chopped fresh jalapeño or
1/2 t red pepper flakes / 3/4 t dry mustard / 3/4 t salt / 1 1/2 C apple cider vinegar / Water as needed
2 t red pepper flakes / 3/4
t dry mustard / 3/4
t salt / 1
1/2 C apple cider vinegar / Water as needed
2 C apple cider vinegar / Water as needed.
Ingredients: 1 cup sugar / 1/4 cup cornstarch / Pinch of
salt / 8 ounces of bittersweet chocolate, chopped /
2 2/3 cups whole milk /
2 egg yolks /
2 T butter / 1/2 t vanill
T butter /
1/2 t vanill
2 t vanill
t vanilla
Ingredients for Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1
T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste
T butter / 1 extra large or
2 medium eggs /
1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste
2 C whole milk,
1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste
2 C cream (just whole milk or
2 % is fine too) / 3/4 C grated Gruyere or
1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste
2 C goat cheese /
1/2 — 1 t salt, pepper to taste
2 — 1
t salt, pepper to taste
t salt, pepper to taste.
Ingredients: 1 C chopped nuts /
1/2 C shortening (I suggest butter) / 2 C sugar / 1 1/2 C milk / 2 t vanilla / 2 eggs / 3 squares unsweetened chocolate / 2 C flour / 2 t baking powder / pinch of sal
2 C shortening (I suggest butter) /
2 C sugar / 1
1/2 C milk / 2 t vanilla / 2 eggs / 3 squares unsweetened chocolate / 2 C flour / 2 t baking powder / pinch of sal
2 C milk /
2 t vanilla /
2 eggs / 3 squares unsweetened chocolate /
2 C flour /
2 t baking powder / pinch of
salt
1 c butter
2 eggs 1
t vanilla extract 16 packets stevia powder
1/2 c raw sugar or honey 2 c coconut flour 1 t salt 1 t baking soda 1 c shredded raw coconut 2 c chocolate chip
2 c raw sugar or honey
2 c coconut flour 1
t salt 1
t baking soda 1 c shredded raw coconut
2 c chocolate chips
Frosting:
2 8 - oz packages of cream cheese, room temperature 1 c (
2 sticks) unsalted butter, room temperature 4 c powdered sugar
1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth
2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp
salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth
2 tsp baking powder
1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth
2 tsp baking soda 3 c sugar 1 c (
2 sticks) unsalted butter, room temperature 7 large eggs
2 T vanilla extract 1 c sour cream 6
T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
Ingredients & Directions:
2 hard - boiled and finely chopped eggs, 3
T lemon juice, 1 finely chopped clove of garlic, 1/3 —
1/2 C olive oil, 1 T maple syrup / Drizzle olive oil into juice and garlic while whisking steadily / When slightly thickened add maple syrup and mix / Add finely chopped eggs, pinches of salt & pepper and whisk again / Taste and add more or less of any ingredient
2 C olive oil, 1
T maple syrup / Drizzle olive oil into juice and garlic while whisking steadily / When slightly thickened add maple syrup and mix / Add finely chopped eggs, pinches of
salt & pepper and whisk again / Taste and add more or less of any ingredient.
For the rolls:
280 g flour (
2 1/3 cups)[I used
1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
2 whole kamut flour and
1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
2 all purpose flour] 1 package active dry yeast (7 g or
2 1/4
t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
t) 30 g sugar (
2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
T)
205 ml vanilla or plain soy milk, room temperature (
2/3 cup + 3
T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
T)
25 g coconut oil, melted (
2 T)[vegetable oil of your choice works well, too] 1/4 t sal
T)[vegetable oil of your choice works well, too] 1/4
t sal
t salt
1.5 -
2 lb of mussels and clams
2 T olive oil 1 large shallot, chopped finely
2 cloves garlic, minced
1/2 C white wine 1 C Pernod or other anise liquor 2 T fresh parsley, roughly chopped salt & peppe
2 C white wine 1 C Pernod or other anise liquor
2 T fresh parsley, roughly chopped
salt & pepper