Ingredients: 1 (1 - 1.5 lb) Pork Tenderloin 3 oz Honey Mustard 1/2 Tbsp Rosemary, dried 1/4
C water Salt and Pepper, to taste Directions: After placing the pork into your dish, add the salt and pepper.
Not exact matches
Whisk together 4 egg yolks and 2/3
C sugar until pale yellow and thick / Slowly add 1
C milk, stirring gently to avoid buildup of foam / Stir in
salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4
C white wine (optional) / 2 T butter / 1 t
salt and pepper or lemon pepper to taste / Measure 2
C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
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.
Broa Dissolvify: -2 t yeast -0.5
c + 2T warm milk (or something else: — RRB --0.75
c.
water (at end of 5 min) Meanwhile, mix up: -1.25
c. yellow cornmeal -2.25
c. flour (unbleached, all purpose)-1.5 t.
salt Combine all the above with: -2 T. olive oil.
1 / 2
C Whole hazelnuts (to give 3 / 4
C ground) 1 / 2
C Chestnut flour 1 / 2
C Wheat flour 3/4
C Whole wheat flour 1 / 2t
Salt 3 Sprigs Rosemary 1 / 2
C Water 1 / 4
C Olive oil
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 apricots
1 14 - ounce can reduced - sodium chicken broth, or vegetable broth 1 cup
water 1 lb broccoli crowns, trimmed and chopped (about 6 cups) or 1 large bag frozen broccoli florets, thawed 1 14 - ounce can cannellini beans, rinsed and drained 1/4 teaspoon
salt 1/4 teaspoon pepper 1
c shredded cheddar cheese
Double Pie Crust: 3
C flour 3/4
C shortening 1 tsp
salt 1 tsp vinegar 1
C water with ice cubes (you may not use it all) 1 egg, beaten
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.
1
c celery, diced 1
c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2
c capers in
water, drained 1 1/2
c pitted green olives, sliced 1
c pine nuts 2 Tbsp brown sugar 1/2
c red wine vinegar 2
c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only
Salt and pepper Zest of 1 lemon Mint leaves for garnish
1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4
c) 3
c water, divided 2
c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp
salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)
Pie Crust 1 1/4
C all - purpose flour 1/2 TBSP sugar 1/2 tsp
salt 8 TBSP or 1 stick of unsalted butter, cold 1/2
C ice
water
1
C Bluebird Emmer Farro w / 5
C salted water.
Combine sugar, corn syrup, 3/4
c water and
salt in a heavy saucepan.
1/2
c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4
c of
water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp
salt 1/2 tsp of freshly ground pepper
So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5
C lukewarm
water (I used the
water I had boiled the potato in) 2 1/4 tsp
salt 2 1/4 tsp instant yeast 3 1/4
C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)
The original recipe says to add 1/2
C salt to the pasta
water.
2 3/4
c water (room temp) 2 1/4
c oats (pulsed 5 - 10sec in blender) 1 / 2tsp
salt 1tsp vanilla 1 / 2tsp BAKING POWDER (huge difference) 1 banana 1tbl ground flax seed
1/4
c unsalted butter 1 medium onion, diced 1/4
c all purpose flour 4
c low sodium chicken broth 1
c water 1 pound broccoli florets 1/4
c heavy cream
salt pepper
Ingredients: 1 small onion, chopped 1 tbl oil 1
c chopped carrots 2
c water 6 habanero chiles, stemmed, seeded, and minced 3 tbl fresh lime juice 3 tbl white vinegar 1 tsp
salt Directions: Saute onion in oil until soft.
4
C sliced summer squash Cook in boiling,
salted water for about 2 minutes, then drain.
Ingredients: 2 medium - sized cucumbers, partly peeled and roughly chopped / 1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon
salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2
C water or several ice cubes.
3
c water 1/4
c soy (or tamari) sauce 1 T veggie broth 2 T «chicken» or «beef» seasoning 3 T nutritional yeast 1 T garlic powder 1 T onion powder 1 t
salt
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.
So, here's what I did: 2 1/2
C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp
salt, 1 TBSP + 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2
C (4 oz) pasture butter, 1/2
C (2.8 oz) coconut palm sugar, 2 TBSP
water and 3 TBSP (2.4 oz) molasses.
Sprinkle of
salt (b /
c that's what I'd do for a blueberry pie) and thickened with 1 T. cornstarch in cold
water.
4 tsp active dry yeast 1 tsp white sugar 1 1/4 cups warm
water (110 degrees F / 45 degrees
C) 5 cups all - purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 1/2 tsp
salt 2 Tbsp butter, melted 1/2 cup baking soda 4 cups hot
water 2 egg whites 2 Tbsp butter, melted that has been cooled Kosher
salt, for topping Parchment paper and cooking spray
1/2
c all - purpose flour 1/4
c sugar 1/2 tsp baking powder 1/4 tsp
salt 1/3 stick cold Earth Balance, cut into small pieces 1/8
c boiling
water
-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 tin
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 Walnuts
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea
salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or
C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered
water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
1
C wild rice 2
C water 2 - 3
C leftover turkey 5
C chicken stock (turkey or vegetable work too) 3 medium carrots, peeled and sliced 3 large celery stalks, chopped 1
C mushrooms (any kind), chopped 2 tsp minced garlic 1/2 tsp oregano 1/2 tsp
salt 1/2 tsp pepper 4 TBSP unsalted butter 2 TBSP flour 2
C milk
Add the chili powder, cumin, and
salt to the meat mixture along with 1/2
c water.
Ingredients: 2 tsp of olive oil 1 lb of lean ground turkey 1 yellow pepper, chopped 1 red pepper, chopped 1 medium sized yellow onion, chopped 1 jalapeño, diced 1 28 oz can of chopped tomatoes 2
c of chicken broth 1/2
c of
water 1 can of red beans, with liquid 1
c of corn, frozen or drained from a can 2 tsp of cumin 1/2 tsp of smoked paprika
Salt and pepper to taste
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of
water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the
water 1/2 tsp sea
salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2
c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
1 — 6 oz can of tomato paste 1/4
c of
water 1 tsp of chili powder 2 tbl of ground cumin 2 tsp of cayenne pepper
Salt and pepper to taste Optional: I throw in one jalapeño chopped with seeds.
4
c of white bread flour, (I used King Arthur's) 1 tbl
salt 1 oz of yeast — which is 2 tbl for a conversion 2/3 cup butter (11 tbl) 1 1/4
c of warm
water
2-1/2 teaspoons active dry yeast (1 packet) 1 cup warm
water (105 to 115 F; 40 to 46
C) 1 teaspoon agave nectar 1 tablespoon extra-virgin olive oil, plus additional for brushing the pizza crusts 3 cups all - purpose flour 1 teaspoon
salt
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.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and
salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3
C) and add to dry ingredients along with eggs, oil and
water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1
C granulated sugar 1/2
C butter or Earth Balance 2 large eggs 1/2
C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2
C liquid total) 1/2
C water 1 tsp vanilla extract 2 3/4
C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp
salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2
C (1 stick) unsalted butter 4 1/2
C confectioners» sugar 1/4
C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon
salt (or any sea
salt with nice big crystals)
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea
salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or
C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered
water 50 g -LSB-...]
Dough: 3
c flour 1 t baking powder 1
c white sugar 1/4 t kosher
salt zest of 1 large lemon 8 ounces cold butter, cubed 1 large egg 1 t vanilla 2 T — 1/4
c of cold
water
Ingredients: 1 1/2 tsp dry active yeast 1 cup warm
water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus more for work surface 2 tablespoons caraway seeds 2 teaspoons
salt 6 tbsp canola or olive oil 1/4
c soy yogurt
(This was great for texture... just like wheat berries in WW muffins) 1 pkg Active Yeast 1/4 tsp
salt 3/4 tsp baking soda 1 tsp xanthan gum 3/4
C warm
water 1 tsp honey 2 Tblsp almond oil.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7
C of
water or broth: bring to boil,
salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
For crunchy snack try Flax Crackers: 2
c flax meal, 3/4 -1
c water, 1 / 2tsp
salt, 1 / 2tsp garlic powder, 1 / 2tsp onion powder.
Ingredients * Contains Gluten Flour Tortilla (29 %)(WHEAT FLOUR (GLUTEN),
Water, Palm Fat, Stabilizer (E422),
Salt, Emulsifiers (E472, E471), Sugar, Raising agents (E500ii, E450i), Acidity Regulators (E296, E330)-RRB-, Pulled Pork (28 %)(Pork,
Water, Glucose Syrup,
Salt, Stabilisers: (E450, E451), Modified Starch, Acidity Regulators (E330, E331), Yeast Extract), Barbeque Sauce (
Water, Maltodextrin, Tomato Puree, Sugar, Vinegar, Black Pepper,
Salt, Onion Powder, Garlic Powder, Starch, Smoked Flavouring H10, Starch, Preservatives: Potassium Sorbate (E202), Emulsifiers: (E415, E412)-RRB-, Processed CHEESE (MILK)(
Water, Palm Oil, Modified Potato Starch, CHEESE,
Salt, Skimmed MILK Powder, Modified Starch, Emulsifier (E341 (ii)-RRB-, Colour (E160 a, b,
c), Red and Green Peppers, Paprika.
Ingredients * Contains Gluten Chicken (30 %)(contains: Chicken Breast,
Water, Rapeseed Oil, Rice Starch, Spirit Vinegar,
Salt) Flour Tortilla (29 %)(contains: WHEAT FLOUR (GLUTEN),
Water, Palm Fat, Stabilizer: E422,
Salt, Emulsifiers: (E472, E471), Sugar, Raising Agents (E500ii, E450i), Acidity Regulators (E296, E330)-RRB-, Processed CHEESE (12 %)(
Water, Palm Oil, Modified Potato Starch, CHEESE (MILK),
Salt, Skimmed MILK Powder, Modified Starch, Emulsifier: E341ii, Colour: E160 a, b,
c), Mexican Salsa (11 %)(contains:
Water, Glucose, Sugar, Tomato Paste, Herbs and Spices (Onion, Pepper, Paprika, Garlic, Cumin, Chilli, Coriander, Oregano, Ginger, Clove), Molasses, Tamarind Paste, Flavour Enhancer: E621, Acidity Regulators: (E330, E260) Vinegar, Modified Corn Starch,
Salt, Preservative: E202), Green Beans, Kidney Beans (contains: Kidney Beans,
Water,
Salt), Sweetcorn Red and Green Peppers, Spice.