In a small pot add the extra virgin olive oil along with the thinly sliced garlic and using the lowest possible heat on the stove, start warming up the oil.
In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.
In a small pot add all the ingredients for the syrup and bring to the boil.
Not exact matches
I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar
in half, turned on my hob,
added some water to a
small pot, took out a bowl and threw
in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them
in what was by then melted chocolate, stuck the truffles
in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!
Use plain whipped cream or
add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Place ingredients
in a
small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
In a
small pot,
add 1/4 cup water to the raspberries and bring it to a boil.
In a
small sauce
pot add the following: 2 cups red wine vinegar (5 % acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorwy vegans!)
Place
in a
small sauce
pot over medium heat and
add the vanilla bean pod.
Mix all the seasonings
in a
small bowl, then
add to the
pot and stir to combine.
In a
small tall
pot add the oil and heat it up to 350F / 175C use a frying thermometer for best results.
Make the quinoa by
adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt
in a
small stock
pot.
Sweet topping: Heat some coconut oil
in a
small pot,
add almonds and raisins, stir for 2 minutes until almonds are slighty golden brown,
add cinnamon and grated coconut, stir for another 1 -2 minutes.
Take rice flour
in a
small cup, whisk
in 1/4 cup hot broth ensuring there are no lumps, and
add to the
pot.
Directions: Bring a large
pot of water to a boil / Cut a
small X on the bottom of each tomato and blanch
in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garli
in the boiling water for 30 seconds / Remove from
pot, let cool, then peel away the skin and chop coarsely /
In a large soup pot, heat the olive oil and add the onions and garli
In a large soup
pot, heat the olive oil and
add the onions and garlic.
Among the other goodies, this week brought a
small package of flaxseed micro greens and a large bunch of basil (to
add to the overflowing basil
pot I have growing
in the backyard).
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions
small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 1
Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Small Celery Root Bulb
small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil
in large stock
pot,
add the onions, garlic, and celery root.
While the cookies are
in the oven
add all of the jam ingredients to a
small pot and melt.
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then
add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into
small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large
pot, heat up a little more oil, and start sautéing the leeks, and then
add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7)
Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
Add cooked rice noodles to the
pot of vegetables, stirring well, and pour soya sauce over evenly 8)
Add in strips of fried egg, chicken, stir well and then ser
Add in strips of fried egg, chicken, stir well and then serv
in strips of fried egg, chicken, stir well and then serve.
Meanwhile, make the dressing:
In a
small sauce
pot,
add the beet juice and bring to a simmer.
1) Wash and remove leaves from strawberries 2) Slice strawberries into
small pieces and put
in a large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave
in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture
in a
pot and cook under low heat 5)
Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass jars and cap them
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into
small pieces and put the pieces
in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large
pot,
add in the sliced peel, and squeeze
in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the
pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers
In a
small pot,
add the orange juice and tarragon sprig.
Creamy Chia Popsicles Recipe: 2 1/2 cups almond milk 1/4 tsp vanilla extract 1/2 cup sucanat 1/2 cup chia seeds Recipe Directions:
In a
small pot on low heat
add sucanat and almond milk until sucanat dissolves,
add vanilla extract and let cool.
Combine the freshly brewed coffee, and coconut milk
in a
small pot, and
add the rinsed quinoa, the chopped date if using, a dash of vanilla extract, and optionally a dash of coconut extract.
In a
small pot,
add the sugar, apple cider vinegar, and some salt.
In a saucepan or
small pot,
add the crushed canned tomatoes, salt and pepper.
Preheat the oven at 400F / 200C
In a separate
small pot, melt the butter
add the garlic and heat for about 1 minute.
Heat
in a
small pot over medium, whisking constantly and
adding warm water or pan juices 1 Tbsp.
In a
small pot, bring water to boil, then
add hydrated gelatin / lemon juice mixture, and stir to dissolve gelatin.
In a
small pot melt chocolate chips over low heat and
add mixture to the
pot.
Add water to a
small pot and sprinkle / rain gelatin on top, about 1/2 Tbsp at a time
in a single layer.
Make the filling while the dough is chilling:
In a
small pot on the stove,
add your mixed berries, sugar, and lemon juice.
Rinse and drain the buckwheat groats
in a fine mesh colander to remove the gooey residue they get from soaking, then
add them to the
small pot with the oats.
If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples
in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed
in the refrigerator, 8
small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a
pot with water on heat and let it boil, meanwhile cut the apples into thin slices and
add them to the
pot with the lemon juice then turn the heat off, put a lid on the
pot and let the apples steam for a minute.
Simmer the wild blueberries and honey
in a
small pot until soft, then
add the Creme de Cassis liquor and blend with a hand - blender or regular blender until smooth.
To do this,
add half a bar of dark cooking chocolate
in a
small pot (about 100g of chocolate).
Bring the water and bay leaf to a boil
in a
small sauce
pot and
add the quinoa, reduce to a simmer, cover, and cook for 15 minutes.
In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remainin
In a
small pot, heat your oil until warm, over low heat, then
add in the flour and whisk until there are no clumps remainin
in the flour and whisk until there are no clumps remaining.
In a
small sauce
pot add the coconut milk, salt and vanilla extract.
In a
small sauce
pot add orange juice, orange liqueur, juice from lemon and sugar and begin heating on low.
Bring water to a boil with salt
in a
small pot and
add polenta slowly while stirring the mixture.
In a
small pot, heat the remaining 3/4 cups of milk over low - medium heat,
add the sugar and mix to allow the sugar to melt completely.
Place oil
in a
small saucepan and scrape
in vanilla seeds;
add pod to
pot.
1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a
small pot, and bring to a boil 3) Once water starts boiling, cover
pot and reduce heat to a minimum for 15 minutes 4) Remove
pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7)
Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8)
Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I
added red peppers last so the red color would remain vibrant) 9)
Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
While the cake's
in the oven make the frosting by putting 1 c. of sugar and 1 c. of evaporated milk
in a
small pot until it thickens, remove from heat and
add 1/3 c. of evaporated milk.
1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water
in a
pot and bring to a boil 3) Once water starts boiling, cover
pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove
pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette
in a pan or wok 7) Cut cooked omelette into
small pieces 8) Saute minced garlic and diced onions
in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize,
add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring oni
add in diced sausages and stir for about one minute 10)
Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring oni
Add in cooked quinoa and mix together 11)
Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring oni
Add in cut omelette pieces and mix well, and
add salt & pepper to taste 12) Serve hot and garnish with chopped spring oni
add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions
Method: Place soy milk
in a
small pot and
add coconut oil.
In a
small bowl
add Nutella and place over a
small pot of boiling water, stir until Nutella reaches an easy to pour constituency.
Put berries
in a
small stock
pot and
add water until berries are covered.
small tin buckets easy to find at paint supply stores
small cardboard paint buckets also at paint supply stores; paint or cover with paper chinese food boxes most craft stores have these
in a variety of colors plain paper sack with a drawing or stickers on the front and tied with a ribbon or a cardstock header stapling the bag closed plastic beach buckets check the dollar store for the best price terra cotta flower
pots perfect for a garden theme; the kids can paint these for a party craft too fabric or felt bags with or without a drawstring large tin cans of course, make sure the edges are not sharp mini canvas totes bought or homemade cardboard boxes such as a cereal box, cut down and covered with paper or painted;
add a ribbon, string or wire handle baskets lots of inexpensive ones available at thrift stores popcorn boxes available at party supply stores Helpful Tips: