Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Place 3
tablespoons flour in a medium bowl.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Combine 1 tablespoon cold water and 1
tablespoon flour in a small bowl.
Combine fresh blueberries, 1/3 cup sugar, and 1
tablespoon flour in a bowl and toss until fruits are covered.
Mix 1
tablespoon flour in 1/2 cup cold water.
Not exact matches
Take 1
tablespoon of the starter, place
in a large glass mixing bowl, add 100g of
flour (you can use a 50/50 mixture of whole sprouted
flour and white
flour, all sprouted
flour, or any ratio you prefer) and 100g of purified water (78F (25C)-RRB-.
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles
in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3
tablespoons chicken broth 1/2 cup
flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
4 cups Oat
Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2
tablespoons Vanilla Extract 3
tablespoons Filtered Water 1 1/2 cup Raisins (plumped
in warm water for 30 minutes and drained)
1 cup pumpkin seeds — ground into
flour in a food processor 1 cup brown rice
flour 1/2 cup gluten free oat
flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated coffee grinder 1/2 teaspoon salt 6
tablespoons almond butter 5
tablespoons pistachio butter 5
tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
Here's what I gathered to make 12 pancakes (3»
in diameter): 2 large eggs3
tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut
flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)
In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups
flour, 1
tablespoon olive oil and salt.
Sprinkle a couple
tablespoons of the reserved
flour over the dough and work it
in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4 cup of the reserve
flour for later.
- Once the garlic becomes aromatic, sprinkle
in the remaining 2
tablespoons of
flour (the
tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add
in the hot beef stock, stirring all the while to avoid any little
flour «lumps» from forming.
Sprinkle a couple
tablespoons of the reserved
flour over the dough and work it
in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to reserve 1/4 cup of the
flour for later.
Mix the warm water, 1/2 cup of bread
flour and 2
tablespoons of sugar
in a bowl.
Place the
flour, salt, sugar, 2
tablespoons ice - cold water and butter
in a food processor and mix until everything becomes crumbly.
While the coconut milk is thickening,
in a food processor, buzz almonds / almond
flour, 2
tablespoons molasses, 1
tablespoon arrowroot powder, 1/8 teaspoon salt until dough forms.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose
flour -1
tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add
in herbs into the crust like fresh rosemary and thyme!
* 1/3 cup superfine rice
flour, plus extra for dusting baking pan * 1/3 cup amaranth
flour (I usually just grind amaranth seeds
in my coffee grinder or Vitamix) * 1/4 cup sorghum
flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2
Tablespoons honey * 6
Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
Whisk 1/4 cup pomegranate juice and 1
tablespoon flour together
in a small bowl.
Mix almond
flour, softened butter, 3
Tablespoons confectioner's sugar, vanilla and salt
in a small bowl until a cohesive dough forms.
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5
tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs
in processor or blender 3
tablespoons King Arthur Unbleached All - Purpose
Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
Mix together some
flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut
in four
tablespoons of cold butter.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups
flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place
flour, sugar, and salt
in a large bowl.
I took your advice and used some cocoa powder (just kinda dumped some
in), along with some almond
flour (1/3 cup) and just kinda winged it for the coconut
flour (few
tablespoons)..
You could always mix
in a
tablespoon or two of almond
flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.
Shape 1
tablespoon of cheese mixture around each olive, dipping hands
in flour, if necessary, to prevent sticking.
Combine the remaining 4
tablespoons of sugar,
flour, and salt
in the bowl of a stand mixer fitted with the dough hook *.
1) 450g of self - raising
flour 2) 150g of butter, cut into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g of cheese
in slices, cut into small squares 7) 200g of ham
in slices, cut into small squares 8) 300g of cream cheese 9) 1 cup of chopped fresh chives
But if I don't have either of those
in my fridge I substitute with an additional 1/2 cup of cream and add a
tablespoon of
flour to bind the batter together better.
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup
flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil
In a blender add the wet ingredients...
If you are measuring by volume, put a
tablespoon of whole wheat or rye
flour in each measuring cup, then fill them with white
flour.
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake
flour — I used all purpose
flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2
tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack
in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them
in the higher part of the oven so they would not burn).
I don't ever boil first but if you put a couple
tablespoons of corn starch
in a bag, first coat them with that, THEN
flour them... you can get things darn crispy!
Combine
flours, sugar, eggs, milk, 6
tablespoons canola oil, vanilla, and salt
in a large measuring cup or bowl.
Using a rubber spatula, gently fold
in the
flour mixture and the 1 cup cheese, then fold
in the remaining 6
tablespoons butter *.
Beat the eggs with 2
tablespoons water
in a wide shallow dish, add the
flour to a separate wide plate and add half the pretzel mixture to a large, shallow bowl or dish (add more pretzel mixture as needed).
3 cups (380 grams) bread
flour (all - purpose will work
in a pinch) 1
tablespoon baking powder 2
tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin slices) 3/4 teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)
I followed the recipe pretty much to the point, just adding
in a
tablespoon of hemp protein powder (pure hemp) with the
flour mixture.
4 cups bread
flour 1
tablespoon double - acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1 cup raisins or dried currants, rinsed
in hot water and patted dry * 1
tablespoon caraway seeds * 2 cups buttermilk
Sprinkle them with a
tablespoon of
flour, and set them back
in the freezer, so you don't end up with mush.
I used coconut
flour and threw
in a couple
tablespoons of flax seed.
Ingredients: 3
tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3
tablespoons unbleached all - purpose
flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1 small bunch kale, coarsely chopped
Do the same if you're working with yeast: Add one
tablespoon of liquid per cup of sprouted
flour called for
in the recipe.
In a mixing bowl, combine 2 cups plus 2
tablespoons of
flour, a
tablespoon of baking powder, three
tablespoons of sugar and 1/8 tsp of salt.
I did add 2
tablespoons of sugar to the easy buttery pie dough recipe (adding it with the
flour in step 1).
9 ounces frozen green beans, thawed
in colander, drained and patted dry 1
tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2
tablespoon nutritional yeast (available at health food stores and some grocery stores near the
flour) 4
tablespoons all purpose
flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings
in a can, divided into 2/3 cup and 1 cup
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose
flour, 2
tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped pecans or walnuts.
If you prefer a milder chocolate taste, use 1 cup plus 2
tablespoons all - purpose
flour and 1/2 cup cocoa powder instead ** Cookies keep well at room temperature
in an air - tight container for up to 5 days.