Make a dandelion (Taraxacum officinale) compress:
boil about an ounce of minced dandelion root in two to three cups of water until only half the liquid remains; use compresses of the resulting brew.
Not exact matches
FOR THE CAKE BATTER 1/2 cup
boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (
about 3
ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt
pinch saffron threads 1 cup freshly
boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled
about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 -
ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
1/2
ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups
boiling water 1 cake firm tofu (
about 16
ounces) 12
ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 -
ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
1 (3.5 -
ounce) bag
boil - in - bag brown rice (such as Uncle Ben's) 2 Tablespoons butter, divided 1 pound good pork chops or chicken breast cutlets (
about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 cup refrigerated apple cider [Cider, not apple juice.]
Place 1
ounce wakame (dried seaweed) in a medium bowl; cover with
boiling water and let sit until softened,
about 10 minutes.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1
ounce dried shiitake mushrooms 1 small rock sugar piece,
about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with
boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with
boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu),
boiled quail eggs, liver or other offal, sliced squid, etc..
Bring 3 cups dried shiitake mushrooms (
about 3
ounces), 1/3 cup reduced - sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a
boil in a small saucepan.
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (
about 2 cups) 2 cups roasted broccoli florets 8
ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of
boiling, salted water, cook the pasta according to package directions.
Make it: warm
about 8
ounces of water in a tea kettle, but don't bring it to a
boil.
I eat 4 eggs (sometimes
boiled, sometimes fried), 1 sardine, 18
ounces of chicken thighs or beef chuck, and
about 4 cups of spinish.
An
ounce by weight (
about 1 cup by volume) of dried nettle can be steeped in a quart of just -
boiled water for 4 - 8 hours, strained, and then sipped (or guzzled) throughout the day.
Boiled Dumpling Dough: 2 cups all purpose flour 1/8 teaspoon kosher salt 3/4 cup lukewarm water 1 egg white Spinach and Egg Filling: 3
ounces spinach or Chinese water spinach,
about 2 cups packed 2 tablespoons vegetable oil 8 large eggs 2 1/2 tablespoons skim milk 1 1/2 teaspoons kosher salt, divided 1 teaspoon sesame oil 1 teaspoon oyster sauce 1 teaspoon freshly ground black pepper
Ingredients 4
ounces red Swiss chard, stemmed and chopped (
about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2
ounces prosciutto, minced (
about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of
boiling salted water until crisp - tender,
about a minute.