Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified
water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon
hot pepper flakes
I altered it a bit by doubling the recipe to make a bigger cake and changed the frosting
into a glaze (
butter, powdered sugar, strawberry jam and
hot water).
I take canning jars, place them in boiling
water, take them out, place a funnel over the jar, ladle the
hot apple
butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple
butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.
I found it helpful to use the wrapper from the stick of
butter, which I had already dropped
into the bowl I would melt it in over the
water on the stove, being concerned concerned about making it too
hot in the microwave for the recipe, to smear a large pinch of
butter without making a mess of my fingers or wasting a paper towel and
butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick
butter 1/2 cup of
water or stock 2 1/2 lbs
hot or sweet Italian sausage (I used
hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
If using my extra ingredients, dissolve 2 teaspoons instant coffee in 1 tablespoon
hot water, pour
into the
butter, then add honey.
What's in it: 1 medium head cauliflower, broken or chopped
into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup
water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon
butter (or olive oil if you want it to be vegan) 2/3 cup
hot sauce
Olive oil or Coconut oil cooking spray 3/4 cup gluten - free baking flour 1 cup
water 1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut
into bite - size pieces 2 tablespoons
butter 1/2 cup Ghost Scream ®
hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
First, add all purpose flour, yeast, salt,
hot water, honey,
butter and lemon peel
into a food processor and pulse until a dough forms.
1/4 cup (4 tablespoons)
butter or lard 1 medium onion, finely chopped 2 teaspoons mild Hungarian paprika (or 1 teaspoon each mild and
hot paprika) 1 pound fresh green beans, cut diagonally
into 1 - 1 / 2 - inch slices 2/3 cup
water 1/2 teaspoon salt 1/2 cup pure sour cream (containing no additives) 1 tablespoon flour
Hemp hearts and cashew
butter blend
into hot water to create a creamy base without added plant milk (a little hack I discovered a while back).
Mix the cocoa with the
hot water and stir until dissolved, then fold
into the
butter mixture.
Put the chocolate,
butter and sugar
into a large pan with 100 ml
hot water and gently melt together.
What's in it: 1 medium head cauliflower, broken or chopped
into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup
water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon
butter (or olive oil if you want it to be vegan) 2/3 cup
hot sauce
1 Tbsp Bragg's Liquid Aminos 2 tsp raw almond
butter 1/2 tsp raw honey 1 tsp sesame oil 1/2 tsp
hot sauce 2 cups
water (more / less for steaming) 1 lb organic asparagus, prepped and sliced on the diagonal
into 2 inch pieces 2 tsp sesame oil 1 tsp sesame seeds 1 1/2 tsp sake 2 tsp fresh ginger, minced or pressed 2 garlic cloves, minced or pressed 1/2 tsp sea salt 1/4 tsp white pepper
For
hot summer weather, you can mix a cup of peanut
butter with a bit of
water and put the mixture
into an ice cube tray.
Keep warm in the oven until serving time, then place on
hot plates (rinse plates under very
hot water and dry well), or serve in a large heated bowl, topped with a teaspoon of cold
butter that will melt
into a well on top of the potatoes.
Strain them, and plunge them
into a bowl of very cold (even ice)
water, just briefly, and then drain and add the beans to a sauté pan with
hot butter.