Sentences with phrase «coarse yellow cornmeal»

1 cup flour 1 cup coarse yellow cornmeal 1/4 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg, lightly beaten 1/4 cup olive oil

Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360 grams) water, body temperature 2 cups (280 grams) unbleached all - purpose flour, plus extra for baking 2 cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of medium - coarse yellow cornmeal for the baking sheet

Not exact matches

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

Finally, CI recommends Arrowhead Mills Organic Yellow Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final teYellow Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final teyellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final texture.

butter to grease pan, about 1 tablespoon 1 cup / 4 oz / 115g whole wheat pastry flour 3/4 cup / 4 oz / 115 g yellow cornmeal (coarse) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon dried mixed herbs (optional)

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)