This No Churn Pumpkin Pie Ice
Cream Recipe tastes great all on its own, but it also tastes delicious served with fall pies like pumpkin or pecan.
Actually frying ice cream is a bit further than I want to go, but this fried ice
cream recipe tastes just like you did just that!
Not exact matches
Raspberry Lemonades ™ Bread Pudding is the Pudding, Ice -
cream, Gelatin Desserts category winner of the 2016 National Girl Scout Cookie
recipe Contest Sponsored by
Taste of Home ®.
Creamy Spinach Dip Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: A. N. Flitter
Recipe type: appetizer Cuisine: Vegan Serves: 6 Ingredients 1 cup Raw Spinach 1/2 cup Vegan Mayo 1/2 cup Vegan Sour
Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to
taste Instructions Place all ingredients in a food processor and blend until well combined.
For the spicy, semi-solid ganache: 1 lb (16 oz) semi-sweet chocolate, chopped 1 teaspoon Thai Curry Paste for Desserts (
recipe follows), or to
taste 1-1/2 cups heavy
cream
Ingredients Pasta Dough (
Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely
Recipe from All
Recipes) Double the below
recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely
recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy
cream - salt & pepper to
taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy
cream 2/3 cup (75g) parmesan cheese, finely grated
In
taste I personally think the keto coffee
recipe with
cream tastes a little better but this one comes as a close second.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon
Cream Soda from Angie of Eclectic
Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in
Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon
Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian
Cream Cake from Deborah of
Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
She swears that this
recipe is one of the best, and says: «Borscht should normally be made with beef stock and have some sour
cream in it, but as a vegan, I've been looking for a veggie version that
tasted like my Baba's.
Sometimes I just use some yogurt for this sauce, then it is really a super quick
recipe, but now I had a lot of cashew
creams left from the day before, so I thought of trying it out with that, and I am so happy I did, it
tastes amazing!
This is a fantastic
recipe, especially because I dry raspberries (they
taste incredible in oatmeal when camping, even more so with a splash of
cream.
They look so scrumptious and the addition of apple cider and cinnamon butter
cream gives this
recipe a twist in
taste from the traditional flavors.
The main base for the dressing is sour
cream and buttermilk, but I found out earlier today from Jen over at the Renaissance Kitchen you can use non fat greek yogurt for sour
cream in certain
recipes or as the garnish and it
tastes the same, so, knock yourselves out.
One of my most popular older
recipes is Carrot Cake Ice
Cream with
Cream Cheese Frosting Swirl, and it is popular for a great reason: it
tastes like frozen carrot cake!
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni
Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour
cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to
taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice
Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give
Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked
Cream Cheese Glaze Sally's Baking Addiction • Pumpkin
Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with
Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice
Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel
Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple
Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped
Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean
Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail
Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
1 8 - ounce package of
cream cheese 1/2 cup sour
cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss cheese, divided 8 strips of bacon, cooked and chopped into small pieces OR 1/2 cup bacon bits (in original
recipe) 1/4 cup onion, diced (not in original) Salt and pepper to
taste
This honey ice
cream recipe makes a creamy bowl of goodness that
tastes as good as it looks.
These are the ingredients you'll need to make this spinach artichoke dip
recipe from scratch: fresh garlic, olive oil, a one - pound package of fresh spinach leaves, 1/2 teaspoon of red pepper flakes, salt and pepper to
taste, marinated artichoke hearts, one 8 - ounce block of
cream cheese, mozzarella cheese, sour
cream, Parmesan cheese, and lemon juice.
I'm not sure if it was the vegan
cream cheese or the
recipe, but someone had mentioned that the peanut butter part
tasted more like cheesecake than peanut butter and I agreed.
Kindly I had tried this delicious
recipe and have a query; the custard looks like cooked white egg while it «s
taste is sweet and I had followed or your steps only one change I didn't use whipped
cream I used fresh
cream with same amount of milk as yours and honestly I beated the egg by my hand as much as I can and it didn't change to white color.
I tried this
recipe last week and they
tasted good by themselves, but once you add the
cream cheese frosting then they are delicious.
Filed Under: Dairy - Free, Dessert, Epicurious,
Recipes, Taste, Vegan Tagged With: baking with quinoa, banana ice cream, cherry, quinoa dessert recipes, quinoa ic
Recipes,
Taste, Vegan Tagged With: baking with quinoa, banana ice
cream, cherry, quinoa dessert
recipes, quinoa ic
recipes, quinoa ice
cream
Stevia works best in no - bake
recipes that you can easily
taste before completing, such as homemade chocolates, ice
cream, gummy candies, salad dressing, and no - bake cookies.
This frees us to be more creative with grain - free
recipes that
taste great during Passover and year - round, like these gluten - free flourless, fudgy
cream - cheese brownies and three - cheese eggplant roll - ups.
Black Glutinous Rice Chiffon Cake
Recipe source: DG's Tested and
Tasted 5 egg yolks (95gm) 35gm sugar 30gm corn coil 100gm coconut milk 1/3 tsp salt 67gm black glutinous rice flour 33gm cake / superfine flour 1/2 tsp baking powder5 egg whites (190gm) 85gm sugar 1/3 tsp
cream of tartar1.
5 cloves garlic, peeled and chopped 2 tablespoons butter 2 tablespooons masala powder 1/4 cup yogurt, Greek preferred 1 cup Onion Sauce (see
recipe below) 1 cup whipping
cream 4 legs roasted young chicken, meat cut from the bone in strips Salt to
taste
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (
recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to
taste 20 tortilla chips (about 2 handfuls), crushed Sour
cream, salsa, and / or avocado, for serving
Coconut sugar is quite dark and has a caramel flavour, it will definitely change the flavour of the cheescake, but I do use it in another
recipe that calls for
cream cheese and it
tastes nice, I'm just worried this wouldn't
taste like cheescake anymore.
There is a kinako
recipe in David's The Perfect Scoop if you like the
taste of powdered soy ice
cream.
I used a special natural flavoring trick that makes the coconut yogurt in this
recipe tastes like
cream cheese frosting.
Filed Under: Dairy - Free, Epicurious,
Recipes, Soup,
Taste, Vegan, Vegetarian Tagged With: avocado,
cream of mushroom soup, creamy soup, mushroom, quinoa soups
I would eat it in
recipes (like mac & cheese and homemade ice
creams), but I didn't like the
taste of it plain.
I've found that I don't like coconut milk by itself (or even in dairy - free ice
cream), but... I don't
taste it at all when I use it IN
recipes.
1 pint heavy
cream, whipped and sweetened to
taste Mint sprigs or berries for garnish Print
Recipe
I have made some chocolate ice
cream recipes that leave an odd
taste in my mouth afterwards.
Soft and chewy, these foolproof
recipes for
cream cheese cookies
taste better than those from the bakery!
I'm not a fan of
cream cheese but still wanted to
taste the peach / brown sugar pairing, so I glazed these cupcakes with your butterscotch
recipe, and what a sensation it was!
Filed Under: Dairy - Free, Dinner, Dinner in 30, Epicurious,
Recipes,
Taste, Vegan, Vegetarian, Watch Tagged With: cashew
cream, cashew sauce, nutritional yeast, pasta, spiralized, zucchini noodles
I was really excited about the
recipe, but the teaspoon of table salt made this
recipe entirely oversalted and I
tasted the egg substitute more than
cream cheese, in fact it was hard to tell there was any
cream cheese in it.
The Lemon Bowl: Peanut Butter and Jelly Pancakes Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake The Mom 100: Pumpkin Pancakes Dishin & Dishes: Red Velvet Pancakes Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle Red or Green: Cornmeal Pancakes with Gingered Berries Weelicious: Whole Wheat Pancake and Waffle Mix The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt Domesticate Me: Ricotta Pancakes with Maple - Bourbon Whipped
Cream Creative Culinary: The Best Buttermilk Pancakes FN Dish: A Short Stack of Perfect Pancake
Recipes
With a subtle, creamy
taste and 42 % less fat than single
cream, Alpro's plant - based soya alternative to single
cream is perfect for pouring over fruit or added to your favourite
recipes.
While regular guacamole is absolutely delicious, today's
recipe is a nice change from the «usual,» and with a very refreshing, yet satisfying
taste, this sweet avocado
cream will have you coming back for seconds in no time!
-LSB-...] Get the
recipe from Apple Cranberry Sauce Green Bean Casserole 7 of 9 Photo by Beth Dreiling Hontzas Share Swap out
cream of mushroom soup for Alfredo sauce and
taste the best green bean casserole ever!
The wonderful pictures got me interested to start with, but the
taste — I die for apple, cinnamon, and vanilla ice
cream anyway, but combine it with bourbon (OK, the
recipe could use a bit more: — RRB - and raisins and the winning combination is complete.
One of the biggest strengths of this
recipe for homemade
creamed corn is that, unlike the canned stuff, you can customize it to your family's
tastes.
ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to
taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH
CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy
cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1
recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper
The flavor profile is a classic, rich vanilla
taste, with the addition of real bean specks from the vanilla pod, providing enticing visual flair for
recipes like crème brûlée and ice
cream.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour
cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's
recipe is easy) salt, to
taste
Butternut squash, organic (1) Onion, yellow or white, organic (1) Butter, grass - fed if possible (2 TBS)-- Chicken stock, homemade or organic (6 cups)--(click here to see my
recipe) Sea salt and freshly ground black pepper to
taste Optional: Nutmeg, whole or ground Sour
cream, grass - fed if possible