5 frozen Pillsbury grands flaky layers biscuits 2 large apples peeled, cored and sliced into cubes 2 tablespoons old - fashioned oats 1/2
cup butter cubed 1 teaspoon cinnamon 1/2 teaspoon all - spice 1/4 cup sugar Caramel — optional for garnish
Not exact matches
3/4
cup Spicy Southwestern peanut
butter 2 tablespoons olive oil 1 loaf French or sourdough bread, cut into 1 - inch
cubes
Mushroom Soup 2 tbsp coconut oil, olive oil
butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4
cups / 1 liter water 1 tbsp (or 1
cube) vegetable bouillon sea salt and black pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch
cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch
cubes 3 potatoes, peeled and cut into 1 - inch
cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese,
cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2
cube of unsalted
butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4
cup of apple juice 1
cup brown sugar
2 pounds goat meat, cut into 1 / 2 - inch
cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons
butter 1/4
cup vegetable oil 3
cups water
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons
butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh,
cubed -4 apricots, fresh,
cubed -1 / 3
cup salted and roasted cashews, chopped
For crust 2-3/4
cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted
butter,
cubed 4 to 6 tablespoons ice water
Here's my revamp: 2 tbsp unsalted
butter,
cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Crust: 3
cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar 1 tsp salt 1
cup unsalted
butter (cold and cut into
cubes) 1 large egg 1/2
cup cold buttermilk
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch
cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch
cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons
butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted
butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1»
cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
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.
Almond Tart Crust 1 1/4
cups (155 grams) all - purpose flour 1/2
cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold
butter,
cubed 1 large egg 2 tablespoons ice water
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
Ingredients: 4
cups cubed potatoes 2
cups diced carrots 2
cups diced celery 1/2
cup minced onions 2 t salt 4
cups water 10 oz frozen broccoli (or 2
cups fresh) 3 T chicken bouillon 3 1/2
cups milk 1/2
cup butter 1/2
cup flour 1 T dry mustard 1 lb shredded cheddar cheese
for the vanilla peanut
butter frosting: 1
cup sugar 1/4
cup AP flour 1
cup whole milk 1/4
cup heavy cream 2 sticks
butter, cool but not cold, cut into
cubes 1 tablespoon plus 1 teaspoon peanut
butter filling 1 teaspoon pure vanilla extract
1-1/2
cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4
cup granulated sugar 1/2
cup (1 stick) unsalted
butter, cold and cut into
cubes 1 egg yolk 1 teaspoon vanilla extract
2
cups all purpose flour 1 1/2
cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons
butter, softened and
cubed up 1 - ish
cup of buttermilk 2 eggs 2
cups diced rhubarb, about 1/2 a pound
4 tbsp hemp protein powder One medium banana 1 tbsp peanut
butter 1/2
cup water 1/2
cup coconut milk 1 tbsp cacao powder 4 - 5 ice
cubes
for the peanut
butter filling: 1/2 stick
butter, softened and cut into
cubes 1/2
cup smooth peanut
butter 1/2
cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extract
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch
cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
1-1/2
cups all - purpose flour 1/2
cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4
cup (1-1/2 sticks) chilled unsalted
butter, cut into 1 / 2 - inch
cubes 1-1/4
cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
Ingredients 1 tablespoon
butter (or olive oil if you prefer) 1/2 to 1
cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4
cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4
cup grated (or shredded) cheddar cheese (or other cheese of your choice)
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond
butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice
cubes 1 tablespoon of coconut flakes plus more for garnishing
* 2 tablespoons
butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6
cups peeled and seeded butternut squash, cut into 1 - 2 inch
cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1
cup dry white wine (ex.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small
cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
For the dough: 280 grams (2
cups) flour 50 grams (1/2
cup) almond meal 200 grams cold
butter, cut into
cubes 20 grams (2 tbsp.)
1
cup unsalted
butter, cut into
cubes 6 tablespoons dark brown sugar, packed 4 tablespoons confectioners sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon Kosher or sea salt 2 1/4
cups all - purpose flour
2 1/2
cups (12.5 ounces) all - purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 20 tablespoons
butter (2 1/2 sticks) cold unsalted
butter, cut into 1/2 - inch
cubes 6 tablespoons cold water
Ingredients: 2
cups unblanched whole almonds 11 ounces milk chocolate, chopped 1
cup butter,
cubed 1
cup sugar 3 tablespoons cold water
* about 1 pound zucchini, cut into small, 1 / 2 - inch
cubes * 1 teaspoon salt * 1 Tablespoon
butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1
cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3
cup Mexican - style sour cream ** * salt and pepper to taste
cold unsalted
butter, but into tiny
cubes 1/2
cup all - purpose flour 3 1/2 Tbsp.
By Good Hemp Nutrition INGREDIENTS: 1 scoop of organic hemp protein powder 1 tbsp natural peanut
butter 1
cup of almond milk or hemp milk 1/2 banana (preferably frozen) 3 - 5 ice
cubes PREPARATION: Blend and enjoy: --RRB-
Ingredients: 2 sweet potatoes peeled and cut into 1 - inch
cubes 3 Tbsp
butter 1/2
cup milk or almond milk 3 Tbsp Kahlua (I used Cinnamon Spice Kahlua) Some spices (cinnamon, nutmeg, and clove if you are using regular Kahlua)
4
cups (500 grams) of plain flour 1
cup (200 grams) water, or as needed 4 tablespoons (50 grams) of softened lard or
butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into
cubes Zest of 2 lemons Olive oil for frying 3/4
cup (250 grams) honey
Crumble Topping: 1/2
cup all purpose flour 4 tablespoons cold unsalted
butter, cut into 1/2
cubes 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon fresh thyme, chopped 1 teaspoon cold water
baking soda 1/2
cup unsalted
butter, cut into small
cubes, chilled 4 ounces sharp white cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do — just use a beer you like to drink!
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one
cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g
butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
2 1/2
cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1
cup (2 sticks) unsalted
butter, chilled and cut into small
cubes 1/4 to 1/2
cup ice water
For the short crust pastry: 140 grams (1
cup) flour 25 grams (1/4
cup) almond meal 100 grams cold
butter, cut into
cubes 20 grams (2 tbsp.)
1 3/4
cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked black pepper 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted
butter, cold, cut into
cubes 8 ounces grated extra sharp cheddar cheese 1 teaspoon prepared dijon mustard
approx: 1/2
cup vanilla unsweetened almond milk 3 small ice
cubes 1 large hand full of spinach 2 tbsp peanut
butter 1 frozen banana (super ripe)
Pastry 2-1/2
cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2
cup cold
butter,
cubed 1/2
cup cold vegetable shortening,
cubed 1/4
cup ice water 3 tbsp sour cream 1 egg white
1 1/2
cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL
butter, cold and
cubed 1/2
cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1
cup shredded zucchini, wringed / squeezed dry as much as possible (or
cubed peach slices)
Almond Tart Dough 1 1/4
cups all - purpose flour 1/2
cup sliced almonds 1/4 teaspoon salt 2 tablespoons sugar 8 tablespoons (1 stick) cold
butter, cut into
cubes 1 large egg 3 tablespoons ice water
Crumble: 1/2
cup old fashioned oats 1/2
cup white whole wheat flour * 1/3
cup granulated sugar 1/2 teaspoon Kosher or sea salt 2 tablespoons sliced almonds, optional 5 tablespoons unsalted
butter, very cold,
cubed