Ingredients: Cake 2 2⁄3 cups all - purpose flour 3⁄4 cup plus 1 tbsp granulated sugar 1⁄3 cup light brown sugar 1⁄4 cup best - quality cocoa powder 2 tsp baking powder 1 tsp baking soda 1⁄2 tsp salt 3 eggs 1⁄2 cup plus 2 tbsp sour cream 1 tbsp vanilla extract 3⁄4 cup unsalted butter, melted and cooled 1⁄2
cup corn oil 1 1⁄3 cups chilled water
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4
cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
Heat 1/4
cup corn oil in a heavy skillet over medium high heat.
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2
cups corn oil Salt to taste
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon
corn or peanut
oil 1 tablespoon lime zest 1/4
cup water
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
1/2
cup onion chopped 1/4
cup olive
oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh
corn tortillas In a small saucepan, sauté onion and garlic in olive
oil until clear and tender.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light
corn syrup 2 teaspoons neutral
oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
8 ounces cavatappi pasta 2 ears
corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4
cup plus 1 tablespoon olive
oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1
cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4
cup shredded Italian cheese blend
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh
corn (cut from from approximately 2 ears) or organic frozen
corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
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
grapeseed
oil 1/2
cup popping
corn 3 Tbs.
I did this to see the SP value without toppings and I believe it is 2SP per
cup because the only things in the recipe with points are the beans,
corn, and
oil if you use any to saute your vegetables.
Ingredients Makes sixteen 2 - inch squares Vegetable -
oil cooking spray 2
cups sugar 1 tablespoon light
corn syrup 4 packages (1/4 ounce each) unflavored gelatin 3/4 teaspoon peppermint extract 2 large egg whites 2 teaspoons red food coloring
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive
oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen
corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut
oil (2 - 3 TBS)-- where to buy coconut
oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or
corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted
corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm water Pinch of sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon salt 1 tablespoon olive
oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive
oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
Yields: batter for about 12 - 14 Ingredients • 1
cup milk • 2 medium eggs • 1/4
cup oil • 2 tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3
cups corn meal • 2/3
cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1
cup frozen
corn olive
oil kosher salt and freshly cracked black pepper red chili flakes 6
cups baby arugula 1
cup cherry tomatoes, cut in half 2
cups cooked quinoa 1/2
cup diced white cheddar cheese Fresh chives for garnish
Ingredients: 2 tsp olive
oil 1
cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp
corn 1/4 avocado, chopped 5 egg whites 1/4
cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
(you also can use Butter, Canola, Coconut
Oil) 1/2 -1 / 3 of a
cup fresh
corn kernels Thin slices of fresh Jalapeno Pepper.
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1
cup sunflower, or
corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
4
cups cooked macaroni or cavatappi 1 tablespoon olive
oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1
cup frozen
corn 2 to 3 cloves garlic, chopped 1
cup cream 1 generous
cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8
corn tortillas 1 - 2
cups finely shredded red cabbage (optional)
3 chicken breasts olive
oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet
corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
Ingredients: 3 tablespoons extra virgin olive
oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2
cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2
cup low sodium chicken broth 14 - 15 ounces yellow
corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2
cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated sugar 1
cup light
corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4
cup confectioners» sugar 1/4
cup cornstarch Nonstick spray Food coloring or flavoring
oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2
cup of the water.
6 oz chorizo, removed from its casing 1 shallot, chopped 1 tsp olive
oil 2 Tbsp all - purpose flour 4
cups 2 % milk 3
cups fresh
corn kernels 1/2 lb new potatoes, quartered 1/4
cup chives, chopped
What You'll Need: 2 Tbsp Star Butter flavored Olive
Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp
corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive
Oil 1 apple, cored and chopped 1
cup mandarin or regular orange slices 1 fennel bulb, sliced
* 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
170gr of silken tofu 1/4
cup of chickpea flour also called gram flour 1/4
cup of water 1 tablespoon of nutritional yeast 1 teaspoon of
corn flour 1/2 teaspoon of garlic powder 1/2 teaspoon of turmeric powder salt and pepper to season 1 tablespoon of coconut
oil for cooking
2 fresh
corn cobs,
corn sliced off before cooking 4
cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive
oil 1/4
cup garlic butter (see below) Sea salt and fresh ground black pepper
3 (6 - inch)
corn tortillas Salt and ground black pepper to taste 1
cup egg substitute 1
cup frozen
corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4
cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive
oil 1 small onion, chopped Chunky tomato salsa
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut
oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp
corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
• 1 pound Shrimp • 1/3
cup Yellowbird Serrano Condiment • 2
cups Red Cabbage, chopped • 1/2
cup Red Onion, diced • Handful of cilantro, chopped • 1 Lime • 6
Corn Tortillas • 1 tablespoon Olive
Oil • 1/4 teaspoon Minced Garlic
cans pinto beans 2 tbsp olive
oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft
corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
extra virgin olive
oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot on medium heat.
4
cups grilled
corn 1/2
cup red onion, diced 2
cups cherry tomatoes, quartered 1/4
cup chopped cilantro 1/2
cup crumbled goat cheese Dressing: 1/4
cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive
oil
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can
corn, drained 1/2-15.5 ounce can pureed pumpkin
1/4
cup sliced jalapeno chillies (from a can or jar) 1 tbsp mild chili powder 1/4 tsp cayenne Kosher salt and freshly ground black pepper 2 tbsp grapeseed
oil 2 tomatoes, diced, or 1
cup drained, canned crushed tomatoes 2
cups frozen
corn kernels, thawed (Note: I left this out.
2 tablespoons refined coconut
oil, melted 2 tablespoons unsweetened applesauce 1
cup corn kernels (thawed if using frozen)
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears of
corn 2 tablespoons unsalted butter or olive
oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2
cup cilantro, chopped 2
cups crispy
corn tortilla strips TT kosher salt TT pepper, freshly ground
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or
corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut
oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
Tart Crust 120 g (1 1/4
cup) chickpea flour 90 g (2/3
cup) almond flour 40 g (4 tbsp) potato, tapioca or
corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut
oil (a little extra for the tart pan) 6 tbsp ice cold water
1 tablespoon peanut
oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about 2 medium squashes) 1/2
cup terriyaki sauce 3
cups water 3
cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1
cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
Ingredients: 10 chicken wings (already cut and sectioned) Vegetable or
corn oil for deep frying 1/4
cup butter or margarine.
Ingredients 2 Tbsp olive
oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4
cup frozen vegetables, I used lima beans,
corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1
cup chicken broth 2 Tbsp
corn starch 2 Tbsp cold water 1/2
cup milk 1 1/2 -2
cups mashed potatoes ***
* 3
cups fresh or frozen
corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2
cup small shrimp, peeled, deveined and chopped coarse * salt and pepper *
oil for shallow frying
1 teaspoon canola
oil 8 ounces button mushrooms, wiped clean, stemmed, and sliced 10 ounces fresh spinach, stemmed and chopped 1 small onion, chopped 1/2 teaspoon salt Freshly ground pepper, to taste 12
corn tortillas 1
cup Daiya cheddar - style shreds Tomato salsa