Sentences with phrase «cup cream salt»

2 Tablespoons Butter 1 Large White Or Yellow Onion 2 Large Carrots 2 Ribs of Celery 3 Tablespoons Of Fresh Grated Or Minced Ginger 1 Cup Cream Salt To Taste 1/4 Cup Sour Cream + 2 Tablespoons Milk For Garnish

100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)

2 cups broth (chicken, vegetable, or mix) 2 cups water 1 cup polenta 1 cup cheese (goat cheese, brie, or other soft cheese), cut into small chunks 1/2 cup cream salt and pepper to taste

Not exact matches

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

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

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

4 1/2 cups flour 1 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups white sugar 1 cup shortening 2 eggs 1 cup sour cream 1 teaspoon vanilla extract

Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)

1 avocado cubed, 1 garlic clove, 1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy).

Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or seaCream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or seacream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt

To do this dump chicken gravy mix, a can of cream of chicken soup, minced onion flakes, garlic powder, two cups water, salt and pepper in the bowl of your slow cooker.

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.

4 tablespoons butter 1/2 cup light brown sugar, lightly packed 1/2 cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour cream

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

-LSB-...](1/3 cup)-- where to buy sweeteners Vanilla extract, organic if possible (1/2 tsp)-- how to make vanilla extract Sea salt (1 pinch)-- where to buy sea salt Cinnamon, ground (to taste) Butter or cream, -LSB-...]

3 egg whites 1 teaspoon vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup sugar 1 cup miniature semi-sweet chocolate chips 1/4 cup chopped walnuts or pecans

for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of salt.

5 ounces bittersweet chocolate, chopped 3/4 cups whole milk 1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

Ingredients 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chips

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

INGREDIENTS 12 eggs 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon pepper 8 oz sausage 2 cups peppers, sliced 1 cup chees...

Ingredients 2 cups heavy cream 1 cup whole milk 1/2 cup sugar pinch salt 3 egg yolks 1 egg 1 tsp vanilla extract 2 cups vegan marshmallows

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 2 2/3 cup all - purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar, for dusting

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 grated

Ingredients: Cinnamon Sugar Cookies 2 1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extract

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.

In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.

for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch of kosher salt 1 tablespoon corn syrup, optional 1 cup heavy cream

heavy cream 1 teaspoon pure vanilla extract 3 cups whole salted mixed nuts, toasted

1 cup granulated sugar 1 cup heavy cream, at room temperature 1/2 tsp pure vanilla extract pinch of kosher salt 1 1/2 cup of fresh cranberries 1 cup toasted walnut

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

for the meringue mushrooms: 3 egg whites small pinch cream of tartar 3/4 cup (300 grams) sugar pinch of salt 1/4 cup (60 mL) water cocoa powder, for dusting

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if neceCream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nececream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nececream, if necessary

for the whipped ganache (may need to double; a reader found she needed approximately twice as much frosting): 18 ounces (500 grams) bittersweet chocolate 2 pinches kosher salt 2 cups (500 mL) heavy cream

For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half

-LSB-...] where to buy sprouted flour Chicken stock or beef stock, preferably homemade (1 1/2 cups)-- how to make chicken stock; how to make beef stock Sea salt — where to buy sea salt Black pepper, freshly ground Cream, -LSB-...]

2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)

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

In a medium saucepan, warm up the remaining 1/2 cup cream, milk, sugar, and salt.

Ingredients: Banana Bars 2 cups all - purpose flour 1/2 cup chopped nuts 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups granulated sugar 1 cup sour cream 1/2 cup butter or margarine, softened 2 large eggs 1 1/2 cups mashed bananas 2 teaspoons vanilla extract

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish