Sentences with phrase «cup ghee»

One question before I happily dive in to make these: Does recipe call for 1/2 cup butter plus 1/2 cup ghee - or - coconut oil?

• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups of flour) DIRECTIONS 1.

Recipe and photo by Emma Frisch Ingredients: Lemon — Zest of 3 lemons Lemon Juice — Juice of 3 lemons Ginger — 1 teaspoon, grated fresh ginger Maple Syrup — 3/4 cup Ghee — 1/2 cup (melted) Vanilla extract — 1 teaspoon Oats — 5 cups rolled oats Golden flax seeds — 2/3 cups golden -LSB-...]

Paleo Pizza - Ingredients 1 cup cassava flour 1/2 cup tapioca flour 1/3 cup ghee or brown butter 1/3 cup water 2 tbsp melted coconut oil 1 large egg 1 tsp garlic powder 1 tsp italian seasonings 1/2 tsp salt 2 tbsp olive oil

2 cups All Purpose Flour 1 tsp Instant Dry Yeast 3 / 4 cup Milk 1 / 4 cup Ghee 1 / 4 cup Sugar 3 / 4 tsp Salt Few Strands Saffron

1/2 cup milk 1 egg, beaten 2 teaspoons sugar 1 teaspoon baking powder 1/2 packet dry yeast 3 tablespoons vegetable or olive oil or 1/4 cup ghee 1/4 cup plain yogurt Salt to taste 3 cups all - purpose flour 1 tablespoon milk 1 tablespoon vegetable oil for brushing flour balls 1 tablespoon vegetable oil for the foil 1/4 teaspoon poppy seeds

1/4 cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice)

1/4 cup ghee (recipe here) or vegetable oil 1 onion, chopped fine 1 tablespoon Hurry Curry, recipe here 1 tablespoon flour 1 1/2 cups chicken stock 1 tablespoon currant jelly or apricot jam 1 teaspoon lemon juice 2 tomatoes, peeled, seeded, and chopped 6 eggs

One question before I happily dive in to make these: Does recipe call for 1/2 cup butter plus 1/2 cup ghee - or - coconut oil?

4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2 teaspoons seasoned salt 1/2 teaspoon chile powder 1/2 teaspoon dried basil 1/4 teaspoon ground cumin 1/4 teaspoon black pepper

Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups

Not exact matches

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

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here

1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided

Wheat flour (Atta) 2 cups All purpose flour (Maida) 1/4 cup Curd 2 tbsp Baking powder 1/4 tsp oil / ghee as needed Salt to taste Water as required

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3 cups, finely chopped Mushrooms — 3 cups, minced Brown rice — 4.5 cups pre-cooked Parmesan -LSB-...]

Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3 tablespoons Butternut squash — 4 cups of 1 / 2 - inch cubes of butternut squash Garlic — 2.5 tablespoons, minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]

Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 6 servings Ingredients: Ghee — 1.5 teaspoon Coriander seeds — 1.5 teaspoons Fennel seeds — 1.5 teaspoons Cumin seed — 1 teaspoon Turmeric powder — 1.5 teaspoons Cumin powder — 1 teaspoon Split mung dahl — 1 cup Basmati rice -LSB-...]

Once your spices are nicely toasted and fragrant, add 1 teaspoon salt, 1 tablespoon lemon juice, 1 cup tomato paste, 1 and 1/4 cups coconut milk, and the rest of your ghee.

-LSB-...] white or yellow (1/2 onion) Garlic (2 cloves) Chicken stock, preferably homemade (1 quart)-- how to make chicken stock Sprouted corn flour (1 cup)-- where to buy sprouted corn flour Butter or ghee, grass - fed (3 -LSB-...]

Ingredients 2 cups whole wheat flour 3 tbsp Sooji / Rava Water as needed to make dough Salt to taste Oil or ghee for deep frying Method: Put the wholewheat...

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

You'll need just under 1/4 cup (3 Tbsp should do it) and you can always supplement any extra needed with melted ghee or coconut oil.

2 Cups Maninis Multi-Purpose Flour 1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Water

2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste

Melt 1/4 cup of ghee in a medium saute pan over med - low heat.

Drizzle the 1/4 -1 / 2 cup of honey (or even spread with ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface.

You should have about 1/4 cup of ghee.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

One of my fave things to do is to blend up a cup of hot bone broth with a spoonful of ghee and a heap of frozen parsley.

Necessary Ingredients: - Carrot - 500 grams (grated) Khoya - 250 grams (1 cups), Sugar - 250 grams (1 cups), Full cream milk - 1 cups, Grated Coconut — Grated Coconut — 1/2 cup, Pure ghee...

2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries

Homemade Balushahi Recipe Recipe: Nadia Natasha, Image: Nadia Natasha, Time: 1.30 Minutes Ingredients: Refined flour 1 1/2 cups Soda bicarbonate 1/4 teaspoon Ghee 4 tablespoons Yogurt whisked 6 tablespoons Sugar 2 cups Milk 2 tablespoons Pistachios finely chopped 4 - 5 Directions: Sift together the flour and soda bicarbonate into a large bowl, add -LSB-...]

I used almost half a cup maple syrup, no sugar, half butter half ghee, added an extra tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!

2 Tbs Butter or Ghee for a more authentic taste 1 Large Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1 tsp Dried Corriander 1 tsp tumeric 1 Tbs Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream

1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins

Used three small, very ripe, organic bananas (1 Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the reciCup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the recicup of Ghee called for in the recipe.

1 teaspoon pure vanilla 1 teaspoon cinnamon powder 5 Medjool dates, seed removed and diced 1/2 cup coconut flour 1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghee

500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste

3/4 cup gluten free all purpose flour 3/4 cup almond flour 3 tbsp solid coconut oil or ghee 1/3 cup soy yogurt (or dairy yogurt) 1/2 tsp salt pepper, to taste (optional)

filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp coarse sea salt 8 free range eggs

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

Grain Free Holiday Stuffing — Grain Free Holiday Stuffing Serves 4 Ingredients: (always use organic if possible) 1 tbsp of Grassfed Organic Ghee or duck fat 1 cup of chopped and cleaned leeks 1 bulb of fennel, diced 1 cup diced carrots 8 diced crimini mushrooms 1 peeled and diced turnip 1 peeled and diced...