1/2 cup quinoa 1/4
cup mixed chopped nuts and seeds (sunflower, walnut, pumpkin, almond) 2 tbsp goji berries 4 tbsp organic shredded coconut 1/2 tsp nutmeg 1 tsp cinnamon 1 tbsp coconut oil Pinch of sea salt Raw honey or maple syrup to taste
1/2
cup mixed chopped nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more for garnish
then add 1 to 1.25
cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida.
1/2 — 1 tsp garlic, crushed 1 cup water 1/2 — 1 tsp ginger, grated 6
cups mixed chopped vegetables 4 cups cooked brown rice 2 tbsp soy sauce, or more to taste
Ingredients, Serves 6 1/2 — 1 tsp garlic, crushed 1 cup water 1/2 — 1 tsp ginger, grated 6
cups mixed chopped vegetables of your choice (fresh or frozen) 4 cups cooked brown rice 2 tbsp Bragg's -LSB-...]
Not exact matches
1 small onion,
chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2
cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and
chopped 2 to 3
cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch
mixed with 3 tablespoons water
●
Mix 1/4
cup grated horseradish and 1 teaspoon lemon juice with 1
cup sour cream to use as a garnish for grilled or smoked meats and fish, and also as a filling for baked potatoes, sprinkled with
chopped chives.
baking soda 1/4
cup goji berries 8 drops liquid stevia 1/2
cup mixed seeds, pumpkin, sunflower, sesame 1/4
cup pistachios roughly
chopped 1/4
cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg
Features a 14 -
cup work bowl, 4 mm stainless steel medium slicing disc, stainless steel shredding disc, and
chopping /
mixing blade.
Brownie
Mix: 6 tablespoons unsalted butter, cut into small pieces 4 ounces semisweet chocolate,
chopped into small pieces 2/3
cup granulated sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
4 to 6 big handfuls of
mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot,
chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2
cup good quality olive oil a couple big pinches of salt 1/2
cup Spanish almonds, or toasted regular almonds 1/2
cup goat cheese, crumbled
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with
mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with
chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely
chopped almonds / Cake is tender until completely cooled so handle with care.
Mix in 2
cups rolled oats, 1
cup each
chopped nuts and dried fruit, and 2 tablespoons wheat germ.
I did not have brown sugar on hand so I used 1/2
cup + 2Tbs of a Splenda / brwon sugar
mix, I also added 1/2
cup of
chopped pecans.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely
chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a
mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4
cup water
Banana Nut Cake 2
cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding
mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4
cup buttermilk 1 1/4
cups mashed bananas (about 3 large) 3/4
cup chopped peanuts
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of
mixed greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons fresh dill,
chopped sumac or paprika (optional, for garnishing)
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2
cup brandy 25 (approximately)
mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2
cups chicken broth 1/4
cup parsley,
chopped salt and pepper to taste
I tried this by blending everything but the pumpkin puree with
chopped apples, and then
mixing with 1/2
cup chopped hazelnuts, and it is awesome - I just heat it to eat (like porridge)
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful
mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
I took 1/2
cup of polenta and
mixed it with fresh
chopped spinach on the side, and topped it with 1/2 an ounce of cheddar cheese — my side dish was 6 smart points.
Mix in butter, finely
chopped onion and 1/4
cup shredded cheese.
1/3
cup vegetable oil 3/4
cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1
cup all - purpose flour 1/2
cup whole wheat flour 1/4 to 2/3
cup nuts (raw unsalted is best, I like
mixing 1/2 sunflower seeds, 1/2
chopped walnuts) 1/4
cup seeds / nuts to top loaf
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C.
chopped pecans Directions: •
Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
In a separate
mixing bowl, combine 1/2
cup brown sugar,
chopped almonds, rolled oats, flour, nutmeg, and butter.
Catlan Chickpeas over DOLE Spring
Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring
Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato,
chopped 1
cup crimini mushrooms,
chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
I make this recipe, but
mix the cake
mix with 1/2
cup chopped pecans and 1/2 mini chocolate chips.
Serves 4 - 6 Cooking Time 1 hr Ingredients 2
cups chicken, cooked and diced 2
cups Monterey Jack, shredded 1
cup chopped green chilies, canned 12
cup sour cream (or more) 1 can cream of chicken soup 12
cups salsa (or more) 12 corn tortillas 1
cup grated cheddar cheese (or more) Instructions In a large bowl,
mix chicken, jack cheese, chilis, sour cream, soup, and salsa.
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1
cup of cooked brown rice 2
cups of greens of your choice (i have used rocket but lettuce or
mix leaves are great as well) 1
cup of cooked sweet corn 1
cup of cherry tomatoes 1/2 red onion finely
chopped 1 avocado 1 1/2 lime a generous handful of
chopped coriander a sprinkle of chilli flakes (optional)
Once batter has been
mixed, add in 1/4
cup milk, 1 finely
chopped apple and optional — 1
cup raisins.
1 small onion,
chopped 1 clove garlic, minced 1 rib celery,
chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen
mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls of wide egg noodles (about 2
cups) more or less to your liking.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce greens 1/4
cup Buttermilk Ranch Dressing, more as needed 1/2
cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2
cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1/4
cup / 1.5 oz / 45 g sesame seeds (white / black
mix) 3 tablespoons toasted almond slices / slivers,
chopped 1/4
cup / 4 tablespoons minced green onions
Christmas cookies from Australian Gourmet Traveller 1/2
cup (1 stick / 113g) unsalted butter, softened 1
cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4
cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1
cup (180g) dark chocolate chips 80g candied orange peel, coarsely
chopped — recipe here Beat butter in an electric
mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and
mix until combined.
1/2
cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a
mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion,
chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Prep Time: 15 mins Total Time: 45 mins Makes about 2
cups 1
cup mayo 1/2
cup sour cream 1/2
cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4
cup finely
chopped mixed herbs (such as dill, tarragon, parsley, basil)
Chop the garlic, 1/4
cup of the preserved lemon, the rest of the cumin, half of the remaining parsley, and a pinch of salt together to
mix.
SERVINGS Serves 4 - 6 INGREDIENTS 2
cups whole milk ricotta 1/4
cup maple syrup 1/2 teaspoon vanilla extract Zest of half a lemon 1/4 teaspoon salt 4
cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants) 2 teaspoons
chopped fresh tarragon leaves
I cook frozen cauliflower with about a quarter
cup of water in the microwave for 10 minutes, drain it with a flat cheese grater against the bowl, and mash it up a little with a Pampered Chef
Mix N
Chop.
chicken liver — grated or minced 3
cups brown rice — washed to remove starch 6 - 7
cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli,
chopped (or cauliflower — you can
mix it up) 1 small onion,
chopped 1 shallot,
chopped 4 cloves garlic,
chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3
cups whole milk 3
cups gruyere or gouda cheese — shredded salt and pepper to taste
6
cups chopped watermelon (1 - inch cubes) 1/2
cup water or coconut water 1/4
cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice
Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4
cup seeded and diced cucumber 3/4
cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely
chopped fresh cilantro
I
cup naturally vegan cornbread
mix (I use Martha White) 1
cup naturally vegan baking
mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can
chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1/2
cup finely
chopped pitted kalamata olives 1/2
cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2
cup Cabot Plain Greek Yogurt 1/4 teaspoon salt
Mixed salad greens
2
cups AP flour 1 (3.4 ounce) package instant butterscotch pudding
mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3
cup finely
chopped crystallized ginger 1
cup butter, at room temperature 1
cup sugar 1
cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin puree
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly
chopped and toasted 2
cups blueberries or
mixed berries
1/2
cup medium uncooked pasta shells 1 pound ground beef 1/2
cup chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen
mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper
3
cups prepared stuffing
mix 1
cup apple cider 2 tablespoons unsalted butter 3/4
cup chopped celery (about 2 ribs) 1/2
cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely
chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper
1/2
cup sugar 1/4
cup orange juice 1 Tbsp white wine 1 tsp vanilla 1/4
cup chopped pecans 3 sliced bananas vanilla ice cream
Mix sugar, OJ, wine and vanilla in a sauté» pan.
6 Ounces Kale,
Chopped 3 Cups Cooked Chickpeas 1/3
Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1
Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely
chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2
cup coarsely
chopped pitted
mixed olives 2 tablespoons coarsely
chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes