2
cups butter leaf or mixed spring greens 1 cup strawberries, about 5 large strawberries, sliced lengthwise 2 thin slices sweet onion, coarsely chopped 3 Tbsp.
Not exact matches
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
Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the
cup to catch any almond
butter pulp than didn't melt in to the milk and
leave yourself a perfectly smooth hot chocolate.
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or use salted
butter and
leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro
leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
For the pan sauce: 1/2
cup dry white wine 1/2
cup chicken stock 1 teaspoon chervil
leaves, minced 1/2
cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold
butter, for mounting
Except I only had about 2/3
cup of cashew
butter left in our fridge (thanks to a certain hungry husband of mine).
2 tablespoons unsalted
butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2
cups diced, peeled pumpkin 1 bay
leaf 2 sprigs of fresh thyme 2 fresh sage
leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
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
Ingredients -3 tablespoons of
butter -5
cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme
leaves -3 tablespoons all - purpose flour -1
cup of porter, stout, or any dark beer that you have -6
cups of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.
2 medium garlic cloves, minced salt & pepper 3 tablespoons minced basil
leaves, divided 1 3 - to 3 1/2 - pound chicken, butterflied (see instructions here) 1 tablespoon olive oil 1 shallot, minced 2 tablespoons fresh lemon juice (approx 1/2 lemon) 1/2
cup chicken broth 1 tablespoon
butter
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
4 tablespoons
butter 1 tablespoon olive oil 2-1/2 pounds yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2
cup dry red wine 4
cups beef stock 1 bay
leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
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
3 tablespoons unsalted
butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic — minced 8
cups chicken broth 4
cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat
leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
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
Maybe they melted the
butter instead of
leaving it soft or they only used 1 stick (1/2
cup) instead of 2 sticks (which is 1
cup).
< 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.
3 1/2
cups fresh corn kernels 1/3
cup chopped shallots 1 Tbsp
butter 1 tsp minced garlic 1/4
cup fresh basil
leaves, chopped
Rolls: 4 tablespoons
butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely chopped (about 3/4
cup) 1 stalk celery, finely chopped (about 1/2
cup) 4 medium cloves garlic, finely chopped 1/4
cup minced fresh sage
leaves 1/4
cup minced fresh parsley
leaves Kosher salt and freshly ground black pepper
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond
butter 2 bunches Tuscan kale, ribs & stems removed,
leaves chopped (about 4
cups) 1/2
cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2
cups cauliflower florets, thinly sliced on a mandolin 1
cup red and yellow grape tomatoes, halved 1
cup trimmed baby arugula 2
cups cooked sliced chicken breast and / or thighs
Add 1/4
cup baby spinach
leaves, then place 1 piece of gouda on top, and place the remaining slice of bread on top (spinach pesto side down,
butter side up).
1 Steak Salt and pepper 1
cup lightly packed flat
leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano
leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4
cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted
butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
● Melt
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot milk ● Add to yeast mixture ● Add flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I
left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I
left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
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
Lime Vinaigrette 1/4
cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4
cup mung bean sprouts 4 bib or
butter lettuce
leaves, washed
Brush the bottom of the pan with
butter and ladle in 1/4
cup batter at a time (making sure to
leave room between pancakes for spreading and flipping).
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp
butter 4 sprigs fresh thyme 2
cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat
leaf parsley, chopped
FOR THE SAUCE 2 tablespoons
butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay
leaves 1/4
cup all - purpose flour 6
cups chicken stock 1
cup frozen peas 1
cup frozen pearl onions 1/4
cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10
cups of sliced potatoes), cooking spray, two
cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted
Butter, King Arthur flour, minced garlic, thyme
leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
I only had 1
cup of flower
left so i had an additional 1/2
cup of oats instead and used almond
butter instead of peanut
butter (just preference).
Stuffing: 1/2
cup chopped dried figs 1/2
cup chopped canned artichoke hearts, excess moisture squeezed out 1/2
cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme
leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted
Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1
cup rich chicken stock 2 tablespoons Cabot Salted
Butter
1
cup dry white wine 1 shallot, minced 6 - 8 pink peppercorns 1 fresh bay
leaf 1/2 teaspoon sea salt 1 stick unsalted
butter Sea salt and freshly ground black pepper Preheat the oven to 400 degrees
1 box Barilla GF Penne pasta 13 Fresh sage
leaves 2 Tbsp
butter 1
cup pureed pumpkin 1
cup whipping cream freshly ground nutmeg grated parmesan cheese
1 tablespoon unsalted
butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2
cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe tomatoes a small handful of basil
leaves, slivered sea salt and freshly ground pepper
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons
butter 2/3
cup dry white wine 1/3
cup water 1/4
cup minced celery 1/4
cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay
leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4
cup fresh cream 1 lemon, cut into quarters, for garnish
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
2
cups unsweetened almond milk 1 tablespoon green tea
leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao
butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
1 3 - pound chicken, cut into small pieces 3 tablespoons lemon juice 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons
butter or margarine 1/4
cup Berbere (see recipe, above) 2 tablespoons paprika 2 teaspoons ground ginger 1 teaspoon ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2
cups water 4 hard - cooked eggs, peeled,
left whole
Pumpkin Cookies 2
cups basic mix 1/2
cup raw almond
butter 1/2
cup freeze dried carrots — ground 1/2
cup date paste 3/4
cup carrot puree (2 carrots, 1/2
cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2
cup carrot pulp
left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
ingredients SPAGHETTI POMODORO 1/4
cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted
butter (softened) 1/4
cup whole basil
leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4
cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2
cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted
butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4
cups fresh basil
leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme
leaves 1 quart chicken stock or water
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted
butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4
cup all - purpose flour 2
cups whole milk 1
cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat -
leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2
cup salt and vinegar potato chips (crumbled) 1/2
cup salted potato chips (crumbled) 1/2
cup jalapeno flavored potato chips (crumbled)
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted
butter or extra virgin olive oil 1
cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage
leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay
leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN
BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4
cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4
cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted
butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
butter 12 fresh sage
leaves Kosher salt and freshly ground black pepper (to taste)
3
cups unskinned hazelnuts 1 tablespoon unsalted
butter 1/4 teaspoon fine ground sea salt 1 tablespoon thyme
leaves, fresh zest of 1/2 orange zest of one lemon
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted
butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme
leaves 1/4
cup chopped fresh parsley 2 - 2 1/2
cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
sockeye salmon fillets, from the belly banana
leaves, cut into two 8.5 x 11 ″ pieces 1 oz shiitake mushrooms, stems removed, tops sliced thin (heaping 1/4
cup) 1/4
cup thinly sliced onion 2 tsps unsalted
butter