Not exact matches
Place all
ingredients and 1/2
cup of the coconut milk
in a blender
bowl.
Mix all the dry
ingredients in a large
bowl, and the wet
ingredients in a large
bowl or measuring
cup if you have one that can fit it all.
Whisk the milk, egg and oil together
in a small
bowl or measuring
cup and add the mixture to the dry
ingredients.
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.
Ingredients Lemon garlic aioli -1 / 2
cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3
cup of brown sugar
in the large
bowl.
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the
bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate
bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry
ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Sunday — 8:30 a.m. I prepped the cornbread by whisking the dry
ingredients into a
bowl and stirring the wet
ingredients in a glass measuring
cup, which I covered and popped into the fridge.
To make the whipping cream, pop your
bowl, whisk and measuring
cup in the freezer for about 15 to 30 minutes, remove, then pour
ingredients into the cold mixing
bowl, and whip on low until combined then turn on high and mix until fluffy.
In separate
bowl, mix 1/4
cup apple cider, apple sauce, canola oil, maple syrup and vanilla extract, and then add to dry
ingredients.
Ingredients 5
cups of Bluebird Einka ® Flour 1 3/4
cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method
In small
bowl add honey to warm water, stir until honey liquidates.
In a small
cup or
bowl whisk together all dressing
ingredients, and check for flavor balance, adding more of any
ingredient if you choose.
Simply combine these basic
ingredients in a
bowl and you'll soon have more than 1
cup of the delicious dressing cloned and ready to pour over any of your home salad creations.
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.
In a
bowl or liquid measuring
cup, whisk together the dressing
ingredients (mustard, olive oil, apple cider vinegar, honey, salt and pepper.)
- To a large
bowl, add the 1 1/4
cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those
ingredients on low for about 2 minutes until fluffy; next, add
in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
Let's take a sweet turn on the simple recipe subject: a delicious and tender cake, that goes wonderfully with a
cup of tea or coffee — making it could not be easier: you just throw all the
ingredients together
in a
bowl and mix well; no elbow grease needed — the electric mixer will take care of that for you.
In the
bowl of your electric mixer, whisk all of the wet
ingredients except for 1/2
cup of water, which you set aside.
Cookie Dough Truffles 1/2
cup Anthony's Blanched Almond Flour 3 tablespoons softened Anthony's Coconut Oil 2 tablespoons maple syrup 3 tablespoons chopped dark chocolate 1/4
cup chocolate chips melted with 1 tablespoon Anthony's Coconut Oil
In a small
bowl, combine all
ingredients except the chocolate chips melted...
Ingredients for brownie batter: 1/2
cup unsalted butter, melted 1
cup sugar 1/3
cup cocoa powder 2 eggs 1/4 tsp salt 1/2 tsp vanilla 1
cup all purpose flour Directions: Melt butter
in a microwaveable
bowl.
Filling
Ingredients: 1
cup mascarpone cheese 1/3
cup powdered sugar Fresh strawberries, sliced Directions:
In a
bowl, using a handheld mixer, whip powdered sugar into mascarpone cheese.
Dark Chocolate Hotcakes
Ingredients: For the dark chocolate hotcakes: 1
cup all purpose flour 1/4
cup cocoa powder 1/2
cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1
cup milk Directions:
In a microwave safe
bowl, melt butter.
Stir the mixture into the
bowl of dry
ingredients until almost combined and then stir
in the 1/2
cup oats until just combined.
Crumble
ingredients: 2 tbsp unsalted butter, softened 1/3
cup brown sugar, packed 1/3
cup dried banana chips, crushed 1/3
cup shredded coconut Directions:
In a small
bowl work the softened butter into the brown sugar with a fork or your hands.
Meanwhile, prepare Orange Scented Ricotta Cheesecake
Ingredients: 2
cups Lamagna whole milk ricotta cheese 1
cup powdered sugar 2 eggs zest of 2 oranges Directions:
In a
bowl mix Lamagna ricotta cheese and powdered sugar.
Bunny Cakes
Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1
cup shredded sweetened coconut
in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts
in separate
bowls, according to bag's directions.
Ingredients (makes 2 pizza crusts) 2
cups of white flour sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive oil 175 ml of lukewarm water Instructions
In large
bowl, add the flour, a generous pinch... continue reading...
Ingredients 1/2
cup unsalted raw cashew pieces 2 1/2
cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water
in the
bowl of a high powered blender.
In a large
bowl, sift all dry
ingredients for the cake (flour, baking powder, 3/4
cup sugar and salt).
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size
Ingredients: 2
cups vanilla yogurt (or your favorite flavor) 1/2
cup fresh blueberries 1/2
cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions:
In a large mixing
bowl, combine yogurt and fruit.
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4
cup milk Serving suggestion: tomato salad drizzled with olive oil Directions
In a medium
bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
Mix unsweetened applesauce, maple syrup, vanilla extract, 1/2
cup earl grey tea (there should be a bit more than that) and raisins
in another
bowl before mixing it with the dry
ingredients.
Directions:
In small
bowl, mix 1/2
cup yogurt and remaining sauce
ingredients; refrigerate until serving.
When you want to use the scrub base, scoop out 1/4
cup into a small
bowl, and stir
in enough of the liquid
ingredients (vary it by what you have on hand — yogurt and milk are best, but water works) to make a paste.
Place 2
cups flour
in the work
bowl and add the other
ingredients, as above.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4
cup pine nuts Place all
ingredients in a good sized
ingredients in a good sized salad
bowl.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB-
Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream
in a large, heatproof
bowl and set over a saucepan of simmering water (I can't lie I just put it right
in a saucepan over medium heat and skipped the simmering water).
In a separate large mixing
bowl, combine wet
ingredients: almond milk, 1.5
cups apple butter, eggs, melted coconut oil, and vanilla extract.
Take the 1 1/2
cups quinoa listed
in the bread dough
ingredients, put it
in a small mixing
bowl and add water until covered.
Mix together all the dry mix
ingredients in a medium
bowl, reserving 1/4
cup of the pecans to top the oatmeal.
1) Combine the dry
ingredients (almond flour / meal, tapioca flour, baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium
bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium
bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry
ingredients to the wet
ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
Mix dry
ingredients (minus 1/4
cup of the white whole wheat flour)
in a
bowl.
vanilla extract 1/2
cup coconut sugar 1/4
cup whipped butter, softened 1/4
cup molasses Recipe Directions: Preheat oven to 350 degrees; mix dry
ingredients in a small
bowl and set aside.
Start by making your dough first
in the large 11 -
cup bowl by adding the
ingredients and pulsing a few times until the dough comes together.
Blend
in the dry
ingredients a
cup at a time, beating for a minute and scraping the bottom and sides of the
bowl after each addition.
Place salad
ingredients in a large
bowl, and 1/2
cup of the salad dressing and toss.
Ingredients: 1 1/2
cups graham cracker crumbs 3 tablespoons granulated sugar 1/3
cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 (21 - ounce) can blueberry pie filling Procedures: Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter
in a medium
bowl.
(Add Tags)
Ingredients (Edit) 3/4
cup all - purpose flour -LCB- King Arthur All - Purpose Flour -RCB- 3/4
cup granulated sugar1 / 4 teaspoon salt -LCB- Sea Salt -RCB- 1/2
cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded
cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two...
In the
bowl of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Videos.
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g
Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2
cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1
cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions:
In a large
bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3)
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In a large
bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4)
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In another
bowl, mix the honey, vanilla extract and egg together until all
ingredients are well incorporated 5) Pour the wet
ingredients into the dry
ingredients and mix well until you get a homogeneous batter 6) Gently stir
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in 1
cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
400 grams uncooked spaghetti For the meatballs250 grams ground beef250 grams ground pork 1 piece El Rey chorizo de bilbao, chopped finely (or 1 can chorizo de bilbao) 1/4
cup fresh parsley, chopped finely2 eggs 1/2
cup breadcrumbs3 cloves garlic1 / 2
cup onions, minced salt and pepper to taste For the sauce1 / 2
cup olive oil15 to 20 pieces meatballs 5
cups red sauce 2 tablespoons chopped fresh basil 1/4
cup chopped fresh parsley salt and pepper to tasteParmesan cheese 1 Prepare the meatballs: Mix all
ingredients together
in a
bowl.