There may be huge potential in freeze - dried blends — dry kibble with raw, freeze -
dried pieces mixed in.
Not exact matches
All you need to do is
mix porridge oats with some milk and yoghurt (I use coconut milk and coconut yoghurt normally), some
dried apple
pieces, a sprinkling of chia seeds, a handful of sunflower seeds and some juicy raisins, then just stir it all together and leave it sit for about a minute.
Once combined, add the last 1/4 of raisins, oats and
dried apple
pieces, give it another very quick whizz to
mix it all together.
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
The «goodies» in these oatmeal cookies are
pieces of NatureBox Chocolate Ginger Bliss, which is like a trail
mix made with chocolate chips, candied ginger, cashews, almonds, and
dried fruit like cranberries, papaya, raisins, pineapple and apricots.
In Eastern Maryland and Virginia its pulled pork
mixed with a slightly tangy, slightly sweet tomato based sauce, in Kansas its pulled pork drenched in a super sweet, dark colored molasses based sauce, in North Carolina its pulled pork in a shockingly sour vinegar based sauce, and in Alabama... well in Alabama they live under the delusion that the best BBQ in the world comes in the form of a flat,
dry,
piece of plain pork on a bun paired with a mystery sauce in a squeeze bottle... I kid you not, they really think its great.
2 1/4 pounds (1 kilogram) of an assortment of
dried (apricots, figs, prunes, raisins, sultanas, currants,
dried cranberries,
dried cherries, etc.) and candied fruit (
mixed peel and / or cherries), all chopped into bite sized
pieces
2 c
dry cranberry or heirloom bean
mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4
pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Add asafoetida, chana dal, urad dal, sesame seeds, whole
dry red chilies broken into
pieces,
mix well and let it cook for few seconds till the dals turns golden in color.
If your chicken breasts were in the oven for just a bit too long and they're all
dried out, cut up the
pieces,
mix them with mayonnaise, chopped celery,
dried fruit, and spices, and you have a flavorful chicken salad.
Finally
mix in
dry ingredients and just before it is completely combined, remove from
mixer and pour in toffee
pieces.
1 head of kale, washed,
dried and torn into large
pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this
mix creamy)
Let's start baking... White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8 pan 9 - 16
pieces (depending how large of squares you cut) Ingredients: 6 tbsp salted butter 4 cups mini marshmallows 1 cup
dry red velvet cake
mix 1 tsp red food coloring 1 tsp pure vanilla extract 6 cups Rice Krispie cereal 1 cup white chocolate morsels Directions: 1.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and
dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves
dry on pan, then crumble into small
pieces, discarding any that aren't completely
dry /
Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.
1 head of kale, washed,
dried and torn into large
pieces 1 cup raw cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2 cup water (or just as much as you need to make this
mix creamy)
3 cups filtered water, plus more for
mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch
piece ginger 4 - inch square dashi kombu (
dried kelp), cut into thin strips 4
dried red chile peppers, split in half and seeds discarded Assorted starter vegetables
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
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
Snack brand Whitworths has launched Sunny Fruit
Mix - ups —
pieces of
dried and chopped fruit
pieces with no added sugar.
Cut the shortening into small
pieces and cut into the
dry ingredients with a dough paddle attachment on an electric
mixer or a pastry cutter by hand.
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch
piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a
mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz
dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
(if not organic, peel off the skin) 1/2 cauliflower, cut into small
pieces 1 1/2 cups
dry white wine 1 tablespoon
dried parsley 1 tablespoon
dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon
dried basil 1 teaspoon
dried oregano 1 tablespoon
dried leeks / parsley / fennel
mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water
If it seems to be too
dry and not enough to coat all the chicken
pieces, feel free to add couple of tablespoons of water and
mix well.
Pat
dry, tear into bite size
pieces and put these in a large
mixing bowl.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp
Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized
pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed
dried mint)
Wash and pat
dry the raisins then cut into small
pieces,
mix with coconut and cardamom powder keep aside.
Deanna: Dates can be a little vexing to chop into
pieces (and I don't like those «date
pieces» they sell, because they are
mixed with flour and are kinda
dry) so I use scissors to carefully snip them.
1 pound
mixed candied and
dried fruit, such as glace cherries,
dried papaya, and candied citron, cut into 1 / 2 - inch
pieces (3 cups)
1) In a medium - sized bowl,
mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thi
mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the
dry ingredients and
mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thi
mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4)
Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thi
Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a
piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
1/2 cup or more of your favorite pantry
mix in's (see suggestions above — just make sure to dice large fruit or
dried fruit into small
pieces)
Cut the butter into small
pieces and
mix with the
dry ingredients until the butter is just about incorporated or at least not huge chunks in the
dry ingredients.
Combine all the
dry ingredients for the crust in a
mixing bowl before adding the butter broken up into small
pieces.
You can get creative with the
mix - ins: substitute almond butter for peanut butter, peanut butter chips for the candy
pieces, or
dried fruit instead of nuts.
Mix the wet ingredients into the
dry ones adding the ginger
pieces.
Directions: While Emmer Farro is cooking combine and
mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressi
mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing /
Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressi
Mix and let cool a bit / / Stir in
dried fruit, larger
pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
Once cooled,
mix almonds with
dried mango
pieces.
I'm not quite sure I used the correct
dried coconut product — I have the Bob's Red Mill Coconut Flakes, which are bigger
pieces than shredded coconut (the kind I have would work well in trail
mix or something).
In a large
mixing bowl, lightly stir together the chopped avocado, sun -
dried tomatoes, feta, garlic, red onion, salt, and pepper, taking care to not mash the avocado
pieces too much.
100g sultanas 100g currants 100g chopped
dried apricots 100g chopped dates 200g walnut
pieces Juice of an orange 200g Sukrin Gold 1 ripe banana 80g coconut flour 2 tsp
mixed spice 5 eggs 1 tsp baking soda Pinch salt
Ingredients 1 cup of cashew flour (cashew nuts powdered in a blender) 1/4 of a cup maple syrup 1/4 of a cup raw cacao butter, melted 1/2 cup fresh or thaw frozen raspberries (or banana
pieces, or raisins, or
dried mango, or cacao nibs etc...) Method In a bowl
mix the cashew flour with the maple syrup and the melted cacao butter.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch
pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch
pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce
mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
Take a
piece of chicken and dip it in the egg
mix, then let the excess drip off before dropping it into the bowl with of
dry coating.
Besides doubling all of the rub ingredients to accommodate the larger
piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a
mix of four peppercorns including pink peppercorns, and I used
dried sage instead of
dried rosemary.
Mix - in options include: walnuts, raisins,
dried cranberries, sunflower seeds, pepitas / pumpkin seeds,
dried apricot
pieces, shredded coconut, pecans.
Ingredients 2 tablespoons all purpose flour 1 1/2 teaspoons
dried rubbed sage 8 ounces skinless boneless chicken breast, cut into 1 - inch
pieces 1 1/2 tablespoons butter 1 1/3 cups canned chicken broth 1 1/2 cups frozen
mixed vegetables
Mix the
dry ingredients for crumble topping together and then cut in the butter
pieces.
• turn your
mixer to low and slowly add the
dry ingredients,
mix until just combined, tip in the chopped chocolate,
mix through gently, trying not to break the
pieces
1) Rinse
dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small
pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and
mix together 11) Add in cut omelette
pieces and
mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions
Slowly
mix dry ingredients into wet ingredients (including the chopped candy
pieces).
Mix up a smoothie in a reusable food pouch to bring for your baby and bring healthy dried snacks, pieces of fruit, and trail mix in a modern reusable cloth snack b
Mix up a smoothie in a reusable food pouch to bring for your baby and bring healthy
dried snacks,
pieces of fruit, and trail
mix in a modern reusable cloth snack b
mix in a modern reusable cloth snack bag.