It's a cup
for cup mix but I decreased the flour by 1/2 a cup compared to my original recipe, everything else stayed the same.
Not exact matches
I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp
for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays
mix 17 ice cubes (1
cup) too 1 or 2
cups water depending on strength you want the best stock on earth
Batter Ingredients: 1
cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2
cup water
Mix all the batter ingredients very well, taste
for salt.
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds
mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
β
Mix 2 tablespoons grated horseradish with 1
cup mild mustard to spread on hamburger buns or on sliced bread
for ham or roast beef sandwiches.
β
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.
First place one
cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend
for a minute or so until smooth, then transfer the
mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.
I added a
cup of buckwheat to the
mix for extra crunch and it was delicious
I had a lot of almond
mix left over
for 2.2 lbs chicken so I'll use 3/4
cup next time.
For the Raspberry Buttercream: Using a stand or hand
mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a
cup at time, until completely incorporated.
I ran out of gluten - free
mix after 1
cup so I added 1/2
cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking
for the grittiness since I knew I put it in there.
For the breading, I mixed together the following ingredients: 1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no salt added) The following ingredients while also be needed for this recipe: 1
For the breading, I
mixed together the following ingredients: 1
cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no salt added) The following ingredients while also be needed
for this recipe: 1
for this recipe: 1...
In a large bowl, with a hand
mixer or stand
mixer, beat eggs and 1
cup sugar on medium speed
for one minute.
In a separate bowl, beat 3 egg yolks, 1/3
cup sugar and 1/8 teaspoon salt with an electric
mixer on high
for 2 - 3 minutes.
Place the flax seeds into a small bowl and add 1/4
cup hot water,
mix and let stand
for a few minutes.
for the cupcakes: 1 box (18.25 oz) yellow cake
mix 1/2
cup buttermilk 1/2
cup molasses 1/3
cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg
For Egg - Free Blondies, replace 2 eggs with 1/4
cup Ener - G egg replacer
mixed with 1/4
cup hot water.
In a pan
mix 1
cup of water + 1/3
cup of sugar and boil
for 10 - 15 minutes.
I made it again today into 24 mini muffins (baked
for 7 mins) and 10 regular - sized muffins (baked
for 18.5 mins) with some minor changes: added an extra banana, used a
mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
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 325ΒΊ
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.
Substituted a couple things
for what I did / did not have — vegetable oil
for the coconut, an equal
mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4
cup, and added a 1/4
cup of dark chocolate chips.
For the filling: In a bowl with a hand
mixer, beat together almond meal, 1/4
cup confectioners» sugar, egg white, and almond extract until it has formed a paste.
Mix well.Add 1/2
cup hot water and cook covered over medium flame
for 4 - 5 minutes.
Here's the link
for my first batch: http://cannedtime.blogspot.com/2010/12/spiced-pears.html Spiced Up Canned Pears 5 — 6 Pears Cored and Sliced (any type or a
mix) 1
Cup of filtered warm water 1 tsp.
Add half the milk and the orange extract,
mix for a minute, and add another
cup of flour.
In a measuring
cup or small bowl
mix together almond milk and apple cider vinegar, let sit
for a few minutes until foamy.
Recipe Developed
for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1
Cup Bluebird Emmer Pancake & Waffle
Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Contin
Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry
mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Contin
mix found in baking aisle) 2 Tb warm water Vegetable oil
for cooking... Continued
I'm always on the lookout
for new main course «muffin» ideas, and after using the Bisquick Heart Smart
Mix a few weeks ago to make my Banana Pancake Bites, I was excited to stumble across a recipe using it to make chicken
cups.
Add the 1-1/2
cups butter to a stand
mixer or use a handheld
mixer, and blend
for a few minutes.
Add 1/2
cup of spelt flour and 1/2
cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and
mix everything together until you form a dough, knead it inside of the bowl
for about 30 seconds and then form it into a ball
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)
If no liquid is called
for, as in Bob's Red Mill GF Brownie
Mix, use 3 eggs and 1/2
cup butter or coconut oil.
Men 2 scoops of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed
for example)
Mixer (almond milk, regular milk, water — your choice)
For this smoothie (Serves: 2) I used: 2
cups unsweetened almond milk 2
cups of arugula and baby spinach
mix 1
cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.
While the eggplant roasts,
mix the cheeses, except
for 1
cup of the Romano / Parmesan.
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 the bowl of a stand
mixer or in a large bowl with a hand held
mixer, cream together butter and remaining 1 1/3
cup sugar
for about 3 minutes on high speed until light and fluffy.
for the glaze, i add 6tbsp butter to the cream cheese and cut the sugar to 1/2
cup and whip in a stand
mixer for 10minutes.
A fresh, spring
mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good
cup of coffee and something with dark chocolate
for dessert.
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning
mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving
The trick I learned from my mom is to
mix water into the cheese filling — about 3/4
cup for a typical pan of lasagna — and cover the pan with foil
for most of the baking time.
While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked rice capacity With rice rinser / steam basket Great
for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice
mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great
for preparing rice in a hurry Whole grain:
for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare
for cooking up to 15 hours in advance Heat / simmer: use this function
for flavored pasta and rice
mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great
for oatmeal, grits, and cream of wheat
3 Make the filling: In a large bowl
mix the cooked quinoa, drained black beans, 2
cups of the grated cheddar cheese, most of the green onion (save some
for topping), cumin, and cilantro if using.
1/2
cup honey (or a little more or less, to taste — you can
mix all ingredients except the eggs, and taste the batter to learn if it is sweet enough
for you.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk
mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
It calls
for mixing 8
cups of flour with 3 to 5
cups of water and forming a dough.
Mix 1 tablespoon lemon juice in 1
cup of soy milk and let it stand
for 5 or so minutes until it curdles.
My
mix called
for one
cup of water, so I substituted 1/2
cup apple cider and 1/2
cup vodka.
2
cups spelt flour (or a
mix of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine
for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
For every one
cup of instant pancake
mix, add one tablespoon of smooth peanut butter.