Not exact matches
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce
Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder
generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster
sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated
sugar 1/4 cup (44g) dark brown
sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda
generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
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...
1 shot brandy 2 shots port 1 heaped teaspoon cream * 1 teaspoon brown
sugar generous half teaspoon
of mixed spice (cinnamon, allspice, nutmeg type
of thing) 1
pinch dried ginger powder * It isn't the type
of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
Season with a
pinch of white
sugar, a
generous pinch of sea salt and some freshly cracked black pepper
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated
sugar 1/3 cup brown
sugar, packed 1/8 tsp (
generous pinch)
of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided
Now add 1 cup
of diced tomatoes to the pan, a
pinch of white
sugar, a
generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat
Beat butter, confectioners»
sugar, and a
generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.
Season with a
generous amount
of black pepper and a
pinch of salt and
sugar, if needed.
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut
sugar or sweetener
of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A
generous pinch of salt
Flavor the red beet salad with olive oil, salt, a
pinch of sugar, a small quantity
of horseradish and a
generous amount
of caraway seeds.
Sprinkle with pepper, a little salt, a
pinch of nutmeg, just a little fresh lemon juice, a
pinch of granulated
sugar, a
generous tablespoon
of bottled, LiteHouse brand freeze - dried parsley (or fresh if you have it) and a quarter teaspoon
of White Truffle Dijon, stirring constantly.
I put five whole cloves in, three bay leaves, one teaspoon
sugar, a
generous pinch of thyme, salt and pepper.