Place
all ingredients in a large pan and bring to a boil.
To make the tomato sauce, place all
the ingredients in a large pan, and bring to the boil.
Mix
all ingredients in a large pan adding vegetable broth as you stir it in.
Not exact matches
Combine all the
ingredients in a
large pot and mix together before pouring into two different sets of aluminum
pans.
In a dutch oven or
large sauce
pan, combine all of the
ingredients.
Melt the butter
in a
large sauté
pan then add the apples with the rest of the apple bottom
ingredients.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry
ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk together 2
large eggs and 1 C buttermilk / Add liquid to dry
ingredients and stir together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased
pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the
pan.
Combine all
ingredients except for the buttermilk into
in a
large sauce
pan.
Primal candy: melt and layer (or combine) any of the following
ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a
large baking sheet for «bark» or
in deeper
pans for «chunks».
Mix all cooking liquid
ingredients and place
in a baking
pan only
large enough to hold the fish.
I also start my sausage
in a dutch oven
pan, because then I can easily fit all the
ingredients (even a
large skillet would be too small when you double the recipe).
In a
large pan add your coconut milk, diced apples, diced pears and the rest of your filling
ingredients and bring to the boil.
Ingredients: 4 cups Red cooking wine 3 cups Lamb or veal stock (at your local butcher shop) 4 # Lamb Ribblets (SuDan Farms) 1/4 cup NW Elixirs Hott Sauce # 1 1/4 cup Oak Barrel aged honey Salt and Pepper to taste 1T Olive oil Instructions:
In large sauce
pan heat oil to a medium high heat.
INGREDIENTS 3
large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1
large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (
large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce
pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
You can bake it
in either a traditional paella
pan, which is best as it distributes the
ingredients nicely and allows the heat to bake everything evenly, or you can use a
large baking dish.
This great baked dish is so easy to prepare, just place all
ingredients in a
large baking
pan, cover it with a foil and toss into the preheated oven.
I think I'd like to try and make them and layer
ingredients in paper cupcake liners using cupcake baking
pans instead of making
in one
large pan and then cutting them into squares.
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour
in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseed
in a
large bowl until well combined 3)
In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseed
In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet
ingredients with dry
ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf
pan, and sprinkle the top with whole flaxseeds.
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.
Ingredients: 3/4 cup sugar, plus more for
pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed
in a food processor until smooth 6
large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing
pan Confectioner's sugar for dusting
Mix all
ingredients together and spread out
in a
large baking dish or jelly roll
pan lined with parchment paper.
Combine all
ingredients for the crust
in a
large bowl and press firmly into the prepared
pan.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute
pan set on high heat until sizzling, about 2 minutes.
Combine all
ingredients, and spread
in a
large greased or oiled baking
pan, thickness should be about 1/2 inch.
Heat a little oil
in a
large sauce
pan and saute the vegetables with the blended base
ingredients for 5 minutes stirring occasionally.
Heat the vegetable oil over medium heat
in a wok or sauté
pan large enough to hold all
ingredients.
Ingredients 1 ounce dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2
large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly slice them, and dry sauté them first
in a separate
pan, until they are lightly browned and have given up some of their moisture.
Grease and flour a loaf
pan;
in large bowl mix dry
ingredients and set aside.
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a
large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another
large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base
ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
Heat source: Although you initially cook the broth
in a
large pot on your stove, you also need a heat source on the table to keep the broth simmering under the table
pan that you cook the other
ingredients in.
Place the limes
in a
large pan, cover with water, and add the remaining
ingredients.
Combine all the
ingredients for the marinade and place the chicken
in a nonreactive
pan or
large plastic bag and marinate for 24 hours.
In a
large sauce
pan, combine all the
ingredients and bring the mixture to a low boil over a medium heat.
Preheat oven to 325 ° F Grease a 8 × 8 baking
pan for bars or a 9 × 12 quarter sheet
pan for cake and line with parchment paper
In a
large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and maple syrup Stir carrots, walnuts and raisins into wet
ingredients Stir wet
ingredients into dry Spread batter into prepared 8 × 8 baking
pan or 9 × 12 sheet
pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts
Directions: Butter a loaf
pan (the original recipe uses a silicon loaf
pan, so skip the butter if you have one) / Put all the dry
ingredients into a
large mixing bowl and mix well / Meanwhile
in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet
ingredients together with the dry and mix well / Put into your loaf
pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).
Place jelly bag and the remaining
ingredients in a Dutch oven or other
large, wide
pan.
The recipe itself is incredibly easy to throw together — all the
ingredients are mixed
in one bowl, no gadgets necessary, and then transferred to either 2 small cast iron skillets or a
larger baking
pan to bake.
Puree the bananas and dates
in a food processor and then mix all of the
ingredients in a
large bowl, scoop the mixture into two four - inch ramekins, sprinkle with a little cinnamon sugar and some melted vegan butter, and bake
in a roasting
pan with a layer of water for twenty minutes.
In large frying
pan, add all
ingredients and sautee until mushrooms are browned and everything is well mixed.
Ingredients: 4 tsp olive oil 1/2 small yellow onion, diced 2 cloves garlic, minced 1 TBSP jalapeno, minced 1/2 green bell pepper, diced 2
large eggs, beaten 1 cup black beans, drained 1 tsp cilantro Wright salt, to taste Instructions:
In a medium sauté
pan, heat oil over medium - high heat.
Ingredients: 1 TBSP olive oil 1/2 small yellow onion, diced 2 cups beet greens 2 cups chard 1 clove garlic, minced 2
large eggs, beaten Wright Salt, to taste Instructions:
In a medium sauté
pan, heat oil over medium - high heat.
Alternatively, if you are using a
pan on the stove, combine all
ingredients in a
large saucepan.
Combine
ingredients in a
large sauce
pan, cover and bring to a boil.
You could try adding a
large shelving unit for storing dry
ingredients and pots and
pans — popping it
in an alcove means it won't encroach on your kitchen.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter
in a
large, heavy
pan set over medium - high heat.
Ingredients One 8 - to 10 - pound bone -
in smoked ham (sliced or unsliced; see Note) 2 tablespoons whole cloves 2
large oranges 1/2 cup maple syrup 1/2 cup orange marmalade Directions 1 Place a rack
in the middle of the oven and preheat to 350 degrees F. 2 Trim the ham of any excess fat and place it flat - side down on a rack
in a
large roasting
pan.