Royal icing Royal icing is extremely versatile; you can divide the amount in this recipe
into small cups and tint each portion any colour you like to make a decorating buffet for your kids (and yourself).
And I put it into fridge as soon as I finish blending and pour
into small cups so it won't deflat.
I started by mixing three teaspoons of yeast
into a small cup of peach yogurt.
2 Working with the eggs one by one, crack an egg
into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water.
Pour olive oil
into a small cup or bowl.
Then scoop
it into smaller cups after it's set up.
Pour the vanilla extract and vinegar (if using)
into a small cup.
Break an egg
into a small cup, swirl the simmering water with a large slotted spoon and slip the egg into the centre of the swirl.
Not exact matches
On a windy, rainy day in mid-September, 40 dieticians make their way past the giant Muskoka chair in the building's lobby (there's another large
cup of coffee on its armrest) and
into the
small McDonald's restaurant that serves as the building's cafeteria.
Then chop them up nice and
small and place in a pan with one
cup of boiling water, put the lid on and allow them to slowly disintegrate
into a stock, after about 12 minutes the veggies should be nice and soft.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5
small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1
small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4
small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1
small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
Assembly 1
cup blueberries (optional) 1
cup raisins (optional) 1 - 2 oz of dark chocolate (optional)-- ground
into small pieces, plus more for garnish
Preheat oven to 400º F. Place the quinoa
into a
small saucepan and add 2
cups of water.
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut
into florets — about 350g / 12oz] 1 •
small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
Place the flax seeds
into a
small bowl and add 1/4
cup hot water, mix and let stand for a few minutes.
Make the caramel by placing the orange juice, 1/4
cup water, 2 tablespoons sugar and all spice
into a
small pan.
2 teaspoons olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut
into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
In any case, I'd add about 1/3 — 1/2
cup of fresh pineapple cut
into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more sugar than might be good for breakfast.
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut
into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3
cup (80 ml) heavy cream
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2
cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
I chopped them up easily enough, and glopped them
into the blender to puree them, then measured out 2/3 of a
cup into a
small bowl.
2
small Gala apples, cored and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
Brownie Mix: 6 tablespoons unsalted butter, cut
into small pieces 4 ounces semisweet chocolate, chopped
into small pieces 2/3
cup granulated sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
Graham Crackers — about 16 graham cracker sheets 10 ounce bag of white chocolate melting wafers 2 clementine's peeled and separated 1
cup of Shelled Setton Farms Pistachios and broken
into small pieces Handful of thin stick pretzels Handful of dark chocolate chips
When it had fermented I put a paper coffee filter over it and turned it upside down
into a flat bottomed coffee filter basket which was in a
small cup.
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut
into small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
-2 medium beets, peeled and cut
into paper thin slices -1
small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
1 1/2
cup water 2 1/2 Tbsp sea salt 1/2
cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced
into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2
small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1
small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5
small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1
small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2
cup coconut milk)
Pour the coconut oil
into a
small, baking paper lined bowl or
cup and place
into the freezer until set.
Drain the 20 ounce can of crushed pineapple
into a
small bowl and reserve 1/4
cup of the pineapple juice and 1
cup of the drained pineapple.
Butter or nonstick cooking spray 2 1/4
cups uncooked
small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed
into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
oil from jar 1/2
small onion, sliced (1/2
cup) 1 jarred roasted red pepper, drained and cut
into strips (1/4
cup) 1/2 tsp.
250g (about 1 / 2 lb or 4
small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2
cups) uncooked puy (French green) lentils 1litre (4
cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn
into small pieces 1
small onion, finely chopped (about 1
cup) 1/4
cup loosely packed fresh parsley leaves 1/4
cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
Frost two cupcakes
into a tower to make the
small stump; put 1/3
cup frosting between each layer and also place a crumb coat on the cake.
1) 450g of self - raising flour 2) 150g of butter, cut
into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut
into small squares 7) 200g of ham in slices, cut
into small squares 8) 300g of cream cheese 9) 1
cup of chopped fresh chives
It looks and tastes like a HUGE peanut butter
cup and it's very rich so you may want to cut it
into small slices when serving.
1 pound kale, washed, stemmed, and cut
into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5
cups milk (I used whole) 1
cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
Just empty 1 — 2
cups of the
small coconut flakes
into your blender or food processor and process until it's the consistency you like.
2
cups potatoes (peeled and chopped
into small - ish bite - size pieces OR another head of cauliflower + cooking water)
1/2
cup (one stick or 1/4 pound) cold unsalted butter, cut
into small pieces (keep butter in refrigerator until ready to use)
* 1
small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2
cups plain Greek - style yogurt * 2/3
cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut
into 1 - inch chunks (6
cups) * 2 tablespoons fresh lime juice * Flaky sea salt such as Maldon
To make the salad add 2
cups of bagged spinach
into a shallow bowl, thinly slice 1
small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
1 roll pork sausage (like Bob Evans) 1 yellow onion, chopped 1 pound chestnuts 1/2
cup dried cranberries 3/4
cup chopped dried apricots 3 ribs celery, chopped 1 Panettone, cut
into cubes 1
small bag Pepperidge Farm cornbread stuffing (Mom says it MUST be that brand!)
This is a surprisingly tasty salad that goes with lots of dishes or is great by itself Ingredients One head of broccoli, chopped
into small pieces 1
cup of red grapes, cut in half 1/4
cup of rasins or dried cranberries 2 pieces of cooked bacon...
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream