My oldest son is allergic to mushrooms so its hard to find this recipe without that and that doesn't
leave the whole recipe missing a key ingredient.
Not exact matches
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
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see
recipe) 1
whole chicken, cut in quarters (
leave skin on)
You can easily crumble them when frozen if you don't want the
whole leaves in your
recipe.
I ended having a
whole batch of cookie dough
left over from another
recipe I was supposed to make but ended up getting sick.
Your
recipes leaves them with a
whole lot of what they love most.
But then again, if you go with the
whole recipe you'll have extra sauce
left over to spread on other sandwiches or to use as a dip for grilled artichokes.
I did use a couple variations based on the Confit Byaldi
recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi
recipe, chopped it and mixed into the mix above, 3) simmered the
whole thing with some parsley, thyme
leaves and half a bay
leaf, removing the thyme and bay
leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi
recipe to decorate the plates / dip the ratatouille in.
1 3 - pound chicken, cut into small pieces 3 tablespoons lemon juice 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons butter or margarine 1/4 cup Berbere (see
recipe, above) 2 tablespoons paprika 2 teaspoons ground ginger 1 teaspoon ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2 cups water 4 hard - cooked eggs, peeled,
left whole
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil
leaves 1
whole snapper, about 2 pounds, cleaned, head and tail
left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham),
recipe follows
Healthy
Recipes: 10 Days of Healthier Thanksgiving
Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay
leaf 1 tablespoon cut - up fresh sage
leaves 24
whole sage
leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1
recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups
whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil
leaves (finely chopped) 2 teaspoons lemon zest
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (
recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon
whole black peppercorns 2 bay
leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1
recipe Fast Guacamole (to serve,
recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve,
recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste
left over, so I'm using your rice pudding
recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay
leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three
whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.
In order to make her feel included, I modified the
recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick -
WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ver
WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups
whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ver
whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt -
LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can
whole peeled tomatoes with their juices 2
whole canned chipotle chiles en adobo 2 bay
leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving,
recipe follows
In my last
recipe, I simmered
whole milk on the stovetop with an onion and bay
leaf.
Chinese five spice blend contains cinnamon, star anise, fennel, szechuan peppercorns and cloves, so you can either
leave it out of the
recipe completely, or add a few shakes of ground cinnamon, ground fennel, and black pepper (
whole szechuan peppercorns can be found in Asian grocery stores, but if you don't have them, more black pepper will add a little extra heat).
For his slow - braised beef short ribs with green mole sauce (see the
recipe), a
whole slab of beef short ribs is covered in a chile powder - and - garlic - spiked liquid and cooked low and slow, then
left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole sauce.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the
recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «
whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original
recipe) * 1 tablespoon finely chopped chives (I
left these out and added a minced hot chile pepper instead)
This
Recipe can be make with
whole raw walnut pieces, or with
left over walnut «pulp» from making 1 quart of fresh walnut milk.
And Sunday morning I am going to a private event at Eataly with Teri from No Crumbs
Left — if you don't follow her, you should — she has amazing
recipes, especially if you are doing
Whole 30.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (
recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (
recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C
whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry
leaf powder Maldon salt (or any sea salt with nice big crystals)
I
left the pecans
whole in this
recipe and added a note to clarify this.
Just
leave a comment below and tell us what your favorite light summer
whole - food
recipe is.
Cider - Braised Chicken Legs with Onion - Raisin Sauce
Recipe - Morgan Brownlow 1/2 cup pure olive oil 20
whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20 sage
leaves 6 bay
leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
Carnation's Famous Pumpkin Pie from 1959 (hint:
leave out the cloves in the
recipe) Notes: — I made the crust in the food processor and it still came out amazing — I didn't have buttermilk on hand, so I made my own with 1/3 c
whole milk and 1/3 tsp cider vinegar — I had extra pie crust & filling since I used recyclable pie tins for my lucky pie recipients, so I made a mini pie for Kate & I
1 c all - purpose flour 1 c
whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the
recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (
leave skin on)
Some burst cherry tomato sauce
recipes call for
leaving the cherry tomatoes
whole and blistering them in the skillet until they literally burst open on their own.
I
left early, but people finished the
whole pot (my large 6 quart crock pot) and asked for the
recipe.
Update the traditional potato salad
recipe by adding bay
leaves,
whole - grain mustard, and tarragon vinegar for a budget - friendly, cookout - ready side.
I
left the seed spices
whole and cooked them a little longer before adding about half as many olives as the
recipe called for.
It is delicious
left over too though, so you may want to make the
whole recipe!
Slow Cooker Vegetable Broth
Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay
leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon
whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
The tough outer
leaves need to be removed before using and, when using the
whole stem, such as in this
recipe, it should be bruised a couple of times with the edge of a knife before being added to release the fragrance.
Chop»em up (or
leave»em
whole) and get that oven roaring, because these 53
recipes are about to earn permanent slots in your weeknight dinner rotation.
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa
leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see
recipe) 2 de árbol chiles,
left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay
leaves 1 bunch celery
leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see
recipe here) 1
whole chicken, cut in quarters (
leave skin on)
2 cups long grain rice, washed and drained 3 1/2 cups coconut milk (see
recipe, above) 1/2 teaspoon salt 1 teaspoon butter 2
whole cloves 2 pandan
leaves (screwpine), tied in a knot (optional)
8 gluten - free or
whole grain tortilla bread 16 lettuce
leaves (cosmopolitan or romaine) Herby hummus (see
recipe below) Green lentil salad (see
recipe below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries, sliced
Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup
whole cilantro
leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see
recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat -
leaf parsley 1 tablespoon finely chopped fresh thyme
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I hate the taste of coconut, but I'm afraid to
leave this out in fear of messing up the
whole recipe!
Servings: 6
Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups
Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed,
leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued
Please
leave a comment with a link or the
whole recipe, I'm not picky.
To participate in the exchange,
leave in a comment below your favorite, go - to lunch box «entrees» — you can share a
whole list or just one, you can link to
recipes, whatever you like.
Stevia
whole leaf powder works well in these types of
recipes (note: it will
leave a green color).
As far as eating Caesar salad, it was the original
recipe by Caesar Cardini that was to be served in
whole leaf form and picked up and eaten with fingers.
Whether you're cooking for one or two, these delicious cook once, eat twice
recipes will
leave enough leftovers to enjoy the
whole week.
I bought a bag of
whole golden flax seed at Trader Joe's for $ 2.99, and after making this
recipe, had about 1/3 of the bag
left.