Or make your own by adding half
a level teaspoon of salt and six level teaspoons of sugar dissolved in one litre of clean drinking or boiled water.
Try rinsing your mouth daily with one
level teaspoon of salt mixed with warm water.
To put that into perceptive, one
level teaspoon of salt contains about 2,300 mg of sodium.
Not exact matches
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted
salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the
level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch
of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
1 1/2 cups, divided superfine sugar 3/4 cup cake flour, lightly spooned and
leveled off 1/4
teaspoon salt 16 large egg whites, at room temperature, or 2 cups 2
teaspoons cream
of tartar 4
teaspoons pure vanilla extract 2 oz fine - quality unsweetened chocolate, chilled, finely grated, refrigerated
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and
leveled) 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1/2 cup milk 1
teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe
of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups
of a standard (12 - cup) muffin tin with paper or foil liners.
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1
teaspoon Kosher
salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and
leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1
teaspoon Kosher
salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1
teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4
teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar
Not sure why I didn't have good luck with the
level of salt... but 1/2
teaspoon does seem like a lot for such a wee bit
of batter.
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1
level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2
teaspoon dried curry leaves, rehydrated and patted dry 1/2
teaspoon turmeric powder 1 quart water Juice
of 4 limes
Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
195º Low simmer 210º High simmer 212º Boiling water at sea
level; light or vigorous boil 213º - 214º Boiling temperature
of salted or sugared water; 1
teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke point
Add some more protein to your daily diet to offset the drop in blood sugar
levels, and eat more
salt (put a 1/4
teaspoon of salt in a glass
of water and drink it) and include more potassium containing foods.
From Martha Stewart For the Shortbread: 1 cup (2 sticks) unsalted butter, room temperature 1 cup confectioners» sugar 1
teaspoon vanilla extract 1/2
teaspoon salt 2 cups all - purpose flour (spooned and
leveled), plus more for rolling Flavor Variation (optional mix - ins and coatings): Mix in grated zest
of 2 oranges and 1/2 cup dried cranberries Mix -LSB-...]
1 large lime, juiced 1/4
teaspoon paprika 1/4
teaspoon cumin 1/4
teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4
teaspoon sea
salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea
salt to taste OPTIONAL: 1/4
teaspoon crushed red pepper flakes (or more depending on
level of desired spiciness)