Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion,
diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 onion, chopped 1/2 cup
butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Delightfully thick and chewy gluten free apple peanut
butter cookies with tiny, fork - tender chunks
of diced apple throughout and rich peanut
butter flavor.
Add a small dab
of butter,
diced apples and vanilla bean.
1 can
of creamed corn 1 can
of corn drained 1 box
of jiffy corn muffin mix 1 cup
of sour cream 1 stick
of butter melted 1 Poblano pepper, roasted and
diced
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
add ins 1 handful
of blueberries and a handful
of walnuts or 2 handfuls
of mixed berries or a berry bliss or another half
of sliced banana and a tablespoon
of peanut
butter or 1/2 apple
diced and a dash
of cinnamon
2 tablespoons unsalted
butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
3 lbs beets 3 Tbsp olive oil 1 medium onion
diced 2 Tbsp
butter Salt and pepper 1 litre
of vegetable stock
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted
butter,
diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted
butter 3 cups yellow onion, finely
diced 1 red bell pepper, core and seeds removed, finely
diced 1 yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
I added a bit
of peanut
butter, to make it thicker, used plain
diced tomatoes and was liberal with the spices, and it tasted amazing.
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice
of 1 lime 10 tablespoons
butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups
diced rhubarb, about 1/2 a pound
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and
diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan
butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds
diced potatoes, 2 cups sour cream, 3 cups
of cheddar cheese, 1 can cream
of chix soup, 1/2 pound
of butter and some cornflakes.
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons
butter 2 (10.75 ounce) cans condensed cream
of chicken soup 1 onion, finely
diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
-- 1 finely
diced onion — 4 tablespoons
of tomato ketchup — 2 tablespoons
of mango chutney — 1 teaspoon
of mint sauce — Pinch
of black cumin seeds, chilli power and coriander — Salt to season and taste [/ recipe][recipe title =»
Butter Bean Curry and Flat Breads» servings =» 4 - 6 ″ time =» 2 hr 30 mins»]
I took
diced apples tossed them in cinnamon and sugar and put them on top
of a
buttered bagel and sprinkled it all with a streusel topping.
4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks
of butter) cold unsalted
butter,
diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too)
butter to spread 2 - 3 cups
of apples, peeled and finely
diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons
butter, melted
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp
butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion,
diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted
butter, cut in pieces 1 small white onion, finely
diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
In a food processor add in 3/4 cup
of all - purpose flour, 1/2 stick
of unsalted
butter, cold and
diced, and 1 tablespoon
of granulated sugar.
1 tablespoon unsalted
butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned
diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot
of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt
butter or olive oil in a large skillet, add
diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs
of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
4 cups
diced crisp, tart apples (3 — 4 apples)-- I used a combination
of gala and granny smith 1 cup granulated sugar 1 1/4 cup 1 % milk, warmed 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 tablespoons
butter, melted 3/4 cup brown sugar 1 tablespoon ground cinnamon
Diced avocados can be added to soups or used in place
of eggs and
butter in baked desserts.
Approximately 10 percent
of its production is
of fruit for pie fillings, but 90 percent
of its production is
of apple products including sauce, slices,
diced apples, apple
butter, pie fillings, juice, apple cider vinegar and even vinegar for drinking.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small
dice 1 Small Celery Root Bulb small
dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Butter 1 Tablespoon Blend Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8 cups
of Water Salt to Taste Method: Melt
butter and oil in large stock pot, add the onions, garlic, and celery
butter and oil in large stock pot, add the onions, garlic, and celery root.
Anyway, once the spaetzle was cooked we put some in a frying pan with oodles
of butter,
diced onion, already browned, rinsed and drained sauerkraut.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very chilled and
diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
In a small sauce pan place 2 tablespoons
of butter 1/4 cup sugar and
diced apples.
Either roast them whole and serve with a dash
of butter and pepper, or toss the
diced pieces with a bit
of oil and roast.
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2 Cup
of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples,
diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and br
butter on medium heat until melted and browned.
mushrooms, sliced 1 apple, peeled and
diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons
of pink salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed
butter
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted
Butter,
diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar
for the bites: 1 cup
of almonds 1 banana 1 date, pitted and
diced 1 tablespoon
of cacao powder 1/2 cup + 1 tablespoon
of almond
butter a pinch
of salt
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted
butter 5 ounces high - quality turkey slices,
diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
1 medium savoy cabbage (organic)
Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig
of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr
diced tomato (organic) 1 egg (organic)
Sautee in
butter until tenderish: A few tablespoons each
of: Minced onion
Diced red bell pepper
Diced poblano pepper
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast,
diced 1 yellow onion,
diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut
butter 1/4 cup kecap manis Juice
of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
3 tablespoons
butter 2 small sweet onions,
diced 2 stalks celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and
diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
For the Potato Salad 2 pounds small white potatoes,
diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed
of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons
butter
for the strawberry salsa: about 1 cup
of strawberries, hulled and
diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some
butter or olive oil or coconut oil for the pan
Cut the
butter into a small
dice, spreading the flour around so the little cubes
of butter don't stick together.
3 red bell peppers cut in half 2 tablespoons oil (
butter / ghee / lard) 1 medium onion, finely
diced 4 cloves
of garlic, minced 1 lb
of grass fed beef (or bison) 1 medium tomato,
diced 2 tablespoons tomato paste 1 teaspoon sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme Red pepper flakes (to taste) Grated cheese
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick)
butter 1 cup
of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
1 onion,
diced 1/2 cup
butter 1/3 cup flour 3 cups milk 1 cup half - and - half 3 cups chicken broth 3 bunches
of broccoli cut into florets 3 cups grated cheese (I used white cheddar) Salt and pepper
1 c. old fashioned oats 1/2 t. baking powder 1 1/2 t. ground cinnamon Pinch
of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1 large egg 2 T. unsalted
butter, melted and cooled slightly 1 t. vanilla extract 1 apple (any kind), peeled, cored, and
diced into 1 / 2 - inch pieces 1/2 c. raisins