You can also try soaking the foot in a mixture
of warm salt water and olive or mineral oil.
Not exact matches
Mix the oats, nut milk, 1/2 a cup
of water and a pinch
of salt in a saucepan and start to
warm it over a medium heat.
1) 250g
of flour 2) 100 ml
of olive oil 3) 150 ml
of warm water 4) 1 teaspoon
of of salt 5) 1 teaspoon
of herbs (oregano, tomillo, dried garlic, whatever you like)
Tofu Prep: In a large bowl add about 3 cups
of warm water and 2 tbsp
Salt (I used sea salt); S
Salt (I used sea
salt); S
salt); Stir.
Directions: Heavily
salt a large pot
of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep
warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4
of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
Dough all
of the above starter 180 g
warm milk (
water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons
of melted butter 1 tablespoon
of sugar 6 g
salt
Broa Dissolvify: -2 t yeast -0.5 c + 2T
warm milk (or something else: — RRB --0.75 c.
water (at end
of 5 min) Meanwhile, mix up: -1.25 c. yellow cornmeal -2.25 c. flour (unbleached, all purpose)-1.5 t.
salt Combine all the above with: -2 T. olive oil.
For a sore throat gargle a heaping tbs
of good quality
salt (like himalayan or celtic) and a heaping tsp
of ground tumeric (or fresh grated if you have it) dissolved in very
warm water, maybe a half cup or so.
Fold in COOKED PASTA, CHILI PEPPER FLAKES,
SALT, and PEPPER; add a few splashes
of WATER (if not moist enough); continue heating until
warmed through (3 - 5 min)
To begin, place 1 1/2 cups
of warm water in a mixing bowl, with 1 tablespoon
of brown sugar and 2 teaspoons
of kosher
salt.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2 teaspoon
of sea
salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke
warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
To begin, place the 1 1/2 cups
of warm water in a mixing bowl, with the brown sugar and 2 teaspoons
of kosher
salt.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup
warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon
salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon
salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup
warm water 1 egg, at room temperature Cornmeal 1/4 cup
of butter, melted
1) 330g
of pizza bread flour (the kind that already come with yeast in it) 2) 320 ml
of warm water 3) 1 teaspoon
of table
salt 4) 1/3 teaspoon
of sugar 5) 20g
of melted butter 6) 1 small onion 7) 1 clove
of garlic
1) Put flour,
salt, sugar and melted butter in a mixing bowl 2) Pour in
warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Ingredients 5 cups
of Bluebird Einka ® Flour 1 3/4 cups
warm water 1/4 tsp dry active yeast 1 tsp
salt 2 tbsp honey (optional) Method In small bowl add honey to
warm water, stir until honey liquidates.
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon
salt 1/2 cup
warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla
Nocciolata Cups Cup Crust 1/4 cup
of pecans 1/4 cup
of almonds 1/2 cup
of dates, soaked in
warm water for 5 minutes, pitted a pinch each
of sea
salt & cinnamon
Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch
of Kosher or sea
salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons
warm water
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp
warm water 2 Tbsp soy milk
salt black pepper olive oil cornmeal Pizza Dough
I usually don't follow much
of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some
salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
1/2 cup
warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon
salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup
warm milk or milk
of choice
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T
warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch
of salt 1/2 cup peanut butter and / or chocolate chips
Combine biscuit mix with
salt, garlic powder and parsley, and add about 1 cup
of warm water (you don't want it too wet or too dry, so you may need to adjust with a little more mix or a little more
water).
Add the rest
of the
warm water, oil, and
salt.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g
warm water 450 (works for me)-500 g
water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g
salt
2 packages (1 1/2 tablespoons) active dry yeast Pinch
of sugar 1/2 cup
warm water (105 to 115 degrees) 2 cups
water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon
salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
Warm water, non-iodized
salt, sugar and more than you would think
of the spice
of your choice (I like cayenne but the spice is completely optional).
2 tsp instant yeast 1 1/2 cups
warm water 2 Tbsp brown sugar (they called for non-diastatic malt powder, but I couldn't find it) 1 cup pumpernickel flour (whole rye flour) 2 1/4 cups unbleached all purpose flour 1/4 cup potato flour 1 1/2 tsp
salt 2 - 3 tsp
of caraway seeds.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups
of sliced potatoes), cooking spray, two cups
of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot
Salted Butter, King Arthur flour, minced garlic, thyme leaves,
salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Active Dry Yeast 1/2 cup
warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp
salt 1 tsp nutmeg 4 2/3 cup all purpose flour + extra for dusting surface Canola Oil (3»
of oil in your pan)
I use my slow - cooker to soak the beans, (with a quartered lemon, a handfulmof scallion bulbs,
salt, and a splash
of toasted sesame oil in the
water) on high for an hour, and then on
warm for.
(makes 1 loaf) Ingredients 2 cups flour 1/4 cup cream
of wheat 1 1/2 teaspoons yeast 1 teaspoon
salt about 2 cups
warm water
All three are a good option for making dolmades (that's the traditional name for stuffed grape leaves), just make sure to rinse the canned or jarred version under
warm water to remove some
of their
salt brine before using.
3 cups
of whole wheat flour (I used King Arthur Whole Wheat) 1.5 teaspoon
of yeast 1 teaspoon sea
salt 2 tablespoons
of honey (I used raw) 1 tablespoon + 1 teaspoon
of olive oil 1 cup + 4 teaspoons
of warm water (separated)
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon
salt 1 cup (240 ml)
warm water milk, for brushing crushed coarse
salt or sea
salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
Directions: Bring a pot
of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep
warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon
salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons
of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 3 to 3 1/2 cups
warm water (approximate, as needed) 2 Tablespoons poppy seeds
water
You could also use 5.6 grams
of instant yeast] 1/3 cup (80gm)
warm water (not over 100 degrees F) 3 1/2 cups (438gm) all - purpose flour 2 1/4 (13gm) teaspoons
salt 1 1/4 cups (300gm) tepid
water (70 to 74 degrees F)::::::::::::::::::::::::::::::
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup
warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp
salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups
of flour and add the eggs with the cream.
Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams
warm water, plus 50 grams (divided) 20 grams
salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot
water so they plumped up a bit) Grated zest
of 2 oranges
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour,
salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and
warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons
of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons
of coconut flour, separated 3) 1 teaspoon
salt 4) 1/2 cup olive oil 5) 1/2 cup
warm water 6) 1 large egg, whisked
(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very
warm water + 1/2 cup
warm water, divided 1 tbsp maple syrup or honey 1 packet
of active dry yeast (I recommend Red Star brand) 1 tsp
salt
10 dates (soaked in
warm water for a few minutes, pitted) 1 tbsp cocoa powder 1 tbsp
of almond butter 1 tsp
of coconut milk 1/4 tsp
of lacuma powder (optional) a pinch
of salt
3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon
salt 2 cups sugar 3 flax eggs (3 tablespoons
of ground flax seed mixed with 6 tablespoons
of warm water) 3/4 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 banana, mashed 1/4 cup chopped walnuts or pecans
3 cups
warm water 1 Tbs instant yeast 1 Tbs
salt 6 1/2 cups flour (any combination
of unbleached and whole wheat you see fit.
4 c
of white bread flour, (I used King Arthur's) 1 tbl
salt 1 oz
of yeast — which is 2 tbl for a conversion 2/3 cup butter (11 tbl) 1 1/4 c
of warm water
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup
warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea
salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch
of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)