Sweet - toothed councilmembers were spotted Monday snacking on Fritos and Cheez - its, and sipping from a 32 -
ounce cup at a Council budget hearing, where they grilled city Health Commissioner Thomas Farley on the controversial plan to bar eateries from serving super-sized sugary drinks.
Not exact matches
Orange Honey Glaze 1/2
cup freshly squeezed orange juice about 1/4
cup (1/4
ounce) Irish moss — thoroughly washed and soaked in hot water for
at least 10 minutes 1 tablespoon honey or agave syrup
It's easy to put together your own Popcorn Shakin»
Cups - purchase tall, clear plastic
cups (mine are 20 -
ounce but I've seen them larger) and domed lids (usually found
at an industry or party warehouse or sweet talk your convenience store for some shake / slurpee lids).
117 oz of baked beans (# 10 can like you get
at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30
ounces of black beans — juice drained off 30
ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1
cup bourbon
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter
at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3
ounces white chocolate chips confectionery sugar to dust over top of cake
CREAM CHEESE FROSTING4
ounces cream cheese2 tablespoon butter,
at room temperature1 and 1/2
cups confectioners» sugar1 / 4
cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and butter.
In 1955, the standard «large» fountain drink
cup at McDonalds was seven
ounces.
For the Cheesecake: 32
ounces cream cheese,
at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4 eggs,
at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
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.
I don't know the
ounces I used (though my
cups usually measure in
at 4.5
ounces).
5
ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter,
at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Cupcakes 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs,
at room temperature 1
cup canned pumpkin purée (8
ounces), not pie filling 1/2
cup granulated sugar 1/2
cup light brown sugar, lightly packed 1/2
cup vegetable oil
3
cups powdered sugar 1/2
cup unsalted butter,
at room temperature 8
ounces cream cheese,
at room temperature 3 TBSP maple syrup 1 tsp vanilla
Maple Frosting 6 oz cream cheese,
at room temperature 3 tbsp unsalted butter,
at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar 1/2
cup coarsely chopped Heath bars, for serving (2 1.4 -
ounce bars)
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12
ounces cream cheese,
at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4
ounces bittersweet chocolate finely chopped
9
ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4
ounces sliced mushrooms 2 tablespoon nutritional yeast (available
at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2
cups (210g) all - purpose flour 1/2
cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4
cup (200g / 7
ounces) almond paste — I used homemade, recipe here 1
cup (200g) granulated sugar 1
cup (226g / 2 sticks) unsalted butter,
at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2
cup (120 ml) whole milk, room temperature 1/2
cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
Batter 1/2
cup (1 stick or 4
ounces) butter,
at room temperature 1/2
cup sugar 1 large egg 1/3
cup dark molasses 1/3
cup honey 1
cup buttermilk 2 1/4
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamon
For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (
at least four
ounces), and a half -
cup of chopped toasted walnuts.
This recipe makes enough to fill one of those giant - size 32 -
ounce cups you find
at the convenience store.
The Cream Cheese Pasty 3 sticks (12
ounces) unsalted butter
at room temperature 12
ounces cream cheese
at room temperature 1/2 tsp salt 3
cups unbleached all - purpose flour
* cocoa powder * 3/4
cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5
ounces chopped chocolate) * 1/4
cup butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3 eggs, separated and
at room temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)
1-1/2
cups all purpose flour 1/4
cup unsweetened Dutch - process cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2
cup (1 stick) unsalted butter
at room temperature 1
cup packed - dark brown sugar 1 large egg
at room temperature 1 teaspoon vanilla extract 12
ounces semisweet chocolate chips, roughly chopped 1/2
cup turbinado sugar
Cheesecake: Two 8 -
ounce packages cream cheese,
at room temperature 2/3
cup granulated white sugar pinch of salt 2 large eggs 1/3
cup sour cream 1/3
cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired
Frosting: Two 8 -
ounce packages cream cheese,
at room temperature 1/2
cup unsalted butter,
at room temperature One 7 -
ounce jar marshmallow creme 1
cup powdered sugar a few drops of green food coloring, if desired
For this dish I needed to make sure I had
at least 4
cups of liquid for my 1
ounces of pasta.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16
ounces soy crumbles or diced chicken flavored seitan (or 8
ounces faux meat plus 8
ounces cooked rice) 1/2
cup (4
ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast
at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5
ounce can corn, drained 1/2-15.5
ounce can pureed pumpkin
2
cups AP flour 1 (3.4
ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3
cup finely chopped crystallized ginger 1
cup butter,
at room temperature 1
cup sugar 1
cup packed brown sugar 4 eggs,
at room temperature 1 teaspoon pure vanilla extract 1 (15
ounce) can pumpkin puree
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (
at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18
ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Divide mixture between six, 4 to 5
ounce cups or jars and refrigerate for
at least 3 - 4 hours, or until chilled and set.
Home > recipes > meals / dishes > pasta dishes > spaghetti recipe
at a glance 5 stars 7 reviews ready in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1
cup finely chopped onions3 tablespoons sugar1 teaspoon dried basil leaves1 teaspoon dried oregano leaves1 / 2 teaspoon salt2 cloves garlic, minced1 can (28
ounce size) crushed tomatoes, undrained1 can (15
ounce size) tomato sauce1 can (12
ounce size) tomato paste24
ounces uncooked spaghetti pasta directions.
3
cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1
cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2
cups sugar 3 large eggs 2
cups mashed ripe banana (about 3 large) 1 can (8
ounces) crushed pineapple, drained 1
cup chopped walnuts or pecans 1
cup unsweetened desiccated coconut (locally
at Jungle Jim's or Trader Joe's)
2 to 4
ounces Garlicky Greengo 1/4
cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for
at least 1 hour then slather on your roasted or grilled corn on the cobb.
16
ounces cream cheese 4 tablespoons unsalted butter,
at room temperature 1 to 1 1/2
cups confectioners» sugar
I made this tonight and it was very tasty w a few of the adjustments suggested below: 1
cup lentils and 12
ounces farmers market sausage was a better ratio, I finely chopped the stems of the swiss chard and sauteed them with the veg and took the sausage out after browning and just added it back in
at the end.
6 tablespoons unsalted butter
at room temperature plus more for pan 1/4
cup sliced almonds 1/3
cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2
cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4
cup sour cream 1/2
cup heavy cream 4
ounces bittersweet chocolate, finely chopped
1
cup (8 fluid
ounces) unsweetened nondairy milk,
at room temperature (my favorite is unsweetened almond milk)
* 1 1/2 sticks butter
at room temperature * 4
ounces cream cheese,
at room temperature * 1 1/2
cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2
cup rice flour * 1/2
cup sorghum flour * 1/2
cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3
cup dried, unsweetened coconut, plus extra for sprinkling
6 1/2
cups (2 pounds 3
ounces / 990 grams) flour mixture # 1 from our book, which is reprinted
at this link.
12
ounces bittersweet chocolate, roughly chopped 1-1/2 sticks (6
ounces) unsalted butter, cubed, plus more for greasing pan 1-1/2 teaspoons vanilla extract 1/2 teaspoon salt 3/4
cup granulated sugar 5 large eggs
at room temperature for 30 minutes, separated 1/4
cup all - purpose flour Confectioners» sugar for serving
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this
at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8
ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
For cake Butter for greasing dish 1-1/2
cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs
at room temperature 1
cup granulated sugar 2 teaspoons vanilla extract 1/2
cup whole milk
at room temperature 1-1/2
cups heavy cream One 12 -
ounce can evaporated milk 1 medium cinnamon stick 2 whole cloves One 14 -
ounce can sweetened condensed milk 1/2 teaspoon ground cinnamon
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8
ounces of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that
at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
For the Filling: 24
ounces cream cheese, softened
at room temperature 1 1/4
cups creamy peanut butter 1/2
cup granulated sugar 1 14 -
ounce can sweetened condensed milk 4 large eggs,
at room temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped
Non-stick cooking spray 2
cups all - purpose flour 2 teaspoons ground cinnamon 1 tablespoon unsweetened cocoa powder 8
ounces (2 sticks) unsalted butter
at room temperature 1
cup granulated sugar 1 large egg, separated 1 teaspoon vanilla extract 1
cup pecans, roughly chopped
Ingredients 2
cups Oreo crumbs 1/2 stick unsalted butter, melted 16
ounces cream cheese,
at room temperature 2 eggs,
at room temperature 1/2
cup granulated sugar 1/4
cup + 1 tablespoon heavy cream 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract) 1/3
cup Nutella Method Preheat oven to 325 degrees F.
(1 3/4 sticks; 7
ounces) unsalted butter,
at 65 to 75 degrees Lemon syrup 1/2
cup plus 1 Tbsp.
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs,
at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2
cup coconut cream from a can of coconut milk * (or heavy cream) 6
ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
For the cake: 9
ounces (2
cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened
at room temperature; more for the pan 1 1/3
cups sugar 1 teaspoon vanilla extract 3 large eggs,
at room temperature 1
cup plain, low - fat yogurt 1/2
cup fresh cranberries, chopped
12
ounces silken tofu 4
ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce
at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4
cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)