Step # 2: Combine all ingredients for
the potatoes in a food processor and process until mixture is smooth.
Not exact matches
To get the creamy texture without the mayonnaise used
in traditional
potato salad, I combined Marcona almonds, honey, olive oil,
and apple cider vinegar
in the
food processor and processed them with spices until creamy.
Directions: Preheat oven to 350 degrees / Put
potatoes and garlic
in steamer basket
and steam until the
potatoes are very soft, about 20 minutes / Drain
and set aside / Put salt cod,
potatoes, garlic, milk
and splash of olive oil
in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil
and bake until golden on top, about 20 minutes.
Preheat the oven to 400 degrees F. Put the sweet
potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder,
and cream
in a stand mixer fitted with a paddle attachment or
food processor and process until the dough has small lumps of sweet
potato and butter remaining.
Place
potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt,
and almond extract
in a
food processor;
process until well blended.
Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour,
potato starch, cinnamon,
and salt
in the bowl of a
food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.
Place the egg yolks, mayonnaise, mustard, salt, pepper,
and 1/2 cup of instant
potato flakes
in a
food processor,
and process until smooth, stopping once to scrape down the sides.
2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet
potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided
Process the tomatoes, ginger
and garlic together
in a
food processor until smooth.
DIRECTIONS 1 Place the roasted sweet
potato, apple pieces, grapefruit juice
and lemon juice
in a
food processor and process on high until the mixture is relatively smooth.