I think perhaps, however, the recipe would be better with a full
rounded teaspoon of salt, not just a pinch.
Not exact matches
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4
teaspoon pure almond extract 1
teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch
rounds.
1 1/2 cups sliced okra
rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
salt 1 egg 1/2 cup water
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2
teaspoon baking powder, sifted 1/4
teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in)
round cake pan, line the bottom with baking paper and butter the paper as well.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1
teaspoon ground cinnamon 2 dashes
salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough
round 1 egg, beaten (for the egg wash) 3
teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type
of sugar with large crystals) Streusel
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2
teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in)
round loose - bottomed tart pan *.
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4
teaspoon salt 1/4
teaspoon cider vinegar 1/4
teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk chocolate pieces — I used a mix
of dark, bittersweet, and semisweet chips 1
teaspoon shortening 1-1/4 cups crushed striped
round peppermint candies * (about 50 candies)-- I used 1 box
of candy canes
1 large egg white 2
teaspoon water 4 - 6 (1 / 3 - inch - thick)
rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2
teaspoon cider vinegar 1/4
teaspoon salt 1/4
teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups
of beef bone broth or beef stock (I used a mix
of both)- 1
teaspoon asian fish sauce - kosher
salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head
of boy choy, cut and washed
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
(Add Tags) Ingredients (Edit) 3/4 cup all - purpose flour -LCB- King Arthur All - Purpose Flour -RCB- 3/4 cup granulated sugar1 / 4
teaspoon salt -LCB- Sea Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Vid
salt -LCB- Sea
Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Vid
Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1
rounded cup powdered sugar4 tablespoon lemon juice8
teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl
of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Videos.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick
rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2
teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2
teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed
Salt to taste
Ingredients: 1
teaspoon salt 1
teaspoon freshly - cracked black pepper 4 tablespoons cornstarch 1 1/2 pounds waxy,
round potatoes (about 4 medium), scrubbed 3 tablespoons extra-virgin olive oil, divided 40 ml beef, chicken or vegetable broth 250g gruyere cheese, shredded 125g prepared caramelised onions (here's a great technique) Sprigs
of fresh rosemary and thyme
1/4 cup extra-virgin olive oil 1
teaspoon coarse sea
salt 1/4
teaspoon cayenne 1/2
teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch
rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch
rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf
of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea
salt
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick
rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2
teaspoons sweet marjoram or oregano 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2
teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed
Salt to taste
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin
rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4
teaspoons fine grain sea
salt, divided 1
teaspoon maple syrup Few drops
of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4
teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1
teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2
teaspoons salt 1
teaspoon freshly ground black pepper 1
teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick
rounds Garnish (optional): Crumbled feta cheese
1 large
round eggplant, sliced into 1/2 - inch
rounds Sea
salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1
teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
You also can prepare saline drops at home with this recipe from the American Academy
of Allergy, Asthma & Immunology (AAAAI): In a clean jar, mix 3 heaping
teaspoons of salt with 1
rounded teaspoon of baking soda.
Ingredients: 1 cup whole milk, preferably raw (avoid ultra-pasteurized) 1/2 cup cream, preferably raw (avoid ultra-pasteurized) 3 egg yolks, raw (pasture raised is best) 2
teaspoons vanilla extract 1/4
rounded teaspoon nutmeg, freshly grated 1/2
rounded teaspoon cinnamon Pinch
of cloves Pinch
of allspice 2 Tablespoons maple syrup or raw honey Dash
of unrefined sea
salt
Ingredients for a
round cake
of 10» (26 cm) in diameter — Dough: 1 1/2 cups
of carob powder 2 cups
of coconut flour 1/2 cup
of cocoa powder pinch
of salt 1/2 cup
of honey 1/2 — 2/3 cup
of water Cream: 2 ripe bananas 2 tablespoons
of extra-virgin coconut oil 3 tablespoons
of coconut flour 1/2
teaspoon of vanilla 2
teaspoons of cocoa powder Methods / steps — Dough: 1...
Ingredients: 1 large onion, chopped 2 - 3 cloves garlic, chopped 3 Tablespoons coconut oil, olive oil, butter, or lard 2
rounded Tablespoons coriander seeds 1 inch
of ginger, finely chopped 1 1/2
teaspoons thyme 1
teaspoon oregano 1
teaspoon basil 1/4
teaspoon cayenne pepper 2 cups roasted pumpkin 1 small yam, roasted 1 - 14.5 ounce can whole fat coconut milk (get it here) * 2 - 4 cups chicken or vegetable broth Unrefined sea
salt and pepper to taste
INGREDIENTS Handful
of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful
of parsley, handful
of leek greens, asparagus stalks, all chopped, optional Sea
salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4
teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch
rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil