Place orange juice + pulp, olive oil, sesame oil, honey and a pinch of sea
salt in a small blender and combine.
Not exact matches
Butter or nonstick cooking spray 2 1/4 cups uncooked
small elbow macaroni 3 cups milk 5 tablespoons Cabot
Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs
in processor or
blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon
salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
In a
small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with
salt and plenty of freshly ground black pepper.
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
In a
small blender, combine basil, olive oil, balsamic, a pinch of
salt and fresh cracked pepper.
to an hour / Place butter
in a
small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion
blender / Stir
in 1/2 -1 t
salt and maple syrup.
10)
In a
small blender, blend together half the avocado, yogurt, 1/4 cup coconut milk, 1/2 cup cilantro, juice of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch of
salt.
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1
small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats
in a
blender or food processor) sea
salt and freshly ground black pepper — to taste olive oil for brushing
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1
small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika
salt & pepper to taste Put all of the ingredients
in a
blender and blend it up until creamy.
Simply combine 1/4 cup each extra virgin olive oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2 teaspoon chili powder,
salt, and pepper
in a
small food processor or
blender then process until smooth.
Add to a
small food processor or
blender with sea
salt, and process until the vanilla is
in tiny pieces with the
salt.
In a
small food processor or
blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and
salt.
To make the maple glaze: melt the coconut oil and combine with the maple syrup and
salt either
in a high speed
blender or a
small bowl with a mini whisk.
Make the sauce:
In a
small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea
salt and pepper to taste.
Combine the garlic, serrano, and 1/4 teaspoon
salt in a
small food processor or
blender and pulse until finely chopped.
In a
small blender or Magic Bullet, combine avocado, oil, milk, rosemary,
salt, pepper, lemon juice and lemon zest; blend until smooth.
In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea - size) lump
In a bowl with your fingertips or a pastry
blender blend together flour, butter, shortening, and
salt until most of mixture resembles coarse meal with remainder
in small (roughly pea - size) lump
in small (roughly pea - size) lumps.
Lemon Lime Shake 1 1/2 Hass avacado, roughly chopped 1 large cucumber, roughly chopped 1 1/2 c young Thai coconut meat, roughly chopped 4 c young Thai coconut water 1/4 oz Stevia powder 1/2 c lemon juice 1/4 c lime juice
Small pinch of Himalayan
salt Combine all ingredients
in a high - power
blender such as a Vita Mix and blend well until completely smooth.
In a
small bullet type
blender, puree about half of one of the cucumbers, a couple onions slices, the half avocado, olive oil, tarragon,
salt and pepper until very creamy and smooth.
Purée tomatoes, onion, chiles, garlic, and cilantro
in a
blender until mostly smooth and only
small pieces remain; season with
salt.
1 / 4C Dates 3 / 4C Water 1 / 2C Almonds, soaked 2 1/2 T Apple cider vinegar 1t Fresh grated ginger 1
Small clove of garlic 1/2 (heaping) t
Salt 1 / 4t Curry powder Black pepper First blend together the dates and water
in a high - power
blender, until smooth and creamy.
Make the hemp swirl: Place the hemp seeds, water, lemon juice, garlic, and
salt in a
small food processor or
blender and process until completely smooth.
In a
small bullet type
blender, puree about half of one of the cucumbers, a couple onions slices, the half avocado, olive oil, tarragon,
salt and pepper until very creamy and smooth.
Make the sauce:
In a
small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea
salt and pepper to taste.