Not exact matches
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice
of 1 lime 10 tablespoons
butter,
softened and
cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
1) Chop onions and garlic 2) Cut beef livers into small
cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped onions until
softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams)
of softened lard or
butter Pinch
of salt 10 ounces (300 grams)
of a young Pecorino cheese, cut into
cubes Zest
of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted
butter,
softened 1 / 4t (1.1 g) truvia pinch
of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch
of nutmeg 1/2 (2.5 g) cold
butter, cut into small
cubes Directions -LSB-...]
INGREDIENTS 4 large russet potatoes 1 stick
softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into
cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves
of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth