Add the spinach and baking powder mixed with one
tablespoon of flour into the milk mixture.
Sprinkle two
tablespoons of flour into the bowl, along with the baking soda.
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup
flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Hi Veronica, yes the additional
tablespoon of flour does go
into the cake batter.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose
flour -1
tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
Streusel Topping: Melt the remaining 2
tablespoons (28 grams) butter and stir
into the reserved one cup (150 grams)
of flour mixture until it is crumbly and looks like coarse meal.
Sprinkle the
flour a
tablespoon at a time
into vegetables while also adding small amounts
of reserved lobster stock to keep the mixture from becoming too dry to mix.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped
into florets 1/2 cup
of garbanzo bean
flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1) 450g
of self - raising
flour 2) 150g
of butter, cut
into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g
of cheese in slices, cut
into small squares 7) 200g
of ham in slices, cut
into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
1 pound kale, washed, stemmed, and cut
into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
Add 1/2 cup
of spelt
flour and 1/2 cup
of all - purpose
flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it
into a ball
Then, I poured two
tablespoons of vegetable oil
into the water mixture, and put the whole wheat
flour and salt I'd measured out
into the bread pan.
In a small bowl, combine 4 1/2 teaspoons
of cold, unsalted butter that is cut
into pieces, 1/4 cup all - purpose
flour, 2
tablespoons of brown sugar, 3/4 teaspoon
of cinnamon, a pinch
of salt and 1/3 cup
of finely chopped pecans or walnuts.
It requires a can
of drained chickpeas (cheap), some garlic, onion, cilantro, salt and spices — go by taste and pulse it all
into a mulch, adding a few
tablespoons of flour to help bind the mixture together.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1
tablespoon plus 1/2 teaspoon
flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3
tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose
flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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
Whisk 2
tablespoons of the heated pumpkin mixture
into the 4 egg yolks, then whisk in the almond
flour until smooth.
Scoop out a large
tablespoon of batter roll it
into a ball then pat it flat on your
floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos
of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).
Crumble 4
Tablespoons worth
of the butter
into the
flour mixture by placing portions
of the butter in between your fingers and thumb, then move your thumb across your fingers.
Dip a round
tablespoon measure in
flour, then press it
into the center
of the scone to form a deep well for the jam.
1 1/2 cups sugar 1/4 cup gluten - free
flour blend
of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut
into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2
tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
6 Granny Smith apples, peeled, cored and sliced
into 1/4 - inch pieces 2 - 3
tablespoons gluten - free
flour blend
of choice 1 teaspoon cinnamon 2/3 cup sugar 2
tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
The apples are peeled, cored and cut
into small cubes, then mixed with some brown sugar, ground cinnamon, lemon juice and a
tablespoon of flour.
Throw the cup
of flour (minus the two
tablespoons)
into a sifter set over a bowl.
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea
flour (or gram
flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
2/3 cup half - and - half + more for brushing, very cold 2
tablespoons honey zest
of 1 lime 2
tablespoons granulated sugar 2 cups all - purpose
flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut
into pieces 6 ounces fresh blackberries
Place the egg yolks and 1
tablespoon of sugar
into a medium mixing bowl and sprinkle the
flour and cornstarch over it, whisk to combine until smooth.
3
Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
1 pound boneless, skinless chicken breast halves, butterflied salt and pepper to taste 2
tablespoons Canola, divided 3 bell peppers
of various colors, sliced
into 1 / 4 - inch strips 1 large onion, sliced
into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas,
Flour
Possible variations include adding 2 - 3
tablespoons tomato paste (whisk it
into the butter -
flour mixture before adding the rest
of the seasonings) for more
of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.
1 teaspoon garlic powder Juice
of half a lime 2
tablespoons chopped cilantro Half a lime cut
into wedges 6 - 8 small sized corn or
flour tortillas
Flour the back
of a
tablespoon and press it
into the center
of one kolache to make a well.
1 ounce dried porcini mushrooms 3 cups boiling water 2
tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn
into pieces 1/2 teaspoon salt 1 1/2
tablespoons all purpose
flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2
tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Roll out 1 piece on a lightly
floured surface with a lightly
floured rolling pin
into a 6 - inch round, then put 2 heaping
tablespoons of filling in center.
1) 1 1/2 cups
of almond
flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca
flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1
tablespoon of raw honey 10) 1 - 2
tablespoons of butter, for frying the pancakes 11) 1 banana, sliced
into small pieces (for topping) 12) Honey (for topping)
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped
into bite - size pieces Kosher salt Freshly ground black pepper 2
tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
Pour one cup
of chicken stock
into the pot, and add the coconut
flour one
tablespoon every 30 seconds until it's thick enough for you:
Mix the remaining 2
tablespoons of flour and frozen peas; stir
into the sauce.
Scoop sweet potato insides
into food processor bowl and add onion, garlic, chickpeas, panko, chickpea
flour, cilantro, lemon juice, 1
tablespoon of olive oil, cumin, coriander, salt and pepper.
boneless beef chuck, cut
into 1 ″ pieces 1/4 cup
flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 - ounce Guinness 1
tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3
tablespoons tomato paste Salt and pepper to taste
1 3/4 cup
flour 4 teaspoons baking powder 1/4 cup white sugar Zest
of 1 orange Pinch
of salt 5
tablespoons cold unsalted butter, cut
into small chunks 1/2 cup freshly squeezed orange juice 1/4 cup sour cream 1 egg 1
tablespoon milk
To make the dough add 1 cup
of all - purpose
flour into a bowl, also add 1 teaspoon
of baking powder, 1/4 teaspoon
of white sugar, 1/2 teaspoon
of sea salt, 1/2 teaspoon
of garlic powder and 1/2 teaspoon
of dried oregano, mix all the dried ingredients until well mixed, then add 1
tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape
into a ball
2 cups all - purpose
flour 1/4 teaspoon sea salt 1
tablespoon baking powder 6 ounces cold butter, cut
into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3
tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Pour milk mixture, yeast mixture, bread
flour, salt and remaining 2
tablespoons sugar
into work bowl
of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.
1 1/2 cups all - purpose unbleached
flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut
into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons
of water, or more if necessary Egg Wash 1 egg mixed with 1
tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
Toss the white chocolate chips with 2
tablespoons of flour then use the spatula to mix them
into the batter.
To make the batter add 1/2 cup
of all - purpose
flour into a bowl, make a well in the middle and crack 1 organic egg
into the well, lightly beat the egg without mixing it with the
flour, then add 2
tablespoons of water and mix everything together, finely mince 1 clove
of garlic and finely dice 1/2
of an onion and add them to the batter, then add a 1/4 teaspoon
of smoked paprika, 1/2 teaspoon
of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
1/2 cup soy milk 1
Tablespoon apple cider vinegar 1 3/4 cup whole - wheat
flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5
Tablespoons of cold vegan margarine, cut
into chunks 1 teaspoon vanilla extract
Once the nuts have cooled completely place them, along with 2
tablespoons (25 grams)
of the
flour from the recipe,
into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).