125g of unsalted butter or margarine 125g of caster sugar 1/2 teaspoon vanilla essence 2 large eggs 125g of self raising flour sifted 2
tablespoon of milk Food Colouring — I use sugarFlair Paste colours as they give a richer colour without any bitter taste
Not exact matches
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
Once the corn is roasted, transfer it to a
food processor and puree it as much as you can, adding a
tablespoon of milk if need be.
To make the glaze, whisk together the powdered sugar, corn syrup, 2
tablespoons milk, vanilla, almond extract, salt, and a few drops
of food coloring until smooth.
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)
In a
food processor, combine the frozen bananas with the chocolate syrup, dissolved coffee, vanilla, and 2
tablespoons of the nondairy
milk or coconut creamer.
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.
Add 1 cup chicken at a time to a
food processor with 1
tablespoon of einkorn, 1/2
tablespoon flavor mix, 1/2
tablespoon milk, and red pepper.
* 2-1/2 cups water * 2-1/4 teaspoons agar - agar powder (Gold Cup and Telephone are two popular brands) * 1/4 cup plus 1
Tablespoon sugar * 1 cup coconut
milk * pinch salt * 1
Tablespoon rose water (or add a 1/4 -1 / 2 teaspoon
of your favorite extract) * 1 - 2 drops
food coloring (optional)
1 cup
of vegan margarine 1 cup soy
milk, preferably vanilla flavor 1
tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red
food coloring or beet juice 7-1/2
tablespoons Ener - G egg replacer 7-1/2
tablespoons water Frosting
Lemon Coconut Macaroons Adapted from Paula Deen on the
Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed
milk 1
tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup
of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the
food processor) 1/2 cup whole
milk 1 or 2
tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole
milk Greek yogurt 1 to 2
tablespoons of Kumquat jam or orange marmalade
Add the coconut and almonds to a blender or
food processor, along with 2
tablespoon of coconut
milk (or regular
milk if you prefer) and 2
tablespoons of olive oil.
In a blender or
food processor, combine 1/4 cup
of coconut flour, one
tablespoon of ground flaxseed, one egg, three egg whites, 1/4 cup
of unsweetened almond
milk and 1/2 teaspoon baking soda.
May 8th, 2010 Brazilian
Food - Brigadeiro Recipe Brigadeiro Recipe Ingredients: One can Eagle Brand
milk or any sweetened condensed
milk.Two or Three
tablespoons of chocolate
milk powder like Nestle QuickTwo
tablespoons of butterChocolate Sprinkles or granulated sugar or other similar cake decorations Tiny paper candy cups (for serving) Directions:
2
tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut
milk or lite coconut
milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1
tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a
food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Luckily, you can blend the leftover pulp that you have in the bag with 1/4 cup
of the
milk in a
food processor to make your own homemade sunflower seed butter, discard it, or add a
tablespoon or two into smoothies and oatmeal for a boost
of fiber.
to assemble: 200 grams (7 ounces) marzipan 50 grams (1 3/4 ounces)
milk chocolate, chopped finely 45 mL (3
tablespoons) heavy cream drop
of red
food coloring, if desired sprinkles, if desired jar
of maraschino cherries, if desired
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a
food processor) 6
tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2
tablespoons milk or soy
milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole
milk 3 egg yolks 1
tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3
tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.
Ingredients: 2
tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups
of water and a few teaspoons
of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 %
milk, but you can use soy
milk as well) 1
tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy
foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
12:30 p.m.: Lunch — 3
tablespoons cereal mixed with 2 ounces breast
milk, a jar
of fruit (baby
food), water in a sippy cup.
While continuing to give 4 - 5 feedings
of breast
milk or an iron - fortified infant formula (24 - 32 ounces) and 4 or more
tablespoons of an iron - fortified cereal each day, you can now start to give well - cooked, strained, or mashed vegetables or commercially prepared baby
foods.
Increase to 1
tablespoon of pureed
food, or 1
tablespoon of cereal mixed with breast
milk or formula, twice a day.
Let's say a child has the following
food in a day: for breakfast, 1 cup
of Kellogg's frosted flakes and 1 cup
of Nesquick chocolate
milk; for lunch, a PB&J sandwich with 2 slices
of Arnold's whole grain bread and 2
tablespoons each
of Jif peanut butter and Welches grape jelly, along with three Oreo cookies; for dinner, Panera kids mac & cheese, Greek salad, and a chocolate chip cookie.
While continuing to give 3 to 5 feedings
of breast
milk or an iron - fortified infant formula (24 - 32 ounces) and 4 or more
tablespoons of cereal, vegetables and fruit one or two times each day, you can now start to give more protein containing
foods.
Luckily, you can blend the leftover pulp that you have in the bag with 1/4 cup
of the
milk in a
food processor to make your own homemade sunflower seed butter, discard it, or add a
tablespoon or two into smoothies and oatmeal for a boost
of fiber.
Add 1 1/3 frozen bananas, strawberries, cherries, 1/2
tablespoon Vega Vanilla Protein Powder, and 2
tablespoons of almond
milk to a high powered blender or
food processor.
Add 1 1/3 frozen bananas, 3
tablespoons of almond
milk, cacao nibs, and dates to a high powered blender or
food processor.
Add 1 1/3 frozen bananas, 1/2 scoop Vega Vanilla Protein Powder, and 2
Tablespoons of almond
milk to a high powered blender or
food processor.
I've been following the recommendations very closely: 2 tsp FCLO from Green Pastures everyday, about 2 cups
of raw
milk a day, a couple
of tablespoons of raw butter a day, 2 eggs plus 3 egg yolks per day, liver occasionally, wild salmon about once a week, beef almost daily, 2 tbsp coconut oil daily, bone broths often, grains only that are soaked (occasionally), fresh fruit and veggies, no sugar or junk
food at all.
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.
Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice
of two lemons, almond
milk, one
tablespoon of olive oil, and the remaining teaspoon each
of salt, pepper and garlic powder in a
food processor or blender.
1 teaspoon
of SKIN
FOOD + 1
tablespoon of PLANT PROTEIN in water or almond
milk every morning.
Place three - quarters
of the bananas into a
food processor and add 3
tablespoons of the
milk.
In a
food processor, combine the drained potatoes, 2
tablespoons of the olive oil, 2
tablespoons of the non-dairy
milk, and plenty
of salt & pepper.