dark chocolate (50 — 60 % cacao) 1 teaspoon virgin coconut oil 1/4 cup unsweetened shredded coconut, toasted 1/4 cup salted cashew pieces 2
tablespoons dried currants
Not exact matches
4 cups bread flour 1
tablespoon double - acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1 cup raisins or
dried currants, rinsed in hot water and patted
dry * 1
tablespoon caraway seeds * 2 cups buttermilk
1
tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g
dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4
tablespoons toasted sesame seeds 4
tablespoons chopped fresh dill
1/2 teaspoon saffron threads 1 cup sugar 1
tablespoon whiskey 1 cup unsalted butter 2 1/2 cups milk 3 teaspoons active
dry yeast 2 eggs 1 teaspoon salt About 8 cups flour 64
currants or raisins
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8
tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup
dried cherrie, coarsely chopped (raisins,
currants, cranberries apricots or any other
dried fruit of your choice can be used as an alternative)
Greek Chicken Stifado recipe courtesy CDKitchen 1
tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup Kalamata or other black olives 1/3 cup
dried currants 1
tablespoon lemon juice 1 teaspoon
dried oregano 1 teaspoon mint
2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5
tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup
dried currants (soaked in water or spirits if very
dry; drained and
dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2
tablespoons apricot preserves, strained
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2
tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings of choice, for serving (I used cacao nibs,
dried currants, and coconut flakes)
1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated,
dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup
dried currants 3
tablespoons finely chopped fresh mint
4 cups all - purpose flour, plus extra for
currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4
tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4
tablespoons cold unsalted butter, cut into 1 / 2 - inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup
dried currants
For
Currant - Rosemary variation: Add 2
tablespoons ground almonds or oats, 1/3 cup
dried currants, and 1
tablespoon dried rosemary, crushed with fingers.