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.
Not exact matches
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
In a large mixing bowl, stir a half cup or so
of the lukewarm milk
into the yeast and a
tablespoon of the
sugar using a wooden spoon.
Pour mixture
into 4 serving bowls and top each with another
tablespoon of brown
sugar and ⅛ cup walnuts.
Rub lemon zest
into 2
tablespoons of sugar, in a separate bowl stir the cinnamon
into the remaining 2
tablespoons sugar.
1 cup unsweetened soy milk, divided
into 1/4 cup and 3/4 cup 2
tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown
sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla extract
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch
sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
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.
2 large apples, sliced 1/3 cup brown
sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted butter, cold, cut
into small pieces 1 sheet
of puff pastry 2 - 3
tablespoons apricot jam (optional — for glazing the top
of the baked tart)
Using 2 leveled
tablespoons of dough per cookie, shape the dough
into balls and roll them in the demerara
sugar mixture.
For the sweet, I use a teaspoon
of cinnamon with a little less than a half cup
of brown
sugar and mix that
into 4
tablespoons of butter.
Scoop out 2
tablespoon portions and roll in a 1/2 and 1/2 mixture
of pearl and granulated
sugar; shape
into a uniform ball once the sticky dough has been rolled in
sugar and is easier to handle.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup) with the 2
tablespoons of brown
sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb
into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
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.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine)
sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3
tablespoons (42g) unsalted butter, cut
into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
Make a glaze by adding the powdered
sugar into a small bowl and adding in 1
tablespoon at a time
of hot water.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown
sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut
into 1 - inch squares) 1 lemon, juiced 1
tablespoon brown
sugar 1
tablespoon granulated
sugar 1 teaspoon ground cinnamon 2 dashes salt 1
tablespoon cold butter, cut
into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1
tablespoon sanding
sugar (or other type
of sugar with large crystals) Streusel
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 some fresh raspberries, a couple
of tablespoons of lemon zest,
sugar, and water
into a small saucepan, and cook it just until the berries start to fall apart.
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
Scrape the batter
into the prepared springform pan, smooth the top and sprinkle with the remaining 2
tablespoons of sugar.
The most popular marinade is made up
of equal quantities
of tomato ketchup and vegetable oil (enough
of these two to cover all
of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend
into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some
sugar (not more than a
tablespoon).
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2
tablespoons brown
sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2
tablespoons fresh lemon juice 2
tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3
tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut
into 1 inch cubes 1 large pineapple, peeled, cored, and cut
into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut
into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut
into quarters and separated
The Marinade: 4 large pieces
of ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1
tablespoon ground turmeric 3 pieces lemon grass 2 teaspoons
sugar 1 pound boneless chicken, cut
into strips
* 3
Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2
Tablespoons fish sauce * 2
Tablespoons gluten - free soy sauce * 1
Tablespoon palm
sugar (can substitute white
sugar) * 1 large onion, sliced
into wedges * 1 red bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly slices
Roll a heaping
tablespoon of dough
into a ball and roll in the confectioners»
sugar mixture to coat completely.
1 1/2 cups fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2
tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup granulated
sugar pinch
of salt 1
tablespoon fresh - squeezed lemon juice, from about 1/2 medium lemon 1 large egg + 3 large egg yolks, room temperature 6
tablespoons unsalted butter, room temperature, cut
into 24 small cubes
Gather heaping
tablespoons of the dough
into balls and roll them to coat in the
sugar.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut
into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated
sugar salt and freshly ground black pepper 2
tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Shape dough
into walnut sized balls, and roll them in the remaining 2
tablespoons of sugar.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2
tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a
tablespoon or two
of palm or brown
sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2
tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced
into 1/4 ″ cubes 1 teaspoon brown
sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2
tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon
sugar
Ingredients: 2 chicken breasts cut
into pieces 2
tablespoons soy sauce 2
tablespoons rice wine vinegar 1
tablespoon packed brown
sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated ginger 2
tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2
tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
1 to 2
tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup
sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3
tablespoons soy sauce 2
tablespoons hoisin sauce 2
tablespoons Chinese oyster sauce Green onions, diced for garnish
Sprinkle 2
tablespoons of the
sugar listed in the ingredients
into the bottom
of the pan.
Orange Curd: ingredients: 1/3 cup
sugar 1/2 cup fresh orange juice zest
of 2 oranges 1/2 teaspoon cornstarch pinch salt 1 egg plus 2 egg yolks 1/2 teaspoon vinegar or lemon juice 8
tablespoons butter, cut
into chunks
Cherry ice cream with white chocolate from here 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g)
sugar pinch
of salt 1 teaspoon lemon juice 2
tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1 cup (240 ml)
of the cream,
sugar, and salt
into a medium saucepan.
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
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.
Pour the batter
into the lined baking dish and sprinkle the top with the
tablespoon of coarse
sugar, if desired.
1/2 cup (100 grams) brown
sugar, packed 2
tablespoons butter 1/4 teaspoon ground cinnamon Pinch
of salt 2 medium ripe, firm bananas, cut
into 1 / 4 - inch slices 2
tablespoons dark rum
* 2
Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3
Tablespoons fish sauce * 2
Tablespoons palm
sugar or brown
sugar * 1
Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced on the diagonal
into approx 1 / 2 - inch lengths
Roll rounded
tablespoons of dough
into balls, then roll the dough ball in the cinnamon
sugar.
Ingredients 2 handfuls
of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut
into slices 50 ml natural coconut milk with no added
sugar or flavourings 50 ml rice milk with no added
sugar or flavourings 1
tablespoon agave syrup a squeeze
of lemon juice 2 - 3 pinches vanilla powder dark chocolate shavings, for -LSB-...]
In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3
tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press
into the bottom
of a 9 inch springform pan.
3
tablespoons olive oil, divided 2 medium onions, cut
into 3/8 ″ / 1 cm slices (3 cups total) 1
tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut
into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2
tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2
tablespoons sugar 5
tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided
into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro