Rub 2
tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg, 1 1/2 tablespoons on each wing, and 2 tablespoons on each breast.
Not exact matches
Whisk in tomatoes, 1 egg, 3
Tablespoons olive oil, sugar, rosemary
salt, basil, and garlic powder thoroughly into yeast
mixture.
Heat the milk, cream, and
salt until the
mixture reaches 190 degrees F. Gently stir in 3
tablespoons of lemon juice.
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
Once the
mixture gets thick, add in the
salt, vanilla and whipping cream 1
tablespoon at a time.
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.
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
tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a
mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea
salt & ground black pepper, to taste
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion
mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon
salt & 1/2 teaspoon pepper / Measure 6 oz.
In a separate bowl, blend together baking soda,
salt, cinnamon, vanilla, 2
tablespoons figs and nutmeg; add to the creamed
mixture.
In a small bowl, dissolve the
salt in a few
tablespoons of water, and add it to the flour along with the yeast
mixture.
Pour 2
tablespoons sherry vinegar into
mixture with 1/4 teaspoon kosher
salt and 1/4 teaspoon freshly ground black pepper; whisk to combine ingredients.
When the meat is tender, add the remaining garlic
mixture, unblended chili powder, cumin, 3
tablespoons paprika, oregano, 1 teaspoon
salt, 1/2 teaspoon pepper and the hot chile powder.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1
tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of
salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef
mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of
salt if needed, and set the
mixture aside for a moment, keeping warm.
Add the beer, tomato sauce, hot water, beef stock, 1/2 the mashed garlic
mixture, 2
tablespoons paprika, 1 teaspoon
salt, flavor enhancer, and 1 teaspoon pepper.
Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest,
salt & pepper to taste / Whisk together and reserve / Drizzle 3
Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1
tablespoon of dressing to yogurt / sour cream
mixture / Drizzle remaining dressing over beans and plolenta when serving.
I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that
mixture to a saucepan with sugar, red wine vinegar,
salt, pepper, and smoky paprika (for an extra layer of flavor), simmered it for about a half hour, and added about a
tablespoon of fresh basil for a hint of freshness at the very end.
MEAT
MIXTURE: 1-1/2 pound Lean Ground Beef 1/2 cup Seasoned Breadcrumbs 2 teaspoons Dry Mustard 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base) 4 dashes Worcestershire Sauce 1
Tablespoon Ketchup
Salt And Pepper
Slowly stir the butter and milk
mixture into the yeast
mixture, followed by the egg yolks, remaining 3
tablespoons sugar, and
salt.
Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach
mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1
tablespoon of extra virgin Spanish olive oil, season with sea
salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
For the meat: — 1 pound ground beef or lamb (I like using a
mixture of both)-- 1 yellow onion, chopped — 4
tablespoons tomato paste — 4 cloves garlic, diced — 1
tablespoon fresh ginger, diced — 1 teaspoon ground coriander — cayenne pepper, to taste —
salt & pepper to taste — 1 cup water
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.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour,
salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (
mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (
mixture will be quite liquid and sticky) 7) Add in 2 — 3
tablespoons of coconut flour (one
tablespoon each time) until the
mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
Whisk in the coconut oil, one
tablespoon at a time, until the
mixture is smooth, then stir in the maple syrup and sea
salt.
In a large bowl combine ricotta, egg yolks, flour, 6
tablespoons sugar, orange (or lemon) zest and
salt and whisk until sugar is dissolved and
mixture is smooth.
Using a spoon push down on the potato
mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1
tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea
salt and freshly cracked black pepper, mix everything together until well combined
Season with
salt and pepper to taste Once the pan is very hot, add 2
tablespoons of olive oil and press the crumbled tater tot
mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.
2 1/2 cups rice flour (white, brown, or a
mixture of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons
salt 2
tablespoons sugar 1/2 cup dry buttermilk powder 3
tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3
tablespoons shortening
Combine 2 teaspoons spice
mixture, lime rind, 2
tablespoons juice, 2 teaspoons honey, 1/2 teaspoon
salt, and 1/4 teaspoon pepper in a large bowl.
In a food processor, place cooked lentil / mushroom
mixture, onion / tomato
mixture, vital wheat gluten, 3
tablespoons BBQ sauce, water, Worcestershire sauce, onion powder, parsley, smoked paprika,
salt, and pepper.
Ingredients: 2 cups walnuts 2 cups almonds 1/3 cup maple syrup 10 dates (remove pits) 1/4 teaspoon Himalayan
salt 2
tablespoons desiccated coconut for the
mixture, plus extra to roll bliss balls in Splash of water
Add the kosher
salt, yeast
mixture and all but 1
tablespoon of the seeds and mix at medium - low speed until the dough is supple and smooth, 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the
mixture is foamy, add the flour, the
salt, 3
tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well.
1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup white or whole - wheat flour (I used a
mixture of the two) 1 teaspoon baking powder 1/2 teaspoon
salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3
Tablespoons canola oil 3
Tablespoons honey
2
Tablespoons dry yeast, heaping 1/3 cup warm water (110 - 115 degrees) 9 cups flour, divided (you can use any
mixture of white or whole - wheat flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup sugar 6 eggs 2 teaspoons
salt 3 - 4
Tablespoons butter, melted
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2
tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea
salt 3
tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Bee likes to make a sugar
mixture dedicated to kefir making, which increases the mineral content — mixing 4 cups cane sugar with 1 cup coconut sugar, and a
tablespoon of Himalyan sea
salt.
Flavours can be added to the
mixture so I added 2
tablespoons of chopped fresh rosemary and a little sprinkle of sea
salt before they went in the oven.
Stir 3/4 cup mozzarella, 2
tablespoons Parmesan, Italian seasoning,
salt and pepper into the squash
mixture.
1 pound lean ground beef 1 pound ground pork (with 20 % fat) 2 to 3
tablespoons Hungarian paprika or New Mexico red chile powder (mild, hot, or a
mixture, to taste) 1 teaspoon
salt 1 teaspoon freshly ground black pepper 1 cup finely chopped onions 6 fresh hot red peppers (such as cayennes), seeded and finely chopped 4 to 6 large garlic cloves, put through a garlic press Garnishes (see recipe instructions)
Combine ground beef, potatoes, rutabaga, carrots, onion,
salt, pepper and 6
tablespoons of the bouillon
mixture.
Sift together the flours, seeds (reserve 2
Tablespoons of
mixture), baking soda,
salt and sugar.
Add onion / garlic
mixture, remaining olive oil, chopped firm tofu, Dijon mustard, dill weed, rice vinegar,
salt and 2
tablespoons water.
Using a 1/4 cup stainless steel scoop (or a 1 1/2
tablespoon scoop for smaller cookies), drop the
mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea
salt flakes, if desired.
Mix
salt and 3 1/2 cups flour in a medium bowl, then add to yeast
mixture along with 2
tablespoons oil.
One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2
tablespoons of olive oil + extra for the soup 3
tablespoons of fresh lime juice 1/2 teaspoon of
salt 1 cup of a yellow onion, diced 2
tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn
mixture of orange and yellow)
1
tablespoon olive oil 1 large onion, chopped 6 garlic cloves minced 2 celery stalks 2 carrots 2 zucchinis 1 red pepper 2/3 cup red lentils 1 28 oz can of crushed tomatoes 2 cups water 2
tablespoon tomato paste 1 teaspoon sugar 2 teaspoons oregano
salt and pepper 12 - 14 lasagna noodles 2 cups ricotta substitute * or ricotta
mixture ** basil, sliced
Combine the spinach with ricotta cheese,
salt and pepper to taste and stuff shells with the
mixture, using about 1
tablespoon of stuffing for each shell.
In a small bowl, combine the rest of the ingredients and about 2
tablespoons of olive oil and season the
mixture with
salt and pepper.
In a bowl, combine the 3/4 cup granulated sugar, 1/2 cup brown sugar, 3
tablespoons flour, 1 teaspoon cinnamon, and 1/2 teaspoon
salt; add to the apple
mixture and toss to coat.