Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2
tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
Not exact matches
for the tomato sauce (makes
about 2 cups) 1/2
tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano
about 1 lb diced plum tomatoes 1/2 teaspoon coconut
sugar pinch red pepper flakes sea salt and freshly ground black pepper
In a medium sauté pan over medium heat, heat two
tablespoons of pork fat and cook onions until caramelized,
about eight to 10 minutes (a pinch of granulated
sugar will help caramelize the onions).
about 5 clementines — divided 2/3 cup coconut
sugar — divided 3
tablespoons chia seeds 1/2
tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2
tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2
tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2
tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from
about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
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
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1
tablespoon brown
sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange,
about 1
tablespoon 2
tablespoons finely chopped candied ginger 1
tablespoon Grand Marnier, optional
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated
sugar 1/2 cup light brown
sugar 2 cups (
about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2
tablespoons heavy cream 1
tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
I added
about 7
tablespoons sugar total and may add more.
I reduced the
sugar content down to
about half / three quarters of a
tablespoon (I had already been using just 1 Tbsp.
Beat in remaining 3/4 cup orange /
sugar, 2
tablespoons at a time, until mixture is thick and foamy,
about 4 minutes.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or
about 2 cups big fresh blueberries) 5 cups halved cherries (
about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup
sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons
sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour,
sugar, and salt in a large bowl.
Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with
about a couple
tablespoons of brown
sugar over medium - high heat.
Blueberry Chipotle Barbecue Sauce Makes
about 4 cups 1
tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine
sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C
sugar 1
tablespoon at a time, taking
about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.
Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g)
sugar 1 1/2 teaspoons ground cinnamon 3
tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7
tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g)
sugar 1 large egg 3
tablespoons (42g) unsalted butter, melted 1 cup + 2
tablespoons buttermilk Topping:
about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.
Pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3
tablespoons of Xylitol
sugar or coconut
sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
I also added
about a
tablespoon of brown
sugar and used chunks of ham from a frozen homemade honeybaked ham hock.
2 cups all purpose flour 1 1/2 cups white
sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10
tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb,
about 1/2 a pound
Form the coconut /
sugar / butter mixture into small balls (
about a
tablespoon, but it doesn't really matter since these are no - bake!)
After tossing together a crumbly topping of
sugar, flour, cinnamon and a tiny bit of butter, sprinkle
about 1/2
tablespoon of that delicious streusel across each muffin.
For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3
tablespoons of Xyilitol
sugar or coconut
sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
Yields: batter for
about 12 - 14 Ingredients • 1 cup milk • 2 medium eggs • 1/4 cup oil • 2
tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3 cups corn meal • 2/3 cup emmer flour • 12 - 14 hot dogs or
about 8 - 10 sausages or bratwurst • extra emmer... Continued
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
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or
about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2
tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1
tablespoon pumpkin pie spice 1/2 cup brown
sugar (this is not a really sweet custard, so add another 1/4 cup brown
sugar if you prefer) 1 teaspoon vanilla extract
Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short
about two
tablespoons so I added two more
tablespoons of
sugar figuring that's
about how much
sugar would have been in the Skippy and they turned out AWESOME!!!
2 1/2 -3 pounds whole fresh yellow peaches (
about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown
sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch of Kosher or sea salt 3 - 4
tablespoons cornstarch, depending on juiciness of peaches
Although this holds true for this original Cooking Light recipe as well, it does give more than 16 servings (so
about 1 teaspoon butter per serving and a
tablespoon or so of
sugar).
I also added
about a
tablespoon of grated Meyer lemon rind, which gave a lovely subtle lemon taste without the added
sugar of the glaze.
It just takes a
tablespoon or so of confectioner's
sugar to sweeten
about 1/2 cup of softened cream cheese.
2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown
sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (
about 1 pound) blueberries, rinsed and picked through 3 medium peaches (
about 1 pound), peeled and sliced
about 1/2 inch thick 1/4 cup
sugar 3
tablespoons cornstarch 1/8 teaspoon ground nutmeg
3/4 cup pecans (3 ounces), toasted and cooled, plus
about 32 pecan halves (3 ounces) 2/3 cup plus 2
tablespoons confectioners
sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter
In the bowl of a stand mixer or with an electric mixer, beat the remaining 8
tablespoons butter with
sugar and vanilla until lightened in color and texture,
about 2 to 3 minutes.
FOR THE LIME CURD 2 large eggs 1/2 cup
sugar 3
tablespoons fresh lime juice (juice of
about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime peel
1 cup (
about 110 grams) pecans 2 cups (250 grams) all - purpose flour 1 cup (225 grams or 2 sticks) unsalted butter, softened 2/3 cup (80 grams) confectioners»
sugar 2 teaspoons (10 ml) vanilla extract 1 teaspoon salt 1/2 teaspoon baking powder 2
tablespoons (25 grams) turbinado (raw)
sugar
For muffins 1-3/4 cups all - purpose flour (
about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup light brown
sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4
tablespoons butter, melted 1/2 cup strawberry or raspberry jam
2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8
tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5
tablespoons (35 to 60 grams)
sugar (see Note up top
about sweetness) 2 large eggs
Ingredients 1 1/2 cups warm water (
about 110 degrees) 1
tablespoon active dry yeast 2
tablespoons sugar 2
tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread flour 2 cups flour (white or whole wheat)
4 large eggs 2 cups granulated
sugar 1 cup milk or milk of choice 1 cup canola oil 1/2 cup mango juice 1
tablespoon lime zest (
about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1
tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt
1/2 cup butter or Earth Balance Buttery Sticks 2 cups
sugar 3 large eggs + 1 yolk 3
tablespoons fresh lemon juice (
about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1
tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1
tablespoon grated lemon zest
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
1 15 - ounce container ricotta (
about 2 cups) 2
tablespoons confectioners»
sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)
Crust 2 5.3 - ounce (150 gram) shortbread cookie packages (to yield 1 3/4 to 2 cups shortbread cookie crumbs) 2
tablespoons granulated
sugar 1/4 teaspoon coarse or kosher salt 3
tablespoons unsalted butter, melted (see note
about butter amount)
Using an immersion blender, pulse the flour, nuts, salt, and 1
tablespoon of brown
sugar together until the nuts are fairly fine,
about the texture of sand.
3 3/4 teaspoons active dry yeast (
about 1 1/2 packages, 3/8 ounces or 11 grams) 1
tablespoon (13 grams) granulated
sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated
sugar 1
tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (
about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
FOR THE CRUST 1 1/3 cups chocolate wafer crumbs (from
about 26 cookies such as Nabisco Famous Chocolate Wafers or Oreos with cream scraped off) 5
tablespoons unsalted butter, melted 1/4 cup
sugar
Syrup: 1 1/4 cups granulated
sugar 6 ounces fresh raspberries 2
tablespoons fresh lemon zest (
about 2 large lemons) 3/4 cup water
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from
about 16 apricots) 6
tablespoons white granulated
sugar or cane
sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips
about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Gradually sprinkle in
sugar (2
tablespoons at a time), beating after each addition 2 minutes or until
sugar is dissolved completely
about 15 minutes.
It's only
about an additional 1 1/2
tablespoons of
sugar for the entire pan of cookies if you stick with our recommended 3/4 cup, but that little additional sweetness makes a difference.