Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1
tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
Not exact matches
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2
tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch
dissolved in 1/4 cup of apple juice 1 cup brown
sugar
Bring
sugar, corn syrup, and 2
tablespoons water to boil in a medium saucepan, stirring to
dissolve sugar.
Once the
sugar dissolves add the butter, one
tablespoon at a time and stir until melted, continue until all the butter is incorporated.
Because of 5
tablespoons of
sugar, the solution is viscous and yeast will not
dissolve completely.
2 (scant)
tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon
sugar [more recently I've been
dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.
In a large bowl,
dissolve yeast and 1
tablespoon (13 grams)
sugar in water; set aside for 5 minutes until a bit foamy.
Gradually sprinkle in
sugar (2
tablespoons at a time), beating after each addition 2 minutes or until
sugar is
dissolved completely about 15 minutes.
Gradually add
sugar, 1
tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and
sugar is nearly
dissolved.
* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping
tablespoons of chocolate cocoa powder to taste and
sugar if using unsweetened chocolate — use more or less chocolate or
sugar to taste / Whisk together until
dissolved over medium heat / Finally, stir in heavy cream, as much as you like.
My personal favorite is to add 1 - 2
tablespoons instant espresso to be
dissolved along with the
sugar in the very first step.
Stir together 2 cups 100 % kona coffee, 1
tablespoon sugar, and Tia Maria in a shallow bowl until
sugar has
dissolved, then cool.
Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster
sugar 1/3 cup (80 ml) passion fruit juice * 3
tablespoons passion fruit pulp, with seeds, to serve Combine cream and
sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until
sugar dissolves (4 minutes).
Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane
sugar 1 cup canola oil 4 teaspoons instant espresso powder
dissolved in 2 cups water 4 teaspoons vanilla extract 4
tablespoons cider vinegar
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster
sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster
sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple,
sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until
sugar dissolves.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine
sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine
sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing
sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and
sugar in small saucepan over medium heat until
sugar dissolves.
Combine 6
tablespoons sugar and 3
tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat until
sugar dissolves.
Meanwhile, bring remaining cream and 1
tablespoon sugar to a simmer in a small saucepan, stirring to
dissolve sugar.
Stir 1/2 cup
sugar and 2
tablespoons water in medium saucepan over medium - low heat until
sugar dissolves.
Combine
sugar and 3
tablespoons lime juice in small saucepan; stir over medium heat until
sugar dissolves.
I also used frozen raspberries, brought to room temperature, sprinkling with a couple of
tablespoons of raw
sugar instead of the jam (cooked it to
dissolve the
sugar and create spreadable fruit).
Also... the zest of a lemon is the most bitter part of a lemon... so the first thing I did was lower it to the zest of one lemon, added a bit of lemon juice... which I used to
dissolve two
tablespoons of coconut
sugar..
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.
Stir yeast and 3
tablespoons sugar into 1/2 cup potato water until
dissolved.
Using a liquid measuring cup, add 1 cup of fresh pomegranate juice and 2
tablespoons of
sugar, then whisk until
sugar is completely
dissolved.
Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6
Tablespoons unsalted butter, cut into pieces 1
Tablespoon instant espresso powder,
dissolved in 1/2
Tablespoon boiling water 3/4 cup granulated white
sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2
tablespoons rice vinegar 2 teaspoons natural
sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch
dissolved in 1
tablespoon water 1
tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
directions In a medium bowl, mix together the yeast, warm water, and 2
tablespoons of
sugar and allow to
dissolve.
Using electric mixer, beat egg yolks and 7
tablespoons sugar in large bowl until mixture is very thick and slowly
dissolving ribbons form when beaters are lifted, about 4 minutes.
If it does crystalize, just add a few
tablespoons of water,
dissolve the
sugar, and try again.
Dissolve one teaspoon of confectioners»
sugar per one
tablespoon of almond butter, then top pancakes or waffles.
Bring
sugar and 2
tablespoons water to a boil in a small saucepan over medium heat, stirring until
sugar dissolves.
Dissolve the brown
sugar in 1
tablespoon water and set aside.
a very small amount, such as 1 teasp to one cup of unsweetened coconut milk, light boil for 6 minutes to
dissolve the flakes, plus 2
tablespoons of Trader Joes cocoa and 2 teasp of coconut
sugar, a half teasp vanilla makes a great pudding / flan serving 2 with 4/5 grams of
sugar, refridge for 1 - 2 hrs
In a small saucepan, heat muddled strawberries, sliced strawberries, pear slices and 1
tablespoon brown
sugar until the
sugar dissolves.
Ganache: Heat the heavy cream, 2
tablespoons butter, and 2
tablespoons sugar in a 2 1/2 - quart saucepan over medium - high heat, stirring to
dissolve the
sugar.
Combine
sugar and 3
tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until
sugar is
dissolved.
Stir 2
tablespoons red wine vinegar and 2
tablespoons sugar in a large bowl until
sugar dissolves.
Add
sugar, 2
tablespoons at a time, on high until stiff glossy peaks form and
sugar is
dissolved.
Combine 1/2 cup packed light brown
sugar, 4
tablespoons butter, and 3
tablespoons apple juice in a small saucepan over medium heat until
sugar dissolves.
I love very juicy lemonade, so typically make it one glass at a time: two heaping teaspoons of
sugar dissolved in a couple
tablespoons of water, then fill the rest of the glass with juice.
Put the
sugar in a small, heavy - based pan with one
tablespoon of water and leave over a low heat until the
sugar has completely
dissolved.
Ingredients 2 cups
sugar 1 cup + 2
tablespoons brown
sugar 1 1/2 cup shortening 4 eggs 2
tablespoons molasses 1 teaspoon salt 2 teaspoons baking soda (
dissolved in small amount of water) 6 cups flour 1
tablespoon ginger 1
tablespoon cinnamon Buttercream frosting: 1 cup shortening 2 lbs.
First bathe, then take a
tablespoon or so of the
sugar scrub and gently rub across the skin until
dissolved.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2
tablespoons maple syrup, Grade B or dark amber 3
tablespoons raw light agave syrup 6
tablespoons light organic cane
sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2
tablespoons arrowroot
dissolved in 6
tablespoons soy creamer
Also... the zest of a lemon is the most bitter part of a lemon... so the first thing I did was lower it to the zest of one lemon, added a bit of lemon juice... which I used to
dissolve two
tablespoons of coconut
sugar..
In a small bowl, lightly whip 2 of the egg whites with 3
tablespoons of the
sugar to
dissolve the
sugar.