Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1
tablespoon peanut oil 1 1/2 cups chicken stock 3
tablespoons crushed red chile 1
tablespoon soy sauce 2 teaspoons dark brown
sugar 1/4 teaspoon ground cumin 1
tablespoon lime
juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
Add the rum, Curaçao, lime
juice, 1 1/2
tablespoons of the
sugar, and blend for 1 to 2 minutes.
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
-LSB-...] crumbs 1/2 cup whole cane
sugar (buy whole cane
sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk) 1 cup key lime or regular lime
juice 1
tablespoon fresh lime zest 2 eggs 1 cup sour cream (buy -LSB-...]
On the jar was the recipe — «An egg, 2
tablespoons lemon
juice or vinegar, teaspoon each mustard, salt,
sugar dash of pepper.
sugar, 1 1⁄2
tablespoons (18 grams) granulated
sugar, 1 teaspoon (2 grams) lemon zest, 1 teaspoon (5 grams) lemon
juice, and 1⁄2 teaspoon (1.5 grams) salt.
Make the caramel by placing the orange
juice, 1/4 cup water, 2
tablespoons sugar and all spice into a small pan.
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange
juice if crushed pineapple is hard to get), 1 cup raisins, 2
tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup
sugar, salt and pepper to taste.
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
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3
tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup
sugar 2
tablespoons fresh lemon
juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
For the miso - ginger sauce: 2
tablespoons red miso paste 2
tablespoons Mirin (a sweet Japanese rice wine) 2
tablespoons fresh lime
juice 1
tablespoon grated fresh ginger 1 teaspoon firmly packed brown
sugar
wild berries (strawberries, raspberries and blueberries) I used strawberries and raspberries 2
tablespoons of orange's
juice 4
tablespoons of caster
sugar 2
tablespoon of corn flour Method / dough
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup)
sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2
tablespoons) butter zest of 1 lemons
juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
2 Meyer lemons, sliced very thin 2 1/2
tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods
juice of 1 Meyer lemon 1/4 cup organic
sugar 1/4 cup vodka
For the filling: 1 cup granulated
sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1
tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon
juice
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.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown
sugar / 1 cup vinegar / 2
tablespoons lemon
juice / 3
tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated
sugar 3
tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1
tablespoon fresh lemon
juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal
sugar, for garnish
FOR THE ZUCCHINI 3
tablespoons fresh lemon
juice 1 teaspoon
sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices
In a saucepan combine the yolks with the passionfruit puree and 1/2 cup of
sugar and 1
tablespoon of lemon
juice.
Muffin 1 cup + 1
tablespoon (100 g) oat flour 1 cup + 2
tablespoons (150 g) white rice flour 1/4 cup + 2
tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated
sugar 1
tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon
juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
Step 7: To make the glaze: in a small bowl put 1/2 to 3/4 cup of powdered
sugar, 2
tablespoon of blackberry puree or lemon
juice.
Add cilantro, lime
juice, brown
sugar, and 2
tablespoons water and blend until smooth.
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup
sugar (if fruit is very sweet, reduce to 3/4 cup)
juice from 1/2 lemon 5
tablespoons flour 1
tablespoon cornstarch
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown
sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime
juice 3
tablespoons minced fresh cilantro
Pin It Ingredients: 2 cups water 1 cup
sugar 1
tablespoon grated lemon peel 1 cup fresh lemon
juice 1 pint fresh strawberries, hulled and halved 2 cups cold sparkling water or club soda Ice Mint sprigs, garnish Whole strawberries,... Continue Reading →
3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange
juice concentrate, thawed 2
tablespoon packed dark - brown
sugar 1 teaspoon vanilla extract 2
tablespoons cornstarch
6 ounces extra-firm silken tofu (Mori Nu) 2
tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2
tablespoons sugar (increase the
sugar to 1/2 cup if you like sweeter foods) 1/2
tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1
tablespoon white balsamic vinegar 1
tablespoon fresh lemon
juice 2
tablespoons sugar
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.
Combine the peaches with 2
tablespoons sugar, along with any balsamic / lemon
juice that remains.
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
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2
tablespoon baking powder 1/4 cup
sugar 2
tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon
juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]
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.
In a small saucepan, combine the raspberries,
sugar, lemon
juice, and 1
tablespoon of water.
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
3/4 cup (150g) powdered
sugar 1
tablespoon freshly - squeezed Meyer lemon
juice 2
tablespoons water 1.
1/2 cup peanut butter 1/4 cup rice vinegar 1
tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1
tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime
juice of 1 lime 1
tablespoon sesame oil 1
tablespoon brown
sugar or palm
sugar 1/4 cup cilantro
Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of
sugar and 2
tablespoons of lemon
juice.
Ingredients 4 cups of crushed fresh berries 1/2 cup refined
sugar 1/2 cup raw turbinado
sugar 1/2 cup stevia 3/4 cup water or strawberry
juice 6
tablespoons fruit pectin for low / no
sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids
1 pint fresh strawberries, hulled and chopped 1
tablespoon fresh lemon
juice 2 large eggs 1 cup
sugar, divided 2 cups heavy whipping cream 1 cup milk 1 teaspoon vanilla extract
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated
sugar 1 1/2
tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle:
juice of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
1 cup almond meal * 1 cup unsweetened coconut, finely ground 7 large eggs, separated 1 cup
sugar 2 teaspoons pure vanilla extract or 2
tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon
juice
2 1/2
tablespoons ground flax seeds 1/4 cup beet
juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3
tablespoons cornstarch or rice flour 2 teaspoons baking powder 3
tablespoons natural cane
sugar / fine coconut
sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups
sugar, divided 1
tablespoon baking powder Pinch of salt 1 cup milk 4 cups fresh peach slices 1
tablespoon lemon
juice Ground cinnamon or nutmeg (optional)
granny smith and golden delicious apples, peeled, cored, and thinly sliced
juice of 1/2 lemon 1/3 cup brown
sugar 1/4 cup granulated
sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3
tablespoons cornstarch
For the Blueberry Filling 1 pint blueberries 3
tablespoons granulated
sugar 2 teaspoons cornstarch 2 - 3 teaspoons lemon
juice 3/4 cup water
Whisk together 4 eggs, 1 1/2 cup
sugar, 1
tablespoon flour, lemon zest, and lemon
juice in a bowl.
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white
sugar 4 cups coarsely chopped peaches and their
juices 1/4 cup freshly squeezed lemon
juice 2
tablespoons freshly grated ginger 1
tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin
Frosting Version # 2 2 cups powdered
sugar 2
tablespoons water /
juice / rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two of mint or orange, etc. extract
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