Add protein powder and egg whites; stir to combine and add 1 - 2
tablespoons water as needed for a thinner consistency.
Stir to combine pumpkin, protein powder, egg whites and pumpkin pie spice in a small bowl; add 1 - 2
tablespoons water as needed for a thinner consistency.
Blend on high until everything comes together smoothly, adding up to 3 more
tablespoons water as needed to get everything blended together smoothly.
Not exact matches
10 small dried red chiles, such
as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup
water
However, I had to add a few
tablespoons of
water to the biscuit dough
as it was very dry and would not hold together.
3
tablespoons sesame oil 3
tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such
as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute
water) 1/4 cup dry white wine 1
tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Cook pasta
as per directions on the package in sea salted
water, about 1
tablespoon for a large pot.
- 45 grams or 3
tablespoons sourdough starter (available through various online vendors such
as King Arthur or make your own)- 360 grams or 1 1/2 cup
water - 315 grams or 1 1/3 cup bread flour
As they cook, salt them lightly and add a
tablespoon of hot
water occasionally to prevent browning.
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.
If the noodles start to stick, add two
tablespoons of
water (repeat
as necessary) and continue to cook until noodles reach desired doneness.
Egg - free: Since this cake recipe only calls for one egg, I feel pretty good about recommending a «chia egg» (1
tablespoon ground chia seeds + 1
tablespoon lukewarm
water mixed and allowed to gel)
as a substitution.
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that
as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Drizzle in ice
water, 1
tablespoon at a time,
as you stir with a wooden spoon.
The trick to reheating foods without drying it out (such
as pasta with marinara sauce) is to add to a pot with a couple of
tablespoons of
water over low - medium heat for a few minutes.
To use them
as an egg substitute in baking, try mixing 1
tablespoon of chia seeds with 3
tablespoons of
water, then let them sit for a few minutes.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of
water) 1/3 cup of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips
as well
Beat the eggs with 2
tablespoons water in a wide shallow dish, add the flour to a separate wide plate and add half the pretzel mixture to a large, shallow bowl or dish (add more pretzel mixture
as needed).
3 - 4 cups
water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1
tablespoon miso paste 1
tablespoon peanut butter or peanut - free substitute (
as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
This time, it's OK if your 3
Tablespoons include a little of the coconut
water,
as you're just wanting to thin the chocolate chips.
Add about 2 additional
tablespoons of
water as needed.
Add the date, maple syrup, and 2 - 3
tablespoons of
water to the food processor and process until smooth and liquidfied (but not watery), scraping down the sides with a spatula
as necessary.
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2
tablespoons olive oil 1/4 cup
water (more
as needed to thin sauce) Salt and pepper to taste
Add one
tablespoon of
water if necessary, but be sure that
as the pears soften, a lot of liquid will come out.
If you want to use it
as a hair mask, I found this tip on Pinterest: «To make, stir one
tablespoon of gelatin powder in to 1/2 cup of cool
water until mixed.
but I purchased a bottle of apple cider vinegar and incorporated in into my daily routine — 2
tablespoons apple cider vinegar stirred in roughly 8 ounces of
water... add honey,
as desired.
Add
water by the
tablespoon to thin
as needed.
As the
water is boiling, add 4
Tablespoons of butter to a large skillet on medium - high heat.
for the chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4 cup) sugar 25 grams (1 1/2
tablespoons)
water 340 grams (1 1/2 cups, 24
tablespoons, 3 sticks) butter 170 grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4 cup) cocoa powder,
as needed
For the Red Hot Tahini: 1/2 cup tahini 1/3 cup Louisiana Hot Sauce (like Frank's Red Hot) 1/4 cup
water (plus more
as needed) 2
tablespoons nutritional yeast 1 clove garlic
ingredients: for the crust: 140 grams (10
tablespoons) butter, diced and very cold 210 grams (1 3/4 cups plus 1
tablespoon) flour 1 spoonful (approximately 1
tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3
tablespoons plus 2 teaspoons) ice
water, or
as needed
Frittata: 1
tablespoon of Cabot Unsalted Butter 1
tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2
tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
In a large pot filled with
water and 1
tablespoon of sea salt, cook the rice pasta
as per instructions.
4 cups (500 grams) of plain flour 1 cup (200 grams)
water, or
as needed 4
tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
1 1/2 pounds pork belly 2
tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2
tablespoons dark soy sauce 1
tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or
water, plus more
as needed.
Add 1-1/2
tablespoons more
water and mix
as directed.
To answer your question about chia seeds, you can use them the same way you use flax, except you need much less chia: I use one teaspoon (5 ml) chia per 1
tablespoon (15 ml)
water; let sit, then add
as you would ground flax &
water.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1
tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper
as well.
6
tablespoons butter, cold (buy grass - fed butter here) 1 cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup shredded coconut (buy unsweetened shredded coconut here)
water,
as needed egg white for brushing
1 1/2 cups all - purpose gluten - free flour 1
tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same
as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot
water 1/2 cup coconut oil, melted 1
tablespoon pure vanilla extract dark chocolate chips for the eyes (optional)
As for swapping out the egg, I would try using a flax egg (1 tbs flaxseed mixed to three
tablespoons water to create a gel) and see how that comes out!
As for flavouring, a
tablespoon of a good miso paste diluted in some hot
water to make a tasty broth usually do the trick for a quick - fix.
As the mixture was very dry, added a couple of
tablespoons of
water to bring dough together with my hands.
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more
as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold
water (more,
as needed)
Add remaining 1/2 cup + 2
tablespoons milk alternative, warm
water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl
as needed.
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of
water 1/2 cup of almond butter (peanut butter will work
as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
Pie Crust: 1 1/4 cups all - purpose flour 6
tablespoons cold unsalted butter, cut into small pieces 2
tablespoons cold shortening 1/4 teaspoon salt 2
tablespoons ice
water, or more
as needed
1 1/4 sticks of butter (10
tablespoons)(I use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold
water, or
as needed to thin batter to the right consistency
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice of two limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
Start with 1
tablespoon of
water and add
as needed so mixture blends smoothly.