Sentences with phrase «tablespoons water butter»

Note: calls for eggs, butter & chicken stock, to make veggie / vegan replace the following with: 1 egg — > 1 tablespoon ground chia + 3 tablespoons water butter — > vegan butter chicken stock — > veggie broth

Not exact matches

2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)

Pastry and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying

2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water

Ingredients: 1 1/2 cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon salt 2 tablespoons sugar (optional) 1/2 cup chilled butter 3 to 4 tablespoons ice water

Add 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

cold butter in cubes 3 tablespoons of sugar 1 egg 3 tablespoon of milk 1 yolk with water or milk to brush the pie Caster sugar to powdered To filling 500 grs.

Place the flour, salt, sugar, 2 tablespoons ice - cold water and butter in a food processor and mix until everything becomes crumbly.

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

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

For a low - fat peanut butter spread, combine 2 Tablespoons of PBfit with 1.5 Tablespoons of water.

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.

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact

For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half

Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Pour in a tablespoon of water and then work it into the butter with the pastry cutter.

Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips

2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14 - ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste)

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melted

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

1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese

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

TO MAKE A SINGLE SERVING OF RICE Ingredients 1/2 cup water 1/4 teaspoon kosher salt 1/2 tablespoon butter 1/4 cup white rice

Ingredients 2 cups of organic Romaine, Kale, or Collards (it just depends on the time of year)-- loosely packed 2 Tablespoons oil or pat of butter 2 oz water or stock

for the frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings of 2 vanilla beans few drops pink food coloring

1 cup Earth Balance vegan butter 1 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon sugar

2 teaspoons active dry yeast 1 cup barely warm water 1/4 cup honey + 1 tablespoon, divided 1 teaspoons salt 1 egg 3 cups all - purpose flour, plus extra if necessary 1 tablespoon butter, melted

1 cup water 1/4 cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla ice cream Homemade magic shell

3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-

1 tablespoon ground flaxseed meal 5 — 6 tablespoons water 2 tablespoons all - natural, no - sugar - added peanut butter 1/2 cup pumpkin purée 2 cups brown rice flour

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

Replace the butter with the same amount of vegetable oil shortening plus two tablespoons of water.

1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling

3-3/4 cups of unbleached - all purpose flour 3 sticks of butter 1 tablespoon of sugar 1 pinch salt 3/4 -1 cup Ice cold water

Chocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia Seeds 1/3 cup Anthony's Coconut Flour 1 teaspoon Anthony's Psyllium Husk Powder 1/2 teaspoon vanilla extract 1/4 cup finely chopped dark chocolate...

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Ingredients 1 cup white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepes

1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips