1 avocado, peeled and pitted 1/2 cup mayonnaise (preferably homemade) 1/2 cup sour cream or yogurt 5 or 6 anchovy filets, chopped 2 tablespoons chopped green onions 2 tablespoons chopped cilantro 1 tablespoon lemon or lime juice 1 clove garlic, chopped Salt and pepper to
taste Cream all ingredients in a food processor or blender and refrigerate for up to 24 hours in an airtight container.
Not exact matches
Creamy Spinach Dip Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan Serves: 6
Ingredients 1 cup Raw Spinach 1/2 cup Vegan Mayo 1/2 cup Vegan Sour Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to taste Instructions Place all ingredients in a food processor and blend until wel
Ingredients 1 cup Raw Spinach 1/2 cup Vegan Mayo 1/2 cup Vegan Sour
Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to
taste Instructions Place all
ingredients in a food processor and blend until wel
ingredients in a food processor and blend until well combined.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy
cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to
taste • salt and pepper
Use plain whipped
cream or add a little rhubarb sauce to whipped
cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal
taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place
ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy
cream - salt & pepper to
taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy
cream 2/3 cup (75g) parmesan cheese, finely grated
Brisk Broccoli Soup
Ingredients 1 cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup
cream (milk or non-fat yogurt) salt and pepper to
taste Instructions Add broccoli, garlic and chicken stock to the Tall Cup.
Ingredients: — 4 1/2 cups spinach, fresh, chopped — 1/4 cup green onions, chopped — 1/2 cup reduced fat
cream cheese — 1/2 cup fat - free sour
cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to
taste
Does the caramel sauce
taste like coconut since the main
ingredient is coconut
cream?
It
tastes like the classic ice
cream bar, but is made with whole food
ingredients!
And although I couldn't really
taste any of the pomegranate, nor could I really see any of the
cream cheese (except for the little bit stuck between two pretzel pieces, shown in the photo), those
ingredients must have some role in making them delicious.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs
Ingredients 2 eggs 1/3 cup sour
cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to
taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
coconut milk 1 medium banana 1/2 C. water 3 T. sugar (to
taste) Whipped
cream and cherries (optional, to garnish) Directions: Place all
ingredients except sugar in blender and process 2 minutes until well blended.
If you want these to
taste more like an authentic Snickerdoodle, I would suggest adding 1 - 1 1/2 tsp of
cream of tartar... this is the
ingredient that puts the «doodle» in the Snickerdoodle.
Peaches &
Cream Cheesecake Adapted from In Good
Taste Ingredients For the Crust: 2 cups vanilla cookies (Nilla Wafers) 3 tablespoons butter, melted
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to
taste / 1 pint heavy
cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
These are the
ingredients you'll need to make this spinach artichoke dip recipe from scratch: fresh garlic, olive oil, a one - pound package of fresh spinach leaves, 1/2 teaspoon of red pepper flakes, salt and pepper to
taste, marinated artichoke hearts, one 8 - ounce block of
cream cheese, mozzarella cheese, sour
cream, Parmesan cheese, and lemon juice.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to
taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour
cream - juice of half a lemon - 1 garlic clove minced - salt to
taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to
taste
All natural
ingredients, sugar - free and only 4 calories a cup!Coconut
Cream from Marks and Spencer, which is a delicious alternative to the traditional cream Made with coconut cream, it's completely dairy free, has gentle sweet taste and works well in desserts and smoot
Cream from Marks and Spencer, which is a delicious alternative to the traditional
cream Made with coconut cream, it's completely dairy free, has gentle sweet taste and works well in desserts and smoot
cream Made with coconut
cream, it's completely dairy free, has gentle sweet taste and works well in desserts and smoot
cream, it's completely dairy free, has gentle sweet
taste and works well in desserts and smoothies.
I also love the simple
ingredient list, but if you don't care for the
taste of coconut
cream, you won't like this yogurt — because that's exactly what it
tastes like.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry
ingredients, fresh ground pepper to
taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour
cream, chipotle, cumin or curry powder to
taste, a squeeze of lemon juice.
Ingredients: 2 cups whole, raw, organic milk from grass - fed cows 1 cup organic
cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to
taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt
I make
cream cheese frosting by the seat of my pants: 2 cups of of
cream cheese, give or take, a few tablespoons of
cream or whole milk, powdered sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a teaspoon of its zest, and a teaspoon of vanilla — mix until smooth,
taste and adjust
ingredients as needed.
Ingredients Dressing 1/2 cup mayonnaise 1/4 cup sour
cream 2 tablespoon honey, softened 1 tablespoon Dijon mustard 1 tablespoon poppy seeds salt, to
taste Salad 4 cups cooked, chopped chicken... Read More
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping
cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to
taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.
From cereals and muffin mixes to jams and jellies, from teas and juices to yogurt, smoothies and ice
cream, the Wild Blueberry is an
ingredient that adds
taste, color and extra-healthy appeal to a broad array of fine products.
ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup
cream cheese (softened) 1/4 cup sour
cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
taste)
Ingredients 1T butter 1/8 (15g) small onion, chopped 1/6 (8g) celery stalk, chopped 5 - 6 (45g) broccoli pieces 1cup chicken stock 2T (30g) heavy
cream salt and fresh ground pepper to
taste Directions melt butter in a pan.
ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package
cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to
taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (sliced)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup
cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
taste)
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to
taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy
cream (enough to cover the parsnips in the pot)- salt to
taste
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to
taste Kosher salt 1/2 cup Mexican crema (or sour
cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
Finally a vegan
cream cheese that doesn't
taste weird or have a bunch of funky
ingredients.
Ingredients For the asparagus and porcini
cream 200 g fresh and cleaned asparagus 300 ml filtered water 200 ml vegetable
cream (I used oat
cream) 2 tablespoons extra virgin olive oil whole sea salt, just enough to
taste ground nutmeg, to
taste freshly ground white pepper, to
taste 4 tablespoons cornstarch, dissolved in about 70 -LSB-...]
Tangy Mustard Coleslaw
Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour
cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to
taste
Taste to ensure you have the right combination of flavours, top up on any of the ingredients to taste and add the double cream mixing it in well or simply top with whipped c
Taste to ensure you have the right combination of flavours, top up on any of the
ingredients to
taste and add the double cream mixing it in well or simply top with whipped c
taste and add the double
cream mixing it in well or simply top with whipped
cream.
Ingredients: 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces
cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to
taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a -LSB-...]
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light
cream 1 tablespoon crumbled dried thyme Salt and Pepper to
taste
Vegan Cranberry Pistachio Loaf by It Doesn't
Taste Like Chicken Magic Fruit Cake Bars with White Chocolate Drizzle by One
Ingredient Chef Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast by Connoisseurus Veg Pistachio Crusted Cranberry Cashew Coconut Cheese by Lemon and Coconut Cranberry Pistachio and Mango Salad by Veggies Save the Day Cranberry Cointreau Coconut Ice
Cream with Candied Pistachios by Vegan Yack Attack Cranberry Pistachio Donuts by Two City Vegans (Casey) Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix) Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by
Taste Space Whole Wheat Cranberry Pistachio Vegan Biscotti by Veggie Inspired Journey Coconut Pistachio Cashew Cheese Panini with Cranberry Jam by Peppers and Peaches Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy Vegan Baker Pistachio and Cranberry
Cream Sandwich Cookies by Love Me Feed Me Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet Vegan Vegan Coconut Quinoa Salad by Beets Not Meats Cranberry Orange & Pistachio Muffins With Vanilla
Cream by A Virtual Vegan Gourmet Lazy Cabbage Rolls by Choose to Cook Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries Lebanese Semolina Pudding (Layali Lubnan) by Lands and Flavors Vegan Chocolate Cranberry Cake by The Seasonal Diet
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to
taste 1/2 cup heavy
cream * Parmesan cheese
While Halo Top is low - calorie, high - protein, and low - sugar, only the best, all - natural
ingredients are used, so that it
tastes just like regular ice
cream.
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to
taste) TOPPINGS: 1 cup sour
cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt, just enough t
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable
cream (I used almond
cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added
ingredients) hazelnut oil, to taste whole sea salt, just enough t
ingredients) hazelnut oil, to
taste whole sea salt, just enough to -LSB-...]
Pin It Makes: 8, Level: Easy
Ingredients: 1 Cup Black Rice 8 Cups Milk (preferably full
cream) 1 Cup Sugar or as per
taste 1/2 Tsp Cardamom Powder Raisins as desired (Optional) Read more at gigglingspoons.com
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour
cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
taste)
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4 cup flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour
cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to
taste)
ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to
taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH
CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy
cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to
taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy
cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour
cream Kosher salt and freshly ground black pepper (to
taste)
Ingredients for Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1 T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C
cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to
taste.
These 4
Ingredient Coconut
Cream Bars are an easy, no bake candy that
tastes like a mounds bar!
IFT 2016 JULY 17 — 19 CHICAGO, IL Stop Booth 2417 to
taste Gold Coast
Ingredients» flavors in savory ice
cream!