1 quart coconut milk (not sweetened coconut cream) 1 tablespoon curry powder 1/2 teaspoon cayenne powder 1 cup chicken stock 2
teaspoons cornstarch Yogurt, toasted coconut, and chopped cilantro for garnish
Not exact matches
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup
cornstarch 1
teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise,
yogurt or dairy - free
yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Cake: 2 2/3 cups all - purpose flour 1/3 cup
cornstarch 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1
teaspoon Kosher or sea salt 1 1/2 cups granulated sugar 2 tablespoons lemon zest 1 cup unsalted butter, softened to room temperature 4 large eggs, room temperature 8 ounces plain
yogurt (nonfat is fine) 1/4 cup fresh lemon juice 1 tablespoon real vanilla extract 2
teaspoons lemon extract (optional)
2 cups dark sweet cherries, pitted (fresh or frozen) 1/4 cup granulated sugar, or to taste 1 1/2
teaspoons cornstarch 2 cups non-fat plain Greek
yogurt 2 tablespoons honey, or to taste
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2
teaspoons lemon juice 1 tablespoon ginger - garlic paste 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground cumin 1 bay leaf 1/4 cup plain
yogurt 1 cup half - and - half 1 cup tomato puree 1/4
teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1
teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon
cornstarch 1/4 cup water
Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry
yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2
teaspoons organic
cornstarch 1
teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup organic blueberries
Cooking spray 1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before measuring) 1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons
cornstarch 2
teaspoons baking soda 1
teaspoon salt 1 cup Cabot 2 % Plain Greek
Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup vegetable oil 3 large eggs 2
teaspoons pure vanilla extract
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1/4
teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1
teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2
teaspoons) 1 and 1/2
teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk
yogurt 1
teaspoon vanilla extract 2 and 1/2
teaspoons confectioners» sugar
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (
cornstarch gets the job done too) 1 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon allspice 1/2 black pepper 1/2
teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain
yogurt zest of 1 orange 1/3 cup olive or melted coconut oil 3 eggs
2 (8 - ounce) packages cream cheese or dairy - free cream cheese, room temperature 1 1/2 cups sugar 5 eggs, room temperature 2 cups Greek
yogurt, sour cream or dairy - free sour cream 2 tablespoons
cornstarch or arrowroot 1
teaspoon pure vanilla extract 1 gluten - free crust of choice, pre-baked Topping of choice
can fire - roasted diced tomatoes 1/2 cup chicken broth 1 cups whole milk (or half + half) 2
teaspoons cornstarch 1/2 cup plain
yogurt 1 pound pasta (i used fettuccine)