Toss all ingredients
together in a large serving bowl.
Mix the fruit
together in a large serving bowl.
Not exact matches
Stir the celery, 3/4 teaspoon salt, and the remaining ingredients
together in a
serving bowl large enough to hold all the potatoes.
Simply set the first 4 ingredients
in mini dessert dishes, or mix them all
together in a
large bowl, and let each guest
serve themselves.
Combine the pasta and asparagus mixture
in a
large serving bowl and toss
together.
In a
large serving bowl toss
together cantaloupe, spinach, ham, and red onion.
Place all the ingredients
in a
large bowl ~ toss
together and
serve.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt)
in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in a
large bowl and mix them
together 4)
In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
In another
bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract)
together 5) Pour the wet ingredients into the
bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted
in the center comes out clean and muffins are golden on top 9) Serve wa
in the center comes out clean and muffins are golden on top 9)
Serve warm
Whisk
together lime juice, hoisin, jalapeno, and mint
in a
large serving bowl.
1) Mix flour, butter and icing sugar
in a
bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add
in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come
together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap
in plastic wrap, and chill
in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a
large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly
in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12)
Serve warm, with a side of whipped cream or ice cream (optional)
In a
large serving bowl, whisk
together the dressing ingredients.
While the ravioli is cooking, stir
together the sun - dried tomatoes, hazelnuts, arugula, salt and pepper
in a
large serving bowl.
In large serving bowl, stir
together farro, broccolini, tofu, carrot, bell pepper, tomatoes, and radishes.
Ingredients ~ 1.25 lb ground chicken 1/4 c hoisin sauce 3 green onions, finely chopped salt, to taste avocado, for
serving Method
In a
large bowl, mix
together all the ingredients (minus the «cado).
Drain again and then toss
in the EVOO
in a
large serving bowl to stop the noodles sticking
together.
Toss potatoes, kale, and peanut sauce
together in a
large bowl and
serve immediately.
Meanwhile,
in a
large serving bowl, using a rubber spatula, break up the millet if stuck
together from cooking / cooling.
While the rice cooks, toss
together the dried peaches, almonds, olive oil, and salt
in a
large serving bowl.
Mix all ingredients
together in a
large chilled
serving bowl.
Combine rice, lentils, and most of the onions
in large serving bowl and let sit for at least 15 minutes, to marry the flavors
together.
Step 2) Toss all the salad ingredients and the dressing
together in a
large bowl and
serve with a couple of breadsticks.