Not exact matches
Use in place of
plain salt on roast meat, chicken, or vegetables for a burst of fresh herb flavour.
Pin It Ingredients For the cake: 355g
plain flour 1 tbsp baking powder 1/2 tsp
salt 225 ml milk 2 tsp vanilla extract (I
used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
For this recipe I
used plain tomato sauce, to which I added garlic, onion, parsley,
salt, pepper, oregano and basil.
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup
plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea
salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon
salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I
used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
In general, I would recommend googling the precise conversions, but I tried my best with my rarely
used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup
plain flour, pinch of
salt.
3/4 cup of Greek yogurt (I
used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I
used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon
salt 1/2 cup of unsweetened applesauce (I
used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
This the glue for the spinach 1 cup of
plain yougurt — strained through cheesecloth — or you can
use greek yougurt which is thicker lemon zest — 1 tsp lemon juice of 1 lemon cilantro chopped finely
salt and pepper
For the topping, I
used plain panko crumbs, and seasoned it with a little garlic powder,
salt, and freshly ground pepper.
Beet & Horseradish Salad 3 medium - sized beets (Golden beets this time — I guess it's obvious)
Plain horseradish to taste (I used about 2T) 1/2 t Dijon mustard 1 t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo w
Plain horseradish to taste (I
used about 2T) 1/2 t Dijon mustard 1 t sugar
Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of
plain yogurt & mayo w
plain yogurt & mayo works)
Ingredients: 1/2 cup
plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic,
use it instead) / 1T fresh lemon juice / huge bunch of fresh chives /
Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.
I
used a coarse sea
salt and it was almost too salty when eating the caramel
plain but not as noticeable when in the buttercream or drizzled atop the cupcakes.
I sprinkled some of our favorite fry seasoning on these (Steak «n Shake's seasoning) but feel free to
use whatever you prefer — chili powder, paprika, garlic powder, or just
plain salt and / or pepper — these fries are tasty any way you eat them!
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table
salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only
used two large breasts and it was fine) 1 cup
plain whole - milk yogurt (I
used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
3 Tablespoons Ground, Defatted Peanut Powder (
plain with no added sugars or
salt)- I
used JIF brand
plain
I have found that the Tofutti cream cheese liquifies when powder sugar is added and the closest I get is by
using non-dairy
plain yogurt or the tofutti sour cream with some lemon juice, powdered sugar and earth balance margarine with vanilla and pinch of
salt.
2 lbs (900g) Ground beef (I
used extra lean beef mince) 1 tsp
salt flakes 1/2 tsp black pepper 1/3 cup heavy cream (I
used Chobani 0 %
plain greek yoghurt instead) 5 dashes Worcestershire sauce Tabasco sauce to taste
Ingredients - 2 tsp instant yeast - 1 cup lukewarm water - 1/2 Tbsp sugar - 3 1/3 cups of all - purpose flour - 1 tsp
salt - 1 tsp of baking powder - 2 1/2 Tbsp of cooking oil I
used avocado oil - it's neutral tasting - 4 cloves garlic grated - 1/2 cup of
plain Greek yogurt
Quick Flaky Pastry (see related recipe below)
using 110g butter, 175g
plain flour, pinch
salt, a little cold water
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea
salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I
used a blend in a grinder, but you can easily combine sugar & cinnamon)
For the sauce, I
used 1 whole avocado, 1/3 cup nooch, 1/3 cup
plain almond milk, 1 large fist of greens, and a pinch of
salt.
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea
salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat
plain yogurt (we
use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea
salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
You can
use just
plain salt, maybe a little cinnamon, how about some cayenne pepper so your chocolate will have a kick.
1 cup 2 % Greek yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you
use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea
salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
salt 3 ripe bananas, mashed 1/4 cup
plain yogurt (I
used nonfat
plain Greek yogurt) 1/4 cup honey 2 eggs 1/3 cup oil (I
used melted coconut oil) 1 tsp.
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup
plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon honey (I
used raw) 1/3 cup of sugar 1.5 cups of whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon
salt
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I
use dark brown) 2 cups
plain flour, sifted 1 teaspoon baking powder 1 pinch
salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Ingredients: 1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of
salt 1/2 teaspoon of baking powder A dash of vanilla extract
1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always
use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon
salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or unsweetened) 1 teaspoon pure vanilla extract
250 ml Murphy's Irish Stout 250g butter (I always
use salted) 75g cocoa powder 400g caster sugar 145 ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g
plain flour 2 tsp bicarbonate of soda 0.5 tsp baking powder
1/4 cup dry breadcrumbs, I
used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup, less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher
salt Freshly ground black pepper
I
used 4 medium potatoes (when cut into chunks they were about 2 cups), 1/2 cup
plain nonfat Greek yogurt, and 2 cups of baby spinach which I sauteed in garlic, olive oil,
salt, pepper, and chili pepper flakes.
2 cups gluten free all purpose flour — I
use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea
salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk
plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
i very frequently
use it in marinades for chicken (honey, dijon mustard, lemon juice,
salt and pepper is the easiest marinade and so tasty), in salad dressings, in tea, or on
plain yogurt.
If you can't find flavored firm tofu (we
used Nasoya brand), lightly sprinkle
plain firm tofu with garlic powder and / or onion powder,
salt and pepper.
Ingredients 1 small container of
plain Greek yogurt 1 tbsp nut butter (I
used peanut butter) 1 tbsp sweetener (like maple syrup or honey) 1/4 tsp vanilla pinch of sea
salt 1 tbsp mini chocolate chips (I
used Enjoy Life)
Dairy - free: I have successfully made this recipe dairy - free by
using Earth Balance buttery sticks in place of unsalted butter (just reduce the
salt by half) and non-dairy
plain yogurt in place of yogurt.
1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of
salt 1/2 teaspoon of baking powder A dash of vanilla extract
1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher
salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or
plain whole milk yogurt + 2 T. white or cider vinegar -LCB-
use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c.
plain whole milk yogurt -RCB- 1/2 c. molasses
Instead of
using plain chocolate I tried out Green & Blacks new dark
salted caramel chocolate to add a bit of decadence to the chocolate cups — the burst of
salted caramel works perfectly with the sweet pumpkin filling.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon
salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I
used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I
used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of
plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of
salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I
used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.
some people may experience more salty flavor if they
use tahini containing added
salt, to avoid this
use the
plain kind with no added
salt.
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I
used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a
plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful
salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I
used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I
used about 7 big leaves) 1/2 teaspoon kosher
salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice
Plain Greek yogurt and sliced almonds for topping, if desired
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher
salt * 1/4 cup vegetable oil (I
used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup
plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or
use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
For the rolls: 280 g flour (2 1/3 cups)[I
used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or
plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t
salt
Oil for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup sugar (I
used organic coconut sugar and only
used 1/2 cup) 2 tsp baking powder 1/2 tsp
salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I
used almond milk) 1/2 cup
plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced
First, make some tzatziki, a Greek yogurt dip that combines
plain nonfat yogurt (you could
use nonfat Greek yogurt too), finely grated cucumber, some fresh mint, garlic, lemon juice,
salt and pepper.