hole freeze-dried blueberries (not powder), place them into a small food processor
fter each addition. Mix in freeze-dried blueberries. Mix in flour mixture
ork chops and garnish with freeze dried herbs
In food processor, use regular work blade
he overhanging plastic wrap and freeze for 3-4 hours until
vernight.
Place the freeze dried strawberries in a food processor and process
2 Oreo cookies in a food processor with 1 tablespoon of
Place the freeze dried blueberries in the bowl of a food processor and pulse
In measuring cup, dissolve freeze dried coffee in boiling water; set aside.
In heavy gauge saucepan, combine heavy cream and sugar.
Bring just to boil, stirring constantly, over medium heat.
Add chocolate morsels, butter and coffee; stir until smooth.
Remove from heat.
In small bowl, beat egg yolks. Gradually stir in 2 tablespoons chocolate mixture; mix well. Return to chocolate mixture in saucepan.
Cook over low heat, stirring constantly, for 3 minutes; remove from heat.
Stir in walnuts.
Serve warm over ice cream.
Line a muffin pan with paper liners.
Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
Refrigerate until set, 3 to 4 hours.
Soften cream cheese in glass mixing bowl in microwave for 1 minute and 40 seconds.
Lay out 2 large pieces of plastic wrap on counter (cross-shaped, one piece on top of other).
Take 7 whole pieces of beef out of package and lay 5 pieces in circle on plastic wrap with room in middle for cream cheese mixture.
Save 2 pieces for top of cheeseball.
Blend with mixer the cream cheese, remaining beef, chopped up into small pieces, Accent, freeze dried chives and garlic.
Soften Cream Cheese.
Add Blue Cheese, Freeze Dried Chives, and Garlic Salt.
Refrigerate until able to form into ball.
Roll in chopped nuts and parsley flakes.
Refrigerate for several days.
eart candies over chocolate. Scatter freeze-dried strawberries and pink sprinkles in
raham cracker sand and crushed freeze-dried strawberries. For a temperature contrast
ecorate.
Glaze: Place the freeze-dried strawberries in a small zip
spoon vanilla yogurt into bowl(s).
grate chocolate on top of the yogurt.
refigerate it for 2 min.
put freeze-dried rasberries on the sides in the bowl(s).
wash the mint leaves.
put one mint in the center of each bowl.
Divide the yogurt among four small serving bowls.
In a small dry skillet set over low heat, toast the tandoori spice mix until very fragrant, about 3 minutes. Remove the skillet from the heat and add the honey. Using a wooden spoon, stir to combine.
Drizzle 1 tablespoon of warm spiced honey over the yogurt in each bowl. Divide the granola and fruit among the bowls and set aside. Garnish each serving with the basil and mint, if using, and serve immediately.
Process the oatmeal and sugar in batches in a coffee grinder. This assures a fine powder that will dissolve easily.
If using freeze dried strawberries process them in the coffee grinder too.
Put everything in a suitable container, give it a couple shakes.
When ready to serve add 1 tbsp of mix to a cup of warm milk (for extra creamy) or water and mix. For better results or for drinking it cold use a blender.
Freeze angel food cake for easy slicing.
Put 1 cup milk in a bowl, add Dream Whip and vanilla.
Beat until it peaks.
In a medium bowl, beat cream cheese, sugar and 3 tablespoons milk until blended.
Fold Dream Whip mixture into cream cheese mixture.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.