Mix dry ingredients.
Add applesauce and agave to dry ingredients, mix well.
Add chocolate chips and craisins, mix well.
Using a rolling pin press into a jelly roll pan. You may need to use a clean eating spray to keep it from sticking to your rolling pin. Press firmly!
Bake at 350 degrees for 15 minutes.
Allow to cool slightly and cut into bars with a pizza cutter. Allow to finish cooling in pan.
When cool, store in freezer bags in the freezer.
In a small pot, bring milk and 6 tablespoons water to a boil over medium heat.
Add oats, cinnamon, and nutmeg, Reduce heat to medium-low and simmer until liquid is absorbed, about 7-10 minutes, stirring occasionally.
Once the liquid is absorbed, stir in pumpkin, almonds and (optional) sweetener; set aside.
Combine 1/8 cup water and protein powder in a separate bowl. Mix with a fork until protein is dissolved. For a smoother consistency, mix powder and water in a blender or food processor and blend until protein powder is dissolved. ...
Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
Remove from heat and add remaining ingredients.
onths.).
24 HOURS BEFORE EATING:
Remove bags of marinated
ntil a toothpick comes out clean. Let cool in the pan
urnip pickles. Brush the turnips clean and remove any spots but
Preheat oven to 175\u00b0C.
Line a 24 cm round cake pan (with a removable bottom) with foil, grease.
To make crust: cream butter and sugar; add egg, mix to combine; add flour, ground almonds and baking powder, quickly mix into batter. Spread batter on bottom of the prepared pan.
Peel, core and slice apples. Cover the surface of the batter with apple slices.
Bake in the preheated oven for 15-20 minutes.
While the pie is baking, prepare the topping: Combine all topping ingredients in a saucepan. Heat the mixture gently to boiling ...
our stand mixer is completely clean, dry, and free of grease
minute. Wipe the skillet clean.
Melt 1 tablespoon of
Mix first 4 ingredients on medium heat.
Boil until bubbly and mixture turns light brown in color (about 10 minutes).
Add puffed rice.
If using unsalted peanuts, add with puffed rice.
(Turn heat off for electric stove.
Turn gas stove to low heat.)
Put in 9 x 12-inch buttered pan.
Press into shape of pan.
Careful!
It will be very hot! Work quickly!
Turn over on board and cut while still warm.
Cool before eating.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
r until skewer comes out clean. Stand for 10 minutes then
Preheat oven to 325\u00b0F Line a baking sheet with parchment or silpat.
Place the nuts into a small food processor and pulse to crumble (if you don't have a food processor, you can use a Ziploc bag and a rolling pin). Don't overdo it, you don't want them finely ground, just lightly chopped/crushed.
In a medium sized bowl combine the chopped nuts, oats, and cinnamon. Stir to combine and set aside.
Place the fresh strawberries, honey, and vanilla in a small food processor (or blender) and blend until pureed. Pour into oat/nut mixture. ...
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
Add celery, onions and wakame and combine.
In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.
place all items in large bowl and mix until well blended, will become a sticky thick dough. if feel you need to add more water, add a tablespoon at a time. Seperate dough into 4 separate parts, i measure about 1/3 each. Place seperated dough on saran wrap and mold into a bar shape. Then just stick em in fridge or freezer. They taste way better cold and are not as sticky -- have great flavor! I'm trying to come up with other ways and ideas of how to make these even yummier.
Blanch asparagus (to save time, blanch in a colander placed in the pasta water as it boils), then run under cold water to stop the cooking process.
Broil pasta.
Meanwhile, in a large bowl, combine ricotta, lemon juice and, once pasta is done, water.
Toss with asparagus, pasta, salmon salt and pepper.
Preheat oven to 350\u00b0F.
Combine oregano, garlic powder, onion powder, salt, pepper and egg, add turkey and mix well. Press into a greased loaf pan. Bake for 60 minutes or until done. Let cool completely. I place it in the fridge for an hour or so.
Meanwhile, stir your yogurt, sour cream, cucumber, garlic cloves, vinegar and dill together, and set in fridge until loaf is done.
Once your meatloaf is cool, slice thinly and lay pieces on a plate for reheating. Place in microwave and heat until warm.
This is how we like them: Smear ...
nserted in center comes out clean. Cool completely in pan on
Preheat oven to 180C (160C fan forced).
Lightly grease 9 x 1/2 cup friand pans.
Sift flour, cocoa powder and icing sugar into a medium bowl and stir in hazelnut meal and chocolate, make a well at centre.
Add butter and egg white to dry ingredients, mix until well combined.
Pour mixture evenly into prepared pans.
Bake for 20 minutes or until a skewer inserted at centre comes out clean.
Cool in pans for 5 minutes, transfer to a wire rack to cool.
Serve dusted with extra icing sugar.