32220 boursin make your own homemade substitute clone Recipes

cream cheese, softened (2 8 oz. bars), butter, at room temp, garlic salt, dried oregano, dried basil, dried dill, dried marjoram, black pepper, dried thyme

water, vinegar, baking soda, drops grapefruit seed extract (you can find this in your healthy food store, natural antibacterial) (optional)

cook time inlcudes 30 minutes should you decide to make your own cake base: genoise, sponge, or a biscuit., cake, sugar, frangelico hazelnut liquer/rum, salt, warm water, warm corn oil, cake flour, hazelnut meal, less than 1/2 tsp baking powder, egg whites, sugar, cream of tartar, chocolate praline, chocolate, praline, milk + 50g whipping cream, sugar, frangelico hazelnut liquer/rum/grand marnier, whipping cream (whipped), gelatine sheet, chocolate ganache, chocolate, butter, skim milk, decoration, hazelnuts roasted and skin rubbed off, sugar, water, cream tartar, sweet whipping cream + 1 tbsp cocoa powder (whipped)

full-fat milk, plain yogurt (room temperature ) or 2 -3 tbsp of home-made yoghurt, mixed with a few tbsp of milk, to thin (room temperature)

oatmeal, cinnamon, brown sugar, dried fruit (optional), chocolate chips (optional), chopped walnuts (optional)

firm ripe roma tomatoes, salt, dried basil (optional), dried oregano (optional), dried thyme (optional)

cake flour, unsweetened cocoa powder, baking soda, salt, sugar, vegetable shortening

chocolate milk, sodium chloride rock salt (nacl), ice, ziploc bag, ziploc bag

homemade pretzels, great recipe to make your own pretzels ., pk yeast ; active, dry, water, warm 110-120 degrees, salt, sugar, flour; unbleached, egg; large, beaten, salt (coarse ), instructions, dissolve yeast in warm water, add salt and sugar to yeast mixture, blend in flour and knead dough until smooth, about 7 to 8, minutes, cover and let dough rise until double in bulk, punch down, cut dough into small pieces and roll into ropes, ropes into pretzel shapes and place on greased cookie, using a pastry brush , bursh pretzels with egg and sprinkle, coarse salt, allow pretzels to rise until almost double in bulk, bake at 425 degrees f for 10 to 15 minutes or until browned, makes 12 6-inch pretzels .

cornstarch, sugar, unflavored gelatin, water, granulated sugar, light corn syrup, salt, vanilla extract

garlic clove, salt, fresh lemon juice, white-wine vinegar, freshly grated lemon zest, freshly ground black pepper to taste, extra-virgin olive oil, broccoli, hearts of romaine, carrots, red onion, anchovy fillets

powdered turmeric (haldi), whole wheat flour or 1 cup gram flour or 1 cup all-purpose flour

flour tortillas, monterey jack cheese, chicken or 2 cups beef, chilies, jalapenos or 2 chipotle chiles in adobo, diced, pitted black olives, sliced (or green if you like ), sliced tomatoes, salsa, red onion, sliced into thin rings, milk, sour cream , milk whisked in, guacamole, cilantro

milk, half-and-half, sugar, vanilla or 1/4 tsp flavoring, sodium chloride rock salt (nacl), ice, ziploc bag, ziploc bag