3669 dairy house herbal cooler Recipes

plain flour, sugar, salt, baking powder, soya milk, vegetable oil, garlic clove, dairy-free butter

water, orange juice, sugar, orange spice herbal tea bags, reduced-calorie reduced-sugar cranberry juice, orange slices

cold strong brewed coffee, powdered non-dairy creamer, white sugar, unsweetened cocoa powder, vanilla extract, cubes ice, vegetable oil, second spray of cooking spray

frozen limeade concentrate, half-and-half cream (in the dairy section), tequila, triple sec

mori-nu firm silken tofu (i use light ) or 1 (12 1/3 oz) package extra-firm silken tofu (i use light), soymilk (or other non-dairy milk of choice) or 2 cups rice milk (or other non-dairy milk of choice), onion powder, garlic powder, salt, cayenne pepper (optional), ground nutmeg, vegan parmesan cheese

a finalist in the 2001 nestle toll house share the very best recipe contest , this dessert was submitted by juilee decker of cleveland, ohio. a scrumptious blend of raspberry preserves, nestle toll house premier white morsels and toasted almonds tops a rich, buttery cookie crust to create an irresistible cookie bar., amazing arazza-ma-tazz bars, butter or margarine, nestle toll house premier white morsels, divided, eggs, granulated sugar, all-purpose flour, salt, almond extract, seedless raspberry jam, toasted sliced almonds, preheat oven to 325o f. grease and sugar 9-inch-square baking pan., melt butter in medium, microwave-safe bowl on high (100%) power for 1 (or less) minute; stir., add 1 cup morsels ; let stand., do not stir ., beat eggs in large mixer bowl until foamy ., add sugar ; beat until light lemon colored, about 5 minutes., stir in morsel-butter mixture ., add flour , salt and almond extract; mix at low speed until combined. spread 2/3 of batter into prepared pan., bake for 15 to 17 minutes or until light golden brown around edges. remove from oven to wire rack., heat jam in small, microwave-safe bowl on high (100%) power for 30 seconds; stir. spread jam over warm crust. stir remaining morsels into remaining batter. drop spoonfuls of batter over jam. sprinkle with almonds., bake for 25 to 30 minutes or until edges are browned. cool completely in pan on wire rack. cut into bars.

extra firm tofu (or hard tofu, not silken), arrowroot, nutritional yeast flakes, powdered agar, vegan chicken bouillon powder (not too salty), sage, thyme, onion powder, garlic powder, salt (or to taste, will depend on the bouillon powder), black pepper (to taste), oil, chopped mushroom, chopped celery, onion, chopped, garlic cloves, crushed, braggs aminos (or gluten-free soy sauce or tamari), sage, thyme, marjoram, celery seed, salt (or to taste), pepper (to taste), fresh gluten-free breadcrumbs (i used multi-grain multi-grain bread (gluten, dairy and egg-free)), olive oil, braggs aminos (or gluten-free soy sauce or tamari), gluten-free miso (something mellow and not too salty), orange juice, gluten-free mustard powder

brown sugar, sugar, rich non-dairy coffee creamer (full strength , do not water down), dairy-free margarine (fleishmans unsalted is recommended)

dairy-free soy-free margarine, softened (i like earth balance soy-free), sugar, eggs, cooked mashed sweet potato, coconut milk (use light if you like ), brown rice flour, quinoa flour, gluten free baking powder (i use clabber girl), salt, cinnamon, ground nutmeg, raisins (optional) or 1/2 cup dried cranberries (optional), pecans (optional) or 1/4 cup walnuts (optional)

dairy-free margarine, cocoa powder, cold water, eggs, separated, sugar

custard, egg yolks, sugar, soya milk, vanilla essence, trifle, sponge finger biscuits, sherry or berry juice, red jylly , prepared according to packet instructions, fresh strawberries, hulled and sliced, almond flakes, dairy-free cream , whipped

hibiscus herbal tea bags (i highly recommend tazo passion), cold water (1 large pitcher full), frozen lemonade concentrate, ice, fresh lime wedge, to serve

potatoes (fist-sized), green onions, sliced thin, salt & pepper, to taste, ham, diced (optional), margarine or 2 tbsp butter, cream soup (powdered , see gluten free cream soup base (powdered)), cold water, chicken stock, milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup rice (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup almond (i also have used something called mimiccreme that is a vegan sub. for dairy creams.)

flour (or substitute), baking cocoa (unsweetened ), baking soda, salt, ener-g egg substitute, warm water, earth balance natural buttery spread (soy & dairy free), sugar, pure vanilla extract (organic without alcohol), ripe bananas, mashed, delicious coconut-milk yogurt (cultured coconut milk, not really yogurt, vanilla flavor, in yogurt section, soy & dairy free), enjoy life semi-sweet chocolate chips (soy & dairy free)

general foods international coffees cappuccino coolers instant coffee (flavors in french vanilla or hazelnut), ice, water

unsweetened cocoa powder, icing sugar, almond milk (i use unsweetened almond breeze, or other non-dairy choice), dairy-free margarine (i use earth balance), hazelnut extract (choose whatever taste you d like) or 1 tsp vanilla extract (choose whatever taste you d like) or 1 tsp mint extract (choose whatever taste you d like), chocolate chips (i use enjoy life)

unsweetened cocoa powder, dairy-free margarine, melted, sugar (i use 3/4 to a cup, as they can get pretty sweet!), eggs, vanilla extract, chocolate extract, gluten-free flour, xanthan gum, salt, non-dairy chocolate chips