2180 emotional balance mixture Recipes

smart balance spreadable butter, ground red pepper, paprika, raw shrimp, peeled and deveined, salt, pepper, smart balance omega nonstick cooking spray

whole wheat pastry flour, sugar, baking powder, baking soda, salt, pumpkin spice (or cinnamon or all spice), ginger, pumpkin (fresh or can), orange juice, soymilk (or any non-dairy milk or reg. milk), butter (melted , vegan butter like earth balance or reg. butter), cranberries (fresh or frozen )

whole wheat flour, organic unbleached white flour, whole ground flax seed meal, organic evaporated cane juice sugar, baking soda, baking powder, fine sea salt, buttermilk, egg, organic unsweetened applesauce, canola oil (i use smart balance canola, soy & olive oil blend)

zucchini (3 to 4 inches diameter 18 inches or longer), mild italian sausage (or a mixture) or 1 lb hot italian sausage (or a mixture), spaghetti sauce, seasoned to taste

vegan butter , like earth balance (or regular dairy butter), sugar, brown sugar, ripe banana (or two eggs), vanilla, flour (whole wheat pastry or white ), baking soda, baking powder, salt, oatmeal, semi-sweet chocolate chips

puff pastry sheets (1 sheet ), thaw time 40 minutes, egg, water, shredded muenster cheese or monterey jack cheese, grated parmesan cheese, green onion, chopped, garlic powder, frozen chopped spinach, thawed and well drained and squeezed, thaw pastry sheet at room temperature 40 min ., preheat oven to 400of. mix egg and water. set aside., mix muenster cheese , parmesan cheese, onion and garlic powder., unfold pastry on lightly floured surface ., brush with egg mixture., top with cheese mixture and spinach., starting at short side , roll up like a jelly roll., place on baking sheet. brush with egg mixture., bake 15 min . or until golden.

herbed cheese and cracker bits, cheese bit crackers, vegetable oil, ranch salad dressing mix, heaping tbsp dried dill, garlic powder, celery salt, place crackers in a large sealable freezer container. in a bowl mix the oil , salad dressing mix, dill, garlic powder and celery salt. pour this mixture over the crackers then cover the container and invert it to coat the crackers with seasoning. refrigerate for at least 24 hours turning the container every so often to keep the crackers coated. let the mixture come to room temperature before serving. store in the covered container in refrigerator.

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

unsweetened almond milk, warmed, brown sugar, active dry yeast, all purpose flour, whole wheat flour, nutmeg, sugar, zest of 1 orange, ground flaxseeds, salt, shredded zucchini, squeezed dry (about 2 cups or 2 medium), vanilla, earth balance (or other vegan) margarine, cubed, room temperature, almond butter , warmed until very runny, earth balance (or other vegan) margarine, melted, bittersweet chocolate chips, dried cranberries, ground almonds, cinnamon

flour, spelt flour, instant mashed potato flakes, ground flaxseed, instant yeast, sugar, warm almond milk, vanilla, melted vegan butter (like earth balance or becel vegan), salt, assembly, recipe caramel cappuccino custard, powdered sugar, vodka, clear corn syrup, caramel-sauce.html >vegan caramel sauce

sponge (1cup + 1 1/2 tbsp of flour,1/2 tsp of dry yeast, 1 tbsp of honey, 3/4 cup of warm water), flour mixture (3/4 cup + 1 1/2 tbsp of flour, 1/2 tsp of dry yeast, 2 tbsp of powder milk), butter mixture (3tbsp of softened unsalted butter, 1 1/4 tsp of salt), corn meal

earth balance margarine, softened, molasses, water, fresh ginger, chopped, white sugar, all-purpose flour, baking soda, ground ginger, ground cinnamon, nutmeg, salt, white sugar, earth balance margarine (softened ), fresh lemon juice, sugar (sifted)

chocolate graham cracker crumbs, cocoa, splenda sugar substitute, smart balance butter spread, softened, german sweet chocolate, melted, low fat cottage cheese, low-fat cream cheese, sugar, greek yogurt, vanilla, flour, egg beaters egg substitute, smart balance butter spread, splenda sugar substitute, evaporated milk, low fat, egg beaters egg substitute, flaked coconut, pecan nuts, chopped, vanilla, semisweet chocolate (optional)

angel hair pasta or linguine, cooked according to package directions, toasted walnuts, toasted slivered almonds, toasted pine nuts, butter (i use smart balance(it s actually healthy!) or 1 tbsp margarine (i use smart balance(it s actually healthy!), olive oil, crumbled gorgonzola, dried basil or 1 tbsp tarragon, garlic powder, dried red chili pepper flakes (depending on your chili tolerance), black pepper

extra virgin olive oil, divided, butter, divided, garlic cloves, minced, crushed red pepper flakes (optional), porcini mushrooms (possibly a mixture) or 8 oz chanterelle mushrooms (possibly a mixture) or 8 oz cremini mushrooms, coarsely chopped (possibly a mixture), dry white wine, chicken broth, tomato sauce, rigatoni pasta or 16 oz penne, chopped parsley, salt, fresh ground black pepper, freshly grated parmigiano

onion, peeled and chopped (1/3 cup pre-chopped ), olive oil (or earth balance, or other oil you like), shredded red cabbage (about 2 1/3 lbs), tart apple, cored and chopped (says no need to peel ), bay leaves, kosher salt, ground black pepper, red wine vinegar

margarine (i use earth balance), dark brown sugar , firmly packed, pineapple juice, unsweetened, pineapple rings, maraschino cherry (optional), all-purpose flour, baking powder , aluminum free, salt, sugar, pineapple juice, almond milk or 1/4 cup soymilk, margarine, melted (earth balance), soy yogurt (plain or vanilla), vanilla extract

minced shallots, garlic, minced, extra-virgin olive oil, honey, canned chopped tomatoes , such as bel aria, corn syrup, sherry vinegar, light brown sugar, chipotle puree, vegetable stock , if needed, salt and freshly ground black pepper, lemon juice, egg yolk, canola oil, extra-virgin olive oil, yellow mustard, mustard powder , such as coleman s, salt, bacon, very soft unsalted butter, melted, ground beef (or mixture of , ground brisket and ground lamb), paprika, cumin, kosher salt and freshly ground black pepper, brioche buns, olive oil, for brushing, thick slices artisanal american cheese (found at your local cheese shop)