2025 ingredients Recipes

ingredients for sambousa dough, flour, vegetable oil, egg, water, salt, ingredients for the stuffing, minced meat, onions, diced, black pepper, cumin, salt for taste, fresh chopped parsley, vegetable oil for frying

ingredients (a), potatoes, cooked and mashed, onion, diced, canned tuna, drained, coriander or spring onion, chopped finely, egg, beaten, salt to taste, a dash of pepper, ingredients (b), cheese of your choice, i used laughing cow party cubes, all purpose flour for dusting, egg, beaten, breadcrumbs, oil for frying

ingredients for pancake, butter, whole milk, eggs, all-purpose flour, sugar, orange zest, ingredients for blackberry syrup, fresh blackberries, brown sugar, orange juice, light corn syrup

ingredients for the dough, cream cheese, room temperature, butter, room temperature, all-purpose flour, salt, ingredients for the filling, bacon , cooked until crisp, drained and crumbled (reserve the drippings for later use in the recipe.), fresh spinach leaves, washed or (i used frozen and just squeezed out the excess liquid through a paper towel.), minced onion (about 1/2 medium onion), garlic, minced, ricotta cheese (can also use farmers cheese or cottage cheese. i used .), salt, freshly ground black pepper, ground nutmeg, egg, lightly beaten

siced salami (any kind to individual preference), zuchinni, egg plant, carrot, a small bowl of stuffed green olives, ingredients for sauce, tb extra virgin olive oil, balsamic vinegar, ts salt, ts ground black pepper

butter divided, shallots, minced, dried morels rehydrate, baby portabella mushrooms, shitake mushrooms stems removed and torn into pieces, westsoy vegetarian stir fry strips (seitan), vegetable or mushroom stock, white wine, more fresh thyme, chopped, flour, heavy cream, parmesan cheese, grated, fresh parsley chopped, salt and fresh ground black pepper to taste, organic red fingerling potatoes, olive oil, course sea salt, enough water to cover potatoes

ingredients for the salad, spinach leaves, butternut squash, bacon, pecans, ingredients for vinaigrette, pure maple syrup, sherry vinegar, extra virgin olive, dijon mustard, sea salt, freshly ground black pepper

chocolate velvet cake batter, semisweet chocolate morsels, butter, softened, light brown sugar, eggs, all-purpose flour, baking soda, salt, sour cream, water, vanilla extract, white chocolate morsels, coarsely chopped slivered almonds, toasted, vanilla buttercream frosting: (bourbon ), butter, softened, powdered sugar, milk, vanilla extract, preparation, beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. stir in vanilla extract., bourbon buttercream frosting : substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.

cooked rice, raw rice, coconut (grated ), water (add till the batter is in a creamy flowing consistency), sugar, yeast, salt to taste

ingredients for appam, raw rice or idly rice - 2 cups, cooked rice - 1 cup, shredded coconut - 1 cup (or subsitute with coconut milk - 3/4 cup), sugar - 2 tsp, salt, water, dried yeast / fast action yeast - 1 tsp, bicarbonate of soda/ baking soda - 1/2 tsp

all-purpose flour, sugar, baking powder, salt, milk, melted butter or margarine, lemon juice, vanilla, eggs, lightly oil the pan with vegetable or canola.

butter, margarine blue band, icing sugar, egg yolks, all purpose flour, egg yolk extra for garnish, filling: homemade pineapple jam, pineapples, cut in chunks, salt, castor sugar, cinnamon, sachet vanille sugar

ingredients for pancake, grated potatoes, eggs, flour (all purpose), salt, grated onion, ingredients for topping, granny smith apples (cored, peeled, sliced into rings), brown sugar, flour (all purpose), cinnamon, fresh blueberries and/or raspberries

ingredients for topping, all purpose flour, sugar, coarsely ground, roasted almonds, butter, ingredients for coffee cake, all-purpose flour, sugar, baking powder, baking soda, salt, fresh or frozen raspberries, chopped roasted almonds, eggs, orange juice, butter, melted, buttermilk

ingredients for the bbq sauce, balsamic vinegar, apple cider vinegar, whole pickling spices, olive oil, chopped red onion, chopped garlic cloves, ketchup, coffee, freshly brewed, dark molasses, chili powder, tomato paste, sugar, ingredients for the grilled vegetables, japanese eggplants, italian squash (zucchini), very large red onion, red bell peppers, mushrooms

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

soak overnight, rice, brown rice flour, split mung bean lentils, split bengal gram lentils, husked black gram lentils, vegan buttermilk , and more if needed, freshly squeezed lemon juice , from 2 small lemons, spice mix, grated ginger, green chillies, chopped, or per taste, garlic cloves, or per taste, crushed lightly and peeled, cilantro (coriander) leaves, finely chopped., asafoetida (hing), vegetable or any neutral oil, grated bottle gourd/zucchini, loosely packed, level tsp gluten free , aluminium free baking powder, a pinch of baking soda, turmeric powder, red chilli powder, salt to taste, sugar, black mustard seeds, white sesame seeds, curry leaves, chopped cilantro (coriander) leaves, fresh grated coconut, tools, an 8 square cake tin or jelly pan, if baking, a skillet , if using stove top method, mixing bowl, grinder/blender

evaporated milk, water, sugar, salt, cinnamon, eggs (beaten ), heaping tsp vanilla, butter (cut into cubes), cream of wheat enriched farina (2 1/2 minute cook time)