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1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1/4 teaspoon salt 4 teaspoons white sugar 1 1/4 cups milk 1 egg 4 tablespoons butter , melted Directions:
2 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 teaspoon salt 1/8 teaspoon black pepper 1 garlic clove, minced !
- 6 lamb make chops - Kosher salt as well as freshly ground black pepper - 1 teaspoon (about) coconut oil - 4 Tablespoons (1/2 stay) butter - 1/3 cup powerful coffee - 1/3 cup darling - 2 Tablespoons Worcestershire gravy - 1/4 teaspoon mace - 1/4 teaspoon cardamom - 1/2 teaspoon cinnamon - 1/4 teaspoon curry natural powder - 3/4 teaspoon clean lemon juice Preparation:
FOR THE SPICE MIX 2 tablespoons paprika 1 tablespoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly ground black pepper FOR THE CHICKEN 2 cups buttermilk 2 tablespoons kosher salt 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks 4 cups vegetable oil, for frying 2 cups self-rising flour MAKE THE SPICE MIX:
Wildfyre Chili Ingredients 1 pound ground beef (or whatever meat you prefer) 1 (46 fluid oz) bottle of tomato juice 1 can of diced tomatoes (I use Del Monte Diced Tomatos Zesty Chili Style) ¼ cup ground chili powder (if you want it less spicy, use only 2 tablespoons) 1 tablespoon ground cumin (if you want it less spicy, use a teaspoon and a half of ground cumin instead) 1 onion, chopped (I prefer red onions but it’s personal preference) 4 cloves of garlic, chopped 1 (15 ounce) can of pinto beans 1 (15 ounce) can of black beans 1 (15 ounce) can of kidney beans 1 (15 ounce) can of Great Northern beans 1 tablespoon chopped fresh parsley or 1 ½ teaspoon dried parsley 1 tablespoon chopped fresh basil or 1 ½ teaspoon dried basil 1 ½ teaspoons of garlic powder 1 ½ teaspoons of onion powder 1 teaspoon ground cayenne pepper (It depends how much spice you want.
2 teaspoons salt ½ teaspoon white pepper 4 to 5 pounds bone-in chicken thighs, or other pieces, skin removed 3 tablespoons vegetable oil 8 tablespoons unsalted butter ¾ cup flour 2 cups finely chopped yellow onion 1 cup finely chopped celery 1 cup finely chopped green bell pepper 4 cloves garlic, peeled and minced 2 bay leaves ½ teaspoon dried thyme 1 (12-ounce) bottle #9 3 to 4 cups chicken broth 2 teaspoons dark brown sugar ¼ cup hot sauce 1 tablespoon Worcestershire sauce chopped fresh parsley, for garnish • Mix the salt and pepper and season the chicken pieces.
4 tablespoons seasoned salt 2 tablespoons dark brown sugar 1 1/2 tablespoons granulated sugar 1 1/2 tablespoons smoked paprika 1 teaspoon cayenne pepper 1 teapoon garlic powder 1 teaspoon black pepper 1/2 teaspoon dry mustard 1/2 teaspoon ground cumin 1 pinch ground ginger Mix thoroughly.
1 pound pork tenderloin, cut into 1/2-inch cubes 1 (8-oz.) can pineapple tidbits in juice, drained 1 medium onion, chopped 1/4 cup chopped fresh cilantro 1 tablespoon Mexican-style chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon pepper 1 teaspoon chopped garlic Salt and pepper 1 tablespoon cooking oil 6 (8-inch) soft taco-size corn or flour tortillas, warmed !
1 cup nut or soy milk 1 garlic clove, chopped fine 1 small onion, chopped fine 1 teaspoon sea salt 1 tablespoon Bragg’s liquid amino 1/4 teaspoon dried sage 1/4 teaspoon garlic salt (optional) When He put them all together, He was amazed at what He'd done.
Make raw food mainstream | 4 Nibbles For the love of veg 2 tablespoons of cauliflower 2 tablespoons of carrot ½ clove of garlic 1 teaspoon of red onion 1 teaspoon of lemon juice 2 teaspoons of olive oil 2 teaspoons of coriander Finely chop the garlic, onion and coriander.
FOR THE CHICKEN 8 large egg whites 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 whole chicken, cut into 8 pieces (or 8 of your favorite chicken pieces) Peanut oil, for frying FOR THE BAGOONG BUTTER 1 cup (2 sticks) unsalted butter, softened ¼ cup minced red anchovies (available at Filipino markets) or one 3.5-ounce jar oil-packed anchovies, drained and chopped 2 tablespoons finely chopped fresh cilantro FOR THE MACAPUNO SYRUP ¾ cup palm sugar or (packed) light brown sugar ¾ cup (1 ½ sticks) unsalted butter, softened 1 cup coconut milk 1 cup shredded young coconut meat or 1 cup unsweetened dried flaked coconut, rehydrated for 30 minutes in boiling water and drained FOR THE UBE JAM ¼ cup (½ stick) unsalted butter 1 13.5-ounce can coconut milk ¾ cup sugar ¾ cup dehydrated ube (purple yam) powder 1 teaspoon vanilla extract FOR THE WAFFLES ¼ cup (½ stick) unsalted butter, melted and cooled ¾ cup vegetable oil 2 large eggs 2 teaspoons ube extract 2 cups all-purpose flour ¾ cup sugar 4 teaspoons baking powder ½ teaspoon kosher salt Cooking spray, for the waffles Peanut oil, for frying MARINATE THE CHICKEN:
Cynthia Bailey sweet potato waffles Ingredients 1 1/2 cups peeled and cubed sweet potatoes 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 egg whites, at room temperature 1 cup milk 1/4 cup firmly packed light brown sugar 1/4 cup butter, melted 1 tablespoon grated orange rind Vegetable spray, for waffle iron Special equipment:
1 hour 15 minutes Ingredients 4 sweet potatoes (150g each), scrubbed clean 90g LowLow Grated Cheddar Cheese 10g LowLow Original Spread 1 small head of garlic Juice of ½ a lime 400g can black beans 1 teaspoon cumin 3⁄4 teaspoon smoked paprika 1⁄2 teaspoon cayenne pepper 25g coriander, chopped Twice as nice!
3 cups of carrots, 2 cups of pecans, 1 cup of dates, ½ cup of raisins, 1 orange, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, ½ teaspoon of salt, ½ cup of shredded coconut.
Put one teaspoon regarding black pepper, 1/2 teaspoon thyme, a garlic clove, and 2 sliced onions inside the mixture.
1/2 cup balsamic vinegar 1/2 cup chopped fresh basil 4 large shallots, minced 3 garlic cloves, minced 1 tablespoon brown sugar 1 teaspoon seasoned pepper 1/2 teaspoon salt 1 cup olive oil !
Drain the butter and put in the mixer toghether with chopped ham or mortadella,parmisan,1 egg, a pinch of nut meg,salt, a teaspoon olive oil.
Jambalaya 1 lb Andouille sausage (spicy hickory-smoked sausage will due), cut into 1/2-inch slices 1 large onion, chopped 1 small green bell pepper, chopped 3 garlic cloves, minced 2 cups uncooked rice 1 (32-ounce) container chicken broth 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped 1 (8-ounce) can tomato sauce 2 teaspoons Cajun seasoning – Tony Cachere or Chef Pauls are great 1 teaspoon hot sauce – Crystal is best 1 pound unpeeled medium-size fresh shrimp – frozen will due if thawed 3 tablespoons chopped green onions Preparation Brown sausage in a large Dutch oven over medium-high heat.
Add a pinch of salt and pepper and 1⁄2 teaspoon of paprika to the onions and garlic, mix well and let it cook on medium heat for another 2-3 minutes.
Bleach to Water Ratio for Purification 1 quart of water = 2 drops of bleach 1 gallon of water = 1/8 teaspoon (8 drops) 5 gallons of water = ½ teaspoon (32 drops) 10 gallons of water = 1 teaspoon (64 drops) 50 gallons of water = 5 teaspoons (320 drops) How to Stay Hydrated In Any Environment Staying hydrated plays second fiddle only to shelter as a critical survival priority.
1 ½ cups vegetable oil 1lb sausage, a combination of hot and sweet, cut into bite-size pieces 2 2 ½ pound chickens, cut into 12 small pieces, bone in 2 large bell peppers, red, green or yellow, cored, seeded and cut, lengthwise into ¼ inch strips 1 large yellow onion, cut, lengthwise, into ¼ inch slices 1 teaspoon minced garlic ½ cup chicken broth ½ cup dry white wine ½ cup vinegared hot cherry peppers ½ cup vinegared sweet bell peppers ½ cup of vinegar from vinegared sweet bell peppers ½ teaspoon dried oregano salt &