3/4 cup granulated sugar 1 tsp finely grated lemon zest 1 12-ounce bag cranberries, slightly thawed if frozen 2 tbsp all-purpose flour a pinch of salt 2 large eggs 2/3 cup heavy cream 1 partially baked pie shell Prepare a one-crust pie shell, fitted into an 8 1/2 inch deep-dish pie plate. Freeze, then line […]
Brown Rice Stuffing
1/2 cup uncooked brown rice 1 1/4 cups vegetable stock 1/2 cup uncooked wild rice (or use more brown rice) 1 tsp salt 3 cups chopped celery 1/2 lb sliced mushrooms 1 large onion, chopped 1 tbsp olive oil 1/2 cup slivered almonds 1 tsp rubbed sage 1/2 tsp dried marjoram 1/4 tsp ground black […]
Pumpkin Spice Chocolate Chip Cookies
2 cups (250 gr) unbleached flour 1 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves 3/4 tsp baking soda 1/4 tsp salt 6 1/2 ounces butter 1 cup (200 gr) brown sugar 2/3 cup (133 gr) white sugar 2 eggs 3 tbsp pumpkin puree 2 tsp vanilla or vanilla paste 8 1/2 […]
Rice Pudding
From Cook’s Illustrated Cookbook. This version is half the recipe from the cookbook. 1 cup water 1/2 cup medium-grain rice 1/8 tsp salt 2 1/2 cups whole milk or rich plant-based milk 3 tbsp sugar 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 cup raisins Cook rice and salt in the water until the water […]
Vindaloo Sauce
1 cup (160 g) onions, chopped 5 cloves garlic 2-3 slices minced ginger 1 tbsp oil 1/4 cup (63.75 g) white vinegar 1 cup (149 g) diced tomatoes 1 tsp kosher salt (scant) 1 tsp garam masala 1 tsp smoked paprika 1/8 – 2 tsp cayenne pepper (adjust to desired spice level) 1/2 tsp ground […]
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