On Tuesday, I made this makeshift whole wheat pancake recipe:
3 cups whole wheat flour
1 heaping 1/8 teaspoon baking soda
1 heaping 1/8 teaspoon iodized salt
0.25 cups brown sugar
A few tablespoons avocado oil
Water (enough to make it the right consistency)
I tried it again the...
... the baking time somewhat.
They turned out quite well.
Here are the ones I haven't eaten, yet:
We don't have a cookie jar, so I repurposed a large-ish slow-cooker:
... makeshift salad dressing, I sensed it had better uses.
So, I spread the rest of it on bread and baked it in the toaster oven until it was well-done. The result tasted pretty good, and was more satisfying to my stomach than expected.
Anyway, I think the sauce/dip/spread might be good on something like a hamburger, a sandwich, or with chips. It might be good with fish, too (even though it's not tartar sauce).
... something like sausage when done. They seem to have a lot of flavor phases on the first bite (including something like meat flavor), but upon further eating, they mostly just have the teriyaki flavor phase.
The recipe makes enough for about four medium small tortillas' worth of eggs.
... ever have dry pizza, or too much crust, do something like that. Some wonderberries blended up into the sauce might make it even better.
I may have actually added shitake mushroom powder the first time, but I tried it without the next time, and it was still good.
Warning: I'm sure there was plenty of acrylamide in these potatoes, due to how brown they were on that one side. Acrylamide is a natural chemical that is formed when you cook food; it's what makes it brown and extra tasty--but it may or may not be unhealthy. You could reduce the acrylamide by reducing the cooking time or some such (which you would want to do anyway).
... TomatoJunction about it, too (and by the time you read it there may or may not be some discussion):
... liked corn chips dipped in tuna-mayo preparations, but I hadn't thought about putting them in a tuna fish sandwich mix until now. Both the corn chips and the peppers add quite a bit of good flavor.
I do recommend this recipe, but it might be a little too tangy for some. I like tangy, though.
... add flavor, too.
If you're confused about the carrot powder, it's just dried, blended up carrots (I made the powder a while ago). Maybe a fresh carrot would work just as well, but I don't know.
vegan_ (I'm not a vegan, but this recipe uses no animal products.)
This smoothie was phenomenal! Excellent flavor and very nice creamy texture. My mom invented this smoothie.
• 1 cup of frozen black/purple grapes (frozen in our freezer; harvested from our garden, this year)
• 4 ripe bananas with black spots (frozen in our freezer; purchased from...
* 1 quart stewed tomatoes
* Black pepper (a liberal amount)
* Onion powder
* Garlic powder (or else granulated garlic)
* Milk (a liberal amount)
* Himalayan pink sea salt
* Parmesian cheese (a liberal amount is fine)
* A bay leaf (optional)
Blend up the quart of...
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... exactly like hot chocolate with lots of marshmallows in it, and it certainly doesn't taste like hot chocolate without marshmallows in it. Whatever the case, it's good.