| ( | ) | 1 | 2 | 3 | 8 | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z
Ingredient Name
A clean rubber band
A couple dashes of Tabasco or other hot pepper sauce if you like it
A couple glugs of milk
A couple of medium sized carrots, diced
A dowel, wooden spoon or chopstick
A good pinch of salt and a smaller pinch of pepper
a handful of fresh cilantro
a lemon, preferably organic since we'll be using the peel
A little lemon zest wouldn't hurt
A little oil like olive or peanut for stir-frying
A little olive oil
a little salted water
A pinch of cayenne pepper
a pound of asparagus chopped into 1/4" long pieces
A sieve
A steamer basket and a pot to put it in
A wide-mouth jar or other container whose mouth fits the sieve, and that is deep enough that the sieve doesn't touch its bottom
A wide-mouth quart mason jar with a lid (doesn't have to be canning-safe lid, and old pickle jars work great)
about 1 pint WHOLE milk (don't try semi-skimmed, it'll split)
About 1 tsp fresh minced ginger
about 1/2 lb of leftover mash, otherwise same amount of floury potatoes, peeled, diced small and cooked
About 2 cups cooked winter squash (I used half a blue kuri)
About 2 cups leftover cooked rice
about 6 whole cloves
about half a cup of chicken broth, or 1 T bouillon
active dry yeast
Additional colored sanding sugar
all purpose flour
All purpose flour (Don’t use self rising flour)
all-purpose flour
almond extract
Almond Joy candy bars
anchovy fillets packed in olive oil
and 2 teaspoons of cumin
Annie's Naturals Goddess Dressing, available at Trader Joe's and many natural food stores