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March 18, 2018
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However, if you are like me you don't keep self-rising flour on hand, so it's really four ingredients. Also, I made disks rather than tori with them, to better fit a bison burger.
2 cups plain Greek yogurt
2 cups all-purpose flour (or use self rising and skip the baking powder and salt)
1 Tbsp baking powder
1 tsp salt
Additional flour for kneading / adjusting texture.
Optional: Egg-wash and topping sprinkles. I used a salad sprinkle similar to Johnny's Salad Elegance.
Preheat oven to 350°F (325°F if using a convection oven).
If you aren't using self-rising flour, mix the baking powder and salt into your all-purpose flour.
Mix the yogurt into the flour. After a point it will not mix well, so turn it out onto a floured surface and knead it for a few minutes until everything is well mixed; dust in additional flour if it gets too sticky.
Divide the dough into 6-8 pieces and shape as desired.
Place on non-stick baking sheet and brush with egg-wash and sprinkle with topping mix if you are using it.
Bake for 20-25 minutes.
Cool completely before cutting.This entry was originally posted at https://tephra.dreamwidth.org/486729.htm
The drink that is. I just decided to try making one based on instructions I found on the internet, but lazier.
Not in the original, but nice: a splash of half & half. You could use vanilla creamer instead and skip the syrup and dairy.
In the future I will steep a bit longer, I like a stronger tea flavor, but this is Very Nice.
Into a 1 quart jar put:
1 pound baby carrots (or whatever amount will fill the jar)
1 Tbsp dried dill weed
Into a sauce pan put:
1.5 cups water1
1.5 cups white vinegar2
1 Tbsp lemon pepper salt3
2 bay leaves
a bunch of dried sliced garlic, about 3-4 cloves worth maybe?
Bring to a boil, cover and simmer 10 minutes. Pour over carrots and dill to fill jar.
I'll test them in a week to see how they turn out.
1. I actually used one cup each of vinegar and water and then had to heat half a cup of each to top off the jar. In the end I think it took more like 1 and 1/3 cup each to fill the jar but this will vary with how many carrots you pack in the jar to start with.
2. Apple cider vinegar would work as well, but white is what I had. Since this a refrigerated recipe and not canned a less acidic vinegar like wine vinegar or rice vinegar would work too.
3. I didn't have any pickling salt on hand and no whole peppercorns so this was my compromise substitution. Ingredients listed on the bottle are: salt, citric acid, spices (including black pepper), onion, sugar, garlic, modified corn starch, lemon extractives, and FD&C yellow 5 lake.
This entry was originally posted at https://tephra.dreamwidth.org/485887.htm