481 homemade cup Recipes

  • Homemade Mayonnaise
    dry mustard, paprika, salt, eggs, vinegar and
    2 More
    dry mustard, paprika, salt, eggs, vinegar, canola oil (cup but never olive) or 3 cups sunflower oil (cup but never olive) or 3 cups vegetable oil (cup but never olive), lemon juice
    5 min, 7 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Homemade Power Bars
    silken low-fat tofu, drained well (almost the whole packa... and
    9 More
    silken low-fat tofu, drained well (almost the whole package), medjool dates, pitted, coconut oil, rolled oats, sunflower seeds, pumpkin seeds, ground flax seeds, pecans or 1/2 cup walnuts or 1/2 cup almonds, dried cranberries (optional) or 1/4 cup raisins (optional) or 1/4 cup chopped dried fruit (optional), dark chocolate
    40 min, 10 ingredients
  • Homemade Pizza Dough
    active dry yeast and
    3 More
    active dry yeast, all-purpose flour (use 2 1/2 cups all-purpose and 1/2 cup pastry flour for more authentic dough), water, sea salt
    57 min, 4 ingredients
  • Homemade Puppy Treats
    three quarters of a cup flour, baking soda, salt and
    8 More
    three quarters of a cup flour, baking soda, salt, two thirds of a cup butter, two thirds of a cup brown sugar, egg, vanilla extract, and a half cups oatmeal, shredded cheddar cheese, half cup wheat germ, half a lb bacon or bacon bits
    21 min, 11 ingredients
  • Homemade Spaghetti Sauce
    olive oil, onions , chopped onion or 1 cup frozen chopped and
    7 More
    olive oil, onions , chopped onion or 1 cup frozen chopped, peeled garlic cloves, up to 1 tbsp, minced, sliced mushrooms, dry red wine (optional) or 1/4 cup white wine (optional), salt, fresh ground black pepper, italian seasoning or 1 tsp dried basil, crushed tomatoes
    35 min, 9 ingredients
  • Homemade Butterfinger Bars
    candy corn and
    3 More
    candy corn, creamy peanut butter (use crunchy peanut for traditional flavour) or 1/2 cup sunflower seed butter (use crunchy peanut for traditional flavour), crushed granola cereal or 1/3 cup crunchy flake cereal, bittersweet chocolate, melted
    3 min, 4 ingredients
  • Homemade-creamy Ice Coffee
    heavy cream, milk and
    4 More
    heavy cream, milk, ready made coffee (just boil 1/2 cup water and add 3 tsp of instant coffee, or use leftover), cream for topping (optional), caramel sauce, ice cubes
    8 min, 6 ingredients
  • Homemade Peaches 'n' Cream Ice Cream
    half-and-half or 2 1/2 cups light cream, granulated sugar and
    7 More
    half-and-half or 2 1/2 cups light cream, granulated sugar, brown sugar, eggs, beaten, cream cheese (neufchatel) or 1 (8 oz) package reduced-fat , softened (neufchatel), unsweetened fresh peaches (thawed ) or 2 cups unsweetened frozen sliced peaches (thawed), shredded lemon peel, lemon juice, vanilla
    1 hour , 9 ingredients
  • Homemade Mayo
    whole egg, dijon mustard, vinegar, salt, pepper and
    1 More
    whole egg, dijon mustard, vinegar, salt, pepper, vegetable oil or 1 cup canola oil
    2 min, 6 ingredients
  • Homemade Bread
    active dry yeast, water, warmed, sugar, salt and
    1 More
    active dry yeast, water, warmed, sugar, salt, all-purpose flour or 5 1/2 cups bread flour
    26 min, 5 ingredients
  • Homemade Gnocchi
    baking potato (1 cup mashed ), eggs, salt, ricotta cheese and
    3 More
    baking potato (1 cup mashed ), eggs, salt, ricotta cheese, butter , clarified, romano cheese, grated, flour
    35 min, 7 ingredients
  • Homemade Gravlax
    sugar, salt, crushed or coarse-ground black peppercorns and
    2 More
    sugar, salt, crushed or coarse-ground black peppercorns, salmon fillet (1 in. thick , 1 or 2 pieces), dill sprigs, rinsed , or 3/4 cup dried dill
    5 ingredients
  • Homemade Oatmeal & Fruit Muesli Homemade Oatmeal & Fruit Muesli
    rolled oats or 2 cups steel cut oats and
    3 More
    rolled oats or 2 cups steel cut oats, fruit cocktail in light syrup (or pear juice), milk or 1 -2 cup soy or 1 -2 cup rice, artificial sweetener, to taste (sugar or substitute )
    6 hour 10 min, 4 ingredients
  • Homemade Mayonnaise a La Craig Claiborne and Pierre Franey Homemade Mayonnaise a La Craig Claiborne and Pierre Franey
    dijon mustard, egg yolk, white wine vinegar and
    3 More
    dijon mustard, egg yolk, white wine vinegar, corn oil or 2 cups peanut oil or 2 cups vegetable oil, salt, fresh ground pepper
    15 min, 6 ingredients
  • Homemade Breakfast Cereal Homemade Breakfast Cereal
    whole-wheat flour or 6 cups spelt flour, freshly ground and
    10 More
    whole-wheat flour or 6 cups spelt flour, freshly ground, whole milk, preferably raw, water, homemade whey, baking soda, coconut oil or 1/4 cup butter, melted, maple syrup, sea salt, pure vanilla extract, ground cinnamon, pure maple flavoring
    16 min, 11 ingredients
  • Homemade Western Style Salad Dressing Homemade Western Style Salad Dressing
    ketchup, light olive oil or 1/4 cup vegetable oil and
    6 More
    ketchup, light olive oil or 1/4 cup vegetable oil, rice vinegar or 1/4 cup cider vinegar, sugar, garlic powder, salt (to taste), celery salt, xanthan gum
    5 min, 8 ingredients
  • Homemade Pita Homemade Pita
    instant yeast (2 1/2 tsp, or 4 oz), honey and
    26 More
    instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.
    2 min, 28 ingredients




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