Sentences with phrase «add dried thyme»

It gave a great aroma and looked pretty... If you don't have fresh basil on hand, feel free to add in about 1/4 teaspoon of dried basil to your soup when you add the dried thyme.

At the 30 minute - mark add the dried thyme and mix.

To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices.

Variation I had a mini squash and substituted shallots for onions and added dried thyme and halved the entire recipe.

Add dry thyme, curry powder and seasoning cubes, stir and taste, add salt.

Not exact matches

I too add nuts, seeds, dried tomatoes, thyme, lemon or orange rind and olives.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

I like to add a teaspoon of dried sage, about 1/2 tsp dried thyme, salt, and pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!

Add the soy sauce, Worcestershire sauce and dried thyme and combine.

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

Add the vegetable broth, dried thyme and vinegar and warm through.

Add the lamb back to the dutch oven along with the broth and dried thyme.

Add the lamb back to your pot along with broth and dried thyme and simmer for an hour.

When the ham bone is ready to come out, I add one tablespoon of extra virgin olive oil with a little dried thyme, garlic powder and the vegetables to the broth.

Add the quinoa, mushroom, and walnut mixture, thyme, rosemary, sea salt, cayenne, black pepper, sun - dried tomatoes, and saute for about 4 minutes.

I would add 1/2 teaspoon dried thyme in place of the fresh.

Add stock, dried cherries and thyme to the pot and reduce heat to medium - low to low.

Add sun - dried tomatoes, basil, thyme, salt, and pepper.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

I add Italian seasoning made of one teaspoon each dried basil, dried thyme, dried cilantro, dried rosemary, dried marjoram and dried oregano.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

There's no need to use any fancy salt — simply use sea salt and add some dried herbs like thyme, parsley and marjoram to the mix before cooking.

I thought I had dried thyme but alas, I did not so I added some fresh rosemary and a little extra sage.

Drain and rinse the beans then add along with the stock, dried apricots and thyme.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Be sure to add garlic and thyme if you're using plain slow - roasted or sun - dried tomatoes.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Add the thyme, garlic and pepper to the dry mixture and blend.

Add aromatics like a bay leaf, a crushed clove of garlic, a dried chile, a few peppercorns, a few sprigs of rosemary or a couple sprigs of thyme.

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes

I didn't have fresh herbs, so I used a small quantity of dry thyme and oregano, which helped to add some flavor.

Add the dry basil, thyme salt and black pepper, saute for another minute.

1 pinch dried thyme Instructions Add all ingredients to a blender or food processor (I have a magic bullet) and blend until smooth.

I added sage and thyme, a good handful of spinach, and about 1/2 cup of dried cranberries.

To make the blackening rub, add 1 teaspoon of dried parsley to a bowl, also add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and a generous teaspoon of smoked paprika, mix everything together until well mixed

I also used dried thyme (1/2 tsp), dried parsley flakes (1/2 tsp), and added the juice of 1 large lemon at the end.

Next add the coconut flour, fresh sage and thyme, freshly ground black pepper, Himalayan pink salt, diced dried apricots, and finely diced mushrooms.

Then add the lemon juice, dried oregano, thyme and basil.

Add it to the mortar with the dried thyme, marjoram, sumac, and sea salt and crush with the pestle.

Add the peppers, garlic, salt, black pepper, allspice, nutmeg, dried and fresh thyme, scallions, and coconut oil to a food processor.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, a pinch of sea salt, some freshly cracked black pepper, and mash together with the olive mixture

Add the cumin, thyme, oregano, pepper, cinnamon, cloves, coriander, paprika, chipotle and chili powders and the chopped sun - dried tomatoes.

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder

Add the vegetable stock, red lentils, thyme, paprika, red pepper flakes, and dried mushroom powder (if using).

To the organic chicken stock I added (1/2) teaspoon Oregano, (1/2) teaspoon dry basil, 1/2 teaspoon «Amore» garlic paste, and (1/2) teaspoon thyme.

Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside

After cooking the pumpkin for 20 minutes, add 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, season with sea salt and freshly cracked black pepper, and mix everything together

Amazingly easy and delicious — I added some dried herbs: thyme, parsley, chervil.