Sentences with phrase «stir in a pinch»

Once all the cheese is in, stir in a pinch of pepper and the tsp of dijon mustard.

Stir in a pinch of cayenne, salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper).

Stir in a pinch of salt and cook until the liquid is reduced by half.

Stir in pinch of salt and the two Tablespoons of heavy whipping cream.

Stir in a pinch of sea salt and pepper, and spread over the Portobello mushroom.2.

Stir in a pinch of freshly ground black pepper and a little maple syrup or honey.

Stir in a pinch of cayenne pepper and a pinch of black pepper and serve immediately over ice.

Not exact matches

Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

Add a pinch of salt, stir in the quinoa, cover, and reduce heat to medium.

The chopped choy sum are heated up in a dry wok, stir to release any water, add chopped chillies and a pinch of salt, and stir till the wok is no longer moist.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

In a small bowl, stir together the mashed sweet potato, coconut sugar, vanilla, cinnamon, nutmeg and a pinch of salt.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5 - 8 minutes until crisp and the edges are browned.

Stir in the tomato puree, plus a good pinch of salt and black pepper.

In a medium baking dish, combine the mushrooms, capers, garlic, oil, ⅛ teaspoon salt, and a pinch of pepper; stir to evenly coat the mushrooms.

Stir in a good pinch of salt, a grinding or two of black pepper, the vinegar and lemon juice.

In a large skillet over medium heat, stir together the olive oil, shallot, and a pinch of salt and cook until the shallot turns translucent.

Add the rapini, along with a good pinch of salt, and stir - fry until well coated in oil, about 5 minutes.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

In a second bowl, stir together the oat flour with a pinch of salt and pepper.

Stir in generous pinch of salt and place carrots side by side in water.

Stir in the shallots and a couple of pinches of salt and sauté until the shallots are tender, another couple of minutes.

In a medium bowl, stir together the egg, ricotta, goat cheese, 1/2 cup Parmesan, and a pinch of salt and pepper.

Add in the peppers, onion, garlic, ginger, and a pinch of salt and cook, stirring until soft (about 5 minutes).

Stir in the coconut milk, add a pinch of cayenne and bring the mixture to a rapid simmer.

When hot, stir in the onions along with a few pinches of salt.

Stir in the leek, onion, green pepper, celery, jalapeño, crushed red pepper, garlic, bay leaves, and a pinch of salt.

Optional: Stir in a few pinches of real saffron threads and let cook for another minute.

Slowly stir in 1 cup Heavy Cream, and 1 pinch Salt.

Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg.

Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Paired with fresh garlic, a splash of lemon juice, and a hefty pinch of salt and pepper, this dressing can be stirred together in minutes and compliments the flavor of raw kale perfectly.

Add any vegetables that need to be cooked in order to be blended or to enhance their flavor, along with a large pinch of salt, and stir them around for a minute to coat with the spices.

Bring water to a rolling boil and then stir in rolled oats and a pinch of sea salt.

Transfer to a mixing bowl and stir in 1/2 cup of sugar and a pinch of salt.

Return to heat and boil until it reaches 248 degrees F. Turn off heat and stir in vanilla, pinches of salt, and pecans.

In a small bowl combine grapeseed oil, canola oil, thyme, parsley, minced garlic and a pinch of salt and give a quick stir to blend.

Stir in the chives, half of the sardines and the remaining 1 teaspoon of Espelette; remove from heat and season with a pinch of salt.

Stir together the peanut butter, brown sugar, granulated sugar, and a pinch of salt together in a bowl until completely combined.

In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt.

When boiling, add 2 pinches of salt and stir with a wooden spoon to create a vortex, then slowly pour in 1 cup polenta stirring while pouring it in 3.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

Add a small pinch of salt and stir in a splash of brandy.

Stir in 2 cups crumbled Shredded Wheat biscuits, 1/2 cup toasted sliced almonds, and a big pinch of salt.