Sentences with phrase «additional teaspoon of salt»

Season with the additional teaspoon of salt and a pinch of black pepper.

Not exact matches

Season with 3/4 of a teaspoon of salt, a few good grates of pepper, and additional Cajun seasoning, if you wish.

sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)

1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour

This soup definitely benefited from additional salt too — if you feel it's «tasteless» and falling a bit flat hit it with another 1/2 teaspoon or so of salt until you get it to tasty.

Flip the cubes once and sprinkle with additional sea salt and the remaining 1/4 teaspoon of black pepper.

Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

1 cup plus 2 Tablespoons Almond Milk 1/2 cup Canned Pumpkin 1 cup Oatmeal 1 teaspoon Vanilla Stevia Extract (or add additional 1/2 teaspoon Vanilla Extract to Stevia) Dash of Sea Salt 3/4 teaspoon Pumpkin Pie Spice, plus more for dusting

Taste and adjust seasoning with salt, pepper, and additional teaspoon of lemon juice, if desired.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

jar pimiento 2 cups milk 4 large eggs 1 cup baking mix 1 teaspoon dill weed salt & pepper to taste Dash of nutmeg (for salmon) 2 tomatoes, sliced thin, OPTIONAL for topping 1/4 cup additional shredded cheese, OPTIONAL for topping

Season with salt and pepper to taste (I added an additional 1/2 teaspoon of salt) then serve warm.

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

Add an extra 1/4 teaspoon or more of salt (to taste) to the sauce, and thin it with additional water as preferred.

I used 2 cans of beef broth and also added 1/4 teaspoon of cayenne pepper (could have even added more), as well as additional salt.

Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.

1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes

1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste

for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4 cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of water (or a chicken or vegetable broth) * If you're using water, you will likely need additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon

I added a few additional twists, like increasing the vanilla substantially (seriously, what is 1/2 of a teaspoon of vanilla going to do) and giving a good pinch of salt (which really enhances the flavor of all baked goods).

2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled and cut into 1 / 2 - inch cubes plus additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs

An increase of an additional 7g (1.2 teaspoons) of salt above the average intake was associated with an increase in systolic blood pressure of 3.7 mmHg.

2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste

Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.