Sentences with phrase «amount of black pepper»

Allow 1 or 2 minutes for the cheese to melt over the pasta, then top with a generous amount of black pepper.

Season with a generous amount of black pepper and toss, cooking until the green beans are heated through but still crispy.

It's an easy enough recipe to memorize, and the ratios aren't too strict — really, the key is making sure you have enough pasta water in there to make your noodles glossy, and that you add an amount of black pepper that feels obscene.

Once the sauce thickens, taste it and season with a generous amount of black pepper, more salt if needed and add some date syrup (or sugar) if you find the dish too acidic.

Season with a generous amount of black pepper and a pinch of salt and sugar, if needed.

Add a big squeeze of juice from a lemon, and a good amount of black pepper.

I like to make a warm ricotta sauce in a skillet with sautéed garlic, lemon zest, olive oil and red pepper flakes, fold in long pasta and arugula (adding some pasta water as needed) finish with generous amount of black pepper.

Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper.

Depending on the spice - level you can tolerate vary the amount of black pepper, seasoning and chili sauce in the recipe.

Ham broth made with the end of a smoked ham and a large whole onion and generous amount of black pepper.

I added a generous amount of black pepper to my soup, as it aids in your body's absorption of this earthy orange spice.

Add a good amount of black pepper.

brown some onions and add a good amount of black pepper and ginger, raw [or powdered i guess] and fry it up some more.

I just made these popsicles yesterday and put in the full amount of black pepper but subbed out about 1/3 of the lime juice for a splash of tequila.

Turn the heat to low, and season to taste with salt and a decent amount of black pepper.

In some cases, ulcer patients may have less discomfort by reducing the amounts of black pepper, garlic, and chili powder used in their meals or at the table.

Not exact matches

Indonesia produces about seventy percent of the world's nutmeg and mace, plus large amounts of cassia, turmeric, black pepper, and cloves.

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

Using a spoon, spread 1/2 pinto bean puree over the tortillas, then top with 1/2 the amount corn, 1/2 the amount black beans, 1/2 the amount chopped cubanelle pepper and 1/3 amount of cheese.

I reduced the amount of cinnamon by half and added ground juniper, pink pepper corns, and a little high quality spicy black pepper.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon ground ginger

Add sea salt and freshly ground black pepper to taste to your cooked or sprouted beans, add a small amount of minced garlic and plenty of fresh herbs, such as dil, parsley, cilantro, mint, basil — whatever you prefer.

After you've plated your spaghetti, remember to add a generous amount of freshly ground black pepper!

It's all finished with a drizzle of pesto and a good amount of freshly cracked black pepper.

~ Quinoa and black beans with shredded chicken, red bell peppers, chopped avocados and sour cream ~» Veggie wraps» — saute an onion and two colors of bell peppers in a bit of EVOO, a can of stewed tomatoes with juice (smooshed up), a can each of drained / rinsed black beans and kidney beans, and ultra generous amounts of chili powder and garlic.

4 ounces arugula 8 ounces of thick - cut bacon Handful of grape tomatoes, halved or quartered (optional) Small amount of parmesan cheese, shaved with a vegetable peeler (optional) Aged balsamic vinegar Drizzle of olive oil Sea salt Freshly ground black pepper

Then I top it with copious amounts of peccorino romano cheese and ground black pepper, we're talking a 1:1 pasta to cheese ratio.

Feel free to use your own seasoning, or just a generous amount (2 to 3 tsp) of kosher salt and plenty of cracked black pepper.

Optional: add a small amount of red pepper or black pepper.

kosher salt, and a generous amount of freshly ground black pepper to the pot.

kosher salt, and a generous amount of freshly ground black pepper.

They have a wonderful spicy flavor, with just the right amount of heat, that comes from ground cinnamon, ginger, and cloves, and a little black pepper.

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

But then I thought, «What favor would I be doing anyone to tell them that a specific amount of salt or lime juice or black pepper will exactly suit their tastes?»

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)

I added copious amounts of fresh ground black pepper and some crushed red chili flakes, and also allowed it to barely simmer for an hour on the stove top bringing all the flavors together.

Black pepper lends the perfect amount of...

Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.

The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

SPRINKLE a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

2 cups chanterelle mushrooms 2 tablespoons olive oil 1 cup white shimeji or shiitake mushrooms Kosher salt and freshly ground pepper to taste 1 tablespoon minced chives Black truffle A small amount of truffle oil

The exact recipe changes, but it always contains a measured amount of salt (for seasoning), sugar (for depth and to help with caramelizing), black pepper (for balance), and citrus (for acidity).

After satisfying the spice demand at home, the country now is second in the world in chile production (after China), it accounts for twenty percent of the world's black pepper, fifty percent of its dried ginger, ninety percent of its cardamom, plus copious amounts of turmeric, saffron, cumin, cloves, fenugreek, cinnamon, and fennel.

Add generous amounts of turmeric to the dish, broccoli sprouts and a pinch of black pepper.