Sentences with phrase «bean paste tastes»

Such a great way to jazz up almonds — adding some vanilla bean paste tastes amazing too!

Not exact matches

I couldn't find brown miso, so I used a Korean Sunchang Ssamjang (which says seasoned bean paste???) tasted great, though I will keep my eye out for brown miso as I will definitely make this again.

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to taste

Miso is a salty fermented soy bean paste that combines well with sweet brown sugar and sake for a syrupy marinade that makes salmon taste so good that even salmon haters will devour it.

1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to taste

Our paste offers the deep, rich taste of Madagascar vanilla beans, without the pod.

I added a tiny bit fresh thyme and a tablespoon tomato paste (personal taste) and removed the liquid from the beans before adding to the soup...

1 Aubergine, 1 15oz can Cannelini Beans, 1 15oz can Chickpeas (drained and rinsed), 1 Teaspoon dried Chilli Powder, 1.5 Teaspoons Smoked Paprika, 1 Tablespoon Tomato Paste, 2 Cans Chopped Tomatoes, 1 Tablespoon Tahini, Salt and Pepper to taste.

Billy's Vanilla, Vanilla Cupcakes (tasted great but had a hard crust on top), America's Test Kitchen White Cake (pillowy soft and delicious, but too delicate), Dorie Greespan's Perfect Party Cake, via My Baking Addiction (subbing vanilla bean paste), and My Favorite Vanilla Cupcakes, by Cookies and Cups, which was adapted from Back in the Day Bakery.

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

Azuki Red Bean Buttercream: 8 oz sugar 2 oz water 1/2 cup egg whites 12 oz unsalted butter, room temperature, cut into tablespoons Sweetened red bean paste, to taste

Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or as needed (optional)

1 organic eggplant, diced into 1/4 - inch cubes 1 15 - ounce can organic white navy beans 1 15 - ounce can organic garbanzo beans, drained and rinsed 1 teaspoon organic chili powder 1 1/2 teaspoons organic smoked paprika 1 tablespoon organic tomato paste 2 cans organic chopped tomatoes 1 tablespoon organic tahini 1 tablespoon organic olive oil Salt and pepper to taste 1 tablespoon chopped parsley

crab + shrimp balls 1 clove garlic half onion salt, pepper, sugar — to taste 1/2 lb cleaned / deveined shrimp 1/2 lb crab meat splash fish sauce 1 — 2 tsp of annatto oil (to make: 1/3 cup of neutral oil warmed gently with 1 TBL of annatto seeds) 1 - 2 tsp crab paste in soy bean oil

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)

Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon dried rosemary 1 teaspoon dried thyme Pinch sea salt 1/4 cup tomato paste 1 cup hard cider (may substitute white wine, beer, or apple cider vinegar), divided 15 ounces cooked white beans 1 cup water, plus more, as needed Freshly ground black pepper, to taste

1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread

1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste

2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste

Ingredients 2 Tablespoons peanut or canola oil 1/2 to 3/4 pound ground pork 1/4 cup rice wine or dry sherry 3 Tablespoons chile bean paste 2 teaspoons soy sauce, plus more to taste 2 cups chicken or vegetable stock 6 to 8 cups cooked spaghetti squash (from a medium 4 to 5 lb.

2 large onion, roughly cut 6 cloves garlic 1 tsp ginger powder 2 medium green bell pepper, roughly cut 1/4 large cabbage head, finely chopped 3 medium carrots, grated 7 ripe medium plum tomatoes, chopped 1 tablespoon curry powder (I added 2 more tsp after but make it to your taste) 1 - 2 teaspoons schriracha, (hot sauce) 1 teaspoon coriander powder 2 tablespoons tomato paste 1 can Baked Beans in Tomato Sauce (no meat, low fat)

• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish

A nice, dry bean paste can hold a shape like Play - Doh — but it also tastes like Play - Doh.

Keeping the pantry stocked with REAL essentials like canned tomatoes, tomato pastes, beans along with frozen veggies, and a variety of good spices, and dry whole grains, Chickpea Stew served with our REAL Forbidden Nutty Rice comes together quickly for a meal that will delight your taste buds.

2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste

I can't afford the vanilla bean, so I substitute vanilla bean paste and it tastes and looks amazing.

While there are several eateries specializing in chao long in the city like Bona's Chao long, Lou's and Rene Saigon, Viet Ville Restaurant, located just 5 kilometers away from the city center offers one of the best tasting authentic chao long served with a plate of basil leaves, bean sprouts and chili paste and garlic French Bread.

1 tbsp olive oil 1 onion, chopped 2 carrots, chopped 1 celery rib, chopped 1/4 green pepper, chopped 1 zucchini, chopped 1 portobello mushroom, or 6 button mushrooms 1/4 savoy cabbage, chopped 2 sprigs fresh thyme 1 tbsp tomato paste 1 can tomatoes, with juice, chopped 1 can cannellini beans, drained and rinsed 6 pitted green olives, cut in half salt and pepper to taste