Sentences with phrase «bit more vinegar»

Really get in there and make it good; add a bit more vinegar, seasoning, and herbs as you like.

Sturdy like guacamole, serve it with corn chips or tortilla chips, or thin it out with a little water, a bit more vinegar and olive oil and it morphs into an incredibly herbacious and creamy salad dressing.

Thought it needed a bit more vinegar.

Taste and adjust; I added a bit more vinegar and black pepper.

I added a bit more vinegar, some garlic powder, and chopped up some fresh basil.

You can also adjust with a bit more vinegar if you like more bite, or more olive oil to round out the flavors a bit.

With a bit more vinegar it would be perfect for ribs.

If using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit more vinegar if needed.

If you want more contrast, add a bit more vinegar.

Not exact matches

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

A sweetener like honey or sugar helps off - set the vinegar a bit, making it more palatable for some people.

Add more vinegar, salt, or a bit of sugar, if you think it's needed.

I did add a bit more miso, salt, and vinegar after the first taste.

Otherwise, simply omit the pomegranate molasses and use a bit more lemon juice or vinegar.

I like vinegar but most vinaigrettes usually have a bit more oil in them so it's up to you.

One trick I always use to ensure meringue success is to wipe my already - clean bowl and beater or whisk with a vinegar - moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue more readily.

I started with 1 Tbsp of the vinegar and ended up adding another full one [2 total] for a bit more tang.

Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

Meghan - The acid in the vinegar helps activate the baking soda so that the bread can rise a bit more.

It was originally too thin, then I added a slight bit more corstarch and water and turned the stove down as said: however, it immeadiatly turned into one giant, unpleasant, sticky gloop with the odor of the vinegar.

By poaching the pears in wine and lemon juice and by choosing a white onion (with a little more bite than yellow or red) and adding a little balsamic vinegar to it as it cooked, I toned down the sweetness factor just enough.

I did add a tablespoon or so of raspberry vinegar to the dressing as I wanted a bit more tartness.

I added more sherry vinegar and olive oil at the end to make it a bit «saucier» and served it over arugula and watercress.

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

Taste for seasonings, and you may need to add in a bit more balsamic vinegar.

The white wine left a weird flavor and we offset it with a bit more of the yellow mustard seed and about 1/4 cup cider vinegar.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

For even more of a punch, let the shallots soak for 15 minutes in the vinegar so they absorb even more vinegar bite.

One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste

added a bit more lemon juice and vinegar just because i usually do.

With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad — uses for these lentils are just sprouting up everywhere (pun fully intended)!

If you want it to be more of a purple than a pink, try adding some apple cider vinegar, I have added a wee bit of white wine to mine, I hope this helps.

I felt the dressing was a bit heavy with 1/2 cup of olive oil and needed more acid, so next time I might add more vinegar or maybe some lime juice and reduce the amount of oil.

The wheat flour adds a bit of flavor as does some apple cider vinegar (approximately 1tsp) in the water if you are looking for a more robust sour dough taste.

Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of cherry tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste

Coconut vinegar is high in enzymes and a bit more sweet and tart than apple cider vinegar, but you could sub that if you don't have coconut vinegar and still get similar results.

For any leftovers, reheat and add a bit more olive oil, balsamic vinegar, and kosher salt and pepper to taste.

I love rice wine vinegar and try to keep our sodium down so I'll probably add a little more vinegar and cut the soy sauce down a bit.

You could probably use apple cider vinegar as well, but ACV tends to be a bit more intense, so you might taste the vinegar flavor a little more.

3 tablespoons unsalted butter 1/3 cup minced sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I use) 1 tablespoon Dijon - style mustard 1/4 cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons molasses 2 1/2 teaspoons hot sauce (Crystal or Texas Pete), or more if you want more bite 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground chipotle chile

Adjust salt and pepper, to taste, and add more vinegar if a bit more acidity is desired.

Used a bit more rice vinegar than you called for, bit more hot pepper, did my marinade in a baggie.

2) Recently, I tried blitzing the remaining mix when the vinegar was low, and voila, you have fire cider concentrate, which is a little bit more travel - friendly.

This way, I can thin it out if I want to by adding either a bit of water, chicken stock, or more apple cider vinegar.

This one has a base of salad leaves but I've tried to incorporate all the other things that I love to add to make salads more interesting... fruit for sweetness, nuts for a bit of crunch and cheese for a bit of creamy saltiness, all finished off with a little dressing made from a simple mix of lemon juice, vinegar and olive oil.

The sauce is made from orange juice, garlic, ginger, soy sauce, rice wine vinegar, chili, sesame oil and sesame seeds, it pairs so well with the salty, crisp samphire and crunchy bamboo shoots - for a light meal serve up as is, or for something a bit more filling, with a side of rice.

If it doesn't work so well, add a bit more washing up liquid and vinegar.

It was first thought that the acidity of the vinegar slows down the digestion process, but a later study shows that it's a bit more complicated than this.

Coconut vinegar is high in enzymes and a bit more sweet and tart than apple cider vinegar, but you could sub that if you don't have coconut vinegar and still get similar results.