Sentences with phrase «black pepper if»

Add sea salt & black pepper if desired.

Slice 2 tomatoes and add 1/2 of each tomato on top of each salad along with a garnish of black pepper if you like.

Season with salt and black pepper if necessary.

Add a little sea salt and freshly ground black pepper if you'd like, and you're good to go.

Season with more fish sauce and black pepper if desired.

Slice 2 tomatoes and add 1/2 of each tomato on top of each salad along with a garnish of black pepper if you like.

Serve with a drizzle of olive oil and a sprinkle of red pepper flakes or fresh herbs or black pepper if desired.

In a large sauce pot over medium - high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.

Adjust the seasoning with salt and black pepper if necessary.

Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Add a dash of black pepper if desired, serve and enjoy!

Season with additional salt and some black pepper if desired.

Add more lemon juice or black pepper if required.

Sprinkle the reserved scallions and serve hot, with some cracked black pepper if desired.

Top with a little freshly - ground black pepper if desired.

Lightly dust orange slices with kosher salt and black pepper if desired.

Add little cracked black pepper if you like.

Not exact matches

If not using ginger combine cold milk with the rest of the ingredients in a blender and serve over ice, sprinkled with more turmeric and black pepper, if desireIf not using ginger combine cold milk with the rest of the ingredients in a blender and serve over ice, sprinkled with more turmeric and black pepper, if desireif desired.

Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper

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

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Just be sure to crack some fresh black pepper on the top if you do!

The red pepper flakes add a touch of flavor and no heat to the recipe but if you are nervous about then still, remove them from the recipe and add a pinch of black pepper in it's place.

This recipe calls for seasoning the dressing with salt and freshly ground black pepper, but odds are, if you're like me, you'll be wanting another sprinkle or two, too.

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are glutenBlack beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are glutenblack pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Add a pinch or two of salt and ground black pepper with a drizzle of olive oil if you are going to roast it.

Top the bread with the caramelized pears, extra thyme, cracked black pepper and a sprinkle of brie (if desired).

1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste

30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.

WHISK together evaporated milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well blended.

If you like the soup to be spiced up you can always add some ground black pepper to one bowl and smoked paprika powder to the other one.

I mixed in some black beans and a sharp cheddar, but if you have pepper jack on hand or tossed in some feta, you could jazz it up a little more.

Serve the noodle soup in bowls and top with sliced scallions, red pepper flakes and black sesame seeds, if you like.

broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground black pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful sliced black olives crushed red pepper flakes

Throw in 6 - 12 smashed cloves of garlic, healthy dash of kosher salt, few grinds of black pepper, and 2 - 3 dried hot peppers if you like some heat.

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon

It's kinda hard for me to imagine the black pepper along with the strawberries and lime but if you say it's good — I will try it.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

Serve with freshly ground black pepper and a dash of hot sauce, and more salt, if needed.

Top with additional black pepper, if desired.

Grind black pepper over the top if desired.

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Drizzle the truffle oil, add the salt, truffle salt (if using), dry mushroom mix (if using), the black pepper, and the Parmesan cheese, mix well and serve.

above soup, minus the farro and cornstarch thickener if desired 2 cups cream fine sea salt, to taste freshly grated black pepper, to taste

In a third plate, whisk eggs, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined.