Sentences with phrase «cumin and salt until»

In a large bowl, toss the chickpeas with the olive oil, lime juice, cumin and salt until evenly coated.

In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth.

The Sauce: In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth.

Not exact matches

Add the onion, carrots, cumin and salt and sauté for 10 minutes, until the onion is translucent and the carrots soften.

Add the onion, cumin and a pinch of salt and sauté for 5 minutes, until translucent.

Once the beetroot is cool, drain and wash the chick peas and place both into a food processor, along with the gram flour, garlic, cumin and salt — pulse until it reaches a smooth paste.

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

Add the beans, chicken stock, cumin, salt and pepper, and cook for 5 - 8 minutes more, until beans are heated.

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.

Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander and paprika and process until really smooth, scraping the walls of the food processor a few times in between.

In a food processor, blend chickpeas, garlic, lemon juice, tahini, cumin, chili powder, salt, and pepper until smooth and combined.

For the dressing, pit and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Once browned add ground beef and seasonings (garlic sea salt, cumin, chili powder, parsley and onion powder) and cook until no longer pink

In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined.

Add the onions and cook until translucent, then add the garlic, poblano, tomatillos, cumin, salt and pepper.

Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still slightly chunky.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

Blend cilantro, lime juice, cashew cream (or sour cream / yogurt), olive oil, chili powder, cumin, salt, ancho chile powder, and garlic powder until smooth.

Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

Add the garbanzo beans to your food processor or blender along with the chopped parsley, garlic, onion, salt, pepper, cumin, baking soda, flour, lemon zest and the juice of 1/2 a lemon then blitz on high until the mixture is smooth.

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessary)

What I had intended to do was toss the carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh lemon juice over it.

In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.

Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.

1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Add carrots, cumin, and salt, and cook until fragrant, about one minute.

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Sauté for a minute until fragrant and then add the bell peppers, cumin, salt and pepper.

Add the canned tomato, lemon juice, sugar, salt, cumin, cayenne, and garlic powder to a blender **** and blend on low speed just until spices are mixed in.

Add the chickpeas, 2 ounces feta, 1 tablespoon olive oil, cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cayenne pepper and puree until smooth.

That's just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.

Add the onion, carrots, ginger, cumin, and 1 teaspoon salt, give it a stir and cook until wilted, about 6 minutes.

Remove from pan, reduce heat to medium and add the onions, garlic, coriander, cumin and a pinch of salt and cook until the onions have softened, about 3 minutes.

Sliced green bell peppers and sweet onions are seasoned with garlic powder, cumin, salt, pepper, and a squeeze of fresh lemon juice then seared until caramelized and lightly charred.

Stir in black beans, salt, cumin, chili powder, and cinnamon, cook over medium heat for 3 minutes or until everything is warmed through.

Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated.

Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky.

Combine the shallot, garlic, cilantro, oil, lemon juice and zest, salt, cumin and cayenne (or harissa) in a small food processor and puree until the sauce is smooth.

• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt

Mix the processed split peas with the onion, garlic, chile pepper, cumin, turmeric, salt, cilantro leaves, and water and stir until well combined.

Add ghee, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.

Now place the chickpeas, aquafaba, salt, garlic cloves, cumin, lemon juice and tahini in a food processor and blend until smooth and very creamy.

Place the onion, garlic, broth, salt, pepper, chipotle peppers, lime juice, vinegar, cumin, oregano, allspice, and cloves in a blender or food processor and puree until smooth.