Sentences with phrase «generous pinch of pepper»

Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl.

Not exact matches

That's likely due to the fact that the cleanse drink consists of two tablespoons of lemon juice, the same amount of grade B maple syrup, and a generous pinch of cayenne pepper, all for a glass of water.

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

ADD the tomatoes and generous pinches of salt and pepper.

can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.

I add a couple spoonfuls of black pepper and a generous pinch of crushed red pepper.

Add potatoes, a good drizzle of olive oil, chives, and a generous pinch of salt and pepper.

Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar.

In a large mixing bowl, mix together tofu, ground beef, 1 egg, green onions, garlic, sesame oil, soy sauce, a generous pinch of salt and black pepper.

saute the onions until translucent, with generous pinch of salt / pepper.

Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.

1 package Duncan Hines chewy fudge brownies 2 eggs 1/4 cup water 3/4 cup canola oil 1 generous tsp cinnamon pinch of cayenne pepper (optional) 1 bar Scharffen Berger Nibby Dark Chocolate 1/2 cup chopped pecans

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Drizzle with 1 1/2 tablespoons olive oil, and add the cumin, paprika, and a generous pinch of salt and pepper.

Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper

Add 3 cups of the chicken stock, the wine or sake, roasted garlic cloves, thyme, and a generous pinch of salt and pepper.

Next, fry up the egg, sunny - side up and seasoned with a generous pinch of salt and pepper and once the bottom is nicely crunchy, cover the pan with a lid to steam and cook the top faster.

Season with a generous pinch of salt and a few grinds of black pepper.

Add seasoning to your taste and a generous pinch of black pepper.

Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat

Next add 1 teaspoon of dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly cracked black pepper, and mix it all together

2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

I reached for it while making an off - hand weeknight side dish of whole carrots roasted with gobs of freshly grated ginger, a generous pour of olive oil, pinches of kosher salt and fresh ground pepper.

Add the shallot, zucchini, squash, and red pepper along with generous pinches of salt and pepper.

Remove from heat and stir in the Parmesan and a generous pinch of black pepper.

Season with generous pinches of salt and pepper.

* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.

In a large bowl, sift the chickpea flour and add a generous pinch of salt and freshly ground black pepper.

Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork.

Spread the squash / pumpkin out evenly on the baking tray a sprinkle with pepper and a generous pinch of salt.

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

Sprinkle with generous pinch of salt and a small pinch of pepper across skewers.

Season with a generous pinch of salt and pepper.

1 pound Brussels sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)

Discard rosemary sprigs when done and season to taste with a generous pinch of salt and fresh pepper.

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

Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well.

Sauté the leeks and poblanos with generous pinches of salt and pepper.

Add rosemary, red pepper, and a few generous pinches of salt and increase heat to medium.

About half way through the cooking process, add the fresh basil, a generous pinch of salt, and a pinch of pepper to taste.

Toss the vegetables with a 2 tablespoons of olive oil, the whole sprig of rosemary and a couple of generous pinches of salt and pepper.

Add tomatoes, 1/2 cup cilantro, a generous pinch of salt, and 2 1/2 cups water; season with pepper.

1 teaspoon olive oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula

Melt a bar in a saucepan with a big dash of cayenne pepper, a generous pinch of oregano or marjoram, a touch of olive oil, and a decent sprinkle of sea salt.

In the bowl of warm water, add one tsp of ghee or connect oil and a generous pinch of black pepper.

Then season with a generous pinch of sea salt and black pepper.

Sprinkle with crushed dry thyme and a pinch of nutmeg, salt and fresh ground pepper and a generous bay leaf.