I put five whole cloves in, three bay leaves, one teaspoon sugar,
a generous pinch of thyme, salt and pepper.
Not exact matches
Cook until the onion begins to soften, about 3 minutes, and add a
generous pinch of salt, the celery, sage and
thyme.
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.
Drizzle with olive oil, add in the whole
thyme sprigs, drizzle with maple syrup and pour in the cinnamon whiskey and a
generous pinch of salt.
Add 3 cups
of the chicken stock, the wine or sake, roasted garlic cloves,
thyme, and a
generous pinch of salt and pepper.
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
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
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
Sprinkle with crushed dry
thyme and a
pinch of nutmeg, salt and fresh ground pepper and a
generous bay leaf.