Sentences with phrase «half teaspoons of salt»

Meanwhile, mix together 1 clove of finely mined garlic with 2 Tablespoons minced onion, 1/2 teaspoon of salt, and 2/3 of the lime juice.

Toss the parsnips with 1 tablespoon of oil, 1/4 teaspoon of salt and pepper to taste.

Add the dill, 1/4 teaspoon of the salt, and a couple tablespoons of water.

Add two teaspoons of salt to the water.

Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half teaspoon each of salt & pepper.

Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until all onions are coated in the oil mixture.

1) 2 cans of chickpeas 2) 1 large clove of garlic, roughly chopped 3) 2 -3 tablespoons of olive oil 4) 1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powder

If you are using unsalted butter, add 1/4 teaspoon of salt instead of 1/2.

Specifically, that's 1/2 teaspoon each of salt, garlic powder, and ground ginger, and 1 teaspoon of paprika.

Add freshly ground black pepper, another teaspoon of salt, or more or less to taste.

Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt.

In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon.

Add a teaspoon of salt and the 1/4 cup of the milk.

I think perhaps, however, the recipe would be better with a full rounded teaspoon of salt, not just a pinch.

1 cup of fresh of frozen peas a handful of basil (about 1/4 cup) chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4 cup of olive oil 1/4 cup of water

Season with 3/4 of a teaspoon of salt, a few good grates of pepper, and additional Cajun seasoning, if you wish.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

In the mug, squeeze the juice of the orange, add the saffron, a teaspoon of salt and top up with hot water to make a mug full.

Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

Heat a little oil in a large pot, then add the turkey neck and a teaspoon of salt.

Add garlic, pesto, milk, and 1/4 teaspoon of salt.

Add the bell pepper and optional jalapeno pepper to the pot, along with two tablespoons of tomato paste and a teaspoon each of salt & pepper.

Set the minced garlic on a cutting board and sprinkle 1/2 teaspoon of salt over the garlic.

Sauté the celery, onions, leeks, a 1/2 teaspoon of the salt, and a few grinds of pepper.

In a mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

1/2 cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips

Add the remaining tablespoon of butter and remaining 3/4 teaspoon of salt and blend until well combined and smooth.

As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups of this whole wheat flour, and added 1/2 heaping teaspoon of salt to that.

Coat butternut squash with 1 teaspoon olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Add the remaining 1/2 teaspoon of salt and a few grinds of pepper.

In a small bowl, stir together 2 teaspoons of the salt, harissa and 3 tablespoons of the olive oil.

(Remember, if you're using unsalted butter, add an extra 1/4 teaspoon of salt.)

2 cups of all - purpose flour 1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)

for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil

In a large pot place the pork ribs, 2 garlic cloves, whole black peppercorns and 1/2 teaspoon of salt.

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

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.

If not, add 1/4 teaspoon of salt per pound.

Place rice, broth, 1 tablespoon of coconut oil and 1/4 teaspoon of salt in a small pot.

Meanwhile, put the sweet potatoes, thyme, garlic, and a teaspoon of salt in a large saucepan with cold water.

For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)

Mince the garlic with a knife and then sprinkle about an 1/8 to 1/4 teaspoons of salt on it and mash it into a paste with a fork.

Hi Marlene, To make your own self - rising flour for this recipe, you'll need 1 1/2 cup of all - purpose flour with 2 teaspoons of baking powder and 1 teaspoon of salt.

Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat), 14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated with 2 % plain greek yogurt, 1/2 cup of pistachios with shells and 1 teaspoon of salt and black pepper)

1 cup of oat flour 2 cups of rolled oats (not instant) 1 teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/4 teaspoon of salt 1/4 cup of chia seeds

In a baking pan, toss the squash wedges and garlic together with the olive oil and 1/4 teaspoon of salt.

1 teaspoon of salt, 1 teaspoon of real maple syrup, 1 teaspoon of vanilla flavoring and 16 tablespoons of butter (hey look there isn't anything healthy here to start with).

sprinkle with 1 teaspoon of salt and set colander over a bowl.

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.