Sentences with phrase «herbs you have added»

In recent years, International Herbs has added a new Specialty Foods Division to meet the extraordinary consumer demands of the world Specialty Produce market.

I love all those wonderful healthy herbs you have added.

Herbs are another way of flavoring your food — and many herbs have the added benefit of being good for health.

Not exact matches

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

It has so many other flavours in it with the veggies, herbs and spices, although you might want to add slightly more herbs to your taste x

To enhance the birds» nutrition, the company has added herbs like thyme and oregano that help build the immune system and keep them healthy.

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

Kale Pepita Pesto — Bright pesto made with seeds; add kale and some fresh herbs and you've got a delicious spread that's easy to make and healthy.

The Herbs — As you can see, the only thing that I have changed with the confit recipe is to add the sage which goes quite well with mushrooms; however, you can use any herbs that you Herbs — As you can see, the only thing that I have changed with the confit recipe is to add the sage which goes quite well with mushrooms; however, you can use any herbs that you herbs that you want.

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

I would recommend adding a 1 teaspoon of a dried Italian herb blend in that case.

I think I would add a good dose of a dried Italian herb blend, just for the extra hit of flavor.

I like to play with the beans, veggies, and herbs I add based on what I have in the house / what's in season.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

We also have a recipe for Vegan Cashew Cream Cheese — you can can add salt, herbs and whatever you please.

I will be using this recipe often and have started thinking about adding herbs and the like for specific dishes.

We've had an abundance of arugula in our garden this month and added that to my favorite slaw; full of herbs, farm fresh produce, and dressed with a fresh ginger vinaigrette.

Cook it up in minutes, and add whatever pizza topping you like — chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.

Add some herb butter and salt and there you have it — a perfect side dish the whole family will enjoy.

I liked the idea of adding just a splash of cream, and I had a brand new herb garden waiting to be plucked for cooking, so I headed on into the unchartered waters and began.

In terms of seasoning I keep it very simple here with salt an pepper but other additions for super flavourful potatoes I would add some chilli flakes or powder, smoked paprika or a pinch of mixed or your favourite herbs.

I had some leftover fresh sage in the fridge that I added to the herbs on top and I put the excess liquid from the pan through a fat separator and served it at the table for pouring over the top (and soaking up with bread).

2oz cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)

One bite has it all; crisp crunch of the iceberg lettuce, tangy lemony light dressing, sweet juicy watermelon, creamy and salty pancetta, fragrant basil adds a great herb note.

We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple of minutes then adding 2 tins of chopped tomatoes.

Grow your own herbs on a windowsill or terrace or whatever you may have, they add so much to cooking and are costly at the grocery and you can grow them for pennies.

Add a couple ground herbs, onion, garlic, powdered sugar, and cornstarch, and you'll have the exact amount of mix you need to recreate the spaghetti sauce you grew up with.

To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili powder, cumin, salt, and dried oregano.

Just not adding the herbs I guess, since it already has some in it?

Then add in the soaked mushrooms, including the liquid, the Italian herbs and dried basil and stir until the liquid has evaporated

I've made this a real super food salad by adding in pomegranate seeds, pumpkin seed oil, fresh herbs and lime juice.

Add in some fresh herbs and you've got one big pot of wholesome goodness.

Next time, I would do the same as well as adding herbs to the ricotta mix.

Tastewise, were we to make a second batch now, we'd add a bit more chili, and maybe herbs as well, but I guess that depends on how spicy you like your vegan meatballs.

We've added butter, some mixed herbs, and a surprise ingredient — nutritional yeast.

I started with fresh shelling beans, especially the interesting varieties from Alm Hill Gardens, added some fresh herbs and vegetables, and before I knew it, I had made an easy transition into fall cooking.

I also didn't have anchovies so, I used some capers and, I added some additional fresh herbs (savory and lemon thyme) along with basil.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

I added a sprinkling of herbs d'provence to the top before baking & grated some ricotta salata (what I had on hand) over the top after serving (will do goat cheese next time for sure) & served with some garlic rubbed slices of whole wheat baguette.

Well, a slight variation of — I just made up a crust with what I had on hand and added some herbs.

I've tried different flours, added oat bran, flax seed and herbs.

Most recipes we've seen use this sunflower seed tuna as a spread or as a tuna salad (often with the addition of celery and herbs) but we instead added it to a tomato sauce and served it with penne, creating a classic Italian poor mans dish.

I've mixed things up here and there and added some Italian herbs and a some cheese... it mades a great Italian bread too!

I didn't have fresh herbs, so I used a small quantity of dry thyme and oregano, which helped to add some flavor.

So I took some veggies I had in my freezer, a small Russet potato that I had left in the fridge, my favorite red split lentils (which are tiny and easy to digest), tomatoes from the pantry along with organic wild and brown rice, and then I added some simple herbs and spices.

While halibut cooks, reheat lentils, add herbs and butter if you haven't already.

I've always (I mean, since I've been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in sophistication.

Adding to the flavor are all the aromatics (celery, onion, garlic) and herbs (parsley, sage, thyme) you'd expect in a stuffing, plus some vegetable stock.

We sometimes add herbs to the casserole, but our greens are always on the side... I will have to try blending them into the mix too.

Not having seen the recipe you're referring to, I can't be 100 % sure but I bet you could add whatever herbs, cheeses, zests, etc you would like to the recipe that you used and it would be wonderful!