Long Islanders pay some of the highest property taxes in the nation, and almost half of all Long Islanders
make use of SALT deductions.
Not exact matches
When it comes to
salt you can know second - handedly about
salt, what it's chemical composition is
made of, where you can find it, what can you
use it for, but if somehow you never actually tasted
salt before and you want to know what
salt tastes like or if for some reason you should happen to need to know what
salt tastes like, how are you going to know what
salt tastes like second - handedly?
39:26) Gandhi
made use of the image in his celebrated
Salt March to the sea in 1930.
And such a man could and would do good works and
make good
use of spiritual advice — Luther proceeded to run through the Judaic «Ten Commandments» from the Old Testament and to pour out advice inherited from a long tradition,
salted by his own experience covering most spheres
of human activity from insufficient discipline for instance in sexual matters, to excess
of discipline in, for instance, diet.
I added
salt to the soup (there wasn't any listed in the ingredients) and
used french lentils instead
of beluga since that's what I had, but otherwise I
made everything just as directed.
(When one
of my blocks exploded in the grill, I ground up the pieces and then smoked it
using apple wood
making some great smoked
salt!)
I
make these but
use garlic
salt instead
of chilli.
It was the first meat processing company in the United States to
use Sanova; an antimicrobial solution
made up
of lemon juice and
salt.
7 cups mini marshmallows (12.5 oz if you want to
make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or
use salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (
make sure to
use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (
make sure to
use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea
salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (
make sure to
use certified gluten free if that is a concern)
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6)
Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray,
making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Then when you're ready to
make your frosting, you only
use the fat from the coconut milk, melt it together with a bag
of chocolate chips (I
used dairy free ones), add a little vanilla and
salt to taste and stick it in the fridge to re-solidify until ready to
use.
But if you really want to
make it free
of refined sugar, you can omit the Oreo - based crust and
use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea
salt.
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 fri
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 fri
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!
For the filling 4 salmon fillets 1 bag (250g)
of spinach or
used frozen spinach as I did to
make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon
of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon
of soy sauce
Salt and pepper to taste
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or
use vegetable stock instead
of water) 1 tablespoon minced ginger (
make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
To
make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and
using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Make pomegranate
salt:
Use a spoon or pastry brush to splatter a bit
of juice on a sheet
of parchment paper.
And just as he doesn't
make a walnut butter because he hasn't found a variety he loves, or only
uses Sicilian sea
salt because the domestic offerings aren't
of the quality he's looking for, it's Overbay's concept
of the right «fit» that drives what goes out under the Big Spoon label.
Tonight I
made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2
of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder /
salt / pepper / turmeric to taste.
Hi DJ - another yummy looking recipe; I
used to
make something similar but with raisins and
salted peanuts and
of course a sweet mayonnaise - type dressing.
Made heart healthy without
salt and
using less olive oil, in place
of butter.
You and I are
making our own, sans sugar,
salt, oil, fryer, dehydrator, etc... A few bananas, thinly sliced, and a squeeze
of lemon juice is all we are going to
use.
Cheddar, Ham and Corn Chowder
Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have
used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I
use lite with fabulous results) Saute bacon in skillet.
wow I never thought
of salt but I
make my sugar just like this because I don't
use vanilla essence hope you feel better Kim
I
made the recipe as - is, but in the future I will check the sodium content
of the breadcrumbs — mine had a LOT
of added
salt, plus I
used a more concentrated type
of soy sauce since that's what I had on hand.
I
make one with a cup
of mashed sweet potato, coconut flour, eggs, baking soda,
salt, milk (I
use oat milk) I also added done herbs and olive oil
4 Tablespoons
of peanut butter — I
use Byron Bay Peanut butter — It's
made with just peanuts and mineral
salt and is so, SO good!
I will definitely
make the dish again, but next time will omit the 2 tsps
of salt and add
salt to taste instead and
use a low sodium broth.
Salted caramel sauce is something that's so easy to
make, stores well in the fridge, and can be
used for a variety
of different recipes.
Beets are one
of my favorite root vegetables, My mom
used to
make steamed beets sliced with a squeeze
of lime and
salt and served as an afternoon snack for my brother and I when we where kids.
Not only can I show you the best way to
make french fries at home in this clone
of Islands top - selling version, but I'm also supplying you with a super simple way to
make the same type
of salt blend that Islands
uses to
make those fries so dang addicting.
I
make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome as caramel; I also think it tastes more like evaporated milk than caramel... I
used salted butter and even added a tad
of sea
salt at the end to get a more sea
salt taste (which didn't come)... do you think
using 2 sticks
of butter would work?
I've
made salted caramel frosting before with homemade
salted caramel, similar to yours above, but mine always ALWAYS gets chunks
of caramel in it — like strings
of solidified caramel — I pick them out and
use the rest
of it, and it's fine — but I can not seem to master the art
of caramel
making.
If you decide to
use more than one kind
of flour
make sure you mix dry flours in a separate bowl before adding them to the starter and
salt water solution.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (
make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon
of dried thyme)
Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I
used the water I had boiled the potato in) 2 1/4 tsp
salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to
make it potato roasted garlic 1/2 roasted garlic 1/2
of a boiled potato mashed (I throw the other half
of each in a ziploc bag and froze it and ended up
making more dough later that week)
Oh, one quick addition to my earlier comment, since there's been some discussion
of saltiness in the comments above — I
used fine sea
salt instead
of the flaky kind — and
used just under half the recommended amount (so for the double - batch
of caramels I was
making, instead
of using 4 tsp
of flaky sea
salt, I probably
used between 1 1/2 tsp and 1 3/4 tsp
of fine sea
salt).
Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I
use pre
made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch
of Herbs &
Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
Nowadays, pickles and sauerkraut are
made with vinegar instead
of the traditional method
of lacto - fermentation
using salt.
I absolutely
use 2T every time I
make it (which is very often — I hope you'll find it as addicting when you find the
salt level that works for you); but, so much
of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar.
okay, i
made them again, this time dialing the
salt back to a scant teaspoon to account for the
salted butter, and only
using 3.5 T
of sugar.
i often
make seaweed salad
using Wakame (raw /
salted seaweed) for this kind
of salad but have never thought
of using nori.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out
of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea
salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to
make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
btw... I
make Kreplach every year... I stick a piece
of flanken in my chicken soup, and save after draining the soup... saute a large onion in a little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can
use canola oil... shred in the flanken, season to taste with kosher
salt and freshly ground black pepper.
When we
make tacos, I usually
use 1 pound
of 90 % + lean ground turkey or beef with 1 can
of drained no
salt added black or kidney beans, 1 packet
of Mrs. Dash Taco Seasoning, and 1 can
of no
salt added Rotel tomatoes.
I did change it a little: I
used much more chilli powder and fried a bit
of onion with the chicken,
salted the avocado,
made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
The Well Fed Homestead recommends
making chocolate
using unsweetened baking chocolate (8oz) to 2 Tbs coconut oil, 1 cup honey, some vanilla and a dash
of sea
salt...
If
using a natural peanut butter without
salt, add a pinch
of salt in Step 1
of making the filling.
Or I will
make my own vinaigrette
using a combination
of 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon Dijon mustard, and a dash
of garlic powder,
salt and pepper.