Sentences with phrase «more seasoning as need»

Taste and then add more seasoning as need.

Add more seasoning as need it.

Taste and add more seasonings as needed.

Taste and add more seasonings as needed.

Not exact matches

Time is limited during the holiday season, but even more important, consumers don't necessarily need to be nurtured as much.

Of the many shortcomings of the pre-Fed currency and banking system, none struck sincere reform proponents of all kinds as being in more dire need of correction than the tendency of the nation's bank reserves to flow into the coffers of a handful of New York banks during seasons apart from the harvest, combined with the annual (and occasionally mad) harvest - time scramble for those same reserves.

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.

Season with salt and pepper and add a splash more of any of the liquids as needed.

Taste test to see if you prefer more salt or seasoning and add as needed.

I did use 1 + 1/2 seasoning for the thighs as I like a lot of flavor and with the smaller pieces seemed to need more to cover.

Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.

Prep Time: 30 mins Total Time: 45 mins Serves 6 6 extra large / jumbo eggs 1/4 cup Buttermilk Ranch Dressing, more as needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)

Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)

Taste for seasoning and add more salt or heat as needed.

Stir in parsley then taste and season with more salt and pepper as needed.

Cajun Cream Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seasoning.

Add more water as needed to thin and seasonings to taste.

Taste and adjust seasoning as needed (add more salt, pepper, lemon juice, and mayonnaise if needed).

For both options though, you will need to season them to your preference (my recipe is just a basic recipe, you will need to add extra spices, onions, bay leaves, garlic, carrots, jalapenos, pepper, etc.) Also, add a little more water as you check on them, if needed.

Add more butter as needed, and more steak seasoning, to taste, if desired.

Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness.

a good idea, but really needed to add more seasonings to to make it more flavorful so couldn't give it a higher rating as is.

Sample and adjust seasonings as needed, adding more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

When ready to serve, taste and season with more lemon juice and salt as needed.

Taste and adjust the seasoning as needed (I added a little more salt at this step).

Taste and adjust seasoning, adding more vinegar / lemon or salt, as needed.

Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.

The soup thickens as it stands, so thin with more nondairy milk as needed, and adjust the seasonings.

Taste sauce and add more salt and seasoned salt as needed.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Season with more salt and black pepper as needed.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.

Adjust the consistency with more water as needed, then season with salt and pepper.

The biggest issue I faced was that zucchini is not in season, so wasn't as juicy as peek season zucchini AND I needed to have more liquid for the batter as I was working with a gluten free flour blend.

Taste for seasoning and add more salt as needed.

Season with salt and pepper and toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and bread is hydrated.

Season with salt and pepper and gently toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated.

Taste and adjust seasoning with more salt, oil, and lemon juice as needed.

Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.

Taste and season with more salt or honey as needed.

Add vinegar; taste and season with more salt and pepper as needed.

Taste and adjust seasoning with more salt and pepper as needed.

Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper.

Taste and adjust seasoning as needed, or add more stock / water to thin.

Taste and season with more salt / lemon / tahini as needed.

With motor running, slowly add oil and blend until dressing thickens, adding more oil as needed; season with salt and pepper.

«The old myth that people in nursing homes need their foods under - seasoned is wrong — they need it more to taste the same as they used to,» says Mark Ainsworth, a professor of culinary arts at the Culinary Institute of America.

Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until green beans are very tender, 1 1/2 — 2 hours; season with pepper.