Add
more seasoning as need it.
Taste and add
more seasonings as needed.
Taste and then add
more seasoning as need.
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.