Sentences with phrase «more vinegar if»

Taste the salad and add more vinegar if desired.

Season with more vinegar if desired and sprinkle with salt.

Adjust salt and pepper, to taste, and add more vinegar if a bit more acidity is desired.

Taste for seasonings, maybe more salt, more vinegar if you like it acidic or more pepper flakes for heat.

Taste and add more vinegar if you like.

Add more vinegar if needed to just cover vegetables.

Add plenty of salt and pepper, plus more vinegar if desired, to taste.

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

You can also adjust with a bit more vinegar if you like more bite, or more olive oil to round out the flavors a bit.

If using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit more vinegar if needed.

Not exact matches

Note to anyone wishing to persuade former adherents to literal or fundamentalist theology to «return to the fold» — you'll catch more flies with honey than vinegar — and if your aim is to catch «em rather than kill «em, you might want to avoid using a flyswatter.

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

You can always add more lime juice if you're not using apple cider vinegar.!

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

The other half is combined with vinegar and cracked red pepper flakes if you want more heat to make an epic asian - inspired dressing for the completed salad.

Add more vinegar, salt, or a bit of sugar, if you think it's needed.

If you want even more zing to your dressing, you can also substitute balsamic vinegar for the sherry vinegar.

Season soup with kosher salt, pepper, and more oil and vinegar, if desired.

2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)

If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

I only had bagged kale, so the slaw was more like a salad... and had to use white wine vinegar instead of red, so next time I'll «fix» those two items and see if they still like it!

If you want more contrast, add a bit more vinegar.

If they start to brown more than you want before they're done, add a splash of water or white wine vinegar along the way.

If it's too thick to pour once cool, return it to the heat and stir in more balsamic vinegar until it's pourable.

Taste, adjusting seasoning as necessary with more salt, oil, vinegar, or pepper if desired.

If it needs more sour add apple cider vinegar, if you want spicier add cayenne, if you want sweeter add more honeIf it needs more sour add apple cider vinegar, if you want spicier add cayenne, if you want sweeter add more honeif you want spicier add cayenne, if you want sweeter add more honeif you want sweeter add more honey.

I still don't own a spiralizer and I feel like I'm literally the only food blogger who doesn't I didn't know coconut vinegar existed, but it sounds like something I would love Oh, and I've never tried daikon, I don't think I can find it here... But, I'm going to keep my eyes peeled and see if it pops up in some of the more ethnic food stores around here!

for the spicy mayo: 1/4 cup of Veganese (or regular mayo) 1/2 teaspoon (or more if you like) or siracha 1/2 teaspoon of sesame oil a dash of brown rice vinegar some sesame seeds, or gomacio for garnish

Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

Taste and adjust seasonings, adding more lemon juice or some apple cider vinegar if you want more tang and the agave / sugar if you want sweetness.

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle of white vinegar.

Add 3 tablespoons rice vinegar, 1 Tbsp sesame oil and 1 tsp sugar with a pinch of crushed red pepper flakes (or more if you want them spicier!).

If you like your salad dressings a little less sharp, either reduce the vinegar slightly or add more oil.

If you have more or less water than the recipe calls for, adjust the amount of vinegar, salt and spices accordingly — it doesn't have to be exact.

* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste

Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

Begin with 3/4 cup but add more vinegar to increase tartness, if desired.

1 teaspoon apple cider vinegar 2 teaspoons minced chipotle with adabo sauce 1 clove minced garlic pinch of salt — or if your Phoebe more!

I enjoy more «acid» (vinegar) in my dressings, but if it's too strong for you — add more olive oil!

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

Season to taste with salt, pepper, and more vinegar, if desired.

Add the balsamic vinegar, salt and pepper (include a teaspoon of sugar if it tastes too tart) and cook for 5 more minutes.

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

If I use a more gourmet white vinegar, will that impact taste?

Combine everything in your slow cooker Cook on low for 7 - 9 hours or high 4 - 5 If you need more of the sour flavour, add more rice wine vinegar If you need more of the hot flavour, add more red pepper flakes

Just before serving, season with more salt, pepper, and vinegar, if desired.

Add more vinegar, sugar, salt or pepper if needed.

Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired.