Sentences with phrase «of black liquid»

On the flip - side Hermaeus Mora feels like he could kick your butt any day of the week, and the trips into his realm, Apocrypha, are highlights of the Dragoborn expansion: towering piles of books, unfolding bridges, tentacles that try to kill you from pools of black liquid and the maze - like nature of the world make it a joy to explore and a very clear homage to H.P. Lovecraft.

To enhance your lashes and frame your eyes, apply a superskinny strip of black liquid liner along the base of your upper lashes.

STEP 1: First apply a thickish line of black liquid liner along the top lash line.

Not exact matches

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

But my favorite is always the plain semi liquid Khichdi of rice and lentils with just salt and black pepper in it.

2 cans of beans (black beans, pinto, kidney, or any others that you like) 1 onion, diced 1 large bunch of greens (I used collards, but kale would also work) 1 tsp onion powder 2 tsp Braggs liquid amino acids

Lately I've had a crush on balsamic, that lush black liquid mixture of sweet and tart all at the same time.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

Before taking to the fire, well diluted, with liquid consistency, then in the fire It adds butter, black pepper, cumin, achiote and of last milled oregano.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

3 pounds sirloin tip roast (bound) or eye of round roast (bound) 1 package (9 ounces) of McCormick's liquid Pot Roast with Caramelized Onion & Black Pepper seasoning 1 packet of dry Italian dressing mix 1 large onion, sliced in half moons 1 cup water

I used loin so there was little fat for crisping; I just put a bit of olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was black once the liquid evaporated.

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

You upend four cans of beans — black or pinto are best — and their liquid into a saucepan, add a chunk of butter, and shake a bottle of hot sauce over the pan for ten seconds.

I merged together your «doctored beans» ideas (onion, cumin, oregano, garlic) and used a can of black beans and a little extra liquid and simmered for an hour until they were just falling apart creamy.

Because other beers are generally amber and a good Guinness is nice and black, Guinness sent pubs a set of pint glasses with special QR codes that show up only when the black liquid is poured against the white graphics on the glass.

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro.

Stir in the cooked black - eyed peas and corn, then add half of the reserved pot likker and cook until the liquid is reduced by half, about 20 minutes.

Start with a small batch the first time just in case you need to make adjustments to the cook time or amount of liquid for making black rice in your own rice cooker.

Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil.

* To make your own quick refried black beans, drain a can of black beans and reserve the liquid.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peLiquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling

The water rehydrates the grain, and the soaking liquid can be used in the final dish, like in this brothy bowl of black barley, thinly sliced mushrooms, spicy kimchi, and raw radishes.

1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

When you leave the chia seeds to soak in liquid over night (as in this chia pudding), the seeds absorb the water and form a gel - like substance that coats the middle of the seed (a black center).

2 to 3 cups of cooked Black beans with a little of the liquid from the beans (canned black beans can be used, but precooked dried ones are beBlack beans with a little of the liquid from the beans (canned black beans can be used, but precooked dried ones are beblack beans can be used, but precooked dried ones are better)

Place 1 whole can of the black beans with liquid in a food processor with chipotle and 1 teaspoon of the adobo sauce.

SEASONING VARIATIONS: A dash of liquid smoke (for «smoked» almond ricotta); dried oregano or other Italian herbs; ground black pepper; 2 - 3 tablespoons olive oil (also creates a richer texture)

3 cups Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 3 Cups black tea with 2 Tablespoons of liquid Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 3 Cups black tea with 2 Tablespoons of liquid black tea with 2 Tablespoons of liquid smoke

Add tomato paste, both paprikas, salt, cumin, black pepper, and 1/4 cup of the reserved liquid.

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

These are the simple items needed to make creamy roasted garlic hummus at home: canned chickpeas (garbanzo beans), baking soda (for removing the skin of the garbanzo beans), tahini, freshly - squeezed lemon juice, high - quality virgin olive oil, chickpea liquid from the can, roasted garlic cloves, cumin, paprika, salt to taste, freshly - ground black pepper to taste.

Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato paste 1 - 2 dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and pepper

3 cups Full - Fat Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2 teaspoons Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract

A zesty blend of our Bragg Organic Apple Cider Vinegar, Bragg Organic Extra Virgin Olive Oil, purified water, organic honey, organic garlic, Bragg Liquid Aminos, organic onion, and organic black pepper.

The bright blue liquid was now purplish - green, like a nasty black eye, and the surface looked kind of oily.

«As the editor of this magazine, I know I'm supposed to sing the praises of heirloom beans and all that, but on a Tuesday night at home, here's my reality: Sauté some minced onion and garlic in olive oil, open a can of Goya black beans (I drain most of that mysterious viscous liquid), and dump them into the pot.

A zesty blend of our Bragg Organic Apple Cider Vinegar, Bragg Organic Extra Virgin Olive Oil, purified water, organic honey, organic garlic, Bragg Liquid Aminos, organic onion, organic black pepper.

Add half a pound of al dente spaghetti to skillet along with 1/2 cup pasta cooking liquid, 1/4 cup finely grated parmesan, and several grindings of black pepper.

To devise this liquid ode to spring, Portsmouth, NH's Smuttynose partnered with the local Black Trumpet Bistro, which enlisted a local farm to grow a variety of flowers (including yarrow, lavender, chamomile, rose buds, elderflowers, calendula, nasturtium, and dianthus).

After that, a variety of tinctures including Cinchona, Gentian, Wormwood, Orange Peel, Lemon Peel, Cassia, Allspice, Apricot Kernel, Black Tea, Calamus, Orris, Cocoa and Calendula Flower are added to the liquid.

1/2 cup sliced shallots or onion a handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans) Handfuls of green delicious kale, washed and torn Lemon slices for squeezing on top, if you like

Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15 — 20 minutes; taste and season with salt and black pepper, if needed.

Add rinsed black beans and cook, mashing, until soft (the texture should resemble refried beans; add a splash of liquid if too dry).

To make the dressing, put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of water in a blender or food processor and puree until smooth.

The porter at Riley's came for us at 6:30 a.m., came without knocking into the room, with just a gentle «good morning, morena, good morn - ning,» bringing cups of steaming black liquid that could, if taken hastily, cauterize the throat — tea for Peter Hawthorne and coffee for me.