Sentences with phrase «pepper in a blender»

Some cooks remove the seeds and stems and mince them before adding them to the chili pot; other puree the peppers in a blender and then add them to the chili.

F. Combine the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper in a blender.

Place the cashews, orange pepper, milk, chili powder, nutritional yeast, garlic powder, and a pinch of salt / pepper in a blender.

Place onion, garlic, roasted and drained peppers, sesame seeds, cinnamon, oregano and black pepper in blender.

Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until smooth and creamy.

Whirl milk, eggs, baking mix, Parmesan and a few grindings of black pepper in blender for 15 - 30 seconds.

While the squash is roasting, prepare the pesto by combining the spinach, garlic, pecans, olive oil, lemon zest / juice, and salt & pepper in a blender or a food processor.

Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.

Place the egg yolks, lemon juice and cayenne pepper in a blender and blend for 20 to 30 seconds, until the egg yolks turn a light pale yellow.

Preparation Place all ingredients except salt and pepper in a blender and puree until smooth.

For this I simply blended fresh pineapples and jalapeno peppers in a blender, to give this fruit a spicy tinge.

For a large bowl of cashew cream blend together a cup of soaked cashews, a cup of water, juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.

Place the peppers in a blender and add the onion, garlic, brown sugar, apple cider vinegar, cumin, salt, pepper, cayenne, and beef broth.

Place the pineapple, cucumbers, green onion, Scotch bonnet, mango, and bell pepper in a blender or food processor and puree until smooth.

To prepare vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red - wine) vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley, salt, rosemary, thyme and pepper in a blender.

Combine all ingredients except cayenne pepper, sea salt, and black pepper in a blender.

Combine the avocado, water, garlic, horseradish, dill, salt and pepper in a blender or food processor.

To make the sauce, place the egg yolks, lemon juice, salt, and white pepper in a blender and blend until smooth.

Combine cilantro, garlic, brown sugar, chopped pepper, yogurt, oil and salt and pepper in a blender and process until almost smooth.

To prepare dressing: Place 3/4 cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor.

Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth.

Soaked cashews are combined with seasonings and spicy peppers in a blender until smooth and then put on the stove top to heat up.

Combine the milk, eggs, salt and pepper in a blender.

Simply sprinkle nutritional yeast flakes on your salads or combine cashews, cauliflower, nutritional yeast, coconut oil, mustard, garlic powder and salt and pepper in your blender for a smooth creamy cheese sauce.

Combine the chard leaves, mint leaves, half of the olive oil, sunflower seeds, lemon juice, garlic, salt and pepper in a blender and pulse a few times to combine the ingredients.

To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender.

Meanwhile prepared the herbed tahini sauce by combining the last 2 tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill, parsley, crushed red pepper, water and a pinch of salt and pepper in a blender or food processor and process until smooth.

For the oil: Put the olive oil, chives and some salt and pepper in a blender and blend until smooth.

Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding 1/2 cup of the reserved broth and about 15 sprigs of cilantro.

Place California Avocado, sour cream, lime juice, olive oil, salt and pepper in a blender and blend until smooth and creamy.

Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and puree until smooth.

Place the blueberry and onion mixture, mint, balsamic vinegar, Ras el Hanout, cayenne, salt, and pepper in a blender and blend until smooth.

Drain the oil off and place the peppers in a blender.

Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

Place the almond butter, garlic, coconut aminos, coconut vinegar, raw honey, sesame oil, onion powder, chili peppers and black pepper in a blender or food processor and blend until all ingredients are incorporated.

For Dressing, combine yogurt through salt and pepper in a blender and puree until well combined.

Not exact matches

In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.

In a high - speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.

If not using ginger combine cold milk with the rest of the ingredients in a blender and serve over ice, sprinkled with more turmeric and black pepper, if desired.

Combine soup with half of the roasted cauliflower, arugula / spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth.

Then, in a large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils, chopped nuts and a pinch of salt and pepper.

We dry some and grind them in a blender into a pepper powder that we use in stews and on our food.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

In a food processor or blender, combine egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper.

In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms, sea salt, black pepper, red chili pepper flakes and 3 tablespoons water.

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.

In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and plenty of freshly ground black pepper.

Place the peppers and all of the remaining ingredients in a food processor or blender, and blend until fairly smooth.

Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth.