Sentences with phrase «peppers in a little water»

When they have no fish they boil several pounds of these peppers in a little water, and dip their mandioca bread into the fiery soup thus formed.

Not exact matches

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

* I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper.

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.

My favorite: simmer spring water with chopped garlic, any kind of chopped hot pepper, and grated ginger; turn off heat and whisk in tomato paste, sweet white miso, and a little agave nectar or some other sweetener.

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

Mix, stuff tomatoes, zucchini, peppers and vine leaves (if you have them) and bake in the oven for an hour or so (with a little water in the bottom of the baking tray, cover with vine leaves or tin foil).

I substituted quinoa for the rice, an orange bell pepper for the green, and crema with a little water mixed in for the milk.

Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4 cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1 cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water

They found the spice-less peppers were more abundant in areas with little water.

Lightly stir fry some cut up vegetables such as green beans, celery, zucchini, yellow squash, red peppers, leeks, onions, garlic, shredded cabbage, etc., in a little vegetable broth or water.

Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil.

Toss in whatever else you have (carrots, purple potatoes, cauliflower, cabbage, peppers, green beans), sauté a little longer, then pour in a quart or two of chicken broth (preferably homemade) and fresh or frozen tomatoes (I prefer frozen whole tomatoes as the skins peel right off with a little rub under warm water) and maybe a jar of tomato paste to intensify tomato flavor.

transfer the herbs / nuts mix to a small heavy - base saucepan and stir in cream cheese, 4 tbsp of water, 40g Parmesan and a good sprinkle of salt and pepper; stir and heat gently until the cream cheese has softened and everything is blended nicely - do not boil; adjust seasoning to your taste and add a little more water if too dense; add the MCT oil as a final step.

I am heating up the turmeric and black pepper in a hot pan (until I can smell the spice but before it burns) and then adding a little stock or water and «cooking» it this way before using as a spice in say a curry.

As the wild rice started to absorb the water and fluff up, I tossed in a little turmeric for a mild smoky flavor, some oregano for some depth and savoriness, and some black pepper because, in my book, black pepper makes everything better!

INGREDIENTS 8 firm, ripe medium - small tomatoes 1/2 small green bell pepper, seeded, pith removed, and coarsely chopped 4 garlic cloves, peeled and crushed large pinch of dried chili flakes handful of Italian parsley leaves 1 teaspoon Spanish paprika 1 teaspoon saffron threads, steeped in 1 tablespoon boiling water 1/2 cup olive oil, plus a little more, if liked 1/3 cup carnaroli rice Maldon sea salt