Sentences with phrase «powder along with the salt»

I added a bit of garlic powder along with the salt and lemon pepper (I'm basically addicted to garlic), it came out beautifully!

Not exact matches

Add it to the almond butter, along with the vanilla, honey, cocoa powder, and salt.

It's a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a pinch or THREE of ghost pepper chili powder.

Once carrots are boiled, strain, and add to a food processor or vitamix along with the apple, fennel bulb, salt, garlic powder and chamomile tea.

In a separate bowl, combine the flour ingredients along with baking powder and salt and sift them or give them a nice light airy toss with a whisk.

Then add the chicken along with the ground masala, salt and turmeric powder.

Add them to a food processor along with 2 cloves of garlic (minced), 1/4 cup tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, 1.5 Tbsp curry powder (I used mild), and 1/2 tsp salt.

Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk.

Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way

Add to small bowl, along with other dry ingredients including almond flour, salt, pepper, chili powder and garlic powder.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Mix together hung yogurt, red chilli powder, garam masala powder, kasoori methi, ginger paste, garlic paste and salt and mix well.Cut the stems of the mushrooms and add to the yogurt mixture along with onion and red bellpeper.

Start by creaming together the room temperature cream cheese and sour cream along with the garlic salt, chili powder and hot sauce in a large mixing bowl.

The kind I've made for years, I've added the butter, salt and pepper, along with «onion powder» and use sour cream, then mix it.

along with 4 tablespoons of vegan butter, melted, 1/4 cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili powder, processing until smooth.

Sift the flour along with salt and baking powder into the dough.

Peel sweet potato and add it to a food processor, along with dates, tahini, almond butter, coconut oil, cacao powder, salt and melted chocolate.

Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder.

Add the lemongrass - mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste.

Transfer to the bowl of a food processor along with the salt, baking powder, and flour.

I fry up garlic and ginger and then add 5T of curry powder and 1 T of garam marasala (all penzey's spices brand) along with a can of TJ's coconut milk, turmeric, 3 drops of liquid stevia and sriracha and salt to taste.

Combine the bread crumbs, remaining parmesan, a small handful of the shredded cheese, and any seasonings you like (I threw in a little thyme, garlic powder, and red pepper flakes along with plenty of salt and pepper).

Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).

Add it to a high speed blender (like a Vitamix, Blendtech or NutriBullet) along with the drained and rinsed cashews, 1/2 cup water, shallot, lime juice, lemon juice, nutritional yeast, cumin, garlic powder, and sea salt.

Drain and rinse the cashews and place in a blender along with the 1 3/4 cup water, nutritional yeast, chili powder, cayenne, smoked paprika, and sea salt.

In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon.

Mangodi aur matar is a very simple and homely recipe which is made from home made mangodi along with matar flavored with some simple and basic spices like turmeric, red chili powder, coriander powder and salt.

Immediately add the remaining 3/4 cup of milk along with salt and garlic powder to the pasta and stir constantly.

Add the squash along with the brussels sprouts, oil, rosemary, garlic powder, salt and pepper into a large bowl, and toss to combine.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Add the chili powder, cumin, and salt to the meat mixture along with 1/2 c water.

After the onions soften a bit, the cubed butternut squash is added in along with chicken broth, curry powder and a touch of salt.

Add the remaining 1/2 cup (75g) of soaked cashews to the blender, along with 1/4 teaspoon sea salt, salsa, and chili powder if using.

Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce (optional).

Add the roasted pepper and its charred skin to the blender along with the tomato purée, orange juice, Worcestershire, olive oil, balsamic vinegar, molasses, salt, mustard, ginger, pepper, onion powder and allspice and blend until smooth.

Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic in a food processor along with 1 tablespoon of olive oil and the 1/2 teaspoon each of salt, pepper, onion powder, chili powder and cumin.

To add a little spice, I toss in some chili powder and a pinch of salt and add 1/4 cup of red beans from a can along with some diced tomatoes.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Place steamed cauliflower along with the sauteed onion and garlic in a high speed blender or food processor along with nutritional yeast, stock powder, liquids and some salt and pepper and proceed to blend until very smooth and creamy.

Put 2 teaspoons oil in a small bowl along with the nutritional yeast, the remaining 1/2 teaspoon garlic powder, and a sprinkle of salt.

Put the flours in a large bowl along with the cornmeal, baking powder, and 1 teaspoon salt and mix with your hands to combine.

Along with that were the usual suspects (1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon melted butter).

Place cashews in a high speed blender (e.g. Vitamix / Blendtec) along with the maple syrup, lemon juice, vanilla seeds, raw cacao powder and sea salt.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, pure maple syrup, almond milk, vanilla and salt and blend until smooth.

Place the 1 cup measure of soaked and drained cashews into a high speed blender (e.g. Vitamix / Blendtec) along with the coconut milk, maple syrup, raw cacao powder, vanilla and sea salt.

Put the pot over medium - high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, 1/2 tsp of salt and a pinch of pepper.

While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and mix everything together

Use a spice grinder to crush them into a powder along with the curry, turmeric, sugar and 1/2 teaspoon of salt.

I had the same question about the sugar — I used coconut sugar instead and added it to the dry ingredients along with the baking powder and sea salt.

Drain the water from the cashews and add them to a food processor, along with the vanilla extract, pumpkin pie spice, salt, pumpkin puree, stevia, and 1/4 cup cacao powder, and remaining coconut oil.