Sentences with phrase «remaining pinch of salt»

Flip salmon, sprinkle with remaining pinch of salt, squeeze lemon over salmon, and let cook for another 3 minutes.

Not exact matches

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

Dice the portobellos and add them to the pan with the garlic, remaining oil and another pinch of salt.

Drizzle the remaining fat on top, add a heavy pinch of salt and a few grinds of pepper, and toss lightly to coat.

Scatter over the remaining 1 / 2 - cup sugar and the pinch of salt, then beat to a stiff meringue.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

Chop the garlic, 1/4 cup of the preserved lemon, the rest of the cumin, half of the remaining parsley, and a pinch of salt together to mix.

Meanwhile in a blender combine the remaining olive oil, olives, apple cider vinegar and pinch of salt and pepper.

Heat the remaining tablespoon of oil in the skillet over medium - high heat; add in the turkey meats and a large pinch of salt.

Season with another pinch of salt and the remaining basil.

In a food processor or blender, add the juice from half the lemon, basil, the remaining 2 cloves garlic, pumpkin seeds, 1/2 cup sliced kale, and a pinch of salt and pepper.

Once the cauliflower rice is finished, fluff with a fork, and add the lime zest, remaining chopped cilantro, and a pinch of salt.

Stir in the chives, half of the sardines and the remaining 1 teaspoon of Espelette; remove from heat and season with a pinch of salt.

Sprinkle with remaining 1/4 cup pecans and pinch of coarsely ground salt.

Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp.

Combine remaining condensed milk, evaporated milk, butter, peppermint extract, and pinch of salt in the clean saucepan and repeat the cooking process with the peppermint mixture.

In a large saucepan over medium heat, combine remaining 3 tablespoons oil, onions, and a pinch of salt.

In a large bowl combine the mizuna, sliced radish, any remaining lemon juice, and a pinch of salt and pepper.

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.

The next evening, with the remaining dough, I decided to make just a regular flat pizza but I pinched the sides, like you would on an apple pie, brushed the sides with EVOO and shook some garlic salt on top of the olive oil.

Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl.

Combine 3 tablespoons of the resulting paste with the olive oil and the remaining 2 to 3 pinches of salt, or more to taste.

In a small bowl, whisk together the remaining tablespoon of apple cider vinegar, a pinch of salt and pepper, and 1 tablespoon oil.

Once hot, add the remaining minced garlic, chopped kale, and a pinch of salt and pepper.

In a small bowl, whisk together the Vegenaise, green apple purée, chia seeds, juice from the remaining lemon half, just 1 tsp agave, and a pinch of salt and pepper.

Add the remaining ingredients (sugar, egg, orange zest, pinch of salt, cooled down melted butter) and knead well, either manually or with your kitchen machine until dough can be easily removed from the bowl (non-sticky).

make the rhubarb sauce (this can be made on day 1 or day 2): combine 2 c (250g) of the chopped rhubarb, the remaining 1/2 c (100g) sugar, and a good pinch of salt in a saucepan and heat over medium high heat, stirring often.

Massage the asparagus and baby kale with the remaining tablespoon of olive oil, lemon juice and a pinch of salt and pepper, and set aside.

Add the juice from the remaining half of lime, sesame oil, hemp seeds, peanuts, chopped cilantro, and a pinch of salt.

With the remaining egg yolk, lightly beat it, adding just a small pinch of salt and brush the dough strips.

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

In a medium bowl, combine the remaining chopped onion, half the chopped cilantro, diced pineapple, juice from half the lime, and a pinch of salt.

To a small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the beans (reserving half for the Socca Pizza recipe), and a pinch of salt and pepper.

Chop the kale and toss in a large bowl with the remaining tablespoon oil, 1 tablespoon lemon juice, and a pinch of salt.

Add in another pinch of sea salt, cilantro and remaining lime juice.

In a small saucepan, combine the sliced onion, remaining 1/4 cup apple cider vinegar, turbinado sugar, 1/4 cup water, and a pinch of salt.

Sprinkle with the remaining agave, honey, brown sugar, nutmeg and lemon zest and another pinch of salt.

Place the vegetables and mint in a medium bowl with the remaining lemon juice, sliced shallot, 1 tbsp olive oil, and a pinch of salt and pepper.

Add the juice from the remaining lime half and a pinch of salt.

In a food processor combine the olive oil, basil, garlic cloves, remaining tablespoon of lemon juice and good pinch of salt and pepper, process until smooth.

Slice or pull the chicken thighs into bite sized pieces and add to the soup pot, plus the remaining chicken broth and a big pinch of salt.

In a medium bowl, blend together cream cheese, maple syrup, remaining 1 tsp pumpkin pie spice, remaining 1 c pumpkin puree, and a pinch of salt.

In a medium saucepan, combine remaining 1 cup heavy cream, whole milk, granulated sugar and pinch of salt.

- Add the remaining ingredients along with a pinch of salt, and process until silky smooth, scraping down the sides of the bowl a few times if necessary.

Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil.

Whisk remaining 1 1/2 cups cream until soft peaks form, then whisk in a pinch of salt and remaining 3 Tbsp.

In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + pepper.

Melt the remaining coconut oil with a pinch of salt and toast the pine nuts.

Combine remaining 3 tablespoons olive oil with pinch of salt and pepper.