Sentences with phrase «remaining tablespoon salt»

Add stock and remaining tablespoon salt, raise heat to high, and bring to boil.

Not exact matches

Brush the root vegetable layer with the remaining 1 tablespoons of oil or ghee and sprinkle with salt and pepper.

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.

Toss with remaining 2 tablespoons olive oil and season with salt and pepper.

In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Combine drained tomatoes, remaining 2 tablespoons olive oil, basil, garlic, salt and pepper in small bowl.

Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios.

Mix in the remaining one tablespoon lemon juice, butter, wine, and salt.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).

Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar to pan, stirring to loosen browned bits.

Add the remaining tablespoon of butter and remaining 3/4 teaspoon of salt and blend until well combined and smooth.

Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.

Whisk together tahini, water, remaining 4 tablespoons lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl.

Drizzle with remaining 3 tablespoons Zesty Ranch and season to taste with salt and pepper.

Using a potato masher, mash the potatoes with the remaining tablespoons of butter, 1 teaspoon salt, and 1/4 teaspoon of black pepper.

In another skillet preheated to medium - high heat add remaining tablespoon of olive, yellow onion, green pepper, salt and pepper.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening.

Brush avocado halves with remaining tablespoon of oil and season with salt and pepper, as desired.

Halve turnips (leave whole if tiny) and put in a 12 - inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt.

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

Add remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper and toss to coat.

Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground.

Toss the potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon of salt.

When the meat is tender, add the remaining garlic mixture, unblended chili powder, cumin, 3 tablespoons paprika, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and the hot chile powder.

In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Meanwhile, whisk the flour, remaining 3 tablespoons sugar, and the salt in a medium - size bowl.

Cut into bite - size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.

Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

Add remaining tablespoon of oil to the pan, once hot add onions and season with salt and pepper.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

-- Make Pancakes: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda and remaining 1/4 teaspoon salt.

Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.

Use about 3 tablespoons (or more if you need to) of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt.

While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.

In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well.

In a small bowl, melt the salted butter with the remaining 1/2 tablespoon garlic in the microwave on high for 55 seconds.

Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg.

Add the lentils, remaining 3 tablespoons of water, 1/2 teaspoon of salt, a bit of pepper and the vinegar.

Slowly stir the butter and milk mixture into the yeast mixture, followed by the egg yolks, remaining 3 tablespoons sugar, and salt.

Combined the remaining 4 tablespoons sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook.

In a large mixing bowl, add 2 1/4 cups of flour, remaining 3 tablespoons of white sugar, and salt.

Add the peas, mint, walnuts, garlic, zest and juice of the lemon, remaining 2 tablespoons of olive oil, miso paste and salt to a small food processor and pulse until you have a thick pesto.

Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.

In a large bowl, toss together quinoa, tomatoes, cucumbers red onion and basil with remaining 2 tablespoons olive oil, balsamic vinegar and remaining salt and pepper.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper.