Sentences with phrase «remaining teaspoon»

Spread cheese over the meat, and sprinkle with remaining teaspoon of Italian seasoning.

In a small bowl, toss the berries with remaining teaspoon of sugar.

Heat remaining teaspoon of oil in a large oven - safe skillet or frying pan over medium heat.

Pour remaining teaspoon of olive oil into a mixing bowl and spread with your fingers.

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

Heat remaining teaspoon oil in same skillet over medium high heat.

Spoon dip into a wide bowl, drizzle with remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas.

While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12 - inch heavy nonstick skillet over medium - high heat until onion is golden, 3 to 5 minutes.

Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.

Sprinkle dough with remaining teaspoon sugar.

Place the fish in a broiler pan; brush with remaining teaspoon olive oil.

While couscous is cooking, Heat remaining teaspoon of oil in a small nonstick skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.

Heat remaining teaspoon oil in same skillet.

Shape into a ball, rub with remaining teaspoon of olive oil, and invert bowl over the top.

In a large mixing bowl, combine the ground beef with the egg, the remaining teaspoon of salt, the black pepper, the tablespoon of ketchup, and the bread (wring out the excess milk).

Pour the remaining teaspoon of oil into a skillet and bring over medium heat.

Put the remaining teaspoon of coconut oil in the pan and toss in the garlic and ginger, stirring as it sizzles, for about 15 seconds.

Add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and starting to brown, about 15 minutes.

Using a pastry brush, brush the tops of all of the rounds of dough lightly with the remaining teaspoon of melted butter.

Add the remaining teaspoon olive oil to the same large skillet.

In a small skillet, heat the remaining teaspoon olive oil over medium.

You will probably use the 2 remaining teaspoons of salt to flavor it (or maybe you won't).

Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Drain and wipe any liquid from the pan then return it to medium heat with the remaining teaspoon of olive oil.

In a small bowl, whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper.

In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining tablespoon of soy sauce, remaining teaspoon of honey, lemon zest and juice.

Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac.

Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil.

Add tomatoes, olives, salt, and remaining teaspoon of pepper.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour.

In a small bowl combine the chopped pumpkin seeds, remaining teaspoon of cinnamon, and the coarse sugar.

Tuck the asparagus around the fillets and drizzle them with the remaining teaspoon of olive oil.

Add chickpeas and remaining teaspoon of baking soda to a pot and cover with a few inches of water.

Crumble the drained tofu into the pan, add the remaining teaspoon of oil, and sauté until lightly browned.

In a mixing bowl, combine the Bisquick mix, dry mustard, black pepper, the remaining teaspoon of basil, milk and shredded cheddar and stir until a soft dough forms.

Lightly brush crusts with remaining teaspoon of oil on both sides.

Add the English peas, snow peas, beaten eggs, the remaining teaspoon of the salt, sugar, lemon zest and red pepper flakes to the bowl containing the arugula pesto.

Drizzle with the remaining teaspoon of olive oil and sprinkle with the pistachio and tomatillo pieces.

Add in the remaining teaspoon of salt, pepper, basil, oregano, and red pepper flakes.

Let the tart cool for a few minutes and then sprinkle with the remaining teaspoon of chopped basil (or more if desired).

Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices.

Cook the mushrooms slightly in the remaining teaspoon of oil, then add the wine and let it cook down.

Remove from heat and stir in the remaining teaspoon of fish sauce.

Meanwhile, whisk red wine vinegar, balsamic vinegar, Italian Seasoning, sugar, mustard and remaining teaspoon salt in a medium bowl.

Reduce the heat in the pan to medium - low and add the remaining teaspoon of oil.

Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top if desired.

Add the remaining teaspoon oil to the pan, stirring the vegetables to coat.