Sentences with phrase «remaining teaspoon garlic»

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.

Not exact matches

Meanwhile in a blender combine together the remaining 1/2 teaspoon salt, almond milk, cashews and garlic powder.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork.

Meanwhile, combine remaining 2 teaspoons garlic and thyme.

Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper.

After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining 1/4 teaspoon salt.

For the parsley vinaigrette, whisk oil, parsley, vinegar, and remaining garlic together in a bowl and season with 1/2 teaspoon salt and pepper to taste.

Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.

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.

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

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.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, remaining garlic, onion powder, and beef in a bowl.

Meanwhile, prepare the sauce by blending the cashews, milk, lemon juice, dill, horseradish, remaining clove of garlic and remaining 1/2 teaspoon of sea salt until creamy.

Drizzle the salads with the remaining vinaigrette and top each with 2 more teaspoons Garlic Mayonnaise.

Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon salt; cook for 3 minutes, stirring frequently.

In a large bowl, combine the lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt.

Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.

Add the egg, 1 cup of mozzarella cheese, the garlic powder, the remaining 1/4 teaspoon of salt, and pepper.

Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper.

Heat the remaining 1 teaspoon oil in the same skillet and add the garlic.

Combine the flour, paprika, cayenne, garlic powder, dried mustard, onion powder, oregano, black pepper and remaining 1 teaspoon salt in a large resealable bag and shake to mix well.

While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute.

Add ground beef, chili powder, cumin, garlic, paprika, and remaining 1/4 teaspoon salt to pan.

Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Whisk in the remaining 2 tablespoons oil, herbs, garlic and the remaining 1/4 teaspoon each salt and pepper.

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.

Combine the chopped tomatoes, sliced basil, minced garlic and the remaining 1/2 teaspoon of olive oil in a bowl and add salt and pepper to taste.

After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes.

While falafel patties are baking, rinse out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining 1/4 cup of parsley, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of olive oil.

Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.

In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red - pepper flakes.

Return the skillet to the stove and add the remaining peanut oil, along with the toasted sesame oil, garlic, ginger, and 1/4 teaspoon red pepper flakes.

Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme.

Combine the garlic, pistachios, cilantro, mint, chile, remaining 1/4 teaspoon salt, lemon zest and juice in a small bowl.

Add garlic and remaining 1 tablespoon butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; sauté until fragrant, about 1 minute.

While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest and juice, and remaining 1/4 teaspoon pepper.

After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining 1/4 teaspoon salt.

While squash roasts, mince garlic and mash to a paste in a small bowl with remaining 1/4 teaspoon salt.

Meanwhile, prepare the romesco by tossing the bell pepper and poblano pepper in another medium bowl with the garlic cloves and the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Combine tarragon, basil, Parmesan, hazelnuts, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor.

Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and the salt.

Add the lemon juice, tarragon, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook 30 seconds.

Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice of two lemons, almond milk, one tablespoon of olive oil, and the remaining teaspoon each of salt, pepper and garlic powder in a food processor or blender.

Drain the vegetables well and transfer them to a blender along with the garlic, chipotles, and the remaining 1 teaspoon salt.

Mince the garlic and place it in a small bowl along with the oil, vinegar, oregano, sugar, onion powder, and remaining 1/4 teaspoon each paprika, salt, and pepper.

In a saucepan, heat the remaining 2 teaspoons of oil over medium heat, and add the garlic, oregano, and chili flakes.