Season with salt and pepper if liked.
Season with salt and pepper if needed.
Season with salt and pepper if necessary.
Season with salt and pepper if desired.
toss cabbage and avocado with lime juice and olive oil;
season with salt and pepper if desired.
Transfer to a serving bowl, drizzle with remaining 1 tablespoon oil, sprinkle with almonds and pomegranate seeds,
season with salt and pepper if desired, and serve.
Season with salt and pepper if necessary.
Taste, and
season with salt and pepper if needed.
Step 3: Taste the potatoes and
season them with salt and pepper if needed.
Taste the curry and
season with salt and pepper if you desire.
Let carrots cool a bit,
season with salt and pepper if needed, then serve over bagel with cream cheese, dill, chives, onion slices and caper.
Just before serving, taste the broth and
season with salt and pepper if needed.
Cook for 2 minutes and
season with salt and pepper if necessary.
Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and
season with salt and pepper if needed.
Stir in the kale and
season with salt and pepper if needed.
Bring pasta to a simmer, taste, and
season with salt and pepper if necessary.
Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and
season with salt and pepper if needed.
Taste and
season with salt and pepper if necessary.
Season with salt and pepper if you'd like!
Taste and adjust
seasoning with salt and pepper if desired.
Adjust
seasoning with salt and pepper if desired.
Return gravy to pot; taste and adjust
seasoning with salt and pepper if needed.
Not exact matches
This recipe calls for
seasoning the dressing
with salt and freshly ground black
pepper, but odds are,
if you're like me, you'll be wanting another sprinkle or two, too.
Season with salt and pepper,
if needed, before serving.
Drizzle
with a drop more olive oil,
season with salt and pepper,
and continue stacking
with tomato, basil, mozzarella, zucchini, sauce,
and basil (
if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).
Season to taste
with more
salt and pepper if needed.
Season soup
with kosher
salt,
pepper,
and more oil
and vinegar,
if desired.
Season with salt and pepper at the end
if necessary.
Season with salt and pepper to taste (I like more
salt)
and add additional half
and half or milk
if desired for a less «chunky» soup
and warm through.
Season with 3/4 of a teaspoon of
salt, a few good grates of
pepper,
and additional Cajun
seasoning,
if you wish.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know
and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice
and cook together for 1 minute / Add wine
and cook until it nearly disappears, another minute or so /
Season lightly now
with salt &
pepper,
and adjust when risotto is nearly finished / Add about half of the lemon zest
and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered,
with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again
and stir / Proceed in this manner until rice is tender
and creamy, about half an hour / Heat up additional broth or water
if a little more is needed / When rice is tender or nearly so, adjust
seasoning, add seafood,
if any,
and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish
with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Pickle the Onion: In a medium pan (nonstick,
if you have one), combine the sugar, vinegar, onion
and 1/4 cup of water;
season with salt and pepper.
Season the layers lightly
with salt and pepper if desired.
Season with salt and pepper,
and serve
with extra cheese on the side,
if desired.
Adjust
seasoning with more
salt and pepper if needed.
If you wish, serve
with a dollop of greek yogurt
seasoned to taste
with salt and pepper.
Drizzle
with 1 - 2 tablespoons of avocado dressing
and season with additional
salt and pepper if desired.
Season with salt and pepper,
if desired,
and serve warm.
When the
peppers are just about done,
season them
with salt and pepper and,
if using, mix in the capers
and / or olives, then let the
peppers sauté for another minute or two.
Whisk potatoes,
if using, sour cream, horseradish, dill, parsley,
and lemon juice in a small bowl;
season with salt and pepper.
Remove pan from heat, stir in Worcestershire sauce
and remaining Parmesan;
season with salt and pepper,
if desired.
Adjust the
seasoning with more
salt and pepper if desired.
Season with more crushed red
pepper and salt,
if needed.
Season to taste
with salt and pepper and if you want your stew a little hotter add some more crushed red
pepper flakes.
If necessary,
season with additional
salt and pepper.
Season to taste
with salt and pepper,
if desired.
The recipe is perfect as is, but
if you want variety, I found it is also delicious
with carrots in place of broccoli,
and using cajun or jerk
seasoning to rub into the chicken breasts before browning, in place of
salt and pepper.
Season to taste
with additional
salt and freshly ground black
pepper,
if needed.
Remove from heat, stir in ginger
and garlic,
and season with salt and pepper,
if desired.
Season with additional
salt and pepper if necessary.