Season turkey and vegetable mixture with spices and
a small pinch salt and pepper and continue to cook until ground turkey is browned and cooked through, about 10 minutes.
for the ganache drip: 45 grams (1.5 ounce) dark chocolate, chopped 45 - 60 grams (3 tablespoons - 1 / 4 cup) heavy cream
small pinch salt
for the whipped ganache frosting: 225 grams (8 ounces, 1 cup, 2 sticks) butter 180 grams (6 ounces) dark chocolate, chopped 1 tablespoon corn syrup, optional
small pinch salt
In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and
a small pinch salt until just simmering, then pour over the chopped chocolate.
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1
small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract
pinch of
salt 1.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut into florets — about 350g / 12oz] 1 •
small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground cloves to taste •
salt and pepper
2 teaspoons olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon
salt Big
pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted
salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the
smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of
salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground cloves 1 1/2 cups (190 grams) flour
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea
salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
In a
small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a
pinch of
salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.
real maple syrup zest of a
small lemon
pinch of
salt, pepper and cayenne, to taste
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini •
pinch of
salt • juice from one
small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
In a
small bowl, stir together the mashed sweet potato, coconut sugar, vanilla, cinnamon, nutmeg and a
pinch of
salt.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar,
pinch of
salt in a
small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.
for the meringue mushrooms: 3 egg whites
small pinch cream of tartar 3/4 cup (300 grams) sugar
pinch of
salt 1/4 cup (60 mL) water cocoa powder, for dusting
1 pound kale, washed, stemmed, and cut into
small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated
salt & pepper 1/2 teaspoon turmeric (optional, for color) a
pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
In the meantime, in a
small bowl, smash the avocado with a fork and a
pinch of
salt.
In a
small mixing bowl, toss the sprouts with the olive oil and a
pinch of
salt and pepper.
Give it a stir and add a
small pinch of
salt.
Ingredients 1 1/4 cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
pinch of
salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
A little ball of dough made from a
small amount of butter, a tiny bit of sugar, a
pinch of
salt, one egg and a little flour and baking powder is then rolled out and cut into funky shapes and then deep fried.
Add in ground cinnamon and a very
small pinch of sea
salt.
Ingredients 1
small pumpkin a
pinch of whole sea
salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce
pinch of
salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
In a
small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a
pinch of
salt and 1/3 cup of finely chopped pecans or walnuts.
a
small pinch of
salt and pepper) and sprinkle 1/3 of the onions.
For the pintos: 2 teaspoons olive oil 1
small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped
Pinch red pepper flakes 1/2 teaspoon
salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
* 1/2 cup very hot water 1/4 cup chia seeds * handful of pecans, chopped * handful of organic raisins * several
small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny
pinch of sea
salt - optional
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal
Small pinch fine sea
salt
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk
salt and pepper to taste
pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 egg 1 tablespoon of heavy cream 1/4 cup brown sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1 tablespoon of heavy cream
pinch of
salt 2 - 3
small Yams or sweet potatoes.
It's served on
small tortillas with a tiny
pinch of onions and the carne asada is made well enough but maybe needs a
pinch of
salt.
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1
small red onion, peeled and quartered 2 cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice of 1 lime large
pinch Kosher or sea
salt
You could add a
small pinch of
salt and pepper or dried Italian herbs to it too.
Make sure the carrots are evenly spread out, this will increase surface area exposed and allow edges to crisp up and the maple syrup to caramelize, giving a beautiful finish to the carrots, a
small pinch of sea
salt will also perfectly season the dish.
Add the shallot and garlic and a
small pinch of
salt and stir well.
For the Tacos
small taco size tortillas, warmed 1 C cabbage, shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin
pinch kosher
salt
FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into
small cubes, drizzle with garlic - spiked butter with a
pinch of
salt, and toss to coat.
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into
small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 large yellow onion, chopped a splash of olive oil a couple
pinches of
salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into
small trees 2 cup kale or chard, destemmed and cut into thin ribbons
In a
small blender, combine basil, olive oil, balsamic, a
pinch of
salt and fresh cracked pepper.
Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10
Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon
Pinch of Herbs &
Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
To make the guacamole simply mash the avocado into a
small bowl and add the juice of 1/2 lime and a
pinch of
salt.
In a
small bowl combine corn, red onion, zucchini, red pepper and a
pinch of
salt and pepper.
1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1
pinch salt 2 eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut into
small pieces and at room temperature
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1
small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams
salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
I added a
small pinch of
salt to the frosting to highlight the caramel.
In a
small bowl, combine a few tablespoons of light brown sugar,
salt and a
pinch each of oregano and thyme.
I break the egg in a
small bowl, fork - beat it with a
pinch of garlic
salt and chilli powder and put it in the pan.