Sentences with phrase «tablespoon pepper in bowl»

Combine 1.5 tablespoons brown sugar, paprika, chili powder, cumin, 1 teaspoons salt, and 1/2 tablespoon pepper in bowl.

Not exact matches

Meanwhile, in a medium mixing bowl, combine the chilled tortellini with the celery, red pepper, black olives, cucumber, salad dressing and 1 tablespoon of the blue cheese crumbles.

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

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper.

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

Combine 2 Tablespoons olive oil, maple syrup, cinnamon, salt, and pepper in a small bowl.

In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms, sea salt, black pepper, red chili pepper flakes and 3 tablespoons water.

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.

Place potatoes in a large bowl and toss with 2 tablespoons of oil and salt and pepper.

In a mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a small bowl, combine 1 Tablespoon of olive oil, rosemary, sage, garlic, salt and pepper.

Combine kale, lemon zest, 1 tablespoon of the lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper in a large 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.

Toss chickpeas with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper in a medium bowl.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.

Combine 1 tablespoon harissa paste (more if you like it spicy), the olive oil, turmeric, Aleppo pepper, and salt in a small bowl.

In another small bowl, combine shrimp and avocados with 4 tablespoons of the dressing and season with salt and pepper.

Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave - safe bowl.

In a bowl, mix the potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper.

In a large mixing bowl, beat eggs with milk, Parmesan (reserving a couple tablespoons for the top), onion, salt and pepper.

In a bowl whisk together the egg, onion, bell pepper, 2 tablespoons of ketchup, saltine crackers, Worcestershire sauce, salt and pepper to taste.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside.

1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic powder, salt, and pepper.

Place the chopped peppers in a small bowl and whisk in 2 tablespoons extra-virgin olive oil.

In one shallow bowl, place the flour and season with pepper and salt (optional); in the second shallow bowl, whisk 2 - 3 eggs with 1 tablespoon of water; in the third shallow bowl, place the breadcrumbs (either homemade or store boughtIn one shallow bowl, place the flour and season with pepper and salt (optional); in the second shallow bowl, whisk 2 - 3 eggs with 1 tablespoon of water; in the third shallow bowl, place the breadcrumbs (either homemade or store boughtin the second shallow bowl, whisk 2 - 3 eggs with 1 tablespoon of water; in the third shallow bowl, place the breadcrumbs (either homemade or store boughtin the third shallow bowl, place the breadcrumbs (either homemade or store bought).

To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

Combine squash, 1 tablespoon oil, sage, whole unpeeled garlic cloves, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat.

Place cauliflower in a bowl, sprinkle with salt and pepper and drizzle with 1 tablespoon oil, toss to coat.

In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well.

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.

Place vegetables in a large bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon ground pepper and 1 teaspoon salt.

Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

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.

Place in a large bowl and add 1 tablespoon oil, the lemon juice, brown rice syrup, herbes de Provence, basil, sea salt, and pepper.

In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon each of salt and pepper.

Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper.

In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper.

Place the squash in a large bowl and add the sliced lemon, 2 tablespoons of the olive oil, 1 tablespoon of the oregano, 1/2 teaspoon of salt and 1/4 teaspoon pepper.

Cajun Cream Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seaPeppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seapeppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seasoning.

In the first bowl, combine all but five tablespoons of the flour, the cornstarch, salt, pepper, and paprika.

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk.

Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black pepper 1 tablespoon onion flakes, lightly ground 1 tablespoon granulated garlic 1/2 teaspoon crushed red pepper 1 tablespoon coriander seeds, lightly ground 1 teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.

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

Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl.

In a large bowl combine cubed squash, 1 tablespoon olive oil, garlic, rosemary, red pepper flakes, salt and pepper.

Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl.