Sentences with phrase «teaspoon mustard»

Ingredients: 1 tablespoon olive oil 2 medium onions, thinly sliced and cut into half moons 1/2 teaspoon celery seeds 1 teaspoon mustard seeds 14 oz.

Caesar dressing: 1/3 cup slivered or sliced almonds 3 - 4 cloves garlic, peeled and crushed 3/4 cup silken tofu 1/4 cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon mustard powder Salt

Make your own curry powder by grinding five teaspoons of coriander seeds, one teaspoon fenugreek seeds, one - half teaspoon mustard seeds, one - half teaspoon cumin seeds, two teaspoons turmeric powder, 5 cloves, one and one - half sticks of cinnamon, and one large bay leaf.

2 slices of your favorite crusty bread 1/4 pound thinly sliced rare roast beef 1 tablespoon Spicy Southwestern Peanut Better 1 teaspoon mustard Lettuce leaves

Ingredients 2 tablespoons butter 1 small onion, finely diced 3 tablespoons all - purpose flour 1 1/2 cups milk (low - fat is fine) slightly less than 1 teaspoon salt 1/2 teaspoon mustard dash of hot sauce (optional)

To assemble, spread each cooked tart crust with 1 teaspoon mustard followed by 1 teaspoon pesto and 1/12 of the sauce.

2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish

You can also create a tasty salad dressing with one tablespoon olive oil, one tablespoon champagne vinegar, one teaspoon Dijon mustard, one freshly minced garlic clove and half a teaspoon

On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar, teaspoon each mustard, salt, sugar dash of pepper.

1 1/4 cups apple cider vinegar 3/4 cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup chopped scallion greens

6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

10 small, hot, dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon

* Spice Mixture: Use a mortar and pestle or spice grinder to grind the following spices as finely as possible: 2 tablespoons cumin seed, 1 tablespoons coriander seed, 2 teaspoons mustard seed, 1 teaspoon red pepper flakes, 1/8 teaspoon cardamom seeds, 3 whole cloves.

SPREAD 4 of bread slices with 1/2 teaspoon mustard each.

And for the recipe: 3/4 cup white sugar 1 teaspoon mustard powder 1 teaspoon salt 1/3 cup vinegar 1 onion, grated, juice reserved 1 cup vegetable oil (USE WATER and the cornstarch like I previously stated) 1 1/2 tablespoons poppy seeds

In each of two hot, sterilized canning jars, place 1 lemon slice, 1/2 teaspoon salt, 1 tablespoon sugar, 1 garlic clove, 1/2 teaspoon mustard seed, 1/8 teaspoon red pepper flakes, 6 black peppercorns, and 1 whole clove.

For the Shrimp 1 pound large shrimp, peeled and deveined, patted dry on paper towels 2 teaspoons ground fennel seeds 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons extra-virgin olive oil

Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, optional

1 cup tomato puree One 15 - ounce can white beans, drained and rinsed 1/4 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder 1 teaspoon sugar 1/2 teaspoon vinegar 1/2 teaspoon vegetarian Worcestershire sauce (or make your own Worcestershire sauce) 3 veggie hot dogs, sliced

1 shallot, chopped 1/2 teaspoon mustard seeds (optional) 1 yellow squash, chopped 1/2 red bell pepper, chopped 1 large tomato, chopped Pinch or two hot curry powder to taste (I used Penzy's)

1 large yellow onion, sliced Salt 1 tablespoon canola oil 1 jalapeño or other fresh green chile 1 fresh hot red chile, or another jalapeño 1 teaspoon mustard seeds 1 teaspoon ground cumin 1 teaspoon coriander seeds 1 teaspoon brown sugar

6 eggs small handful arugula, finely chopped 2 teaspoons mustard 1/2 teaspoon salt 1/4 cup mayonnaise (I made homemade, since it's such a prominent taste in these eggs) a few grinds fresh pepper smoked or regular paprika for garnish

1 large yellow onion 1 2 inch piece fresh ginger 6 garlic cloves 2 whole tomatoes 3 cups water 1 cup dried red lentils 3 tablespoons olive oil 1 teaspoon mustard seeds 1/2 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon turmeric 4 tablespoons chopped parsley or cilantro

2 tablespoons turmeric powder 6 1 - inch thick fish steaks 6 tablespoons mustard or vegetable oil 1 teaspoon mustard seeds 1 2 - inch piece of ginger, peeled finely minced 6 cloves garlic, minced 2 fresh red chiles, such as serrano, stems removed, and halved 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon clove powder 1 cup yogurt Salt to taste 1/4 cup parsley leaves or cilantro for garnish

10 small, hot dried red chiles, such as piquins, seeds and stems removed 1 tablespoon rice 1 tablespoon coconut, fresh or flakes 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 teaspoon cardamom seeds 1 teaspoon fenugreek seeds 1 2 - inch piece cinnamon 1 teaspoon mustard seeds 6 whole cloves 5 curry leaves

* 1/2 tablespoon rice vinegar (or use raw apple cider vinegar or sherry vinegar as the author suggests) * 1/2 tablespoon freshly squeezed lemon juice 1/2 teaspoon mustard (the author has a recipe for fermented mustard in the book) * 2 tablespoons olive oil

For the Chiles: 1/4 cup vegetable oil 1 teaspoon turmeric 5 teaspoons Onion Sauce (see recipe above) 1 small fresh tomato, chopped 1/2 teaspoon New Mexico red chile powder Salt to taste 1/2 cup yogurt 8 fresh New Mexican chiles, sliced on the side to remove the seeds, stems left on 1/2 teaspoon mustard seeds 2 sprigs fresh curry leaves, or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon lemon juice

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

Add 4 tablespoons mayonnaise plus 2 teaspoons mustard and 8 diced baby dill pickles, plus a pinch of salt and pepper.

To bake with glaze: Mix together 1/3 cup gluten free ketchup, 3 tablespoons packed brown sugar and 2 teaspoons mustard.

can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1 yellow onion, chopped 3 tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil

(soak overnight for creamiest mayonnaise; otherwise for at least 2 hours) 1/4 cup / 60 ml avocado oil or flax oil (I prefer avocado oil for the taste) 1/4 cup / 60 ml water 1 tablespoon fresh lemon juice 2 teaspoons apple cider vinegar 1/2 teaspoon sea salt 1/2 teaspoon mustard powder 1/2 fresh garlic clove, chopped, or 1/4 teaspoon (a pinch) garlic powder Celery tops or fresh parsley for garnish (optional)