We assumed 1/4
teaspoon of added salt.
Not exact matches
Just
add 1/4
of a cup
of the oats and a pinch
of salt (1/8
of a
teaspoon if you must measure it) to each baggie.
I
added a
teaspoon of sea
salt, which I dissolved in the coconut oil / cinnamon / maple syrup mix.
Add the dill, 1/4
teaspoon of the
salt, and a couple tablespoons
of water.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
Add two
teaspoons of salt to the water.
Yeah, the miso
adds the savory and saltiness, but perhaps a tiny bit
of dijon (like 2
teaspoons or so) and extra
salt will do the trick.
I like to
add a
teaspoon of dried sage, about 1/2 tsp dried thyme,
salt, and pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!
Once melted,
add in chopped onions with 1/4
teaspoon of salt, and stir until all onions are coated in the oil mixture.
If you are using unsalted butter,
add 1/4
teaspoon of salt instead
of 1/2.
Add freshly ground black pepper, another
teaspoon of salt, or more or less to taste.
I looked at the ingredients on my jar
of best foods mayonnaise in the refrigerator and
added several dashes
of salt, a pinch
of sugar, several drops
of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
To make the tartar sauce, finely mince 1 clove
of garlic and
add it to a mortar, then
add 1 tablespoon
of capers and using a pestle mash down on the garlic and capers until you form a paste, next
add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2
teaspoon of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and
add it to the fridge
Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1
teaspoon of salt.
Add the fennel, celery, carrots, onion, garlic, 1/2
teaspoon salt, and several grinds
of pepper.
Add a
teaspoon of salt and the 1/4 cup
of the milk.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp
salt -1 / 4
teaspoon black pepper (it would be great to
add in herbs into the crust like fresh rosemary and thyme!
Heat a large pot
of water to boiling,
add 2
teaspoons salt, and cook the pasta for 5 minutes.
With machine off,
add 1 1/4 cup
of sifted powdered sugar, the vanilla, butter, 2
teaspoons of instant espresso powder, and a pinch
of salt.
Once the garlic starts to sizzle,
add two
teaspoons of za'atar, the cumin, a pinch
of salt and a good grind
of black pepper.
I also
added a half
teaspoon of truffle
salt which is definitely one
of those foodie ingredients not part
of the regular pantry.
In the mug, squeeze the juice
of the orange,
add the saffron, a
teaspoon of salt and top up with hot water to make a mug full.
I
add a few
teaspoons of red wine vinegar and
salt to bring out the flavor.
Once your spices are nicely toasted and fragrant,
add 1
teaspoon salt, 1 tablespoon lemon juice, 1 cup tomato paste, 1 and 1/4 cups coconut milk, and the rest
of your ghee.
Stir in the remaining 2 tablespoons
of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and
salt (I usually
add at least 1
teaspoon of sea
salt).
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also
add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 1/2
teaspoon of sea
salt and the minced spinach mixture,
add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
Off the heat,
add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1
teaspoon table
salt, many grinds
of black pepper and the stock and mix well.
To each third that you wish to make with meat,
add 1/2 pound lean ground pork, 1/2
teaspoon kosher
salt, and a few grinds
of pepper.
Add the tomatoes and 2
teaspoons of the celery
salt and cook for another few minutes.
Heat a little oil in a large pot, then
add the turkey neck and a
teaspoon of salt.
Bring up to a simmer again and
add the
salt (and more curry paste if you like, I used just shy
of 6
teaspoons but the curry paste I use is not over-the-top spicy).
Add garlic, pesto, milk, and 1/4
teaspoon of salt.
Add the bell pepper and optional jalapeno pepper to the pot, along with two tablespoons
of tomato paste and a
teaspoon each
of salt & pepper.
Add in a
teaspoon of hot paprika, and a half
teaspoon each
of roasted coriander, garlic powder,
salt & 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.
Add the remaining tablespoon
of butter and remaining 3/4
teaspoon of salt and blend until well combined and smooth.
Turn the heat down a bit and
add six cloves
of minced garlic, half a tablespoon each
of cardamom, turmeric, and sea
salt; one
teaspoon each
of black pepper, allspice, and cinnamon; and half a
teaspoon of nutmeg, cumin, and cayenne pepper.
As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups
of this whole wheat flour, and
added 1/2 heaping
teaspoon of salt to that.
Add the remaining 1/2
teaspoon of salt and a few grinds
of pepper.
I tossed a heaping cup
of the artichoke hearts in the food processor and
added in the juice
of a lemon, two tablespoons
of extra virgin olive oil, a pinch
of salt, and a scant half
teaspoon of ground white pepper.
Add the kale to a large bowl and drizzle with 1
teaspoon olive oil and a big pinch
of salt.
(Remember, if you're using unsalted butter,
add an extra 1/4
teaspoon of salt.)
Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepp
Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then
add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepp
add 2 cups (480 ml)
of broth, tomatoes, cumin, oregano, 1
teaspoon of salt, chili powder and pepper.
If not,
add 1/4
teaspoon of salt per pound.
To the same skillet with chicken and sun - dried tomatoes,
add 1 cup
of half and half and 1/4
teaspoon salt - bring to boil.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown /
Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no
salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with
salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
I
added baking soda,
salt, cinnamon — 2
teaspoons instead
of a paltry 3/4 — and ginger.
Add half
of the ground beef and 1/2
teaspoon salt; cook, stirring frequently to break the meat into small pieces, until well browned, 8 to 10 minutes.
Add the greens, along with 2 cups
of chicken stock and 1
teaspoon salt.
Add the onion, celery, bell pepper, garlic, sage, thyme, and 1⁄4
teaspoon of the
salt and cook, stirring occasionally, until the vegetables soften, about 5 minutes.