Sentences with phrase «teaspoon pepper»

Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl.

In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined.

Flip them and grind another 1/8 teaspoon pepper on top.

Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork.

Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup.

For example, if a recipe calls for 1 teaspoon salt and 1/2 teaspoon pepper ~ just add 1 1/2 teaspoons for your salt and pepper mixture.

Place the pork in the center of the potatoes and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over all.

Mix remaining 3 tablespoons sugar and 2 teaspoons pepper in small bowl.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs.

Meanwhile, toss bread with 1 tablespoon oil and 1/4 teaspoon pepper on a rimmed baking sheet.

Sprinkle oat flour, 1/4 teaspoon salt and 1/4 teaspoon pepper over the mushrooms, and mix for 1 minute.

1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup chopped onion 3/4 cup chopped celery 1/2 teaspoon salt Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins

1/4 teaspoon pepper Salt to taste.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Season with remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.

can tomato paste to 3 tablespoons brown sugar tablespoons Worcestershire sauce teaspoon pepper sandwich buns, split Directions 1 In large skillet, cook ground beef, onions, celery and bell pepper over medium - high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently.

2 pounds ground beef 2 (16 ounce) cans kidney beans, rinsed and drained 2 (14.5 ounce) cans diced tomatoes, undrained 1 (8 ounce) can tomato sauce 2 medium onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon pepper Shredded Cheddar cheese

In each phyllo cup, place 1/2 teaspoon pepper jelly and a 1/2» cube of brie.

1 lb whole wheat penne, You can use any other type of pasta 2 14 oz can chopped tomatoes, juice drained 4 garlic cloves, chopped 1/2 cup heavy cream 1 teaspoon pepper flakes, optional 1 10 oz bag fresh spinach 1 cup shredded Romano and Parmesan cheese (You can add any other type of cheese.

Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.

Pin It Ingredients: For the Crust: 2 large sweet potatoes (about 2 lbs), peeled and grated on a large - holed box grater 2 teaspoons salt 1 teaspoon pepper pinch crushed red pepper flakes 1 egg For the Filling: 1 leek, white and... Continue Reading →

HOMEMADE CROUTONS Ingredients: 3 - 4 cups bread cubes (stale or leftover bread works well) 2 tablespoons melted butter 2 tablespoons extra virgin olive oil 1 teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Mix together melted butter and olive oil.

To make the dressing, place diced shallot, garlic, lemon juice and zest, mustard, 1/4 teaspoon salt and 1/2 teaspoon pepper into a blender.

Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots Olive oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2 teaspoon salt 1/2 teaspoon pepper Dried parsley and additional goat cheese for topping, if desired

I made a couple of changes: Potato starch instead of cornstarch just because I did not want to go to the store; 1 TEASPOON pepper because my daughter does not like spicy food; and Added a large dollop of Sambal Oelek (pepper sauce) to my serving post-cooking to make up for the required - by - teen blandness.It was delicious!!!

Here is what you need to make it: 3 pounds chicken breasts 1/2 cup or more recipe ready real bacon pieces 1 Tablespoon minced garlic Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix Two 10.75 ounce cans lowfat cream of chicken soup 16 ounces light sour cream 1 teaspoon pepper ** Original recipe calls for adding 1/2 to 1 cup of water, but since my chicken was partially frozen, I didn't add any liquid, and my sauce was great.

12 dry sea scallops + 1/2 teaspoon salt, divided + 1/4 teaspoon pepper + 3 tablespoons olive oil + 4 cups snow peas + 1 lemon wedge, juiced + 1 teaspoon lemon zest in strips = Seared Scallops With Snow Peas

Meanwhile, beat cream, 2 tablespoons of the sugar and another 1/2 teaspoon pepper in medium bowl with electric mixer on medium speed until soft peaks form.

MIX ⅛ teaspoon pepper and remaining 1/4 cup mayo, shallots, and 1 tablespoon each lemon juice, tarragon, and chives in small bowl for sauce.

Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated.

For the chicken tenders: Whisk the buttermilk, hot sauce, 1 tablespoon salt and 1/4 teaspoon pepper together in a large mixing bowl.

Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet.

~ 6 - 8 chicken pieces, bone - in, skin - on and of fairly equal thickness ~ 2 bag frozen spinach ~ 2 cups, 1 box or 1 - 28oz can chopped tomatoes ~ 1 - 12 oz bottle Manzilla green olives ~ 1 teaspoon salt ~ 1/2 teaspoon pepper ~ 1 teaspoon each garlic and onion powder ~ 1 tablespoon dried rosemary ~ up to 2 tbsp olive oil

2 celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch pieces 2 medium potatoes, peeled and cut into small pieces 2 tomatoes, diced 2 tablespoon of all - purpose flour 2 tablespoon of oil 2 bay leaves 3 cloves garlic, minced 6 cups of water 1/2 teaspoon pepper salt

Transfer them to a large baking pan and add 2 tablespoons olive oil, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 4 - 5 cloves of garlic crushed the same way mentioned in step 1 — with the skin on, 1 teaspoon sea salt (you can be a little more generous, as the potatoes are going to absorb them good), and 1 teaspoon pepper powder.

Press 3/4 teaspoon pepper evenly onto all surfaces of beef roast.

Whisk together orange juice, next 4 ingredients, and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.

With clean hands, form meat into 4 patties; sprinkle remaining 1/2 teaspoon pepper over both sides of burgers.

Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes.

Sprinkle each filet and both sides with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.

Toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the pumpkin seeds, kale, lemon zest, garlic, 1/2 teaspoon sea salt and 1/4 teaspoon pepper in a food processor.

Coat 4 chicken cutlets in a mixture of 3 tablespoons flour, 1/2 teaspoon coarse salt and 1/2 teaspoon pepper; then dip into 2 beaten egg whites.

INGREDIENTS 12 eggs 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon pepper 8 oz sausage 2 cups peppers, sliced 1 cup chees...

Directions Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Combine cider, mustard, balsamic vinegar, 1 teaspoon salt, and 1 teaspoon pepper in a large plastic zippered bag and mix together.

3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley

Ingredients 8 ounces chicken breast tenderloins (about 6 pieces) 1 cup almond flour 1 teaspoon salt 1 teaspoon pepper 1/4 c...