Sentences with phrase «teaspoons pepper in»

Combine 3 tablespoons rosemary, rind, salt, and 2 teaspoons pepper in a small bowl.

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

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

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

Whisk together the stout, agave nectar, tomato paste, yellow mustard, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a small bowl.

Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave - safe measuring cup or bowl.

Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15 - by 10 - inch shallow baking pan.

Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth.

Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan; bring to a boil.

Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.

Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

Toss tomatoes, 2 tablespoons oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend.

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

Combine the shallot mixture, lamb, cumin, ketchup, crushed red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.

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.

Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl.

Mix the creme fraiche, mayonnaise, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a glass dish just large enough to hold the flattened chicken.

Stir together the sour cream, the horseradish, and remaining 1 tablespoon vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl.

Mash avocado, sour cream, lime juice and zest, jalapeño, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until chunky.

Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Combine egg whites, whole eggs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; stir with a whisk.

Add 1/4 teaspoon salt and 1/8 teaspoon pepper in the cracker crumbs and mix well.

Stir together the crab, mayo, egg white, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon pepper in a medium bowl.

Not exact matches

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave skin on)

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.

Stir in remaining heavy cream and season with 1⁄4 teaspoon salt and pepper as desired.

Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half teaspoon each of salt & pepper.

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!

1 dozen eggs, hard boiled and cooled in ice water 1 cup mayonnaise 2 teaspoons truffles in oil salt and pepper 1/2 cup chopped fresh chives (reserve a bit for garnish)

Heat another teaspoon of sesame oil in the pan and stir - fry the onion and pepper until soft.

Fold in the rosemary and season with remaining 1/4 teaspoon salt and pepper.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper, and place on the rack in the pan.

Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.

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.

Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third.

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!

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

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

Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.

In a large bowl, whisk together the oil, lemon zest, lemon juice, Dijon mustard, and 1/2 teaspoon each salt and pepper.

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

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

Combine ricotta, Parmesan, garlic, 1 teaspoon olive oil, Italian season, salt, and pepper in a medium bowl.