1 pound spaghetti or linguine Salt Extra-vrigin olive oil Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove, minced 1 (28 - ounce) can Italian plum
tomatoes Pinch of sugar 1/2 cup whole basil leaves, torn if large Freshly ground black pepper
Not exact matches
can
tomato sauce, chopped garlic, salt and pepper, oregano, basil a
pinch of sugar and crushed red pepper flakes.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves -
pinch of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown
sugar - Roma
Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown
sugar in the large bowl.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red
tomatoes 1 cup seeded, chopped yellow
tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
You cut up some
tomatoes, mix it with brown
sugar and red wine vinegar and a
pinch of salt, a lil» dried thyme AND boom!
* note: I add a
pinch of sugar to my
tomato soup to help cut the natural acidity
of the
tomatoes (my husband requests this little addition a lot).
Just a
pinch of sugar can make the difference between perfect and way too sweet in a
tomato sauce.
Stir in the canned
tomatoes, the cinnamon stick, a
pinch of sugar, the oregano and season.
Made with a mix
of flavorful dried herbs, Jeff Mauro's fresh pasta sauce boasts just a
pinch of sugar, which helps balance the acidity
of the
tomatoes.
Many cooks will tell you they add a
pinch of sugar or honey to their
tomato sauce to enhance the sweetnes, but if you use good quality
tomatoes, that really isn't necessary.
To make the spicy
tomato sauce finely mince 2 cloves
of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with sea salt, freshly cracked black pepper, a
pinch of white
sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
Toss garlic, thyme, orange zest, ginger,
tomatoes, orange juice, oil, brown
sugar, salt, and a
pinch of pepper in a 13x9» baking dish.
2 tsp
of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp
of cumin seeds (or 1 tsp ground) 4 cloves
of garlic, crushed 1 medium onion, chopped
Pinch salt 2 tsp
sugar 400g can chick peas, drained and rinsed 400g can diced
tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste
Once the oil get's hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup
of tomato puree, 1/2 teaspoon
of smoked paprika, a
pinch of white
sugar, season with sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat
Finely mince 2 cloves
of garlic and add them to the pan, mix with the oil and then add 1 cup
of tomato puree, 1/2 teaspoon
of dried oregano, 1/2 teaspoon
of dried parsley, 1/2 teaspoon
of sea salt, a
pinch of white
sugar and some freshly cracked black pepper, mix everthing together and lower the fire to a LOW heat
Now add 1 cup
of diced
tomatoes to the pan, a
pinch of white
sugar, a generous
pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful
sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large
pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced
tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Put about 2 cups
of the
tomatoes (if necessary save the rest for another use) in a small saucepan with the
sugar, a
pinch of salt, and plenty
of pepper and bring to a boil.
Stir in the crushed
tomatoes, dried basil,
pinch of crushed red pepper, vegetable broth and
sugar.
1 1/2 cups cherry
tomatoes 2 tablespoons olive oil, plus extra for drizzling salt and pepper 1 lb new potatoes 1 large onion, thinly sliced 3 tablespoons
sugar 2 teaspoons butter big
pinch of oregano leaves 5 oz goat cheese, sliced or crumbled 1 puff pastry sheet, defrosted, rolled thinly (highly recommend Dufour brand)
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped
Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup
Tomato Sauce (I used sauce with no added
sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
2 tsp
of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp
of cumin seeds (or 1 tsp ground) 4 cloves
of garlic, crushed 1 medium onion, chopped
Pinch salt 2 tsp
sugar 400g can chick peas, drained and rinsed 400g can diced
tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste
diced
tomatoes, drained coarse salt and pepper
pinch of sugar pinch of red chili flakes 1/2 lb.
2 cups chopped eggplant 1 cup
tomato sauce
Pinch of crushed red peppers
Pinch of sugar 1 pizza dough 1 cup tightly packed spinach 1/2 red bell pepper, seeded and thinly sliced 1/2 cup artichoke hearts 1/4 cup red onions, thinly sliced 1/4 cup pitted and quartered black olives
1 x 10 - rib rack
of lamb (got mine at Woolies for less than $ 20); 2 firm eggplants; 8 ripe roma
tomatoes; olive oil; 8 cloves
of garlic (skin on); dried oregano; sea salt & pepper; bunch
of fresh mint; red wine vinegar;
pinch of sugar; handful
of pitted kalamata olives.