Sentences with phrase «turns of pepper»

In a small bowl, whisk together the champagne vinegar, pressed garlic, 1/4 cup of the olive oil, 1/4 teaspoon salt, and a few good turns of pepper.

In the summer, tea wasn't as appetizing so I made it into «ice cream» — using the frozen banana trick: one frozen banana, 1 teaspoon of ginger, 1 teaspoon of turmeric, dash of cayenne, and a few turns of the pepper mill, processed in a food processor until it resembles soft serve.

freshly ground pepper (that's 50 to 60 turns of the pepper mill, no joke).

In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.

Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar.

In a measuring pitcher, whisk together the cream, egg, 1/4 teaspoon salt, and a few turns of pepper until well - combined.

Top with a few turns of pepper and put it in the oven right away.

Sprinkle with the thyme, a few turns of pepper, and the lemon zest and bake for 10 minutes, or until the cheese is melted and the edges of the matzo are brown.

Add a few generous turns of the pepper mill.

Not exact matches

But in a region where no dish goes without a spicy condiment, Indonesians are reluctant to turn their backs on such an ingrained culinary staple, making the cost of chile peppers a possible tipping point in the future of Southeast Asia's economic and social stability.

Once the peppers have cooked for ten minutes and are starting to turn ever so slightly brown at the edges remove them from the oven, allow them to cool for a couple of minutes and then add them to the food processor with the hummus and blend until smooth.

Hopperburn is rare in pepper, but the symptoms are tips and sides of pepper leaves turning yellow to brown and becoming brittle.

If, however, the purpose of growing peppers in containers is to winter them over, to turn them into perennials, or for breeding, then smaller, more attractive containers should be used.

While Bhut and Bih produced fruit in comparable size and count (Bih slightly smaller ones), Morich's pods were significantly smaller, but there were more of them, so that the harvest in weight turned out to be about the same for al three peppers.

The next day the guy had refined his presentation, turning his pepper assembly into a sort of puppet on a string.

Just as it is about to turn brown, add 1/2 of the garlic, 1/2 of the ginger, all of the onion, bell pepper, celery and the habanero.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

I turned the mash out onto the work surface, added 60 g of gf flour mix, salt, pepper and a pinch of nutmeg and just started kneading.

Add the soup mix, a bunch of turns of black pepper, rosemary, and salt to taste.

Add one tablespoon of butter and a few turns of black pepper; mix thoroughly.

To turn it into a more filling main dish I added tender pieces of chicken and chewy bites of pasta along with fresh baby spinach, roasted red peppers, Parmesan cheese and Italian seasonings.

Turn the heat to low, and season to taste with salt and a decent amount of black pepper.

I just started fermenting the first pound of peppers and want to see how it turns out before I make another, but the peppers keep coming.

A small dash of nutmeg and creme, instead of pepper flakes, turns this into a different - but equally yummy - dish.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Place the red bell peppers, one at a time, over the open flame of a gas burner, using tongs to carefully grasp stems and turn peppers to get an even char, about 3 - 4 minutes per pepper.

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.

In the true spirit of this cowboy - sustaining stew, we decided to keep this chili old school and make our own chile puree from dried chile peppers rather than turn to the grocery - store convenience of pre-made chili powder.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

If you are bored of an old recipe, just try to add a little pepper and you'll be amazed how much cooler it turns out!

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

all winter long we thaw our jars of roasted tomato, pepper, garlic, herbs and onion concoctions and turned them into literally hundreds of different recipes; soups, pizza sauce, pasta sauce, tomato sauce, chili, dips, spreads — you name it.

question as good as these look, would it work and still turn out the same with water instead of buttermilk, saltine crackers instead or ritz, and no chycanne pepper.

Also, my Ranchero sauce turned out burn - my - lips spicy because of the cayenne pepper and the heat in my poblanos and jalapeno.

Turn off the heat and add 1/4 teaspoon each of salt and pepper.

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

I make mine with mustard, a little mayo, a few dashes of worcestershire sauce (not too much or it will turn the yolks brown) and some sweet pickle relish juice, dash of tabasco, salt and pepper.

My favorite: simmer spring water with chopped garlic, any kind of chopped hot pepper, and grated ginger; turn off heat and whisk in tomato paste, sweet white miso, and a little agave nectar or some other sweetener.

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

It sure turned into a show for the locals: «what's that laowai (foreigner) doing, crouching there trying to buy a handful of chile peppers?»

The wonderful magic of black pepper is that when the green, unripe peppercorns are put out in the sun to dry, an enzyme contained within the pericarp (outer skin) of the peppercorns turns them black and creates the volatile oil piperine.

A squeeze of lemon or lime, some coarsely ground black pepper, a little salt, and chile juice was all that was needed to turn tomato juice into a tasty vegetable juice.

So how do those tons of newly - picked peppers get turned into the condiment known as paprika, in all of its many forms?

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

The chicken wing sauces are created by grinding the pepper mash (one sauce is made from a red jalapeño mash, the other from a red habanero mash) through an emulsifier, which totally turns any seeds and solids to liquid, utilizing all of the chile pulp.

I added a couple dashes of red pepper flakes at the end to turn up the heat.

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes

I always have bags of roasted peppers in the freezer so I can make it without turning on the oven.

Sprinkle with a little salt and a couple of turns of fresh pepper.