Sentences with phrase «use less pepper»

Pretty spicy for my kids, but would use less pepper next time.

I think I will use less pepper next time.

Not exact matches

Last year, North Dakota become the first state to make it legal for law enforcement to use drones with «less than lethal» weapons, like stun guns, pepper spray, rubber pullets, and beanbags.

Precincts have started adopting or increasing use of less - than - lethal force — including pepper spray and Tasers — in an effort to reduce injury and death.

Precincts have started adopting or increasing their use of less - than - lethal force — including pepper spray and Tasers — in an effort to reduce injury and death while still giving police options when facing would - be assailants.

I only used less cayenne pepper knowing there would be children at the BBQ party.

Used one tablespoon less of cumin and dropped the cayenne pepper as I'm not a spicy person.

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1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

The cayenne pepper and jalapeño peppers control the heat of this salad so use a little less (or skip) for a mild salad.

If you prefer less heat, use one jalapeño pepper instead of two.

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds

I chose to use less spicy peppers (only about 3 peppers) and removed most of their seeds before adding them to the saucepan to reduce their spiciness.

But if you don't like heat, you could reduce the amount of serrano or jalapeno pepper you use, or you could also remove the spine and seeds for less heat as well.

Now America's number one Mexican hot sauce brand, Pace Foods, makes it known that it still uses only fresh jalapeno peppers in the sauces, rather than the brined, less flavorful jalapenos — like those canned nacho slices.

If I make it again, I will be using more red pepper and less honey.

or maybe next time i'll use more beans, less peppers?

I just made this recipe — I am used to a less healthy version, with ketchup but I honestly could not tell the difference.I used one whole onion and green pepper as veggies and added a tbsp of brown sugar.

The African Bird's Eye is commonly used in soups, stews, hot sauces and chicken dishes, but the flavor is less interesting than other popular peppers.

Next time I will use less water, since peppers tend to render moisture.

I compared the instructions with the boxed version and this one actually takes LESS time - especially if you use frozen peppers and onions.

I added a chipotle pepper and used part whole wheat pastry flour and less sugar.

Dipping Sauce ingredients: 1 C water / 1/2 C sugar (or use less) / 3 sprigs fresh cilantro / 2 cloves garlic / 2 T white vinegar / 1 T lime juice / 1 T Thai garlic chili pepper sauce / 1 T Thai fish sauce

White pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionable.

Only slightly less fanciful is the theory that suggests that Canary Islanders, transplanted to San Antonio as early as 1731, used local peppers and wild onions combined with various meats to create early chili combinations.

1/4 cup dry breadcrumbs, I used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup, less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher salt Freshly ground black pepper

While the squash is cooling, remove the seeds from two chipotle peppers and mince (you can use one for less heat).

5 pounds tomatoes 3 cup chopped onions 1 cup jalapeno peppers, diced (this is optional) 1 cup cider vinegar 3-1/2 teaspoons salt 1/2 — 3/4 cup sugar (I used even less and nobody noticed!)

This is so easy and looks absolutely beautiful if you can not handle the heat skip jalapenos, use some other peppers (less spicy).

3 corn tortillas 1 can refried beans (pinto or black) or 2 cups homemade 7 oz green salsa 6 oz cooked turkey (sub peppers if vegetarian, can always use pork, beef or chorizo) 1/2 tsp Expote 1/2 tsp Chipotle Powder (use less if you don't like spicy hot foods) 1/2 tsp Aleppo chili powder (can -LSB-...]

1/4 cup apple cider vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

1/4 cup Olive Oil (I used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.

Dressing: 2 tablespoons extra virgin olive oil 1 tablespoons lemon juice 1 clove garlic 1 teaspoon Dijon mustard 1 dessertspoon sumac — I love sumac so I use loads, you may like a less lemony taste so add less first Black pepper

Another way to personalize this versatile recipe is to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example) and you can adjust the seasoning as well, adding more red pepper flakes (or a drizzle or sriracha) for more heat, or using more or less curry powder to taste.

So in less than a week, I made another loaf using whole wheat flour, added sunflower seeds, rosemary, flax, poppy & sesame seeds and black pepper.

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

For an easy weeknight meal, try one of our healthy vegetarian recipes that use 5 ingredients or less (we don't count salt, pepper, oil or water in the total).

Feel free to use more or less garlic (or roast your garlic beforehand to make a nice roasted garlic hummus), more or less spices, or even add a roasted red pepper to the food processor while you're pur

That's why I used the sauce and not the peppers themselves - no seeds, so it's less spicy.

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste

1 yellow pepper (or a pepper of your choice) 2 shallots diced 15 cherry tomatoes, quartered 2 garlic cloves minced 1/4 red chilli diced 1 tsp Olive oil — I actually used an olive oil spray bottle so it was less than that.

Also with the ginger and the pepper I found the drink good but rather hot, can we use less ginger and pepper??? Thank you...

If you want a less spicy dish, use less of the pepper.

I seasoned the peppers and onions with a heaping tablespoon of Mexican spice blend, so use more or less depending on your tastes.

If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)