Not exact matches
In the case of the
small business, most if not all of the company's profits are
used to pay salaries and fringe benefits, which are deductible, and double taxation may be avoided because no money is
left over for distributing dividends.
The paid
leave order is the latest move by Mr. Obama to
use his power over federal contracts to institute changes on a
small slice of the labor market when he can not persuade Congress to enact those measures for the whole country.
Putting $ 400 into savings, for example,
leaves 86 % of the typical refund available for other
uses while providing enough of a cushion to handle
small emergencies and avoid payday loans or other high - cost borrowing.
I didn't ask for this very
small part of who I am any more than albinos asked for their skin tone, or
left - handed people asked to never be comfortable
using scissors or can openers made for us «natural» right handed people.
A non-Orthodox Christian is also said to examine the edicule (a
small structure surrounding the tomb) to make sure no oil lamps have been
left burning inside that the patriarch could
use to light his candles.
Use red cabbage
leaves to wrap individual falafel into
small parcels; they'll look like mini Christmas presents that you've set out for your guests.
Use a
small spoon to remove flesh from the potatoes to form a bowl,
leaving a 1 / 4 - inch shell.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4
small potatoes (I
use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary
leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
1
small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek
leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
In order to create the
leaves, I
used a
small cookie cutter and baked the
leaves separately from the pie.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime
leaves 1
small clusters oyster mushroom (or a
small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or
small pieces 1/2 carrot, sliced into ribbons (
using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the
leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
I had some extra batter
left over (I had to
use a
smaller loaf pan) and so I added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up in some coconut oil and MAN, they were delish!!
shoot for 15
leaves 1 lb ground pork 1/2 lb sausage, we
used spicy italian olive oil 1
small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)
Two
small deviations: 1) I
used a pork shoulder,
left it whole, and put it into the slow cooker for 6 hours on low then shredded it for serving.
2 Medium Octopus, I
used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber,
small diced 2 Shallots thinly sliced 1/4 cup chopped cilantro 1 - 2 Sprigs of Mint just the
leaves torned.
2 cups pineapple cut into
small chunky wedges 1/2
small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint,
use just the
leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I
used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups
small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil
leaves, sliced (or regular basil, no big deal!)
I
left my chicken pieces (I
used cut up breasts) in large pieces but you can choose to either shred or cut
smaller for more a soup feel.
I
used the
smaller fajitas in the 20 pack and only had 5
left!
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2
small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil
leaves, chopped 2 tablespoons fresh oregano
leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Made these today with a few changes: —
left out stevia —
used 5 dates soaked in some warm water (they were
small ones tho)-- subbed flax seed for one of the eggs — added vanilla, cinnamon, allspice — added a bit of extra walnut — added raisins to 3 of them
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1
small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Easy fish stew own creation 1 tablespoon olive oil 1
small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro
leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and
left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry
leaves (fresh or dried or substitute with 1 bay
leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Pick basil off the stems and only
use the same size
leaves or check on them early and take out
small leaves and return the others to the oven.
Use the reference photo below to the
left to see the size of the broccoli cut up, each piece should be
small.
Add a
small tootsie roll «stem» and
using royal icing (or any green candy), pipe on a «
leaf».
So I'm guessing it's either in the husbands truck or
left at the store so I decided to
use some ketchup (I had a
small amt of sauce), well I ran out of ketchup, so I improvised with bbq sauce!
If
using a
smaller pie pan, you may have some filling and crumble
left over.
Jell - o powder, cherry or strawberry flavor 25
small Tootsie Roll Candies Royal Icing, tinted green Baking spray Wax Paper Red Food Coloring, optional optional: you could
use fruit roll - ups or those green mint
leaf candies instead of the royal icing.
Pour the mixture on top of the biscuit base,
use the back of a spoon to smooth a
small hollow in the middle,
leaving about 1 ″ at the edge which is higher than the middle of the cake.
Cut zucchini in half lengthwise and
using a
small spoon or melon baller, scoop out flesh,
leaving 1/4 ″ thick.
For the noodle salad — 200 g soba noodles (you can
use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil
leaves, chopped — a
small bunch of coriander, chopped — salt
I
used several
small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I
used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and
leaving the dark - colored cocoa powder and nut butter frostings until the end.
Ingredients: 2 tablespoons olive oil for frying 1
small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme
leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have
used linguine
I
use quite a lot of ras el hanout in Moroccan cooking, and compared the aroma of this mixture to the
small bit I had
left from my last purhcase, either from My Spice Sage or Frontier.
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2
small eggs About 1 cup almond flour / meal (I
used left over ground almond and almond waste from my homemade almond milk) Splash of... Read more →
My mint
leaves were
small so I
used close to 30 of them.
Ingredients: 8 medium ripe tomatoes, I
used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped,
leaves chopped / Big handful green beans, cut into pieces / Basil
leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Use a
small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and
leave in a warm place to prove for 20 mins until almost doubled in size again.
So if
using small berries
leave them whole.
Place almond milk, green tea
leaves (
use a
small mesh ball or strainer for the tea
leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil.
Autumn Filling coconut oil or olive oil for frying 1
small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (
use the green
leaves as well) 500 g fresh baby carrots, divided lengthwise 1
small sweet potato, thinly sliced 1
small romanesco, cut into
smaller pieces 6 brown mushrooms, sliced 3
small kale
leaves, stems removed and chopped 1/2 lemon, juice
Holding this in your
left hand,
use a
smaller knife to cut around each section, letting the juice drip into the salad bowl and dropping sections in as you go.
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4
small to medium tortillas (flour tend to work best) 4
leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also
use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but
use whatever you like) 1 cup frozen peas,
left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
I'm always looking for ways to
use up buttermilk, since typically a recipe calls for just a
small amount and then I'm
left with more than half a carton.
Using a
small spoon, portion the cheesecake filling into your molds,
leaving room for a raspberry jam swirl.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I
used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large
leaves of fresh basil, chiffonaded