Sentences with phrase «with more vinegar»

Dilute this paste with more vinegar until it is the consistency of rich cream.

«Without question — and some express it with more vinegar than others — there are people who truly don't like my band,» Matthews said «I think a lot of them just go, «I hate the Dave Matthews Band» because they saw someone they didn't like in one of our T - shirts.

Just top your jar off with some more vinegar so that it stays about 1 inch from the top.

Season with more vinegar if desired and sprinkle with salt.

Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.

RHUBARB CHUTNEY This version is for the darker, richer chutney with more vinegar and sugar.

Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired.

Taste and adjust with more vinegar, salt, or pepper.

This pesto is a terrific addition to fried eggs and grilled vegetables, fish, or meats, or it can be thinned out with more vinegar and oil to make a bright - green vinaigrette.

Not exact matches

Have you ever heard the line «You catch more flies with honey than you do with vinegar»?

Note to anyone wishing to persuade former adherents to literal or fundamentalist theology to «return to the fold» — you'll catch more flies with honey than vinegar — and if your aim is to catch «em rather than kill «em, you might want to avoid using a flyswatter.

We'll get more with honey than vinegar.

Langone has not been shy about sharing those opinions with New York Archbishop Cardinal Timothy Dolan, telling him, «you get more with honey than with vinegar.»

You will catch more flies with honey than vinegar, AmericanAtheists!

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

Add the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes.

Hangover trends include gluten - free, organic, locally - grown stuff, heirloom vegetables, pressure cookers, crock pots, and overhauled comfort food (less fat, more flavor) along with anything fig and balsamic vinegar (yes, again).

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

The other half is combined with vinegar and cracked red pepper flakes if you want more heat to make an epic asian - inspired dressing for the completed salad.

Once the walnuts and squash are cool, assemble the salad in a large bowl, finishing it off with the oil, vinegar, pepper, and more sea salt.

Season soup with kosher salt, pepper, and more oil and vinegar, if desired.

Finally it's all topped off with more mint (it goes oregano - y in this soup), and a dash of sherry vinegar and dijon mustard.

It turns red in acidic conditions as with the vinegar in thisRead more

If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

It can be made with pasta, chicken, sesame seeds, soy sauce, sugar, vinegar and many more ingredients.

With a bit more vinegar it would be perfect for ribs.

Taste, adjusting seasoning as necessary with more salt, oil, vinegar, or pepper if desired.

One trick I always use to ensure meringue success is to wipe my already - clean bowl and beater or whisk with a vinegar - moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue more readily.

Ketchup is also high in sugar (I make my own without sugar), but for those that don't, you could replace with some tomato paste and a dash more of rice vinegar or ACV.

I started with 1 Tbsp of the vinegar and ended up adding another full one [2 total] for a bit more tang.

You can also adjust with a bit more vinegar if you like more bite, or more olive oil to round out the flavors a bit.

Prepare the dressing by mixing 3 tablespoons of oil with 1 tablespoon of vinegar, salt and pepper (may add 1 teaspoon of mustard or cottage cheese for something more creamy).

Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired.

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Mix together with 2 tablespoons of finely chopped red onion, more or less as you prefer, and sprinkle generously with olive oil and vinegar.

Infused with salt, peppers, vinegar and water for a more intense taste than traditionally coated nuts.

Hello ladies, I have just started gluten - free two weeks ago and I have been trying to make things I had success with one loaf no more, I just found your recipe and it exploded my problem is I forgot the vinegar I hope it turns out it sure smells good it's in the oven right now, are used king Arthur flour gluten - free are used it for banana bread they turned out great.

I like more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very) small clove of garlic too — somehow the tang plus the garlic gives the bleu something to think about and play off of without the added salt.

Add 3 tablespoons rice vinegar, 1 Tbsp sesame oil and 1 tsp sugar with a pinch of crushed red pepper flakes (or more if you want them spicier!).

We ordered at the counter and the food was brought to us quickly — the usual eastern - style pork, more pulled than chopped, with the typical vinegar and red pepper sauce.

6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds

The sesame oil, rice vinegar and seaweed gave the salad that sushi feeling, although with a more nourishing twist.

Add remaining 1/4 cup of olive oil to the pan, along with the red wine vinegar, remaining tablespoon of Dijon mustard, honey, and 2 tablespoons of water, stirring to combine and cooking for 1 minute more.

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

This year we were treated to 20 amazing truffle - infused dishes, each more delicious than the last, made with grated fresh truffles, truffle butter, truffle salt, truffle honey, truffle vinegar, truffle oil or a combination.

Cucumber salad is often made with vinegar in the dressing, but vinegar was too powerful against my more delicate vegan mayo dressing, so I opted to use lemon juice for a more subtle tanginess.

When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce, sugar, and sesame oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.

It was originally too thin, then I added a slight bit more corstarch and water and turned the stove down as said: however, it immeadiatly turned into one giant, unpleasant, sticky gloop with the odor of the vinegar.

By poaching the pears in wine and lemon juice and by choosing a white onion (with a little more bite than yellow or red) and adding a little balsamic vinegar to it as it cooked, I toned down the sweetness factor just enough.