fixed formatting
This commit is contained in:
+7
-7
@@ -6,8 +6,8 @@
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- **1** yellow onion, diced
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- **2 cloves** garlic, minced
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- **1 lb** ground beef, turkey, or pork
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- **3/4 cup** dry kidney beans, soaked overnight and drained
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- **3/4 cup** dry black beans, soaked overnight and drained
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- **3⁄4 cup** dry kidney beans, soaked overnight and drained
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- **3⁄4 cup** dry black beans, soaked overnight and drained
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- **1 15oz can** diced or crushed tomatoes, not drained
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- **6 oz** canned tomato paste
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- **1 cup** water
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@@ -16,12 +16,12 @@
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- **1 tbsp.** chili powder
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- **1 tsp.** ground cumin
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- **1/4 tsp.** cayenne powder
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- **1/4 tsp.** garlic powder
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- **1/2 tsp.** onion powder
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- **1/2 tbsp.** brown sugar
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- **1⁄4 tsp.** cayenne powder
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- **1⁄4 tsp.** garlic powder
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- **1⁄2 tsp.** onion powder
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- **1⁄2 tbsp.** brown sugar
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- **1 tsp.** salt
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- **1/2 tsp.** black pepper
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- **1⁄2 tsp.** black pepper
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## Instructions
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@@ -3,7 +3,7 @@
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## Ingredients
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- **2 tbsp.** water or vegetable broth
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- **1/2** medium Spanish yellow onion, diced
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- **1⁄2** medium Spanish yellow onion, diced
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- **3 cloves** garlic, minced
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- **3 cups** water or unsalted vegetable broth
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- **1 cup** dried black beans
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@@ -15,7 +15,7 @@
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## Instructions
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1. Set the Instant Pot to Sauté.
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Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
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Add the 2 tbsp. **water or vegetable broth**, **onion** and **garlic**.
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Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
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2. Add the **water or vegetable broth**, **dried black beans** and **all spices**.
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@@ -32,16 +32,16 @@
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## Notes
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* Makes 3 cups
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- Makes 3 cups
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* If using soaked beans, reduce cooking time by 10-15 minutes.
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- If using soaked beans, reduce cooking time by 10--15 minutes.
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* You can double the ingredients in this recipe. Cook for the same time.
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- You can double the ingredients in this recipe. Cook for the same time.
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* If the beans are not cooked to your liking at the end of the 35 minutes,
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you can cook for additional 5 minutes on the same settings.
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- If the beans are not cooked to your liking at the end of the 35 minutes,
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you can cook for additional 5 minutes on the same settings.
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* Store in the fridge in an airtight container for up to 4-5 days.
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- Store in the fridge in an airtight container for up to 5 days.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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+1
-1
@@ -8,4 +8,4 @@ font:
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- clean
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- sans-serif
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---
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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+13
-13
@@ -2,18 +2,18 @@
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## Ingredients
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* **1 lb** ground pork, beef, or turkey
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* **1 tbsp.** sesame oil
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* **1 tbsp.** minced garlic
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* **1 tbsp.** minced ginger
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* **8 oz** mushrooms, finely diced
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* **1/2** white or yellow onion, diced
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* **1/4 cup** low-sodium soy sauce
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* **1 tbsp.** fish sauce
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* **12-16 oz** cole slaw mix (1 package)
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* **2 tbsp.** rice wine vinegar
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* **1 tbsp.** hoisin sauce
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* **1 tbsp.** sriracha or gochujang
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- **1 lb** ground pork, beef, or turkey
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- **1 tbsp.** sesame oil
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- **1 tbsp.** minced garlic
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- **1 tbsp.** minced ginger
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- **8 oz** mushrooms, finely diced
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- **1⁄2** white or yellow onion, diced
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- **1⁄4 cup** low-sodium soy sauce
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- **1 tbsp.** fish sauce
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- **12--16 oz** cole slaw mix (1 package)
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- **2 tbsp.** rice wine vinegar
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- **1 tbsp.** hoisin sauce
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- **1 tbsp.** sriracha or gochujang
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## Directions
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@@ -38,4 +38,4 @@
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7. Serve with wonton strips or over rice.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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@@ -3,10 +3,10 @@
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## Ingredients
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- **4** large eggs or **1 cup** egg substitute
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- **2/3 cup** milk
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- **1/4 cup** all-purpose flour
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- **1/4 cup** granulated sugar
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- **1/4 tsp.** salt
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- **2⁄3 cup** milk
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- **1⁄4 cup** all-purpose flour
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- **1⁄4 cup** granulated sugar
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- **1⁄4 tsp.** salt
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- **1 tsp.** ground cinnamon
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- **1 tsp.** vanilla extract
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- **8** thick slices bread
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@@ -15,7 +15,8 @@
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1. Whisk together the eggs, milk, flour, sugar, salt, cinnamon, and vanilla.
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2. Dip bread slices into the batter, dredging them well on both sides, and place on greased skillet over medium heat.
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2. Dip bread slices into the batter, dredging them well on both sides.
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Place on a greased skillet over medium heat.
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3. Cook until the bottom of the bread starts to turn golden brown.
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Flip and cook on the other side the same.
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@@ -29,7 +30,7 @@
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- Any kind of milk, even dairy-free, will work.
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Higher fat milk will yield creamier batter.
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- The batter can be made 1-2 days ahead of cooking.
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- The batter can be made up to 2 days ahead of cooking.
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- To freeze, allow french toast cool completely
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before storing in a freezer-safe bag or container for up to 3 months.
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@@ -37,4 +38,4 @@
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Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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+17
-17
@@ -2,25 +2,25 @@
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## Ingredients
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* **1 tbsp.** olive oil
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* **1** yellow onion, diced
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* **4** cloves garlic, minced
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* **2** bell peppers, diced
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* **1 lb** ground beef, turkey, or pork
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* **1/2 cup** red wine (Cabernet Sauvignon)
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* **1 28oz can** canned diced tomatoes (do not drain)
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* **1 15oz can** canned tomato sauce
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* **2 tbsp.** soy sauce
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* **1/2 cup** water
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* **8 oz** dry elbow macaroni
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* **? tsp.** table salt
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- **1 tbsp.** olive oil
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- **1** yellow onion, diced
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- **4** cloves garlic, minced
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- **2** bell peppers, diced
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- **1 lb** ground beef, turkey, or pork
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- **1⁄2 cup** red wine (Cabernet Sauvignon)
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- **1 28oz can** canned diced tomatoes (do not drain)
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- **1 15oz can** canned tomato sauce
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- **2 tbsp.** soy sauce
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- **1⁄2 cup** water
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- **8 oz** dry elbow macaroni
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- **? tsp.** table salt
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### Spices
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* **2** whole bay leaves
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* **1/2 tsp.** dried oregano
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* **1/2 tsp.** dried basil
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* **1/4 tsp.** crushed red pepper
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- **2** whole bay leaves
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- **1⁄2 tsp.** dried oregano
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- **1⁄2 tsp.** dried basil
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- **1⁄4 tsp.** crushed red pepper
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## Instructions
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@@ -37,7 +37,7 @@
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Once boiling, turn down the heat to low and simmer for 30 minutes, stirring occasionally.
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5. Add the pasta and stir to combine.
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Re-cover and simmer, stirring occasionally, until the pasta is tender (about 10-12 minutes).
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Re-cover and simmer, stirring occasionally, until the pasta is tender (10--12 minutes).
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6. Remove from heat.
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Add salt and more to taste.
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+12
-13
@@ -3,13 +3,13 @@
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## Ingredients
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- **2 cups** old-fashioned rolled oats
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- **3/4 cup** raw nuts and/or seeds
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- **1/2 tsp.** fine-grain sea salt or standard table salt
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- **1/4 tsp.** ground cinnamon
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- **1/4 cup** melted coconut oil or olive oil
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- **1/4 cup** maple syrup or honey
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- **1/2 tsp.** vanilla extract
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- **1/4 cup** coconut flakes
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- **3⁄4 cup** raw nuts and/or seeds
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- **1⁄2 tsp.** fine-grain sea salt or standard table salt
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- **1⁄4 tsp.** ground cinnamon
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- **1⁄4 cup** melted coconut oil or olive oil
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- **1⁄4 cup** maple syrup or honey
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- **1⁄2 tsp.** vanilla extract
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- **1⁄4 cup** coconut flakes
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## Instructions
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@@ -26,23 +26,22 @@
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4. Bake for 10 minutes, add **coconut flakes** and stir.
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Press the stirred granola into the pan with a spatula to create a more even layer.
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5. Bake 10-12 minutes, or until lightly golden.
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The granola will further crisp up as it cools.
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5. Bake until lightly golden (10--12 minutes).
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6. Let the granola cool completely, undisturbed (at least 45 minutes).
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## Notes
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* Store in an airtight container at room temperature for 1 to 2 weeks,
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- Store in an airtight container at room temperature for up to 2 weeks,
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or in a sealed freezer bag in the freezer for up to 3 months.
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* Use olive oil for a slightly savory granola,
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- Use olive oil for a slightly savory granola,
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or coconut oil for a more neutral flavor.
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* Use maple syrup for a sweet, distinctly maple-flavored granola
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- Use maple syrup for a sweet, distinctly maple-flavored granola
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with few or no clumps.
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Use honey for a more neutral flavored, clumpy granola.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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+23
-23
@@ -4,42 +4,42 @@
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### For the Stir-Fry
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* **4 oz** dry brown rice noodles
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* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
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* **8 oz** medium or large shrimp, peeled and deveined
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* **2 cloves** garlic, minced
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* **2** large eggs or **1/2 cup** egg substitute
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* **1/2 cup** bean sprouts
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* **1/2 cup** grated carrots
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* **2** large (or **3** small) green onions, finely chopped
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* **1/4 cup** peanuts, finely chopped
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* **1/4 cup** fresh cilantro, chopped
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* **1** lime, quartered
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- **4 oz** dry brown rice noodles
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- **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
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- **8 oz** medium or large shrimp, peeled and deveined
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- **2 cloves** garlic, minced
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- **2** large eggs or **1⁄2 cup** egg substitute
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- **1⁄2 cup** bean sprouts
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- **1⁄2 cup** grated carrots
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- **2** large (or **3** small) green onions, finely chopped
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- **1⁄4 cup** peanuts, finely chopped
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- **1⁄4 cup** fresh cilantro, chopped
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- **1** lime, quartered
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#### Notes
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* Use either fresh shrimp or thawed frozen shrimp.
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- Use either fresh shrimp or thawed frozen shrimp.
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If using thawed, lightly pat the shrimp dry prior to cooking.
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* For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
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- For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
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|
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* If you cannot find fresh bean sprouts,
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- If you cannot find fresh bean sprouts,
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you can substitute with rinsed, canned bean sprouts
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or another fresh vegetable.
|
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Note that canned bean sprouts have a more fermented taste.
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### For the Sauce
|
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|
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* **2 tbsp.** fish sauce
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* **1-1/2** tbsp. rice vinegar
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* **1 tbsp.** low-sodium soy sauce
|
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* **2 tbsp.** water
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* **1-3 tbsp.** honey
|
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* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
|
||||
- **2 tbsp.** fish sauce
|
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- **1 1⁄2** tbsp. rice vinegar
|
||||
- **1 tbsp.** low-sodium soy sauce
|
||||
- **2 tbsp.** water
|
||||
- **1-3 tbsp.** honey
|
||||
- **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
|
||||
|
||||
#### Notes
|
||||
|
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* For a sweeter pad thai, add additional honey or a little brown sugar.
|
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- For a sweeter pad thai, add additional honey or a little brown sugar.
|
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For spicier, add additional chili paste.
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<div style="page-break-after: always;"></div>
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@@ -74,10 +74,10 @@
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## Notes
|
||||
|
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* Keep leftovers in an airtight container
|
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- Keep leftovers in an airtight container
|
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in the refrigerator for up to 4 days.
|
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|
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* To reheat: Warm in the microwave
|
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- To reheat: Warm in the microwave
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with a splash of water or chicken broth
|
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to keep the noodles from drying out.
|
||||
|
||||
|
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@@ -10,7 +10,7 @@
|
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- **3 ribs** celery, diced
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- **4 cloves** garlic, minced
|
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- **6 cups** water
|
||||
- **1/4 cup** chopped parsley
|
||||
- **1⁄4 cup** chopped parsley
|
||||
- **1 tbsp.** salt
|
||||
|
||||
### Spices
|
||||
@@ -18,10 +18,10 @@
|
||||
- **2 tsp.** smoked paprika
|
||||
- **1 tsp.** dried oregano
|
||||
- **1 tsp.** dried thyme
|
||||
- **1/2 tsp.** garlic powder
|
||||
- **1/2 tsp.** onion powder
|
||||
- **1/4 tsp.** cayenne pepper
|
||||
- **1/4 tsp.** freshly cracked black pepper
|
||||
- **1⁄2 tsp.** garlic powder
|
||||
- **1⁄2 tsp.** onion powder
|
||||
- **1⁄4 tsp.** cayenne pepper
|
||||
- **1⁄4 tsp.** freshly cracked black pepper
|
||||
- **2** bay leaves
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
@@ -54,8 +54,9 @@
|
||||
|
||||
- Makes 9 cups.
|
||||
|
||||
- Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
|
||||
- Because the rice is cooked separately,
|
||||
and (assuming leftovers) in multiple batches,
|
||||
I've omitted it from this recipe.
|
||||
I like 1/2 cup (dry) per serving.
|
||||
I like 1⁄2 cup (dry) per serving.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
|
||||
@@ -3,13 +3,13 @@
|
||||
## Ingredients
|
||||
|
||||
- **1 cup** dry rice
|
||||
- **1-1/4 cup** water
|
||||
- **1 1⁄4 cup** water
|
||||
- **1 tsp.** salt
|
||||
- **1 tsp.** ground cinnamon
|
||||
- **2 cups** milk
|
||||
- **2 eggs** or **1/2 cup** egg substitute
|
||||
- **3/4 cup** granulated sugar
|
||||
- **1-1/2 tsp.** vanilla extract
|
||||
- **2 eggs** or **1⁄2 cup** egg substitute
|
||||
- **3⁄4 cup** granulated sugar
|
||||
- **1 1⁄2 tsp.** vanilla extract
|
||||
|
||||
## Instructions
|
||||
|
||||
@@ -28,7 +28,7 @@
|
||||
stirring quickly so that the eggs don't scramble.
|
||||
|
||||
6. Set the Instant Pot to sauté
|
||||
and continue to mix until rice thickens, about 5-10 minutes.
|
||||
and continue to mix until rice thickens (5--10 minutes).
|
||||
|
||||
7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
|
||||
|
||||
|
||||
+15
-15
@@ -2,17 +2,17 @@
|
||||
|
||||
## Ingredients
|
||||
|
||||
* **7 cups** chicken stock
|
||||
* **2 tbsp.** olive oil
|
||||
* **1/4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
|
||||
* **2 cloves** garlic, minced
|
||||
* **1 1⁄2 tsp.** kosher salt, divided
|
||||
* **? tsp.** ground black pepper
|
||||
* **2** bay leaves
|
||||
* **5 tbsp.** unsalted butter
|
||||
* **2 cups** arborio rice
|
||||
* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
|
||||
* **3⁄4 cup** freshly grated Parmesan
|
||||
- **7 cups** chicken stock
|
||||
- **2 tbsp.** olive oil
|
||||
- **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
|
||||
- **2 cloves** garlic, minced
|
||||
- **1 1⁄2 tsp.** kosher salt, divided
|
||||
- **? tsp.** ground black pepper
|
||||
- **2** bay leaves
|
||||
- **5 tbsp.** unsalted butter
|
||||
- **2 cups** arborio rice
|
||||
- **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
|
||||
- **3⁄4 cup** freshly grated Parmesan
|
||||
|
||||
## Directions
|
||||
|
||||
@@ -20,10 +20,10 @@
|
||||
Cover and keep warm.
|
||||
|
||||
2. Heat the **oil** in another medium saucepan.
|
||||
Add the **onion**, **garlic**, 1⁄2 teaspoon **salt**, and **black pepper**.
|
||||
Add the **onion**, **garlic**, 1⁄2 tsp. **salt**, and **black pepper**.
|
||||
Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
|
||||
|
||||
3. Add the **bay leaves** and 3 tablespoons **butter**.
|
||||
3. Add the **bay leaves** and 3 tbsp. **butter**.
|
||||
Stir until the butter has melted (~1 minute).
|
||||
|
||||
4. Add the **rice** and stir once.
|
||||
@@ -41,8 +41,8 @@
|
||||
until the rice is al dente (17--19 minutes).
|
||||
|
||||
8. Discard the **bay leaves**.
|
||||
Stir in the **Parmesan**, the remaining 2 tablespoons **butter**,
|
||||
1 teaspoon **salt**, and more **black pepper** to taste.
|
||||
Stir in the **Parmesan**, the remaining 2 tbsp. **butter**,
|
||||
1 tsp. **salt**, and more **black pepper** to taste.
|
||||
|
||||
9. Serve hot, with more **Parmesan**, if desired.
|
||||
|
||||
|
||||
@@ -4,22 +4,22 @@
|
||||
|
||||
- **3 tbsp.** extra-virgin olive oil, divided
|
||||
- **8 oz** crimini mushrooms, sliced
|
||||
- **1/2 cup** onion, diced
|
||||
- **1⁄2 cup** onion, diced
|
||||
- **2 cloves** garlic, minced
|
||||
- **1 lb** ground beef, turkey, or pork
|
||||
- **2 tsp.** paprika
|
||||
- **3-4 cups** low sodium beef broth
|
||||
- **8 oz** dry rotini
|
||||
- **1/2 cup** sour cream
|
||||
- **1⁄2 cup** sour cream
|
||||
- fresh parsley for serving
|
||||
|
||||
## Instructions
|
||||
|
||||
1. Heat 2 tablespoons of **oil** over medium heat in a large pot.
|
||||
1. Heat 2 tbsp. of **oil** over medium heat in a large pot.
|
||||
Add the **onion**, season with salt and pepper,
|
||||
and cook until translucent, about 4-5 minutes.
|
||||
|
||||
2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
|
||||
2. Stir in the **garlic** and cook until fragrant, 30--60 seconds.
|
||||
|
||||
3. Add the **ground meat** and continue to cook,
|
||||
breaking up the meat with a spoon as it cooks,
|
||||
@@ -27,10 +27,10 @@
|
||||
|
||||
4. Add the **paprika**, **broth**, and **pasta**.
|
||||
Bring to a light boil then cover the pot.
|
||||
Continue to cook, stirring often, until the pasta is al dente, about 17-20 minutes.
|
||||
Continue to cook, stirring often, until the pasta is al dente, about 17--20 minutes.
|
||||
|
||||
5. While the pasta cooks,
|
||||
heat 1 tablespoon of the **oil** over medium heat in a medium skillet.
|
||||
heat 1 tbsp. of the **oil** over medium heat in a medium skillet.
|
||||
Add the **mushrooms** and cook until they are tender, about 5 minutes.
|
||||
Season with salt and pepper, remove from the heat, and set aside.
|
||||
|
||||
|
||||
@@ -4,13 +4,13 @@
|
||||
|
||||
- **4 5oz cans** tuna packed in water, drained
|
||||
- **1 cup** mayonnaise
|
||||
- **1 rib** celery, finely chopped (about 1/3 cup)
|
||||
- **1 rib** celery, finely chopped (about 1⁄3 cup)
|
||||
- **2 tbsp.** red onion, minced (about 2 small slices)
|
||||
- **2 tbsp.** sweet pickle or dill relish
|
||||
- **1 tbsp.** lemon juice
|
||||
- **1 clove** garlic, minced
|
||||
- **1/2 tsp.** table salt
|
||||
- **1/4 tsp.** ground black pepper
|
||||
- **1⁄2 tsp.** table salt
|
||||
- **1⁄4 tsp.** ground black pepper
|
||||
|
||||
## Instructions
|
||||
|
||||
|
||||
Reference in New Issue
Block a user