Sentences with phrase «halve the tomatoes cutting»

Not exact matches

Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it on after the pizza has been in the oven

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

1 baguette, halved lengthwise (6 ″) 1 garlic clove, cut in half 2 T. extra-virgin olive oil (Basil infused if you have it) 1 large ripe tomato 2 T. parmesan Cheese, grated 1 T. fresh basil

I used farmer's cheese instead of ricotta and cut the tomatoes in half and cooked them on a grill pan (I live in an apartment and don't have a regular grill).

Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

Cut cherry tomatoes in half.

1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley

Halve the onion and tomatoes and place them cut - side down on a cookie sheet along with peppers and garlic cloves.

Grate two heirloom tomatoes with a cheese grater by cutting in half, grating, then discarding the skin.

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

Cut stems off tomatoes and cut each tomato in haCut stems off tomatoes and cut each tomato in hacut each tomato in half.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

Core the tomatillos and tomato and cut in half then place on a baking sheet.

Wash the tomatoes, remove the cores, cut them in half, and lay them flat side down on a rimmed baking sheet.

Cut the tomatoes in half and remove seeds.

Tiny grape tomatoes — or rather, tiny tomatoes, but giant for grapes — cut in half and drizzled with extra virgin olive oil baked slow for hours and eaten ravenously as a bright acidic burst next to the ham and scalloped potatoes the boyfriend requested last night...

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

Did anyone else have trouble balancing — keeping them cut side up — grape tomatoes when they were halved crosswise?

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.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

Cut the tomatoes in half and arrange on the oven tray skin side down.

Mix 1 cup of Miracle Whip, 2 tablespoons of white vinegar, 1/4 cup of sugar, 1/2 cup of cherry tomatoes cut in half, and salt and freshly ground black pepper.

Add 2 cups chopped fresh tomatoes or cherry tomatoes cut in half.

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.

So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for gTomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for gtomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the garlic.

200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste

4 organic beef hot dogs 4 whole wheat hot dog buns 4 tsp yellow mustard 1/4 c sweet pickle relish 1/4 sm onion, chopped 1 med tomato, cut in wedges 2 dill pickle spears, halved 4 pepperoncini, halved ⅛ tsp celery salt (optional)

packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced

Cut the tomatoes in half and remove the seeds.

Cut the tomatoes in half and grate the cut sides on a cheese grater into a boCut the tomatoes in half and grate the cut sides on a cheese grater into a bocut sides on a cheese grater into a bowl.

Cut the tomato in half and chop finely after scooping out the seeds.

When cutting the tomatoes, halve or quarter the tomatoes.

Cut the tomatoes in half, chop the onion and pepper and put it all in a large roasting pan [Before Roasting]

2 pounds fresh, ripe tomatoes, prepared as described below * OR 2 cups canned imported Italian plum tomatoes, cut up with their juices (I used canned, certified San Marzano tomatoes) 5 Tablespoons butter 1 medium onion, peeled and cut in half Salt 1 to 1 1/2 pounds pasta Freshly grated parmigiano - reggiano cheese for the table

Cut the end of the Jalapeño off and slice one tomato in half.

Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly into pieces; thinly slice radishes, cucumbers, and onion with a mandoline; cut tomatoes in half; and roughly chop dill.

Cut the tomatoes in half around the middle and place cut side up in a baking diCut the tomatoes in half around the middle and place cut side up in a baking dicut side up in a baking dish.

3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups (700 ml) chopped tomatoes

-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black pehalf a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black peHalf a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black pepper

Cut tomato halves into quarters and add to squash along with fresh basil.

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.

* If you're using slightly larger cherry tomatoes, cut them in half before heating.

Cut tomatoes into a half, chop cucumber into cubes, cut onions and paprika into thin stripCut tomatoes into a half, chop cucumber into cubes, cut onions and paprika into thin stripcut onions and paprika into thin stripes.

It's slated to be near ninety degrees today but overnight we are expecting 34 so I have Abram cut club soda bottles in half to act as cloches over the tomatoes, peppers, and tomatillos.

Place all the tomato halves cut side down on the baking, then turn over to coat with oil.

1/4 cup hot chile oil 10 cherry tomatoes 1 small onion, cut in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2 cup fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar