Sentences with phrase «in a serving bowl pour»

Not exact matches

I like to serve the meat in a bowl with the juice poured over it.

The oatmeal can be served on its in or in a bowl, with a little warm milk poured over top.

Put all of the chopped salad ingredients in a pretty serving bowl, pour over the dressing and mix well with your hands.

You can either plate individual salads and allow people to pour their own dressing on, plus then slivered Parmesan, or you can mix all together in a big bowl and serve.

Pour into serving bowl, sprinkle cinnamon and brown sugar in a cross-hatch pattern on top, serve immediately or refrigerate until serving time.

The day before serving, heat oven to 400 degrees, and mix the two packages of corn muffin mix, two eggs, and 2/3 cup of milk in a medium sized bowl, before pouring into a greased 9 X 13 pan.

Pour onto a serving platter or into a large bowl (leaving the garlic cloves in the pan).

About 1 hour before serving, pour the walnuts and pepitas in a bowl and preheat the oven to 200C.

Seriously, people, all I do is open and cut and peel and pour and put in bowls and get a spoon and cook and microwave and stir and serve and wipe faces and pick up crumbs.

Pour the residual marinade into a bowl, to serve as the dipping sauce — and stir in the toasted same seeds.

To serve, pour oats in bowl and top with raisins, sunseeds, seed powder, touch of maple syrup, and small notch of butter.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or cracPour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or cracpour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or cracpour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve waIn another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain the center comes out clean and muffins are golden on top 9) Serve warm

Drain and place a serving in a large bowl, and pour hot broth generously over the cooked noodles.

To serve place millet on a plate, add veggies and pumpkin seeds, pour the dressing and decorate with sprouts or simply mix everything together in a big bowl.

Place the cooked pasta in a large serving bowl, pour the sauce over and toss to coat.

Pour the mousse into serving bowls and place in the fridge to set for 30 minutes.

Simply place all the ingredients into a high speed blender, blend on high, pour into serving bowls and place in the fridge to chill and firm up!

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Pour the salad in a serving bowl and mix with the strawberries.

Pour into a shallow serving bowl and spoon in about 3/4 cup of the tomatillo jam, swirling to create streaks.

When serving, place one egg in each preheated bowl of soup and pour the hot soup on top to heat the eggs through.

You can always pour the custard into tea cups, or just chill it all in a big bowl or jar and scoop it into cups when ready to serve.

For each serving, pour 2 tablespoons of the sweet soy glaze into a small bowl for dipping and then swirl in an equal portion of sriracha.

It wasn't that hot so I set the dropper aside and poured it over my wings in a bowl then shook them up and served them with blue cheese dressing.

Put spinach in a serving bowl and pour dressing over it; toss to combine.

From Soupman's secret spice blend to our whole food ingredients, every bowl of Soupman soup provides easy, flavor - packed comfort in as much time as it takes to pour, heat, and serve.

Use it: for curries heat 1 tbsp of coconut oil in a pan, add some teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more teaspoon in some coconut milk or cream and pour it over the other ingredients before serving.

Pour the sauce over the prawns or offer it seperately in small serving bowls.

Pour punch into watermelon set in a bowl of ice, or serve in ice - filled rocks glasses.

Once you have your warm potatoes cut, place them in a serving bowl, and pour this wonderful green onion, dill butter sauce over them.

When the pasta is cooked al dente, drain it, put it in a serving bowl, and pour the sauce over.

Pour into serving bowls and allow to sit in the fridge for at least an hour to thicken up before eating.

Pour in the dashi, top each bowl with a little grated ginger, and serve immediately.

Pour the miso mixture in the serving bowl covering raw veggies and aromatics.

It was ideal as I was able to make up the dressing in advance and have it sitting, then when the potatoes were ready it was poured over, tossed and ready to serve in a warm bowl, saving me having to be away from the table too long.

Simply soak a serving of TeeChia in a bowl by pouring a small amount of water over it.

Pour the mixture in a blender and blend on high for about 30 seconds or until the bacon «dissolves» and the mixture turns opaque, then pour the mixture into a serving bPour the mixture in a blender and blend on high for about 30 seconds or until the bacon «dissolves» and the mixture turns opaque, then pour the mixture into a serving bpour the mixture into a serving bowl.

Put the mussels in a large serving bowl, pour over the sauce, and serve immediately with a fresh loaf of baguette.

Meanwhile, warm the Blistered Cherry Tomatoes over medium heat in a saucepan, then pour them into a large serving bowl.

The sauce in the pie plate is not thick and should be carefully poured into a bowl before placing a serving dish over the potatoes and inverting the pie plate.