Sentences with phrase «mix goat cheese»

Make the goat cheese and sun dried tomato filling by mixing together the mayo, goat cheese (it will be easier to mix the goat cheese if it is not straight out of the fridge), fresh garlic, sun dried tomatoes, basil, and a pinch of salt & pepper.

In a bowl, mix the goat cheese with the lemon zest and juice, chives, mint, thyme, salt, and pepper.

Mix goat cheese with garlic and basil to break up any large clumps, and add remaining ingredients.

Break up and mix the goat cheese with the black pepper in a medium bowl.

Mix goat cheese with half of the chives; spread over crostini to cover entire surface of baguette slice.

Mix the goat cheese, Manchego and Fontina cheeses, together with the pressed garlic, and thyme, until well combined.

«The idea of mixing goat cheese, strawberries, and balsamic vinegar — I absolutely love balsamic vinegar — came to mind and I threw in the... read more

«The idea of mixing goat cheese, strawberries, and balsamic vinegar — I absolutely love balsamic vinegar — came to mind and I threw in the... read more

Not exact matches

Use a mixer to combine the cream cheese, goat cheese, and butter.

Farro, a citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese and chives.

6 slices baguette 2 tbsp honey 120g (about 4oz) goat cheese salad (either simple leaves or mixed) about 1/3 cup creamy French dressing (see below)

Taste the wonderful flavors of fall in this beautiful salad with apples, craisins, pecans, honey and creamy goat cheese tossed with mixed baby greens.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

I recently started trying some of her salad recipes; I love the one with mix greens, pears, and goat cheese.

Cremont named for the «Cream of Vermont» is a mixed - milk cheese combining local fresh cows» milk, goats» milk and a hint of Vermont cream.

Ingredients 1 250 g package of jumbo pasta shells 2 500 g tubs of 2 % cottage cheese 1 140 g package goat's cheese, softened 1 egg 500 g frozen spinach, thawed then excess moisture squeezed out pinch of nutmeg pinch of salt and pepper 1/4 grated Parmesan cheeese 350 g shredded mozzarella, or Italian mix cheese 850 ml — roughly 1 1/2 jars, spicy roasted garlic tomato sauce (or whatever kind you like)

Serve over mixed baby greens or a similar delicate lettuce with some slice strawberries and crumbled goat cheese.

A fresh, spring mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good cup of coffee and something with dark chocolate for dessert.

With an electric hand mixer or whisk, blend in 2 ounces of goat cheese, thyme, and nutmeg.

Once veggies are cooked, allow to cool 5 - 10 minutes, then divide spinach and mixed greens between two plates or large bowls, layer with sweet potatoes, brussels sprouts, garbanzo beans, dried cranberries, and goat cheese.

I used a log of softened goat cheese for this recipe and added a few herbs mixed in.

For the Manchego cheese fritters, in a large bowl mix together the milk, flour, paprika, cayenne pepper, egg, garlic, Manchego, goat's cheese, prosciutto, and salt and black pepper.

My current favorite consists of mixed lettuces, goat cheese, dried cherries, pecans, and raspberry vinaigrette.

I mixed in raisin bread and maple syrup for added sweetness and balanced it with a maple breakfast sausage and goat cheese.

Add the goat cheese and mix until it's thoroughly combined.

Because I love goat cheese, I mixed mozzarella and goat cheese, however, I have noticed that ricotta also works well.

To the Sweet Kale salad mix, I also added chicken, chopped honey crisp apples, goat cheese and an apple cider vinaigrette to create a fantastically fresh salad that's full of fall flavors.

In a large bowl, mix together arugula, lettuce, chicken, bacon, corn, tomatoes, blackberries, peaches, jalapeño, avocado, goat cheese, and cashews.

Use your hands to crumble in the goats cheese and mix the salad thoroughly (again use your hands it is so much easier)

This burger starts off decently normal with a little pepper mixed into the meat and bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach slices, and basil on top.

Be careful not to over mix, it's okay if there are small dots of goat cheese throughout.

Chop the sun - dried tomatoes and mix them with the goat cheese until the tomatoes are evenly distributed in the cheese.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

No goats cheese so I topped it with a good dollop of sour cream mixed with salt, pepper, shallot, and a tiny tiny bit of very finely chopped parsley.

Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.

In a bowl mix together the goat cheese, herbs, 1T olive oil and some salt & pepper.

I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange juice, honey, sea salt and water for a lovely salad dressing served over mixed greens, orange slices and goat cheese.

Guests at Just Salad can choose one of the chef - designed options, such as the Hudson Valley Mix, with baby spinach, butternut squash, broccoli, apples, goat cheese, beets, pumpkin seeds and multigrain croutons, drizzled with a suggested low - fat horseradish chive dressing, or they can choose from more than 60 ingredients and almost 30 different dressings.

Lemon juice and olive oil are combined with goat cheese to season the mix.

While mushrooms are roasting, mix together all ingredients in the herbed goat cheese spread.

Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth.

Then I dump everything in a big mixing bowl with olive oil, lemon juice, almond slivers, goat cheese, and whatever herbs I have on hand, but I have to say I'm partial to loads of pepper and parsley.

The french and bulgarian stuff are made of cow's milk and have nothing to do with the traditional feta: the name is legally protected (at least in EU) and can only be used for the type of white cheese made only in GREECE, from sheep's milk (or a mix of sheep and goat's milk), using a certain procedure.

• Combine all ingredients in the bowl with the goat cheese and mix well with plastic spatula.

I used a spinach and arugula mix, some cherry tomatoes and fresh goat cheese.

Roasting beets brings out their natural sweetness, mixing well with the white balsamic dressing and goat cheese crumbles.

But I often prepare this lentil salad as a meal in itself by mixing in chunks of fresh, crumbly goat cheese along with a handful of toasted hazelnuts, then finishing it with a fragrant drizzle of toasted hazelnut oil.

2 cups broth (chicken, vegetable, or mix) 2 cups water 1 cup polenta 1 cup cheese (goat cheese, brie, or other soft cheese), cut into small chunks 1/2 cup cream salt and pepper to taste

Fresh tasting Corn Crostini made with sweet corn, diced tomatoes and goat cheese mixed with a light and flavorful vinaigrette.

For this tart, I decided to work with some French influences and went with goat cheese as the creamy layer over the crust, and then I grated some aged Comte and mixed that in.