Sentences with phrase «place potato halves»

Not exact matches

Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

In place of the sweet potato, I used half a tin of pumpkin purée and 2 small bananas to sweeten, then seasoned with pumpkin pie spice (a sprinkling of each of cinnamon, ginger, nutmeg and all - spice).

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Place fingerling potatoes, left whole if small, cut in half lengthwise if big, on the bottom of the clay pot.

Cut potatoes in half or quarters (depending on size) and place in large bowl.

Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry shapes and place into a large bowl.

Place 2 sweet potato rounds (brushing with more miso dijon), pickles, sprouts, and pickled red onions on half of the sandwich, close it up, and enjoy!

Cut purple potatoes into 1 inch width circles, then cut into half moons; place on a greased large baking sheet along with onions.

Oil a 9 × 12 baking dish and place an overlapping layer of potato slices on the bottom of the dish (you will use about half of the potatoes).

Cut off ends and half the sweet potatoes and then place them flat side down on an oven tray drizzled with olive oil.

Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Chop the potatoes in half length - ways, then chop further to create wedges and place in the baking dish.

Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons olive oil, and place cut side down on a second rimmed baking sheet.

Finish them by placing a few «bacon» pieces on each potato halve.

Place your sweet potato halves skin - side down on a parchment lined baking sheet.

Place half of sweet potato mixture in a blender.

Cut the potatoes in half, then place into a medium bowl and add cashews mixture, along with red onions, scallions and dill.

Scoop out the center of each potato half and place in a medium bowl.

Now, I placed the sliced potatoes in a mixing bowl, and poured in half of the olive oil mixture, stirring to coat each slice.

Place into the preheated oven and roast for 45 minutes to an hour, stirring half way through, until the potatoes are golden brown and tender.

Using a tablespoon, place spoonfuls of potato purée in three rows over half the pasta sheet, leaving 2 inches between each spoonful.

While the potatoes and broth are boiling, place your pickled beefless strips in a glass dish with the marinade and put the remaining half sliced red onion over the top.

I used potato starch in place of the arrowroot, butter in place of the shortening (I cut the stick of butter in half the long way and each of those strips in half the long way, then each of the four strips into about 8 chunks).

Cut potatoes in half crosswise and use tongs to place each half, cut side down, on baking sheet.

Cut each potato in half and place in a large bowl.

* Place the potato skin halves on the two baking trays.

Leaving the skin on, cut the potatoes in half, and place in a large mixing bowl.

While the potatoes are parboiling, pour the olive oil onto a half sheet pan and place it into the preheated oven.

(4) Place the fourth and final layer of potatoes on top (save the nicest looking potatoes for the top), layering in the same way, or cutting the potatoes in half lengthwise (as shown below) for a nice design.

Scrub each potato, rub with a bit of salt, and place directly in the oven for somewhere between an hour and an hour and a half, until each is baked through.

Place half of beans in a large bowl; mash with a potato masher until chunky.

Cut potatoes in half and place in a large bowl.

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.

Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine.

Place the mashed potato in a bowl and add half the flour to it, kneed with your hands until no flour streaks remain, then add in the rest of the flour, again kneading until mixed through.

For this dish I baked sweet potatoes with no oil, cut in half lengthways before placing in oven.

Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic.

Place the baby potato halves on a parchment lined cookie sheet and drizzle with 1 tablespoon olive oil.

Wash the potatoes, cut into halves and place on BBQ.

Place half of sweet potato mixture in a blender; process until smooth.

Place mixture into potato halves, top with cheese and grill until cheese has melted.

Place the halved potatoes on a baking sheet.

Cut each potato in half and place in a large bowl.

* To make the sweet potato puree, cut one large sweet potato in half, place it in a baking sheet, add a little bit of water in the bottom, cover with foil and roast it in a 375F oven for about 35 minutes or until soft.

Place half of the sweet potato slices in a large bowl.