Sentences with phrase «place sliced peppers»

Place sliced peppers in a large, airtight container and pour in the rum.

Not exact matches

Cut the aubergines, zucchinis, red onions and peppers into thin slices and place them in a deep baking tray.

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.

To plate, place salsa on bottom of your plate, top with sliced apples, stuffed pepper, queso fresco, arugula, and cabbage.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Finely chop four slices of the ham and place it in a bowl with the bacon, cream cheese, mozzarella cheese, pineapple, scallions, garlic, and pepper.

- When you think the burgers are about done, take them out and place small slices of pepper jack over each patty.

While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender.

Wrap each pepper boat filled with cream cheese and jerk sausage with a half slice of bacon and skewer it in place with a toothpick:

Thinly slice the pork and salt and pepper, I placed pork in freezer for awhile to help slice thin.

Place the steak and peppers on a platter and serve immediately with sliced avocado and salsa verde.

Place the sliced red pepper on the pan -LSB-...]

Place the foil on a baking sheet, sprinkle the beets with salt and pepper, add the garlic slices and drizzle with a little olive oil.

Place the potatoes cut side up on a roasting pan and brush with some oil — making sure the oil drips among the slices — then season with salt and pepper.

When it browns completely on the bottom, remove it from the grill, flip it over and place the sauce, mozzarella cheese, peppers, purple onion and sliced chicken on top

Slice the peppers across the side to make big rings, removing the white flesh, seeds and stem, then place them directly on a hot grill:

During last three minutes of cooking, place green pepper on grill rack, and top burgers with cheese slices.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Serves 4 2 portobello mushrooms, stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black pepper 8 sm high - fiber whole grain dinner rolls 8 slices red onion 8 slices tomato PLACE the portobellos and vinaigrette in a large zip top bag.

Slice tomatoes in half and place, face upwards in an oven dish, sprinkle with olive oil, salt and pepper.

Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.

3) To assemble the toast: Toast your bread, smear a thick layer of pesto on, thinly slice your avocado and fan over your toast, and finally place your thinly sliced tomato on top and sprinkle with salt & pepper.

Although our peppers and eggplant dwarfed our skinny zucchini and squash, we countered their large diameter by placing multiple slices of squash and zucchini adjacent to one another.

2) Toss the sliced onions and fennel with olive oil and salt and pepper and place on a roasting sheet.

Place the sliced regular and sweet potatoes in a bowl and toss with the melted butter, salt and pepper.

I placed 2 - 3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1 / 10th of the amount I have in total).

Slice the beets in half and place them in a roasting pan with a little oil, salt and pepper.

Place the squash in a large bowl and add the sliced lemon, 2 tablespoons of the olive oil, 1 tablespoon of the oregano, 1/2 teaspoon of salt and 1/4 teaspoon pepper.

We'll start by slicing the red peppers, tomatoes and onion in half and placing on a baking tray.

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

When sausage is done and sliced, place together with onion / sweet pepper mixture.

Large yellow onion sliced into a casserole or roaster, whole chicken placed on top, olive oil salt and pepper then roast.

I didn't brush and sprinkle each slice of pear with the pepper, but just placed them on the flatbread and drizzled oil and sprinkled pepper over.

Sprinkle each sandwich with salt and pepper and place second slice of bread on top (butter - side up) and press down.

Slice zucchini and aubergine into 1 cm rounds, cut bell pepper into 4 - 6 pieces and place them in a single layer on a baking tray (I used two trays).

Season with salt and pepper and place two slices of lemon on each fillet.

Slice the green bell pepper into strips and place on a flat baking sheet along with the cherry tomatoes.

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

Place sliced potatoes in a bowl with olive oil, garlic powder and pepper.

Decoratively place an avocado slice and reserved whole shrimp on top as a garnish and sprinkle with chile powder and freshly cracked black pepper.

Place the slices of cheddar jalapeno or pepper jack cheese on top of your Chipotle Lime Chicken Fajita Sliders.

Place the sweet potato and red onion slices in a large mixing bowl and toss them with 1 tablespoon of olive oil and some salt and fresh pepper.

Sizzling Steak Salad For One with Gorgonzola Dressing — a delicious steak, straight off the skillet, sliced and placed on a bed of assorted salad greens with roasted red peppers and garlic then topped with a creamy Gorgonzola Dressing...

In each of two hot, sterilized canning jars, place 1 lemon slice, 1/2 teaspoon salt, 1 tablespoon sugar, 1 garlic clove, 1/2 teaspoon mustard seed, 1/8 teaspoon red pepper flakes, 6 black peppercorns, and 1 whole clove.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Slice the green olives or the pepper into 1/4 inch - thick rings and place them on top of the cheese to create eyes.