Sentences with phrase «place tomatoes into»

Place the tomatoes into your Dutch oven.

Not exact matches

Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little olive oil, salt and pepper.

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.

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 into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

While chicken is searing, cut the tomatoes and onion into large chunks, place in blender along with the garlic, and blend until it forms a thick sauce.

I give you full credit for getting me into eggplant in the first place (I made your roasted eggplant with tomatoes and mint last year and fell hard!).

Place the tomato sauce, tomato cubes, and smoked paprika into a blender or food processor.

For a long time vegetarians and vegans tended to use tempeh in place of bacon, turning their BLTs (bacon - lettuce - tomato) into TLTs (tempeh - lettuce - tomato).

To serve place the rice, spinach, cherry tomatoes, roasted asparagus, and chickpeas and mushrooms into each bowl.

Place the liquid into a pitcher or large mixing bowl and add the tomato puree.

Separate the onion into rings and place 5 of these on top of each tomato.

Place peeled and quartered tomatoes into the sauce pot with the cooked garlic, turn on the heat and begin to cook.

Slice the tomatoes about 1/2» thick and place in a bowl (my tomatoes were fairly small so I sliced them into quarters).

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.

Place tomatoes, peppers, onions, lime, and rotel into a blender and pulse quickly until just mixed (about 5 seconds).

Stuff the mixture into peppers and tomatoes and place in a baking dish.

In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.

Place bell pepper chunks and tomato halves into the dish, drizzle with 1 tablespoon of oil and stir to coat.

Add vinegar, onion, garlic and tomato paste into the pot and place the pork on top.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

- Place the halved tomatoes into a bowl, and add in the cilantro, the lemon or lime juice, a pinch of two of salt and a drizzle of olive oil; toss all ingredients together, and keep in fridge until ready to serve.

Place the chopped tomatoes into a food processor along with the basil, oregano, and vegan parmesan.

Wash and pat dry the cherry tomatoes, cut them into halves and place them in a bowl.

Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.

Place the red peppers and tomatoes into a blender or food processor and blend until smooth.

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

Place a few pieces of tomato into each avocado then spoon in some chickpeas.

While the pasta is cooking, slice the tomatoes into quarters and place in a medium bowl.

Place 1/2 onion, garlic, ginger, cashews, cilantro and 1 cup of crushed tomatoes into food processor bowl (reserve remaining onion and crushed tomatoes).

Place the tomatoes, olive oil, garlic cloves, red pepper flakes, sea salt and basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor and pulse on medium speed until ingredients are finely chopped.

Instructions: Roughly cut up the tomatoes and place them into the blender.

2 — Place your sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray), drizzle with oil, sprinkle over your seasonings and toss to coat.

Place charred chiles into saucepan with tomatoes and let soak until soft and pliable, about 10 minutes.

Place the roasted tomatoes, garlic and onion into a large stock pot and add the reserved tomato juice and the stock.

To make the tomato «sauce»: place the bread broken down into pieces, garlic, rosemary leaves, chilli flakes, nutritional yeast and salt into the Von Shef spice grinder and blitz until you have almost like a very fine flour.

Cut tomatoes into large chunks and place on a baking sheet.

Each variety of cooked tomato was placed into separate numbered tasting bowls for a blind tasting with the Epi staff.

Place all of the vinaigrette ingredients (tomato, vinegar, mustard, cumin, and garlic) into a blender, and blend until smooth.

Place roasted tomato, garlic and onion mixture into a large pot.

Place roasted tomato, garlic and onion mixture into a food processor.

Preheat oven to 425 ° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice.

Place the tomatoes on a baking sheet and then carefully crack an egg into each tomato.

Anyway, a couple of the vegan and vegan - friendly places we've been frequenting have been offering tomato soup lately, and that set me off into a bit of a tomato soup kick.

Wash chicken thigh fillets and place into slow cooker along with the tomato, salt, water and Herdez ® Traditional Chipotle sauce.

Pour 2 tablespoons of oil into the pan and, using tongs, place the tomatoes cut - side down into the hot oil.

Place cashews, tomatoes, broth, lemon juice, garlic, ginger, chili paste, garam masala, cumin, paprika, coriander, cardamom, salt, cloves, nutmeg and pepper into blender or food processor bowl.

Cut tomatoes into 1 / 4 - inch pieces and place in a bowl.

Take each square and place 1 tablespoon of the tomato mix into their centre wrap the dough over it and then place onto a tray so the folded edges lie facing down.

Chop up each grape tomato into 8 - 12 little squares and place them in a small mixing bowl.