Sentences with phrase «pour olive oil mixture»

Pour the olive oil mixture over the seeds and use your hands or a spoon to coat them evenly if possible.

Place the carrots on the baking sheet and pour the olive oil mixture over the carrots and thoroughly coat them.

Pour the olive oil mixture on top.

Pour the olive oil mixture into the spaghetti squash and toss until combined.

Not exact matches

Pour the yeast mixture into the flour; add the olive oil, and stir to combine.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Slowly pour in the olive oil to the vinegar mixture as you whisk.

Gradually pour olive oil into mustard mixture, whisking until all oil is incorporated.

Heat a non-stick pan or skillet over medium heat, add olive oil, and pour in egg mixture.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

Remove from oven, pour in the Castagnaccio batter, swirl the olive oil through the mixture and scatter with the dried fruit / choc chips, nuts and rosemary.

Slowly pour olive oil into the mixture, with the motor running on slow, to emulsify.

Pour in about 1/3 cup of olive oil and pulse until the mixture is very smooth, adding additional olive oil as needed.

Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

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

Greasing with olive oil a 13 x 9 ceramic dish, I layered cooked the cooked kale then the parsnips then grated cheese, cut up celery and fennel and cooked leeks then grated cheese, finishing with cut up carrots then grated cheese and pouring the cream mixture on top finishing with with grated nutmeg and fennel fronds.

Lightly whisk cooled wine, olive oil, eggs, and egg yolks, and pour slowly into the well within the flour mixture, working mixture together with a fork or your fingers until completely combined.

Pulse until incorporated, then, with the motor running, slowly pour in the olive oil until the mixture is fully emulsified.

Pour the tahini mixture into a bowl and add the garlic, yogurt, lemon juice, olive oil, salt and pepper.

Pour in the olive oil and gently stir the mixture.

Push the potato mixture aside to form a clear spot in the center and pour in the remaining 1 teaspoon olive oil.

Slowly pour the olive oil through the feed on the processor and process for 2 to 3 minutes until the mixture turns smooth.

Drizzle in the olive oil while whisking to emulsify, then pour the dressing over the fennel mixture and gently toss to coat.

Pour the remaining olive oil over the top of the mixture and season with salt and pepper.

Mix the vinegar, garlic, and olive oil together and pour the mixture over the mushrooms, then turn the mushrooms to coat.

Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added.

In small bowl, combine olive oil, lime juice and HERDEZ ® Salsa Verde; pour mixture over fish.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

Slowly pour the olive oil into the vinegar mixture while whisking vigorously.

Toss pomegranate seeds with olive oil and spices and pour the mixture over roasted Brussels sprouts, or scatter a few seeds over a tossed green salad.

Pour the mixture into a bowl and begin adding olive oil, stirring it all together gently with a spatula.

Finally, pour a little olive oil & a little balsamic vinegar over the mixture.

Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.