Pour over carrot mixture; season with salt and pepper.
Once the brine has come to a boil,
pour it over the carrots, then leave for one hour or so to reach room temperature.
Combine olive oil and Sriracha,
pour over carrots, stir to combine, make sure they are coated evenly.
Pour over the carrots and mix.
Take off heat and
pour over carrots to serve.
Not exact matches
Put the pork and
carrots onto a platter and
pour the glaze
over the top.
Pour the sauce
over the fish, sprinkle with fresh coriander and serve with couscous and a simple
carrot salad.
Pour this liquid
over the
carrots and leave for about 1 hour to reach room temperature, then stash in the refrigerator for about 1 hour before eating.
Pour over the tin of tomatoes, chopped courgette, chopped
carrot, chopped garlic, basil, salt and pepper
Mix all remaining ingredients in a blender and
pour the dressing
over the sliced
carrots.
The
carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and
poured warm
over the
carrots, with minced mint and parsley — think North African pesto.
Really you can make the sauce and add any protein you like or keep it vegetarian and
pour it
over cooked rice or roasted potatoes and
carrots.
Pour the sauce
over the chicken and leeks and also add the
carrots, stir together.
Pour the warm liquid
over the
carrots.
Pour the hot liquid
over slices of radish and
carrot, let cool and enjoy.
We always used a jarred sauce (whole foods roasted veggie, or any brand four cheese is a good bet, and occasionally an arrabiatta if we're feeling ambitious and spicy) but the kicker is to chop up fresh veggies and saute first: zucchini, peppers,
carrots, celery even — and then
pour the sauce
over it to heat it up.
Cook until the sugar and salt dissolve, 2 minutes, then
pour the mixture
over the
carrots and cauliflower.
I served the chicken with basmati rice and stir fried veggies (onion, red bell pepper,
carrots, broccoli) and
poured the reduced sauce
over the top.
After coating the
carrots in the sour cream / tandoori sauce, I didn't feel the need to make the turmeric oil or the yogurt sauce to
pour over top.
I
poured the blue cheese sauce
over riccioli pasta and topped with a brunoise, which is a blend of similarly - sized and shaped diced vegetables (I used orange bell peppers, crimini mushrooms, zucchini, jiacama and
carrots).
Drizzle the onions, garlic and
carrots with the canola oil and scatter them on the bottom of the pan and
pour wine
over vegetables.
I toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then
pour it
over cooked ground pork, chopped
carrots, onion, garlic, and plenty of chopped cabbage.
Pour mixture
over carrots, sweet potatoes and prunes.
Place the
carrots on the baking sheet and
pour the olive oil mixture
over the
carrots and thoroughly coat them.
Pour butter mixture
over carrots and toss to combine.
Bring to a light boil and then
pour over the red onions,
carrots and radishes, individually in their mason jars.
Slice the potatoes and beets into roughly similar slices, lay on a baking tray with the
carrots, and
pour over the olive oil.
Right before you're ready to serve the salad you
pour the vinaigrette
over the
carrots, parsley, and scallions, and then toss everything to coat it in the vinaigrette.
Place the
carrots in an airtight container and
pour the pickling liquid
over.
Pour marinade
over the
carrots, and marinate overnight or for at least 2 hours (the longer the better).
Pour the mixture
over the
carrots and onions; toss gently to coat.
Scatter
carrots, onions, and celery in the bottom of the roasting pan, and
pour 2 cups of chicken or turkey stock
over the vegetables.
Pour the sauce
over the
carrots and use a spoon to evenly coat the
carrots (use just enough sauce to cover the
carrots, there may be an extra tablespoon or 2 of sauce if your
carrots are smaller).
Place the
carrots, shallots, mushrooms, clove of garlic and potatoes in a roasting tin and
pour over the oil mixture.
Pour the cheesecake mixture
over the
carrot cake.
Either way, once the
carrot pancakes are ready, stack them up,
pour the silky cream cheese syrup
over the pancakes, and sprinkle candied pecans on top.
Toss peppers,
carrots and scallions in remaining honey mixture and
pour evenly
over chicken.
How - to: Soak
carrots in lime juice, cumin, salt, and honey for five minutes;
pour over drained canned beans.
Our made - from - scratch dish starts with a saute of signature coconut red curry and fresh veggies including red bell pepper, thinly sliced
carrots, snow peas, and broccoli
poured over organic Jasmine rice or brown rice — Your choice.
Shred
carrots into a large bowl,
pour dressing
over and let sit an hour or more to let flavors come together.
Pour reserved fat and any fat still in skillet (don't forget to scrape out the crispy bits stuck to the bottom of the pan)
over carrots, season with salt and pepper, and toss to coat.
Preheat the oven to 350 degrees F. Place the onions, celery, leeks, garlic, and
carrots in a shallow pan and
pour the wine
over the top.
Pour brine
over carrots, seal jar, and chill until cold.
This vegan Green Goddess Dressing is so addictive, you'll want to
pour it
over much more than just this roasted
carrot salad!
Pour over the asparagus and
carrots and leave to marinate.
Pour dressing
over shredded cabbage &
carrots.
Method — Get a large bowl and add the dried fruit, cashews and
carrot — Give it a good mix, then
pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together —
Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
Pour the wet mixture all
over the bowl of other ingredients and give it a good stir —
Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day
Pour over the stock, then simmer for about 5 mins until the beans are hot and the
carrots are just cooked.
Pour the frosting
over pancake stack and top with additional shredded
carrots and raisins if desired.
* Raw
Carrots, great for dental hygiene and most dogs love them * Broth, an excellent way to treat your dog to a little extra flavor, let it cool and then
pour a little
over his favorite food.