Sentences with phrase «remove husks»

It also helps cats to stretch their muscles and tendons and to remove the husks of old nails.

This peppercorn consists of mature berries that are given a short water bath in order to remove the husks before the remaining seed is sun - dried.

Remove the husks from the corn.

Remove the husks from the tomatillos and wash.

In either case, don't remove the husks — they contain flavor, as well as moisture that protects the corn inside from drying out.

Remove the husks before serving.

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.

When corn is fully cooked, remove the husks completely.

Remove husks from fresh corn and grill all sides until charred and slightly smoky.

Remove the husks from the corn.

When you get home, remove the husks and wash the tomatillos thoroughly.

To remove the husks, hold the fruit under warm running water, strip off the husks and rinse off the sticky residue from the skins.

Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean.

Remove the husk, brush with butter and wrap in foil, repeat with all 3 ears.

You may also freeze them after removing the husks.

Remove the husk from the corn and microwave for 4 minutes grill to char slightly on the BBQ (fresh corn does not take long to cook.)

Remove husk; if masa sticks to husk, it's not ready.

Since almost all bread companies have removed the husk, the carbohydrates break down very fast.

Halve the snap peas, dice the spring onions and after removing the husks, cut the kernels of of the corn.

Remove the husk, and you have yummy starchy brain fuel.

Wash the tomatoes and remove the husk and any black rot spots.

Not exact matches

1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)

Similar in appearance to a small green tomato (once their paper - like husk is removed), however with a quite different flavor.

12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion 1/2 teaspoon Kosher salt 1 lime, juiced 1 Tablespoon water, or more if needed

To do that, remove the foreskin, er husk, and completely detach it from the fruit.

tomatillos, husked 1 white onion, peeled and quartered 4 garlic cloves, peeled 2 jalapenos, stems removed 2 tsp.

12 tomatillos, husks removed, washed and finely chopped (or 2 12 - oz.

Moving away from the ocean and all related odors, let's talk about raw cacao nibs, which are roasted cacao beans that are are removed from the husk and then broken into smaller pieces.

Ingredients 1 lb tomatillo, husks removed 1 jalapeño 1/8 cup cilantro leaves 1 garlic clove Salt Juice of 1/2 lime.

When I peeled back the husks, I removed the silk and braided the leaves creating a handle for each cob.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

1 1/2 pounds fresh tomatillos, * husked and rinsed 1 - 2 fresh jalapeño peppers, stems removed 1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2 cup fresh cilantro, washed juice of 1 lime 1/2 -3 / 4 teaspoon Kosher or sea salt

Remove the silk and braid the leaves of the husk.

Once picked, the seeds are milled to remove the outer husk.

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

Remove any dried, brownish husks from the corn.

Pull back, but don't remove completely the husks and remove the silk.

You can buy both whole grain farro flour which is flour that the entire farro grain has been ground into flour, or white farro flour where the outer husk is removed before it is ground leaving you with a finer flour more similar to all - purpose flour.

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

Salad: 6 large ears fresh corn, husks and silk removed 2 tablespoons extra-virgin olive oil 1 large or 2 medium red bell peppers 4 green onions, green and white parts, sliced

Pull husks back from corn and remove corn silk with paper towel.

2 garlic cloves, coarsely chopped 1 1/2 teaspoons coarse salt 1 small white onion, coarsely chopped 2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers) 6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound) 1 ripe Hass avocado 12 -15 sprigs cilantro, finely chopped

With husks removed and washed... place on your broiler pan.

1 - 2 lbs of tomatillos, outer husk removed and washed — they have a sticky consistency just so you know!

Scoop the flesh out of the coconuts with a metal spoon and pick through the meat to remove as many of the little pieces of husk as you can.

Measure and Pinch's Salsa Verde Enchilada Sauce (Courtesy of MeasureAndPinch.com) Ingredients: 6 Large Tomatillos, Husked 2 Large Garlic Cloves, Peeled and Halved 1/2 White Onion, Chopped 1/2 Cup Cilantro, Chopped 1 Serrano Pepper, Stem Removed 1 tsp Outer Limits Serrano Cilantro Hot Sauce 1.

Husk corn and remove any silk by rubbing ears with a kitchen towel.

Or peel back the husks, remove the silk, season the corn, then pull the husks back over the kernels before grilling for a nice smoky flavor.

I first grilled the poblano peppers (sometimes mislabeled as pasilla peppers) and ears of corn still in their husks (but with the silk removed) until the skins of the pepper were charred and the corn husks blackened to get a nice smoky flavor.

Pull husks back on corn, but do not remove them.