Sentences with phrase «roughly chop the cherries»

* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate

* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate

Not exact matches

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced

Ingredients - Roasted Veggies - 1 onion, sliced or roughly chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper tchopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper tChopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste

1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup dried cherries, roughly chopped 1 cup unsalted, shelled pistachios

To assemble the sundaes Black & white ice cream, recipe follows Coconut whipped cream Salted hot fudge sauce Dry roasted peanuts, roughly chopped Coffee beans, crushed Fresh strawberries, sour cherries, etc..

1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon

Non-stick cooking spray 1 cup raw cashews 1 cup raw almonds 1/2 cup puffed rice cereal 1/2 cup dried tart cherries, roughly chopped 1/3 cup sunflower seeds 1/3 cup unsweetened coconut flakes 1/3 cup brown rice syrup

Nonstick cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar

Rinse all of your veggies and chop into equal sized pieces (mine were roughly 2 inches in size, and I simply halved the cherry tomatoes).

For tomato salad 1 tablespoon olive oil 1 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup assorted red and yellow cherry tomatoes, quartered 1 tablespoon basil, roughly chopped

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dirCherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dircherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2 packed cup fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pepper

1 roasted red pepper, seeded, peeled, and roughly chopped 1/4 cup roasted cherry tomato «raisins» (see below) 1 tablespoon roughly chopped almonds (8 or 9 whole almonds) 2 cloves garlic, peeled and roughly chopped 1 tablespoon sherry vinegar 1/4 cup extra-virgin olive oil Pinch of salt Freshly ground black pepper

2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese Fresh chopped parsley for garnish

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

3 medium bananas, roughly chopped 2 cups Greek yogurt 1/4 cup honey 1 teaspoon vanilla extract 1 cup fresh or frozen berries, cherries

Cut bread into smaller pieces, halve cherry tomatoes, slice onion thinly, dice nectarines, chop basil roughly, then add them all to a large bowl with sprouts, mixed greens and pine nuts.

For salad 3 ears corn, shucked 1 tablespoon unsalted butter, softened 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 scallions, sliced thinly 4 radishes, quartered and sliced thinly 1 orange pepper, diced 1 cup cherry tomatoes, quartered 1 handful cilantro, roughly chopped 2 heads romaine, chopped 6 ounces Queso Fresco cheese, crumbled

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

Triple Choc Brownie 12 maraschino cherries, seeds and stalks removed 30 ml maraschino cherry liquer 30 ml vodka 40g dark chocolate, roughly chopped 8 ice cubes 1/2 tbsp cocoa powder 250 ml full cream milk Whipped cream, chocolate sprinkles and maraschino cherry with stalk to decorate Combine all ingredients except garnishes in a blender.

2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)

Ingredients2 scoops chocolate protein powder 1/2 cup fresh or frozen cherries, pitted 1/2 frozen, ripe banana1 heaped tbsp Well Naturally Rich Dark Chocolate, roughly chopped 3/4 cup coconut or almond milk 4 ice cubes1 tsp Natvia, or... read more

For the Salad 12 prawns, peeled and deveined 4 red chillies, finely chopped 1/4 red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palchopped 1/4 red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palchopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palchopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palroughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp PalRoughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp PalRoughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp PalChopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp PalChopped Juice of 1/2 a Lime 1/2 Tbsp Palm Sugar

• 4 turkey breast steaks * • 2 zucchinis • 4 finger eggplants • 1 small red onion, thinly sliced • 100g Swiss brown mushrooms, trimmed and sliced • 250g cherry tomatoes, cut in half • 1/2 cup small black olives • 2 lemons, thinly sliced • 1/4 cup flat leaf parsley, roughly chopped • 1/4 cup olive oil

Preparation time: 10 min Cooking time: 5 min Total time: 15 min Ingredients, serves 4 1 bunch Lacinato, Tuscan or Dinosaur kale, stems removed and thinly sliced 2 tbsp fresh lemon juice 1/4 cup olive oil, divided 1 tsp sea salt, divided 1 pint cherry tomatoes, halved (or 1 lb vine tomatoes, roughly chopped) 1 seedless cucumber, peeled and diced 1 -LSB-...]

Ingredients, Serves 2 1 box Dr. Praeger's Carrot Puffs 1 cucumber (cut into thin slices) 1 1/2 cups assorted cherry tomatoes 1 cup parsley (roughly chopped) 1/2 red onion (sliced thinly) 1 Tbsp.

2 large handfuls of fresh red cherries, pitted and roughly chopped (about 30 cherries; will be about 1 cup roughly chopped)

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

1/2 cup rolled oats 1 1/2 cups pitted Medjool dates 1/4 cup unsweetened natural peanut butter 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup dried cherries 1/2 cup almonds, roughly chopped

Grilled Wahoo with Rustic Tomato Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets, about 1 - 2 inches thick 2 tbsp olive oil (plus more for fish) 2 garlic cloves, minced 2 anchovies, packed in oil, chopped 1 1/2 cups cherry or grape tomatoes, halved 2 tsp capers, drained 1/4 cup Kalamata olives, chopped 1/2 lemon, zested and juiced 1 tsp fresh oregano, chopped 1 tsp fresh parsley, roughly chopped DIRECTIONS Heat the grill or grillpan over the stove on highRead more

Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves, chopped chilli flakes, to taste

1 1 / 2 Tbsps unsalted butter or oil, if you prefer 1 large or 2 small shallot bulbs, minced 1/2 cup dried cherries roughly chopped 1/4 cup red wine zest of 2 oranges 1/4 cup chopped, toasted pecans or almonds

2 cups baby kale, chopped 2 cups baby spinach, chopped 1/4 cup raw pecans, roughly chopped 2 tablespoons dried cherries or cranberries 1/4 cup orange juice 1 tablespoon maple syrup Few dashes of hot sauce Black pepper and sea salt to taste

olive oil, divided 2 pints cherry tomatoes 2 green bell peppers, diced 2 cups diced yellow onions (about 1.5 small onions or 1 large onion) 1 cup canned diced tomatoes 2 garlic cloves 1/3 cup pimento stuffed green olives, roughly chopped 1/2 cup green peas 2 tsp.

Salad Ingredients: 2 cups of romaine lettuce, chopped 1 (6 oz) can of crab meat, strained 3 pieces of turkey bacon, cooked and roughly chopped 1/2 avocado, diced 1/2 cup of light shredded mozzarella 1/2 cup of cherry tomatoes, halved 1/2 cup of chopped scallions

organic Brussels sprouts, thinly shaved 1/2 cup organic, raw hazelnuts, roughly chopped 1 1/4 cup organic, frozen, pitted cherries, thawed and cut in half 1/4 cup purified water

Salad Ingredients: 2 cups of fresh baby spinach 1/4 cup of crumbled blue cheese 3 pieces of turkey bacon, cooked and roughly chopped 1/2 cup of cherry tomatoes, halved 1/4 cup of red onions, cut into half moons 1/4 cup of toasted walnuts, finely chopped

1 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon dried oregano 1 teaspoon dried thyme Six pieces of flatbread 3/4 cup Kalamata olives, chopped 1 1/2 cups cherry tomatoes, halved 3/4 cup shredded mozzarella cheese 2 cups arugula, roughly chopped

For the salsa 300g cherry tomatoes, halved or quartered Half a cucumber, peeled, de-seeded and chopped 1 tsp sumac 1 tbsp extra virgin olive oil 1 tbsp parsley, roughly chopped