Sentences with phrase «add chopped salted»

You could add chopped salted peanuts, or chocolate covered peanuts, or really anything you think would be delicious wrapped in a peanut butter cookie.

Not exact matches

Add in the juice of half a lime, olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of salt, then mix it all together.

Then add the crushed / finely chopped garlic, tamari, sesame oil, chilli flakes, olive oil and salt.

Next, grate the zucchini and add the grated mix to the bowl along with the juiced lime, apple cider vinegar, tahini, finely chopped coriander, ground flax and salt.

Add the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutAdd the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutadd the apple cider vinegar and season with salt and pepper and leave for two more minutes.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.

Then, in a large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils, chopped nuts and a pinch of salt and pepper.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Add the chopped onions, sprinkle with salt and cook until soft.

Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until all onions are coated in the oil mixture.

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

While mixing, begin to add in the salt, cumin, onions and chopped cilantro.

Add in sugar, ground almonds, baking powder, salt and whole chopped lemons and their juices, blending well after each addition.

Add the chopped leeks, sprinkle with salt and pepper, and saute on a low to medium heat for 10 - 15 minutes until they are soft.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

Add salt and pepper and the chopped fresh thyme.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add the chili and chopped mint and season to taste with lime juice and a pinch of salt.

• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt • juice from one small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish

Add the chopped onions, carrots, spices and a pinch of salt.

Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into small florets, slice the stem into small pieces and add to the pan, along with the bulgur wheat.

The chopped choy sum are heated up in a dry wok, stir to release any water, add chopped chillies and a pinch of salt, and stir till the wok is no longer moist.

In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped.

Then add finely chopped methi leaves, all the spice powder, little salt and cook on medium flame until the methi leaves wilt.

Melt the sugar and add coarsely chopped hazelnuts and a big pinch of salt.

Replacing sugar for salt, I mixed chopped butter with flour, then added eggs and milk, and finally the pinch of salt.

Add chopped shallot, tomatoes, basil, mozzarella, salt and pepper and stir to combine all ingredients.

Tomato Pepper Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minChops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minchops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minutes.

Add chopped tomatoes and salt and Cook till all the moisture evaporates and tomatoes become soft.

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

Pour the olive oil on the chopped bread and add the salt.

Add the soaked cashews, chopped onion, garlic cloves, coriander, curry, salt and black pepper to the food processor.

I think if I were to do anything different I would chop up my pecans and maybe add some salt to the top of these.

Taste for salt and spicing and add your chia seeds, lime juice and garnish with finely chopped red onion, fresh coriander and tomatoes before serving (remember to fish out your lime leaves and cinnamon stick).

Then add chopped onion and red bell peppers, cannellini beans, diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

Once onions are caramelized, add garlic sea salt and combined with chopped crispy bacon, and mashed sweet potato in a bowl

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

I kept it simple and just mixed equal parts cream cheese and crumbled blue cheese, added a bit of onion powder, some chopped fresh parsley and salt and pepper to taste.

Once the mixture is smooth and creamy, add diced avocado, chopped chili pepper, chives and scallion, season with salt and pepper, and pulse a few times.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Add in the chopped white parts of the green onion with a dash of salt.

can fire roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)

Add the chopped tomato, red pepper flakes and salt.

Chop the reserved squash pulp and add it to the meat along with a few grinds of black pepper a few pinches of sea salt, the oregano, and the tomato sauce.