Sentences with phrase «as a garnish if»

You could also use candied cranberries as a garnish if you are handing out, vs making a decanter.

Top with extra unsweetened shredded coconut or unsweetened coconut flakes as a garnish if you like.

Top with extra unsweetened shredded coconut or unsweetened coconut flakes as a garnish if you like.

Pour into your favorite smoothie / shake glass, and top with additional coconut as a garnish if desired.

Not exact matches

Serving Suggestions: Serve with the Chavrie ® Thai dipping sauce Wontons can be cooked in chicken stock and used as soup garnish if you prefer not to fry them

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)

I love to serve these as an appetizer, but if serving as a meal serve with rice and cilantro as a garnish.

After salmon and asparagus have been removed from the grill and cooled slightly, pour lemon - dill sauce over salmon as well as over asparagus if desired, and garnish with fresh lemon and dill sprigs.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

If you're serving this as a party appetizer, I recommend garnishing it with chocolate chips... peanut butter chips or Heath pieces would be amazing too!

If you want, you can also set aside a few of the sauteed apple slices to use as a garnish for serving.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

If you have some leftover marshmallows, you can toast those up and use that as a garnish as well.

Using a fork or a piping tip as a template, garnish with Biscoff Cookie crumbs, if desired.

If you want the fresh leaves in the pops as a garnish, add a few ribbons into each ice pop mold.

Fold in the whipped topping (may save 1 cup of whipped topping as garnish, if desired).

If you're like me, you buy a bunch of cilantro just to use a small amount as a garnish or to add to tacos or burritos.

Add more champagne or powdered sugar, if needed, to adjust the consistency, then frost and garnish the cake as desired.

Bonus: If you cut a slit in the middle of the orange slices before you freeze them, you can also use them as a cocktail garnish or float them on top of a cocktail instead of an ice cube!

If you don't have garnish ingredients such as cilantro, lime, avocado, and tortilla chips or baked strips, the soup is good, but it won't be over-the-top amazing until you garnish it.

Optional garnishes: cilantro sprigs, lightly salted cashew halves, snipped chives or green onions; or small flour or corn tortillad and shredded cabbage if serving as tacos

If you'd like, just before serving you can add a few additional parsley leaves on top of the soup as a colorful garnish.

But if using store bought sprinkle with a bit of truffle salt, as a garnish.

You may add some butter on top as well if you like and garnish with toasted coconut.

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

Even using the pepper as a garnish can be a subtle reminder to guests that they can bring the heat if they want.

I can also see adding a little minced Serrano chili if you are a fan of spicy foods, and you could add chopped avocado to the blender, or to the soup as a garnish, if you wish.

Note If you'd like to garnish each slice of pie with chocolate drizzle as shown in the photo, melt the chocolate chips in a heatproof bowl in the microwave (start with 45 seconds) or in the top of a double boiler.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

If using fresh herbs such as parsley or cilantro or basil, I would add it chopped at the very end or even as a garnish; fresh herbs that are more delicate like these will lose flavor if over-cookeIf using fresh herbs such as parsley or cilantro or basil, I would add it chopped at the very end or even as a garnish; fresh herbs that are more delicate like these will lose flavor if over-cookeif over-cooked.

They make a great garnish or decoration, if nothing else, and can always be frozen for later use so I put a bag of those in my cart as well.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

Flaky salt: I use the brands Maldon or Jacobsen as a garnish for everything that I cook, and I also put it out on the table for people to use if they wish.

However, if you are planning on using the cocoa powder as a garnish that won't be baked — such as a coating for truffles — either option will work.

If you'd like to add the coconut flakes as a garnish, just press a few into rows on the dough like I did.

INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)

6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish

Sprinkle the lime zest overtop as a garnish and add some lime slices as well, if you wish.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

If you would like this dish to look pretty for your guests, you can add a leaf garnish to this healthy holiday recipe, such as parsley.

When ready to serve, eat as it is or dollop 1/4 cup of the coconut yogurt on top of each serving, toss gently, and then add the garnish of mint if using.

If you want, you can also set aside a few of the sauteed apple slices to use as a garnish for serving.

So, if you have a chance to use more than a few sprigs as a garnish, go for it.

If desired, you can keep a few pieces of bacon out to use as a garnish.

Munch it by the handful if you're on the go, or try it as a savory salad garnish at home.

As if it wasn't pretty enough, a garnish of sugar - frosted rosemary speared through fresh cranberries definitely takes it up a notch.

Rounding corners can be huge fun, too, although (as Joe noted) you've got to pay attention if you want to avoid mangling or scratching all the Gurney - specific garnish against a nearby fence.

If all this garnish is a bit unsatisfactory have no worries as you can also go for the optional package for the exterior that includes a black finish to the Soul's roof, bumper inserts and mirror caps, as well as stainless steel scuff plates, 18 - inch alloy wheels shod in 225/45 R18 tires, and special graphics.

If desired, use 1 cup pitted olives in the salad instead of 1/2 cup as a garnish.