Sentences with phrase «beans in a large bowl»

Place the beans in a large bowl, cover with boiling water, and soak for 4 hours.

Begin by placing pinto beans in a large bowl with enough water to cover and a dash of salt.

Place the cannellini beans in a large bowl and cover with water.

Start by placing 2 cups of dried white cannellini beans in a large bowl.

Place beans in a large bowl and mash until smooth.

Place the green beans in a large bowl and drizzle with olive oil.

Put trimmed and cleaned green beans in a large bowl, with a scant tablespoon or so of water on the bottom (freshly washed green beans can be used with the water clinging to them).

Serve the Greens and Beans in large bowls topped with shredded Parmigiano - Reggiano cheese and crusty bread for dipping in the broth.

Prepare the beans: Put the beans in a large bowl and add enough cold water to cover by at least 3 inches (7.5 cm).

Mash the cannellini beans in a large bowl, so they are mostly mashed but with some beans still holding their shape.

Place beans in a large bowl and cover with water by 2 inches.

Place half of beans in a large bowl; mash with a potato masher until chunky.

Directions The night before, place the beans in a large bowl and add water to cover by 2 inches.

Combine cooked, cooled quinoa with cooked, cooled sweet potato chunks, marinated kale and white beans in a large bowl.

Arrange peas and beans in a large bowl or platter over remaining pesto.

Place your soy beans in a large bowl, cover them with water, and allow them to soak overnight.

Place the beans in a large bowl and add water to cover by one inch.

Place the rice and beans in a large bowl and combine.

Not exact matches

In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.

In a large bowl, add the cooked black beans, cooked brown rice, sautéed mushrooms with all the spices, ground walnuts, breadcrumbs, and ketchup.

Meanwhile, in a large bowl, mash together beans with feta cheese.

To make the salad, toss to combine lettuce, corn, black beans, onion, cheddar, tomato, cilantro, olives (optional), and tortilla chips (optional) in a large bowl.

Once the beans have drained enough, add them to the large bowl with the vegetables and mix in the dressing.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Combine beans, oil, salt and spices in large bowl.

In a large bowl add quinoa, beans, tomatoes, chopped greens, and dressing.

Combine the tomatoes, zucchini, squash, pasta, green beans, arugula, red onions, chives and Parmesan in a large bowl.

In a large bowl, combine Bush's Black Beans, corn, 2 oz cheddar cheese, 2 oz monterey cheese, cumin and paprika.

In a large bowl, sift together garbanzo bean flour, brown rice flour, tapioca starch, potato starch, coconut sugar, xanthan gum, salt, baking powder, baking soda and gelatin.

In a large bowl, combine the toasted bread, asparagus, cannellini beans, scallions, chives and Parmesan.

3 Make the filling: In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro.

Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

In a large bowl toss together lettuce, cooked chicken, tomatoes, onion, avocado, black beans, corn, and bell pepper.

Drain the beans and place in a large bowl, then stir in the butternut and avocado.

Place all beans, tomatoes, scallions, peppers, onions and corn in a large bowl.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

In a large bowl toss everything together: cooled rice, beans, kale, avocade and the dressing.

In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

Toss green beans, bell pepper and oil in a large bowl.

PLACE the black beans, bread crumbs, mashed sweet potato, cilantro and onion together in a food processor or large bowl.

Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables.

Here is what you do: rinse the beans very well, then place them in a large mixing bowl with enough water to cover by double their volume.

Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart - sized glasses of iced tea or a few frosty bottles of your favorite beer.

In a large bowl, partially mash the edamame, fava or peas with potato masher or fork, leaving bigger pieces and some whole beans here and there.

In a large bowl, toss together the shredded chicken, cabbage, cilantro, bean sprouts, onion, bell pepper and chilli.

In a large bowl, coarsely mash the beans with a fork.

Assembling the salad: Place the cooked quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing in a large serving bowl.