Sentences with phrase «bit of olive oil over»

You can drizzle a little bit of olive oil over the potatoes to help them brown better.

Drizzle a bit of olive oil over the top if you like.

In a large rimmed baking sheet, drizzle a little bit of olive oil over the top of the cauliflower and toss directly in the pan to coat evenly.

Drizzle just a little bit of olive oil over the kale and massage gently with your hands until the kale softens.

Place cut potatoes into a large bowl, and drizzle a bit of olive oil over them.

My salad dressing skills are almost nonexistent as I favour spritzing some fresh lemon juice and drizzling a bit of olive oil over my greens.

Drizzle a little bit of olive oil over the garlic clove and sprinkle with just a little kosher salt.

Place the spinach leaves in a large, roomy bowl and drizzle a bit of olive oil over the top — not too much, less than a tablespoon.

Pour a bit of olive oil over the tomatoes, no more than 1 tablespoon.

Not exact matches

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.

This tart was inspired by Amanda of Food52; we make our respective tarts a bit differently, the biggest difference being my tendency to favor butter over olive oil in pastry cases, but the main idea stays true

I like to mix the shredded cheese with seasoned breadcrumbs and a bit of Parmesan cheese and then drizzle a little olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.

Squeeze a bit more orange juice on the salad and drizzle just a teaspoon of olive oil over all.

Alternatively, cook in a skillet over medium high heat with a bit of olive oil for about two minutes per side.

Heat a skillet over medium heat and drizzle in a bit of olive oil (a couple tablespoons).

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 minutes.

Warm a little bit of olive oil in a small frying pan over a medium - high heat.

In a large pot, add a bit of olive oil and heat over medium high.

For a venison steak of a pound or less, grill in a skillet on both sides for 4 - 5 minutes over medium heat with a bit of olive oil and butter (less than 1 Tb of each).

All you need to do is drizzle over a tiny bit of olive oil and nuke it for two minutes and you've got a soft, mellow flavoured head of garlic ready for this, or any other, recipe.

I served it over angel hair pasta drizzled with a bit of olive oil.

Her fried egg, doused (of course) in olive oil on the stove, has become my Cooking For One staple over the years, paired with whatever fresh, healthy vegetable I can feel least guilty about saturating in yolk and, if I'm feeling daring, a little bit of additional olive oil for good measure.

Instead of pureeing the onion to stir into the sauce, you can also chop it up and enjoy it onto toast, drizzling a bit of olive oil and sprinkling some salt over the top before biting in.

You could easily sub olive oil for butter and add just a bit of cheese, or even just sprinkle cheese over the final dish as you serve.

While it's cooking, heat a little bit of olive oil in pan over med heat and add the chopped onion and garlic.

Slice the chicken breast into bite - sized pieces and sautee in a skillet over high heat, with a Tbsp of olive oil.

In a large skillet (at least 12 inches) or paella pan, drizzle a bit of olive oil and heat it over medium heat.

Top each salad with 2 or 3 slices of the crisped pancetta; follow with crumbled goat cheese and then drizzle a bit of olive oil and the balsamic reduction over each salad.

Coat the salmon fillet all over in a bit of additional olive oil, then place skin side down on the baking tray.

Spray with a bit of olive oil then put in the over for 10 - 15 minutes until the zucchini is softened.

A lemon vinaigrette: lemon, olive oil, a little bit of smashed garlic and some dry herbs, tossed over the grain.

To make it, first heat a little bit of olive oil in a large saucepan set over medium heat.

If you like a nice golden crust on top of your potatoes, you can brush a little bit of Extra-Virgin Olive Oil over the potatoes to help the browning process.

I will however, on occasion, drizzle a bit of good olive oil and a splash of balsamic over my salad.

Each person pours olive oil over its food according to his own taste (and many times also a bit of vinegar and some bits of raw garlic).

In a medium sauté pan, over medium heat, add your fat (bacon fat, butter, lard or olive oil), onions, garlic and diced jalapeños, along with a little bit of salt and pepper.

Heat olive oil in a medium skillet over medium - low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.

Serves 4 2 tbsp flat - leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice 200g fresh white crab meat, picked over carefully to remove any remaining bits of shell 1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight) 3 tbsp crème fraîche 2 tbsp extra virgin olive oil, plus extra to serve 2 large, thick slices sourdough, halved 1 garlic clove, halved