Sentences with phrase «bowl over the peppers»

Pour any pepper juice from the bowl over the peppers, and top off the jar with enough olive oil to cover the peppers.

Not exact matches

Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Place cut sweet potatoes in a bowl and toss with the oil (or ghee) and sprinkle all over with salt and pepper.

Divide between bowls and crumble the goats cheese on top and sprinkle some black pepper over it all.

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

Serve in a bowl over some rice, topped with chopped cilantro and chili peppers, or with whatever you want to top it with.

Mix the oregano, breadcrumbs, lemon zest in a small bowl, season with salt and pepper, then sprinkle over the potatoes and roast them for another 10 minutes or until topping is golden and potatoes are tender.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

When the skins of the peppers are all charred [but not completely disintegrated], just fold the foil over and crimp the edges so the skin steams off — no need for a paper bag or another bowl.

Served in a big bowl over almond rice pilaf and a flavorful mixture of mushrooms, broccoli, red pepper, sugar snap peas and shredded carrots.

Whisk together the olive oil, lemon juice, yogurt, honey, salt and pepper in a small bowl; pour over the salad and stir to coat.

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in a large bowl and drizzle the oil over the top.

In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes.

4 Make cheese mixture, spread over tomatoes: In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of freshly ground black pepper.

Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

To serve, divide cooked SOBA NOODLES evenly into two or three soup bowls; pour broth and vegetables over noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION (stalk)

Combine remaining ingredients in a large bowl, drizzle shallot mixture over, season with salt and pepper and toss to combine.

Combine 1 teaspoon salt, black pepper and cajun seasoning in small bowl; rub over all sides of chicken.

In a separate bowl mix the rest of the ingredients and pour mixture over scallops using a small spoon, sprinkle with salt and pepper.

Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated.

2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

Serve in a bowl, then sprinkle black pepper over the top.

Place chicken pieces in a large bowl, and rub seasoning all over the chicken, add salt and pepper.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

Slice the bread into 1 cm cubes, add to a bowl with salt, pepper, and garlic powder, mix together then drizzle over olive oil and coat well.

Place the ground turkey in a bowl and add the onion mixture, egg mixture and the salt and pepper and mix to combine (don't over mix or your meatballs will be tough).

Mix the coriander, dry mustard, salt, pepper, and garlic powder in a small bowl; rub the mixture over the thighs, coating them evenly and thoroughly.

For the salad, place the chopped tarragon and ruccola / arugula / rocket in a bowl, drizzle over the olive oil and add a little fresh pepper and salt if desired.

Whisk sauce ingredients together in a medium bowl (Chili sauce through pepper) and pour over the chicken.

Combine all marinade ingredients and pureed red peppers in a large mixing bowl over ice and allow to stand for 20 minutes.

Brown the onion, peppers, and garlic in olive oil in a large pot over medium heat until wilted and slightly browned, then move to a bowl.

Season with salt and pepper and serve over a freshly seared steak, stir it into cooked grains like farro, or swirl it into a bowl of butternut squash soup.

If there doesn't seem to be enough juice in the bowl for drizzling you can also drizzle with straight up balsamic and oil and feel free to also give an extra crack of pepper over the top and sprinkle of basil if you have extra.

In a separate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture.

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.

Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme.

Once the skin is evenly charred and blackened all - over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle.

Combine the vinegar, soy sauce, garlic, bay leaves and ground red pepper in a bowl and pour it over the chicken, tossing to coat.

Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork.

Return them to a dry bowl and toss them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then spread them over the bottom and sides of the greased baking dish (just the bottom if using an 8 × 8 dish).

Your own chili oil takes about five minutes to make: pour 1/2 cup of canola or sunflower oil into a small saucepan or wok and place over high heat until it's just about smoking (3 - 4 minutes); add several garlic cloves and several tablespoons of ground Chinese red chili pepper (not cayenne) and allow it to sizzle for 30 seconds before removing from heat and transferring to a heat - safe bowl.

Layer 6 — Mix chicken soup, milk, Italian seasoning, pepper and garlic powder in a bowl, then pour over cheese

Drizzle a bit of oil over the onion chunks, and sprinkle with some salt and pepper - if you put them in the bowl with the chicken and peppers, the layers will not stay together.

Beat eggs, milk, garlic, onion powder, salt and pepper in a large bowl and pour over the hash browns and sausage.