Not exact matches
Chop or
crumble the bacon
into small pieces and set aside.
- 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.
CHOP or
crumble bacon
into small pieces and put in medium bowl; add pork, 3 tablespoons of barbecue sauce, Tabasco sauce, salt and onions; mix gently to combine.
Chop the cooked bacon
into small,
crumbled pieces.
1 medium - large zucchini, sliced
into paper thin coins 2
small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely
chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese,
crumbled
For
crumble 1 cup old fashioned oats 1/2 cup all - purpose flour 1/4 cup light brown sugar, packed 1/4 cup whole almonds, roughly
chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut
into small pieces, plus more for greasing ramekins
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves,
chopped 4 cups fish stock 1 lb potatoes, peeled and cut
into 1/2 inch cubes 1/4 teaspoon
crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup
chopped flat - leaf parsley 1/4 cup
chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut
into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or
small hard - shelled clams, scrubbed *
Worcestershire sauce 1 cup (4oz) Sargento ® Fancy Shredded Sharp Cheddar Cheese 1
small onion,
chopped.75 cup slivered almonds,
chopped 6 slices bacon, cooked crisp,
crumbled 1 loaf French bread, cut
into.5 - inch slices
Ingredients asdf 1
small eggplant (8 oz), cut
into 1 - inch chunks 8 oz tempeh cut
into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1
small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup
chopped fresh cilantro 1/4 cup
crumbled ricotta salata (or feta)
2 large onions, sliced
into thick rounds 2 red bell peppers 4 medium tomatoes 1
small hot pepper, such as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces
crumbled feta cheese 2 hard boiled eggs,
chopped Salt and freshly ground black pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano
Cook the bacon and
crumble or
chop it
into small pieces; set aside.
From here, you can puree the beef
into crumbles in your blender,
chop it
into very
small pieces, or shred it
into small pieces.
To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece of chicken, some
crumbled bacon and the asparagus (
chop into small pieces).
Step 2) Peel away the skin from the black pudding and
chop or
crumble into small pieces.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut
into 1 / 2 - inch cubes) 2 cups
chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely
chopped carrots 1/2 cup coarsely
chopped celery 2
small Granny Smith apples, peeled, cored, and
chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon
crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and
crumbled Melt the butter in a large, heavy pan set over medium - high heat.