Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of Thai green curry paste (see the recipe) until fragrant, and then stir in one tablespoon of the basil -
cilantro mixture until the two are incorporated.
Not exact matches
For the
cilantro drizzle, place the drained cashews,
cilantro, lemon juice, water, and kosher salt in a blender and blend
until the
mixture is completely smooth.
To make the
cilantro cream, place all the ingredients in a high - speed blender and blend
until the
mixture is completely smooth.
If prepping this recipe and plan to have leftovers, keep the dressed lentils, the chopped tomato / cucumber /
cilantro mixture, and the fresh arugula separate
until serving.
Add
cilantro mixture to cooked rice and stir gently
until combined well.
Add soup
mixture to blender (we use the Blendtec) with
cilantro and blend
until smooth
Add the
cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse
until well combined.
In a food processor, puree the cooled tomatillo
mixture with the
cilantro, parsley, and ground spices
until smooth.
Microwave at full power, uncovered, for 4 minutes or
until vegetables are tender and
mixture is thickened, stir in
cilantro.
Add the butter, coconut milk,
cilantro, chipotles, garlic and salt and mash the
mixture with a hand or stand mixer and mix
until creamy.
Add the bread, sour cream, salsa, and
cilantro to the chile
mixture and stir
until everything is coated in sour cream.
Place all of the ingredients (garbanzo beans, kale, parsley or
cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process
until the
mixture is well blended and starts to stick together.
Carefully add the hot
mixture to a blender along with the tomato paste, red wine vinegar,
cilantro, garlic, salt, cocoa powder, and oregano and blend
until smooth.
Add the roasted cauliflower, chipotle lime mayonnaise,
cilantro, garlic and salt to a food processer and blend
until mixture is smooth.
Brush each swordfish steak with the reserved
cilantro mixture and grill for 4 - 5 minutes, or
until the fish begins to easily flake.
Next add mayo, sour cream, cumin, chili powder, lime juice, salt, pepper, and
cilantro in the food processor and blend
until smooth
mixture forms.
Process 1/4 cup
cilantro and next 5 ingredients in a food processor
until finely chopped; add chile
mixture and spice blend to pot with pork.
Transfer chile
mixture to a blender; add
cilantro and remaining serrano chiles and tomatillos and purée
until smooth.
2 Cloves garlic 1 large shitake mushroom Juice of 2 lemons 8
cilantro leaves 1 green onion Instructions: Blend together well
until mixture is combined and emulsifies.
Add the
cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse
until well combined.
When the nuts are pretty well chopped, add the
cilantro, mint and olive oil and pulse
until you have a coarse but even
mixture.