Sentences with phrase «cup cilantro»

Meanwhile, toss sliced scallions, lemon juice, 1/3 cup cilantro leaves, and 1/3 cup parsley leaves in a small bowl to combine.

Meanwhile, pulse onion, chile, ginger, and 1/2 cup cilantro in a food processor to a coarse paste; set aside.

I used 2 cups cilantro because I hate parsley and it was heavenly!

For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2 packed cup fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pepper

1 1/4 cups all purpose flour 1/3 cup cornmeal 2 tsp baking powder 1 tsp salt 2 large eggs, separated 1/4 cup Ancient Organics Ghee, plus more for brushing the pan 1 1/2 cups whole milk, plus additional if needed 1/4 purple spring onion or shallots, chopped 1/4 cup cilantro chopped

For the Grill: 1 lb wild shrimp, peeled and de-veined 1 green bell pepper 1 red bell pepper Olive oil or oil of choice Salt and pepper Shrimp Marinade 4 cloves garlic, peeled 2 jalapenos, halved and de-seeded 1/2 cup cilantro Juice of 1 lime 1/2 tsp cumin 1/2 tsp salt Note: This marinade is also -LSB-...]

Ingredients 2 cups plain yogurt 1/2 large onion 1/3 cup olive oil salt & freshly ground pepper 1 cup cilantro -LSB-...]

Sprinkle 1/4 cup cilantro over.

Ingredients 4 soft shell crabs 1 cup milk 1 cup flour 2 tablespoons oil 1 tablespoon butter 1 teaspoon chili flakes 1 pound fresh squid ink (or regular) linguine 2 shallots, thinly sliced 1 bunch scallions (about 8), thinly sliced, white and green parts divided 1 head Napa or Chinese cabbage, thinly sliced (about 4 cups) 1 cup cilantro ginger pesto

4 Cups Chopped Romaine Lettuce 6 Green Onion, Finely Chopped 1 1/2 Cups Chopped Cucumbers 1 1/2 Cups Chopped Cooked White Chicken Meat 1 Cup Cilantro Leaves 1/3 Cup Blue Cheese Crumbles 1/3 Cup Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper

Chile Powder1 / 4 cup Cilantro chopped3 cups Jalapeño Monterey Jack Cheese gratedSalsa, Guacamole and Sour Cream

Chop up 1/3 cup cilantro very thinly, and add it into 1 container, along with a pinch of chipotle powder, to your liking.

1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1 avocado, diced

2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a pinch of sugar 1 1/2 cups cilantro lemon juice / lemon zest small handful of feta cheese, crumbled

Set aside 1/4 cup cilantro for serving.

roasted turkey breast, sliced or shredded 3 cups Cilantro Lime Sour Cream (recipe follows)

2 ripe avocados halved, pitted, peeled and diced 1/4 cup white onion chopped 1/3 cup cilantro roughly chopped 2 Tbsp.

Ingredients 1 eggplant 4 plum tomatoes * 1/3 cup olive oil 1 lemon 1/3 -1 / 2 cup cilantro depending on how much you like it 1/3 cup water 3 garlic cloves 1 tbs cumin 1 tbs paprika salt and pepper to taste cayenne if you like some heat

Toss radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and remaining 1/2 cup cilantro in a large bowl; season with salt and pepper.

1/2 small green cabbage, finely shredded 1 cup snow peas, washed and chopped 1 bunch of green onions, washed and chopped 1/2 cup sunflower seeds, option to lightly toast them for added crunch 1/2 cup of flaked almonds, option to lightly toast them for added crunch 1/2 cup cilantro chopped, optional

1 tablespoon coriander seeds 1 tablespoon cumin seeds 6 whole peppercorns 3 stalks lemongrass, bulb included, chopped 1/2 cup cilantro 1 2 - inch piece of galangal or ginger, peeled 1 teaspoon lime zest 8 cloves garlic 4 shallots, coarsely chopped 12 green chiles such as serrano, stems removed, and halved 1/4 cup water 1 teaspoon salt 1 teaspoon shrimp paste

1 small head cauliflower 1/2 cup cilantro, finely chopped (plus extra for serving) 1/2 lime, juiced Salt, to taste

Return the beef mixture to the skillet, along with the heavy cream and 1/4 cup cilantro and cook until heated through.

Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.

Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper.

Stir in the remaining 1/2 cup cilantro and corn flour (if using).

12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion 1/2 teaspoon Kosher salt 1 lime, juiced 1 Tablespoon water, or more if needed

* 1 cup cilantro leaves and stems, plus extra leaves for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain white rice * 2 cloves garlic * 1 teaspoon salt

For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water

2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 cups root vegetables, peeled and cut into 1 / 2 - inch cubes (squash, sweet potatoes, carrots, parsnips, turnips) 1 tablespoon vegetable oil 1 - 15 ounce can black beans, drained and rinsed 3/4 cup Greek yogurt Juice of 1 lime 1/4 cup cilantro leaves plus more for garnish 6 - 8 flour tortillas, warmed

Ingredients: 1 large heirloom tomato, diced 1/2 red onion, diced 1/2 cup cilantro, chopped juice of 1 lemon salt and pepper

1 1/2 cups unsalted raw peanuts 1/2 of a medium - large cabbage 1 basket of tiny cherry tomatoes, washed and quartered 1 jalapeno chile, seeded and diced 3/4 cup cilantro, chopped

YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4 cup cilantro leaves; 1 lime wedge.

4 medium tomatillos, peeled and clean 1 jalapeno (optional) 1/2 cup cilantro, plus extra for garnish 1 tablespoon olive oil 1 leek, white parts only, halved lengthwise and sliced 1 clove garlic, minced 1/4 teaspoon kosher salt, to taste 4 cups chicken stock 1 teaspoon cumin 1 skinless boneless chicken breast creme fraiche for serving

2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.

1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro

14 - ounce can black beans, drained & rinsed 15 black olives, chopped 1/2 cup sliced green onions 2 medium heads of romaine lettuce, sliced 1 cup cilantro, chopped 1 - 2 cups tortilla chips 1 avocado, sliced

3 cups fresh corn kernels 3 cups tomatoes, chopped 1/2 cup cilantro, chopped 2 small jalapenos, seeded and chopped 3 Tbsp fresh lime juice 3 Tbsp cider vinegar Salt and pepper to taste

1/4 cup chopped green onions, roots and wilted outer leaves removed before chopping (OR 1/3 cup cilantro OR 2 - 3 Tbsp.

1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced

Ingredients 1 lb tomatillo, husks removed 1 jalapeño 1/8 cup cilantro leaves 1 garlic clove Salt Juice of 1/2 lime.

Ingredients 4 dried apricots 1 medium clove garlic Salt 1/3 cup parsley 1/3 cup cilantro 1/3 cup fresh dill 1/3 cup fresh basil leaves 1/3 cup fresh mint leaves 2 tablespoons fresh thyme or a pinch dried thyme 2 teaspoons honey 1/3 cup toasted walnuts Juice of half a lemon (about 1 tablespoon) 2 cups full fat Greek yogurt

Purée Brazil nuts, garlic, lime zest, 1 cup cilantro, and remaining squash oil in a food processor until smooth.

Lime Cilantro Ranch Marinade Recipe Ingredients 1/2 cup cilantro 1 lime, juiced 4 tb.

1/2 cup raw cashews, soaked in water for at least a few hours (overnight is best), drained 1/4 cup cilantro 2 Tbs.

Meanwhile, thinly slice 1 green onion and chop 1/4 cup cilantro.

In a large mixing bowl, combine the soba, the 1/4 cup cilantro, the green onions, cucumber, and about 2/3 cup of the dressing.

10) In a small blender, blend together half the avocado, yogurt, 1/4 cup coconut milk, 1/2 cup cilantro, juice of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch of salt.