Sentences with phrase «cup of the vegetable mixture»

Remove the pot from heat and place 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor.

Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.

Scoop out 1/3 cup of the vegetable mixture and place it on the hot pan.

Place about 1/4 cup of each vegetable mixture on the lettuce.

Place about 2 tbsp up to 1/4 cup of each vegetable mixture on the lettuce.

Place the tortillas on a work surface and fill each tortilla with about 1/4 cup of vegetable mixture and 1 tablespoon of pumpkin enchilada sauce.

Fill them with a 1/3 cup of vegetable mixture.

Fill them with a 1/3 cup of vegetable mixture.

Not exact matches

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture.

Make the roasted pureed vegetable mixture: In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2 cup of chicken stock, salt and pepper to taste.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Spoon about 1/2 cup of the vegetable - sauce mixture over each serving.

Layer on 3 avocado slices, 1 tablespoon of Thai basil, 1 tablespoon of mint, 1/4 cup pickled vegetable mixture, and 1/4 cup cooked rice vermicelli.

Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture.

Pour 1 cup of liquid over bread and vegetable mixture tossing to combine evenly and adding more liquid by 1/4 cup as needed if dry.

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Spread half of the ricotta - vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.

Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.

Cover with 3 lasagna noodles, and top with 1 cup of béchamel sauce, 1 cup of marinara and a third of the vegetable mixture.

Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese.

Top with 1/3 of the vegetable / bean mixture and 1/2 cup of the cheese.

Add one cup of vegetable broth and stir until the mixture has smoothed out.

for the salad 1 bunch asparagus 1 cup shelled fava beans or peas or mixture of both handful of fiddleheads — optional 2 - 3 carrorts — shaved with a vegetable peeler 4 radishes — sliced 2 green onions — sliced handful of pea shoots 2 cups of baby greens handful of microgreens

Stir in the remaining 11/2 cups of cheese and the vegetable mixture and mix well.

Spread with half of the tofu - ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce.

One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)

Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one - third of the remaining white sauce (about 1 cup).

Top with 1/3 of the vegetable / bean mixture and 1/2 cup of the cheese.

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

Add the cannellini beans, nutritional yeast, 3 cups of the vegetable broth, the broccoli stalks, spinach, and half of the cooked carrot mixture to a blender.

Measure out 1/2 cup of the vegetable blend you created earlier and add it and the parsley to the meat mixture.

Turn the saute setting off and whisk in 1 cup of the vegetable broth until the tomato paste mixture is smoothly incorporated.