Sentences with phrase «cup vegetable mixture»

Not exact matches

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

Add pasta, reserved vegetable mixture, remaining salt and pepper, basil and 1/4 cup parsley; heat through, stirring constantly.

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

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.

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!)

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

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.

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

Add 3 cups vegetable broth and bring mixture to a low boil on medium high heat, then lower heat to medium - low and simmer.

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.

Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth.

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.

Add 1/4 cup HERDEZ ® Tomatillo Verde Mexican Cooking Sauce to vegetable mixture.

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.

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

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

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

Add 1/2 cup vegetable oil to chorizo oil to make 3/4 cup total; set chorizo mixture aside separately.

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.

When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk.

Add brown sugar, vegetable oil, 1/2 cup butter, and 1/2 cup chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes.

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.

Add 3 cups vegetable broth and bring mixture to a low boil on medium high heat, then lower heat to medium - low and simmer.

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

* 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.