Sentences with phrase «evenly over oil»

Oil a 8 × 8 or 9 × 9 baking dish with coconut oil and dust flour evenly over the oil.

Not exact matches

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it.

Then drizzle olive oil over the squash with a sprinkling of chilli flakes, rubbing them evenly over all the squash.

Pour the oil and coffee mixture over the oat mixture; mix together until oats are evenly coated.

Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked pepper.

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.

Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5 - 7 mins.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork.

Place the chips in a large bowl and drizzle 1/4 cup olive oil over them and coat evenly.

Sauté the onions in the oil over low heat for about 8 - 10 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown and the onions are tender.

Combine olive oil and Sriracha, pour over carrots, stir to combine, make sure they are coated evenly.

Step # 5: Brush the olive oil / melted coconut oil / or melted butter evenly over the tops of the slices, then sprinkle with your seasonings of choice.

Layer the lemon slices evenly over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of olive oil over the top.

Sprinkle dough with olive oil and spread dough evenly over paper.

Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.

Season the beef then in a large casserole, gently heat the oil and fry the meat in batches until evenly browned all over.

To large bowl, add olive oil and spices and arrange evenly over potato coins.

Drizzle the tbsp of olive oil over the potatoes and brush the potatoes with a silicone brush, or rub them until the oil is evenly distributed.

Whisk olive oil and cider vinegar together in a small bowl and pour evenly over the kale.

Heat olive oil in a large Dutch oven over medium - high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Mix the remaining herbs with the breadcrumbs and oil, and sprinkle evenly over the pie.

Drizzle the olive oil over the chicken and then sprinkle the sumac and Za'atar evenly over the whole chicken.

For your drizzle gently melt the cocoa powder, coconut oil and date nectar in a bowl over boiling water and stir well until evenly combined.

Arrange the cleaned potatoes on a baking sheet, prick potatoes all over with a fork and drizzle evenly with olive oil.

Evenly brush olive oil over exposed flesh of acorn squash.

of oil; spread tomato purée evenly over sheet.

The meat and cheese are sprinkled evenly over the sesame oil coated crust, and the whole thing is shimmied on into a screaming hot (500 degree) oven until the crust is crisp and the cheese is melted and slightly golden.

Drizzle some olive oil onto your crusts and spread it over them evenly.

Spread oil mixture evenly over dough and sprinkle with cinnamon.

Drizzle the lemon - oil mixture evenly over the tuna and vegetables and season lightly with salt and pepper.

Rub oil mixture evenly over chicken.

When the pizza crusts were ready, I brushed the rest of the olive oil over the crusts, and then arranged the potatoes evenly so that they covered the pizza crusts.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary) then combine remaining ingredients, mixing until evenly distributed.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Drizzle oil evenly over each piece and sprinkle with 1 teaspoon salt.

Layer the baking sheet with the squash slices, coat with the olive oil and spread the sugar evenly over the slices.

Drizzle the olive oil over the cauliflower and toss to coast evenly.

Sprinkle the remaining olive oil over the top evenly, followed by the garlic, coarse salt, and herbs.

To assemble the cheese pockets, add 2 slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes

Drizzle the oil evenly over all the chicken pieces.

Pour the cooking oil over the green beans and mix them around so they're evenly coated.

Pour 2 tbsp extra virgin olive oil over the vegetables, sprinkle with 1 tsp ras el hanout spice mix and salt & pepper and rub it into the vegetables to make sure they're evenly coated with oil and spices.

Heat a generous film (about 1 / 8 - inch) of oil in a large sauté pan over medium - high heat and fry the meatballs in batches, adding additional oil as needed between batches, turning the meatballs to brown evenly, until they reach an internal temperature of 165 ˚F, 2 to 3 minutes.

Drizzle each potato with about a teaspoon of oil and use a pastry brush to evenly distribute over surface then sprinkle with kosher salt.

2) Cook the soba according to package instructions, till al dante 3) Make the the sesame soy dressing by mixing the sesame oil and soy sauce together 4) Mix cooked soba and sesame - soy dressing together 5) Divide the soba evenly between four bowl, then and divide the pan-fried tofu over the soba, and sprinkle with sesame seeds and freshly - chopped spring onions

In a small fry pan, drizzle in the olive oil and then add the breadcrumbs, over medium heat, toss around with a spoon until they are evenly coated and nicely golden brown and crunchy, about 5 minutes.

Drizzle oil and sprinkle salt over the kale and toss well to distribute oil and salt evenly over the pieces.