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.