Sentences with phrase «garlic in a blender or food processor»

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

To make Spicy Peanut Sauce: Purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.

Place garlic in blender or food processor and pulse until chopped.

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Place the chipotle chiles, the sauce, and garlic in a blender or food processor and puree until smooth.

Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the chipotle mixture and bake in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.

While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor.

Process basil, Hellmann's ® or Best Foods ® Mayonnaise Dressing with Olive Oil, water, vinegar and garlic in blender or food processor until smooth; set aside.

Place the beets, potatoes, onions and garlic in a blender or food processor, add the water and lemon juice, and blend to a smooth consistency.

Not exact matches

In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeño, and shallots.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth.

Combine chickpeas, tahini, garlic, lemon juice, sea salt and olive oil in a blender or food processor.

Meanwhile, chop 1/4 cup walnut halves with garlic in mini food processor or blender.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.

Make a coarse paste with almonds, garlic, salt, paprika and olive oil in a food processor or blender.

Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until smooth and creamy.

In a blender or food processor, combine the chiles, lemongrass *, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

In a food processor or high - powdered blender, add garlic, basil, sun - dried tomatoes, nutritional yeast, olive oil, walnuts, salt, pepper, and 1/4 cup water.

While the squash is roasting, prepare the pesto by combining the spinach, garlic, pecans, olive oil, lemon zest / juice, and salt & pepper in a blender or a food processor.

Toss fresh basil, garlic, Parmesan, olive oil, salt and a touch of a fresh lemon juice in a blender or food processor.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.

Combine the white onions, tomatoes, parsley, cilantro, paprika, 3 tablespons olive oil, 2 cloves garlic, fresh cracked pepper and salt in a food processor, blender, or a clean spice grinder.

Place the tomatoes, garlic, jalapeño, chile de arbol, lime juice, salt and olive oil in the bowl of a food processor or blender.

In a food processor or blender, add the oregano, mint, garlic, anchovy, and capers.

Get your squash, and blitz it in a food processor or blender with oil, tahini, garlic, and lemon juice as you would with hummus.

Let the vegetables cool for ten minutes, squeeze the soft garlic from its peels, and blitz everything in a food processor (or high - powered blender) with some fresh cilantro, lime juice, and salt.

Make the Herb Sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth.

Drain the cauliflower and place it in a food processor or blender with the parmesan, ricotta, salt, sage, garlic, and milk and puree until smooth.

Finely mince the garlic in a food processor or blender (see Note).

To make the sauce, combine the vinegar, garlic, jalapeños, and bay leaf in a food processor or blender and process until smooth.

In a food processor or blender, combine the shallots, green onions, oil, water, lime juice, soy sauce, Scotch bonnet, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms.

Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the parsley, in a bowl in a blender or food processor, and process with 2 - 3 pulses to get a salsa - like texture.

In a food processor or blender, make a smooth paste of the garlic, ginger, peppercorns, coconut milk, and red and green chiles.

In a food processor or blender, combine the onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg.

Combine the shallots, garlic, ginger, turmeric, salt in a blender or food processor and grind to a coarse paste.

In a food processor or blender, add the juice from half the lemon, basil, the remaining 2 cloves garlic, pumpkin seeds, 1/2 cup sliced kale, and a pinch of salt and pepper.

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

In a blender or food processor, combine the walnuts and garlic, and whiz until pulverized and well - mixed.

Combine the mango, garlic, tahini, and lemon juice in a blender or food processor until smooth (or as smooth as you can get it).

Put the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander in a blender or food processor.

In a blender or food processor puree onions, garlic, paprika, cayenne pepper and ginger into a thick paste.

Prepare the pesto in a food processor or blender by adding the basil, garlic, nuts, Parmesan cheese, salt, pepper and olive oil.

Place seeded chiles, tomato pureee, green chiles, onion, garlic, chocolate, chicken stock, almonds, raisins, molasses, and spices in a large, high - powered blender or food processor (at least 8 cups).

To prepare the mojo marinade, combine the garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, and olive oil in the bowl of a food processor or blender.

FOR THE DRESSING: Combine cilantro, garlic, red wine vinegar, avocado and jalapeno in a blender or food processor.

Place the onion, garlic, broth, salt, pepper, chipotle peppers, lime juice, vinegar, cumin, oregano, allspice, and cloves in a blender or food processor and puree until smooth.

Combine the parsley, garlic, and capers in a stand blender or the small bowl of a food processor, and pulse briefly a few times, as you want a textured sauce.

In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt.

Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender.

Combine the avocado, water, garlic, horseradish, dill, salt and pepper in a blender or food processor.