Sentences with phrase «in a serving bowl toss»

Put the sprouts in a serving bowl toss gently with the dressing (you may not need it all).

Put the sprouts in a serving bowl toss gently with the dressing (you may not need it all).

Not exact matches

The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style.

Just before serving, in a large bowl, toss the salad greens with a bit of the dressing.

Put baked bread in a serving bowl and add tomatoes, basil, cucumber and toss with balsamic vinaigrette.

Transfer the spaghetti to the heated serving bowl and stir in the creamed butter, tossing and turning the spaghetti with tongs to coat every strand.

To serve, toss arugula, beets and reserved dressing in large salad bowl.

Put the wings back in the bowl with the sauce, toss and serve.

Meanwhile, in a large serving bowl, toss the lettuce with a tablespoon of dressing to lightly coat.

Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well.

- Place the halved tomatoes into a bowl, and add in the cilantro, the lemon or lime juice, a pinch of two of salt and a drizzle of olive oil; toss all ingredients together, and keep in fridge until ready to serve.

Combine the pasta and asparagus mixture in a large serving bowl and toss together.

Toss all ingredients together in a large serving bowl.

Toss the garlic & shrimp in the pan, add seasoning and lemon juice / zest, toss it all into a large serving bowl and go to tToss the garlic & shrimp in the pan, add seasoning and lemon juice / zest, toss it all into a large serving bowl and go to ttoss it all into a large serving bowl and go to town.

Toss lettuce with dressing in a bowl and serve with fish, peaches and corn.

In a large serving bowl toss together cantaloupe, spinach, ham, and red onion.

If you prefer, you can serve it all in a large salad bowl, toss with with the ranch dressing and call it done.

Place all the ingredients in a large bowl ~ toss together and serve.

In a large mixing bowl, combine QUINOA, CARROTS, BELL PEPPERS, CUCUMBER, ARUGULA, CHERRY TOMATOES, CORN, and PUMPKIN SEEDS; toss to combine; refrigerate until ready to serve.

This salad is a quite a bit more work then I am typically prepared to do for a salad; most of the time salads for me are chop fresh vegetables, toss in a large bowl and serve.

Toss everything together in a bowl and serve warm or get fancy and style your dish like I did in the pics above.

Mix the jicama, blueberries, chopped cashews and basil in a serving bowl, then toss with a tangy lime dressing.

To make these bowls, we're just going to toss shredded chicken in the sauce and serve it over some roasted Brussels sprouts.

Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

Place the cooked pasta in a large serving bowl, pour the sauce over and toss to coat.

Just pile the leaves in your hands and mush them around for several minutes before tossing them into your serving bowl.

In a large heat proof serving bowl, toss the roasted veggies and cooked spelt berries with a drizzle of cold pressed olive oil, about a teaspoon or two of pure maple syrup, and a squeeze of fresh lemon juice.

In a large serving bowl, combine the beans, nectarine, tomato, zucchini, chopped basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive oil; season with salt and pepper, and toss gently.

To serve, toss any lettuces with a bit of the chive oil and arrange in individual bowls (or on a family - style platter).

Combine the pasta and vegetable mixture and all the remaining ingredients in a large serving bowl, and toss well.

Combine the pasta, asparagus, arugula, tomatoes, and optional dried tomatoes in a serving bowl and toss together.

Step 1: Toss it all in a bag with your favorite coating (crushed cereal, wheat germ for example) and serve in a bowl.

Combine the romaine, pickled onions, cucumber, pecans and romano cheese in a large bowl and toss with the desired amount of dressing and serve.

Toss with shredded radicchio in a mixing bowl, cover, and place in the refrigerator to marinate for an hour before serving.

I served the wings in the same bowl i used to toss them in the glaze.

Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.

In another bowl or jar, combine OLIVE OIL, LEMON JUICE, HONEY, DIJON, and SALT; whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.

Alternately, you can toss everything together in one big bowl and serve it up family - style.

In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing.

When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.

Additionally, they can add one of Pie Five's freshly - tossed hand - made salads served in a baked pizza dough bowl or a decadent home - baked brownie or cookie pie.

Put spinach in a serving bowl and pour dressing over it; toss to combine.

In a large mixing bowl combine all ingredients except peanuts and toss thoroughly and serve on plates.

To assemble the salad, toss the root vegetables with the spinach leaves and place in a large serving bowl.

Just before serving, combine ingredients (sliced jalapeno, shredded chicken, herbs, strawberries and half of the toasted coconut) in a large bowl, drizzle with dressing, and toss gently to thoroughly coat.

Drain again and then toss in the EVOO in a large serving bowl to stop the noodles sticking together.

Toss potatoes, kale, and peanut sauce together in a large bowl and serve immediately.