Sentences with phrase «in warmed corn»

Serve in warmed corn tortillas.

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

We wrapped the sweet and spicy pork filling in warm corn tortillas (the Tortillaland uncooked corn tortillas from Costco) and topped them with salsa verde, a touch of sour cream, and guacamole.

Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw that tofu in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw for some extra crunch.

Place the slaw in warm corn tortillas and then top with the Barbacoa.

You can either serve up the skewers as skewers like the first picture or go whole hog and serve the meat in a warm corn tortilla.

Today we're talking about the one food not smothered in cheese: the classic chicken skewer aka a giant meat stick that you can either enjoy by itself or tossed in a warm corn tortilla for a really good taco.

Breakfast Tacos — scramble eggs, add lean meat like turkey sausage, sprinkle a little organic shredded cheese on top and serve in a warm corn tortilla (make sure the only ingredient in your tortilla is corn, available at Whole Foods).

Not exact matches

By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and diced a red onion; chopped the roasted red pepper; halved the cherry tomatoes and grapes; and warmed the corn tortillas in the oven.

WASHINGTON — Biofuels made from the leftovers of harvested corn plants are worse than gasoline for global warming in the short term, a study shows, challenging the Obama administration's conclusions that they are a much cleaner oil alternative and will help combat climate change.

It was the soul of his entire race that had shuddered within him: an obscure memory of a first sudden awakening in the midst of beasts stronger, better - armed than he; a sad echo of the long struggle to tame the corn and to master the fire; a rancorous dread of the maleficent forces of nature, a lust for knowledge and possession... A moment ago, in the sweetness of the first contact, he had instinctively longed to lose himself in the warm wind which enfolded him.

To get the corn toasty, I caramelized it in a cast iron skillet, then tossed everything together while the corn was still warm, letting the feta cheese melt into the warm salad.

Next throw some corn starch in a small bowl with warm water.

This was the main reason that I used to love to go and partake in the fall festivities; all of the fall decorations — the multi-colored corn, the blazing orange pumpkins and the wildly shaped, warty gourds — were most definitely a major part of the fun and the experience of that fall wonderland, but it was the promise of the freshly prepared, warm, sweet goodies that I secretly had my heart set on munching away on.

Meanwhile start to heat up the stock and let it warm up Add in the cloves, mace, green cardamom, cinnamon, pepper corns and let it simmer.

While the chicken is cooking, warm some corn tortillas in a separate oven (or wait until the chicken's done)...

Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.

In a small bowl, combine the warm corn / bean mixture with the lime juice, cilantro, pickled jalapeños, and agave.

Combine the corn syrup, the other measure of COLD water (100 ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150 °F add the bloomed agar and bring to a boil.

The Kitchen is snowed in, so it's the perfect time to cook up a storm, starting with Sunny Anderson's triple - decker E.A.B.L.T. Geoffrey Zakarian warms things up with a hearty Sweet Potato and Corn Chowder, and Jeff Mauro and Katie Lee whip up sweet desserts in mugs.

1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

At this point, Di threw in 4 small, corn tortillas in the oven for a few minutes just to warm them up.

for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges

I put it in a 350 oven for about 15 minutes just to warm things and soften the corn a slight bit.

The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime.

For me, I like it just the way you see it above: black bean and corn salsa with tomatoes and freshly grated cheese, in a warm taco right out of the pan.

There's something about warm corn tortillas, coastal sea fair, and bursts of citrus that puts you in a laid back mood.

it shouldn't be this complicated... the jist of it is here... saute the onions and garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did... cover, cook till desired tenderness... maybe 1/2 hr and wallah... we had leftover linguini we warmed in it while it simmered at the end and a side of meatballs and it was fabulous... and forget 1 cup of olive oil... what a waste!

Enjoy all of the rich, warm flavors of traditional corned beef and cabbage in a fraction of the time — not to mention, with a fraction of the clean - up — with this flavor - packed recipe developed specifically for the Instant Pot.

Place corn tortillas in the oven for 5 minutes to warm.

Wrap the corn tortillas in foil or a dish towel and warm them in the heated oven for about 5 minutes.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

8 6 - inch gluten free corn tortillas (fresh corn tortillas or store - bought), warmed in a hot - dry skillet until flexible

Served with warm corn tortillas and Mexican beer, you'll be in hog heaven.

While corn is grilling, warm butter and garlic together in a skillet on medium heat.

Steam corn tortillas, then keep warm in a low oven.

Wrap the corn tortillas in foil or a damp dish towel and pop them in the oven until warm, about 5 minutes.

Grains of corn lactic ripeness boiled in milk until soft, then add to them fresh green boiled or canned warmed with butter peas.

In Sinaloa flour tortillas are king and Chilorio is most typically served with a thick stack of warm flour tortillas but of course you could use corn tortillas and make it into tacos or serve with steamed rice some hunks of avocado, and a slaw or salad on top.

INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth

Wrap the corn tortillas in foil or a dish towel and warm in the heated oven for about 5 minutes.

All natural chicken raised without antibiotics, fire - roasted corn, Mexican rice, black beans, crispy tortilla strips and our creamy chipotle ranch wrapped in a warm flour tortilla with toasted cheese.

Stir in BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, VEGETABLE STOCK, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1 - 2 hours until flavor and consistency are reached; serve warm.

i love corn bread with vegetarian chili or warmed in the microwave with some earth balance

Place pork in middle of warm corn tortillas, and garnish with cilantro, queso fresco, TABASCO ® Green Sauce, and a lime wedge.

Wrap the corn tortillas in foil and warm in the oven.

Toss the rice, beans, romaine, cabbage, tomatoes, corn, avocado (if using), onion, cilantro, and lime juice together in a large bowl (the cooked rice and beans may be added warm or cold).

I like wrapping the barbacoa in warm stone ground corn tortillas and then topping them with a cucumber cilantro slaw — which by the way is delicious all by itself.

NOTE: the corn can be served warm or at room temperature if you want to make it in advance.