Sentences with phrase «into large serving bowl»

Roughly shred the duck meat and crisp skin into a large serving bowl with the freekeh, walnuts and chopped parsley.

Meanwhile, warm the Blistered Cherry Tomatoes over medium heat in a saucepan, then pour them into a large serving bowl.

• Place the noodles into a large serving bowl.

Pour contents into a large serving bowl with the quinoa and mix well.

Put all of the kale into a large serving bowl.

Crush the meringues into a large serving bowl.

Pour the Rote Grütze into a large serving bowl, individual dessert bowls, or stemmed wine glasses.

Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro, and scallions.

Pour the olive oil into a large serving bowl and swirl to coat.

Drain the pot into a colander and then put the whole mess into a large serving bowl.

Pour the mussels and the sauce into a large serving bowl, garnish with chopped cilantro, serve with toasted baguette, lemon wedges and enjoy!

Place all of the ingredients into a large serving bowl, in the order listed.

Pour the pasta and sauce into a large serving bowl and toss well to combine.

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

Place grits into a large serving bowl.

Dump it into a large serving bowl and sprinkle with chopped parsley and the grated Parmesan.

Not exact matches

To serve, pour the bisque into a large soup tureen or ladle into individual bowls, and garnish with the onions and peppered croutons.

Chop into 1/2 inch chunks and place in a large serving bowl.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Pour gnocchi into a large bowl and serve with grape tomatoes, red onion, cucumber, olives, and mint.

Simply mound a larger quantity into a bowl and serve it with avocado toast or crackers as a filling lunch or weeknight meal.

To prepare individual serving, add approximately 1/2 cup mix into large mug or microwave - safe bowl.

Pour onto a serving platter or into a large bowl (leaving the garlic cloves in the pan).

Scoop out the chips with the spoon, letting excess sauce drip back into the pan, and transfer to a large serving bowl.

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

Tip cabbage into a large bowl and serve.

Scoop squash flesh into large bowl; discard shells or use for serving, if desired.

Slice the cake into 1/2 inch slices and line the base of a large glass serving bowl.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

When finished, ladle a large serving into a bowl, top with shredded cheese, diced green onion and a cornbread muffin.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Divide the stew into large bowls and serve with the toasty baguette.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

To serve, dump the contents of the jar into a large bowl and stir well to make sure all of the vegetables are dressed.

To serve, place the massaged kale into a large bowl, sprinkle generously with parmesan and top with croutons.

When the rice / pasta is done cooking, pour it all into a large serving dish or bowl.

Serve in large bowls with 1 teaspoon of vegan fish sauce or rice wine vinegar stirred into each.

To serve ladle the soup into large bowls and top with the grated cucumber, coriander and chilli to taste, add a squeeze of lime and enjoy!

To serve, ladle into large soup bowls and serve with warmed tortillas and the chile sauce on the side.

Place the spiralized cucumber into a medium / large serving bowl.

When ready to serve, squeeze the liquid out of the potatoes and transfer the grated potatoes into a large bowl.

I almost always serve a bowl with a few of these cut into larger chunks (so they are allowed to eat those with their hands).

When ready to serve, fold strained / drained pineapple into the mixture and transfer to a large crystal or glass serving bowl.

Keep warm in the oven until serving time, then place on hot plates (rinse plates under very hot water and dry well), or serve in a large heated bowl, topped with a teaspoon of cold butter that will melt into a well on top of the potatoes.