Break up sausage
into small crumbles with spatula.
Not exact matches
To make the salad add 2 cups of bagged spinach
into a shallow bowl, thinly slice 1
small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl,
crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything
with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Just
crumble it
into small pieces and sauté it
with your favorite veggies.
Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded coconut Directions: In a
small bowl work the softened butter
into the brown sugar
with a fork or your hands.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then
crumble into small pieces, discarding any that aren't completely dry / Mix
with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.
Either cut the tofu
into small dice, or
crumble (
with your hands, or a fork).
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up
with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut
into 1/2 inch cubes 1/4 teaspoon
crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined
with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut
into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or
small hard - shelled clams, scrubbed *
The only problem I had
with them is, after freezing, I wanted to cut them
into small bars and put them
into ziplock baggies and they seemed to
crumble rather than hold in bar.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut
into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken
into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut
into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads,
crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry
with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
If the bread is too stale to cut
with a knife, you could try my trick of placing it in a bag (mine usually comes in a paper bag already), keeping the bag closed
with one hand, whacking the bread
with a mortar (or something else heavy, a hammer is a good one) until the bread
crumbles into small pieces inside the bag.
Cut or
crumble the bacon
into small pieces, then top each popper
with bacon bits and chives before serving.
Crumble into smaller pieces if needed to serve
with the panna cotta.
To serve, put spaghetti squash on a plate, top
with some wilted spinach, then a piece of chicken, some
crumbled bacon and the asparagus (chop
into small pieces).
Pour 1/2 cup of the water
into a
small bowl,
crumble in the yeast, and sprinkle
with the sugar.
Use a pastry blender to work the butter
into the flour mixture until it resembles a coarse meal
with a few
small crumbles of butter the size of peas.