Sentences with phrase «juice in a food processor and pulse»

Meanwhile, prepare the salsa by combining the pineapple, mango, onion, jalapeño, cilantro, and lime juice in a food processor and pulsing 3 or4 times until the ingredients are chopped, but still chunky.

Not exact matches

In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped.

Place the whole seeds in a food processor and pulse until most of the juice is released.

Pulse cilantro leaves, cashews, garlic, fresh ginger, lime juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral tasting oil while the motor is running.

We did this... 12 oz black plum tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.

When cool enough to handle, pulse tomatillos, garlic, jalapeno, onion, avocado, cilantro, and lime juice in food processor until smooth.

Pulse ramps, spinach, pine nuts, lemon juice, parmesean and salt & pepper in a food processor until it looks pesto like.

In a food processor add in the stoned dates, margarine, banana, clementine juice and zest and pulse until you have a fine pureIn a food processor add in the stoned dates, margarine, banana, clementine juice and zest and pulse until you have a fine purein the stoned dates, margarine, banana, clementine juice and zest and pulse until you have a fine puree.

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.

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.

Combine the olive oil, lime juice, jalapeño, garlic, cilantro, pepper, ginger, and coconut milk in a food processor and pulse to combine into a smooth liquid.

Pulse all of the ingredients in a food processor, except water and lemon juice.

For the Guilt - Free Avocado Dressing: In the bowl of a food processor fitted with a blade attachment, add avocado, scallions, cilantro, chives, garlic, lime zest and juice, and pulse until smooth and thoroughly combined.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

In a food processor, combine the lemon juice and garlic and pulse until the garlic is very finely chopped.

Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth.

Place celery, green onions, capers, fresh dill, optional dried apple, and 1 teaspoon lemon juice in bowl of food processor and pulse until finely minced, scraping down sides of bowl as necessary.

Although, my pal Jeffrey, in his new book - The Bar Book - recommends juicing pineapples by pulsing peeled / cored cubes in a food processor, and then spinning the puree in a double - cheesecloth lined salad spinner.

In a small food processor (or blender), combine the dill, garlic powder, pepper, olive oil, and orange juice and pulse until smooth.

Place the kale, garlic, walnuts, salt, zest of 1 lemon, and juice of lemon in food processor and pulse until mostly smooth.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, salt, and pepper in the bowl of a food processor and pulse until roughly chopped.

Place the yogurt, cilantro, avocado, lime juice and zest and remaining taco seasoning in a food processor and pulse until well combined.

In a food processor or high speed blender, combine AVOCADO, YOGURT, MAYONNAISE (optional), LEMON JUICE, GARLIC, VINEGAR, PARSLEY, DILL, CHIVES, ONION, SALT, and PEPPER; pulse in short spurts until combineIn a food processor or high speed blender, combine AVOCADO, YOGURT, MAYONNAISE (optional), LEMON JUICE, GARLIC, VINEGAR, PARSLEY, DILL, CHIVES, ONION, SALT, and PEPPER; pulse in short spurts until combinein short spurts until combined.

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

While the zucchini cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lime juice and olive oil until smooth.

Combine spinach, mint, basil, chives, half of the pine nuts, lemon juice, garlic, and salt in a food processor and pulse to combine.

To make the Herbed Avocado Spread, add sliced avocado, cream cheese, lemon juice and 3/4 teaspoon salt in a small food processor, pulsing several times to combine.

For the Salsa Verde: In the bowl of a food processor, add the parsley, shallot, capers, Aleppo pepper, anchovies, garlic, jalapeño, and lemon juice, and pulse until smooth and combined.

Combine basil, buttermilk, mayonnaise, lemon juice, garlic, salt and pepper in a mini food processor or blender; pulse until smooth.

Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly - smooth paste forms.

1 cup vegan mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste

Put the garlic, juice of one lemon, rosemary and olive oil in a mini food processor and pulse until combined.

Combine the avocado, lime juice, and condensed milk in the bowl of a food processor and pulse until smooth and creamy.

In the bowl of a food processor, pulse to combine roasted cauliflower and garlic, 2 tablespoons toasted pepitas, lemon juice, nutmeg, and cayenne pepper to taste.

Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

Pulse yolk, garlic, and lemon juice in a food processor to combine.

Pulse cilantro, parsley, and lemon juice in a food processor to a coarse paste.

Pulse chopped red beets, garlic, Parsley Mayo, walnuts, prunes, and lemon juice in a food processor until smooth; season with salt.

Drain off excess juice and pulse in a food processor until a sticky paste is formed.

Pulse flesh along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper.

Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.

Combine celery root, scallions, garlic, lemon juice, horseradish, mustard, Tabasco, Worcestershire sauce, celery seeds, and paprika in a food processor and pulse until a coarse purée forms.

While the chicken is cooking, place the avocado, lemon juice, garlic and mayonnaise in the bowl of a food processor and pulse until combined but still chunky.

Meanwhile, combine yogurt, cilantro, grapefruit juice and zest in a food processor and pulse to blend well.

While the kugel is baking, make the aioli: In a small mixing bowl or food processor, whisk or pulse the egg yolks, mustard, lemon juice, cayenne, and garlic until smooth.

Combine the basil leaves, kale, lemon juice, walnuts, hemp hearts and garlic in a food processor and pulse until chopped.

Add in tahini, lemon juice, olive oil, cumin, paprika, and a pinch of s & p to the food processor and pulse until smooth in consistency.

Combine the basil, parsley, sundried tomatoes, garlic, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped.

Place 1 cup leftover cooked fish, 1/4 teaspoon seasalt, 1/4 teaspoon fresh lime juice in a food processor and process with a few pulses.