Sentences with phrase «left over brown»

It's also a great way to use up left over brown rice.

I often have left over brown rice in the freezer.

I used left over brown rice from last night and reheated a bit, served in the tomatoes raw.

I often have leftover greens like spinach and left over brown rice.

Not exact matches

Zack Brown has made over $ 38,000 from his potato salad Kickstarter, and there's still three weeks left in the campaign.

Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare - ups may occur; if they do, move the chicken away from the flame).

• Uses the chaff — or the thin skin of the coffee bean — naturally left over from the coffee roasting process in its distinctive brown ring

Store left - overs in a covered container in the refrigerator (the potato salad will brown as its exposed to air but it's still good).

Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.

Leave the shrimp on the grill until it releases from the hot grates and browns the bottom and then flip over, approximately 5 minutes:

Leave them until one side is really nicely browned, then flip them over and turn off the heat.

The mustard needs to pop while cumin should brown a bit before you throw in some chopped onions and grated ginger, saute till onions turn transparent and pour this over the cooked and mushy lentils and finish off with fresh coriander leaves garnish.

I had a bunch of this brown jute rope left over from a Valentine's Day project that was the perfect gauge or diameter for this craft.

Made it tonight only had no hash browns and lots of left over spaghetti squash.

Add the mushrooms to the chicken mixture and then make a creamy sauce, still in the same pan, using the browned and flavorful fond left over from the mushrooms.

I ran out of pasta and ate the left over sauce on some brown rice, chickpeas and green peas.

Left - over steamed spinach, a sliced bell pepper, cooked brown rice, some shredded chicken.

3 gallons of water 3 cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Arrange the browned meats on the bed of leaves, then pour the blended sauce over the meat.

I halved the recipe, added a splash of vanilla, and measured out the flour beginning with your rice flour blend (I had a 1/2 C or so left over): 1/2 C white rice flour 1/2 C brown rice flour 1/2 C tapioca starch 1/2 C potato starch (not flour)

our poor people's version was very soft - cooked left - over from dinner white or brown rice made with water and a bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled over night; and had for breakfast with some coconut milk cream and sliced mangoes or a splash of condensed milk and bananas.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

Once zucchini is softened and beginning to brown, scatter the basil leaves over the zucchini and pour egg mixture into pan to completely cover vegetables evenly.

Do you really have to turn them out, then turn them over to cook more, or could you just leave them upside down to get browned?

It's okay if the leaves turn brown in places while baking but don't let them over brown.

I don't like to mix mine in, because the it'll turn brown and you can't eat the left overs.

The phyllo gets golden brown and butter - crispy and shatters into little shards that get all over your clothes that will make people on the street look at you funny if you forget to lint - roll yourself before leaving home.

Using a spoon, skim the clear browned butter from the top, leaving the dark brown remains at the bottom of the bowl, and drizzle over the grilled squash blossoms.

All that green looks so sweet right now — SoCal summers mean golden brown all over and leave me craving every shade of green imaginable.

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)

Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.

Since I knew we would have some left over, I served the chopped avocado separately so that the next day there would not be brown chunks mixed in the salad.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

The sweet / smokey flavor this brown sugar and mustard recipe has makes using the left overs for other recipes very easy.

1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

A galette with a crust so flaky, it would leave golden brown crumbs all over my lips.

I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.

Jessica Brown, 35, who now oversees food and beverages at JetBlue, took over as the Breslin's wine director after Ms. Rza Betts left in 2013.

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

So, I used a little extra brown sugar, increased the vanilla and cinnamon, added a pinch of nutmeg, threw in some raisins (obvi), and used up some unsweetened apple sauce that I had left over in my fridge (for added sweetness).

Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over medium heat.

Spread out evenly over the baking tray and roast until tender and just browning at the edges, approximately 20 - 30 minutes depending on how large you leave the florets.

In a medium casserole pot over medium - low heat, sauté the garlic, cinnamon sticks, and bay leaf until the garlic begins to brown.

Brown and Webb left Sacramento after the 1994 - 95 season... After wearing a pair of Air Jordan sneakers in an 85 - 78 win over the Pacers on March 5, Cavaliers guard Terrell Brandon said he still didn't feel like Mike.

Move over Dustin Brown, the Maple Leafs» Phil Kessel is now the holder for the biggest water bottle fail.