Sentences with phrase «left over salted»

I also used more than required salted caramel and the left over salted caramel I served as a sauce on top of the brownie which everyone enjoyed.

Sometimes resurrection feels like springtime when everything is a disastrous mess of mud and muck and left over salt on the edges of the roads.

Not exact matches

In an official bio, Romney for President recounts that the candidate «left behind a successful career as an entrepreneur to take over as President and CEO of the Salt Lake Organizing Committee» of the 2002 Winter Olympics.

You may as well wish on a star or throw salt over your left shoulder before you make your wish.

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Put the dough in an airtight container and sprinkle some coarse salt over the top and leave it in the fridge till next time you make rye bread.

In a large saucepan over high heat, combine the chicken, broth, celery, onion, salt and pepper, and bay leaf.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.

For the Choc Cake I will leave out the salt, just use a pinch in cake and frosting since I am not used to salt so much — and I am going to make a Marshmallo — Buttercream frosting between the cakes, then frost over all with choc frosting!

In fact, right before I read this post, I literally just put a crock pot together of those things along with onions, garlic, left over boiled chicken, chicken broth and salt.

Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf.

Arrange about 1/4 c. of baby spinach leaves over the feta, and sprinkle lightly with seasoned salt.

Layer the lemon slices evenly over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of olive oil over the top.

Season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes.

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Sprinkle rosemary leaves, sea salt, and pepper over the vegetables, then drizzle liberally with olive oil.

And if you have left overs, which you probably won't, you could use them to make this Salted Caramel Apple Smoothie!

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

I tore up some leaves and spread them out on a baking sheet then drizzled olive oil over them and sprinkled on a little sea salt.

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.

4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme

Pick the leaves off the stalks of the thyme and sage, slice the garlic and add to the dish, then grate over the zest of the lemon and season well with salt and pepper.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

There is literally nothing in the world that's better than combining different types of citrus segments in a bowl, tossing with a pinch of salt, eating the fruit, and drinking the juice that's left over.

Bring vermouth, water, sugar, basil leaves, salt, peppercorns, and cardamom pods to a simmer in a high - sided skillet over medium heat, stirring to dissolve sugar.

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.

Quarter the figs, slice the mozzarella and make a nice arrangement, add leaves of fresh basil, sprinkle some olive oil, balsamic vinegar, salt and pepper over the dish.

Sprinkle over 1tsp sea salt and leave for 20 mins to macerate.

Scatter the 1 teaspoon of whole thyme leaves over the vegetables, and season the vegetables with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, fennel seeds, red pepper flakes, lemon peel and bay leaf to a simmer.

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

I sprinkled salt on the tart, then had pieces left over.

Make the pickled eggs: In a medium saucepan set over medium heat, add the water, rice vinegar, mustard seeds, black peppercorns, allspice berries, bay leaves, sugar and salt.

In a small saucepan over medium - high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes.

In a large pot over high heat, add the water, salt, onion, Old Bay and bay leaves.

Pour the salt brine over the tomatoes to cover them completely, but leaving at least an inch of room from the top of the jar.

Sprinkle SALT and PAPRIKA over flattened CHICKEN BREAST pieces; place in the same heated skillet; sear both sides leaving it slightly opaque in the middle (about 1 - 2 minutes each side); remove; cut into bite - sized pieces; set aside (note: please observe safe - handling for raw poultry during and after completing this step)

Rip a few mint leaves over the top, drizzle with olive oil, sprinkle with coarse sea salt, and serve.

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional