Sentences with phrase «lemon garlic mixture»

Divide the lemon garlic mixture overtop of both of the pieces of fish.

Not exact matches

Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish.

Meanwhile, prepare basting mixture of garlic, juice of the other lemon, and olive oil.

Baked Halibut & Sea Bass Oreganata ~ are white flaky fish coated with a mixture of bread crumbs, dry herbs and Parmesan cheese, baked in less than 15 minutes, and topped with a buttery - garlic and lemon sauce to create a moist and delicious fish that has the melt - in - your - mouth quality!

Add the garbanzo beans to your food processor or blender along with the chopped parsley, garlic, onion, salt, pepper, cumin, baking soda, flour, lemon zest and the juice of 1/2 a lemon then blitz on high until the mixture is smooth.

Repeat procedure with remaining parchment, oil, fish, garlic - lemon mixture, asparagus, and prosciutto.

The filling was a mixture of steamed spinach (squeezed dry) along with sautéed onion and garlic, lemon zest, farmers cheese, grated Parmesan, and chopped fresh thyme.

In a medium bowl, combine the lemon, garlic, and spices then toss the chicken strips in the spice mixture to coat them.

Toss grilled, chopped clams with lemon, garlic, and chile flakes; then spill the mixture over charred toasts spread thick with green olive tapenade.

, spread with a mixture of minced garlic, grated lemon rind, olive oil, kosher salt, and black pepper.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Add garlic, lemon juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute.

(Gremolata, generally a mixture of parsley, raw garlic and lemon zest, is a frequent secret weapon in my cooking.)

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

In a food processor or blender, add the garlic, tahini, ginger, lemon juice, and rice vinegar, and blend until the mixture is as smooth as possible (it may be difficult to get it very smooth right now if you have a large food processor).

In a food processor, combine the egg yolk, salt, mustard, garlic, anchovies, Worcestershire and lemon - Champagne vinegar mixture and process until smooth.

Pour the tahini mixture into a bowl and add the garlic, yogurt, lemon juice, olive oil, salt and pepper.

Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin — that'll make it taste so much better.

Add the peas, lemon zest and juice, reserved garlic - oil mixture, and 3/4 cup of the pasta water to the pasta.

Gremolata is a classic Italian condiment, typically made with a mixture of minced parsley and garlic and grated lemon peel.

In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture.

Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

Add the tahini, lemon juice and raw garlic clove to the mixture and blend until smooth.

Add the olive oil, tomato paste, cumin, paprika, ginger, salt, coriander, and the juice of one lemon to the onion and garlic mixture.

Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

Place the mint, spinach, garlic oil, and lemon juice in your food processor and blend until the leaves are all broken down and the mixture is fairly smooth.

Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4 - cupful at a time, stirring until melted and well combined before adding more.

Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes.

In the bowl of a high powered blender, combine the garbanzo beans, white beans, cashew butter and the lemon juice garlic mixture.

The recipe calls for a mixture of cilantro, basil, cashews, ginger, olive oil, garlic, salt, pepper, and lemon juice.

Whisk garlic, lemon juice, oil, and cardamom in a small bowl and pour over tomato mixture; toss to coat.

When corn is roasted (approximately 4 - 5 minutes) add in onion and garlic and tomatoes, continue to cook 2 - 3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2 - 3 minutes.

Meanwhile, purée sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.

To make the meatballs, combine beef, oregano, onion powder, garlic powder, salt, cumin, pepper, smoked paprika, lemon zest, breadcrumbs, and eggs in a large bowl, taking care not to overmix the meat mixture.

Add the olive oil, 7 spice, minced garlic, and salt to the tahini and lemon juice mixture.

Add falafel balls, garlic tahini lemon dressing, and the rest of the pickled vegetable mixture.

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.

2 Cloves garlic 1 large shitake mushroom Juice of 2 lemons 8 cilantro leaves 1 green onion Instructions: Blend together well until mixture is combined and emulsifies.

Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth.

It is a mixture made from the extract of fresh apple juice along with ginger, honey, garlic and lemon.

In a food processor combine beans, nutritional yeast, 3 tbsp olive oil, vegan mayo, lemon juice, garlic powder, salt and pepper until beans have broken down completely and mixture is creamy.