Sentences with phrase «of the marinade over»

Pour the other half of marinade over the tofu.

Lay the salmon skinless side down and spoon some of the marinade over the top.

Drizzle a little of the marinade over the dish, and garnish with a few cilantro leaves.

Pour the rest of the marinade over the salmon and press the tin foil closed loosely around the salmon.

Drizzle a bit of the marinade over the chicken and bake it.

In a bowl, combine the syrup, teriyaki sauce, green onions, ginger and garlic powder; pour half of the marinade over the pork, reserving the rest.

Brush some of the marinade over both sides of the pork chops and let sit in the fridge for 1 hour.

Distribute the rest of the marinade over the tofu pieces and leave to soak for about 30 minutes.

About ten minutes before the chicken is fully cooked, pour the rest of the marinade over everything and finish cooking.

Pour half of the marinade over the chicken and fennel.

Place the skewers on a sheet pan covered with aluminum foil and drizzle the remainder of marinade over the shrimp.

Pull the right flap up and over to close the pork and rub 1/4 cup of the marinade over the skinless part.

Pour a little of the marinade over the meat (about a cup, more if you like a lot of au jus).

Place the eggplant into a shallow dish and pour about 2/3 of the marinade over it.

Pour the rest of the marinade over the salmon and press the tin foil closed loosely around the salmon.

Lay the salmon skinless side down and spoon some of the marinade over the top.

Pour 3/4 of the marinade over the vegetables and toss.

Try something a little different: «sprinkle» (just a bit) of the marinade over a bowl of split strawberries and peaches together — add a bit of extra cracked black pepper to the fruit, and serve as a main course side dish, on a large lettuce leaf or spinach leaves.

Pour 3/4 of the marinade over the chicken and reserve the rest to brush onto the vegetables while grilling.

Not exact matches

I bet pouring the marinade over the salad is awesome too, not sure why I didn't think of that — thank you

Whisk together all of the ingredients for the marinade and pour it over the chicken.

Pour the marinade all over the chicken, then toss, cover with plastic wrap, and refrigerate for at least a couple of hours.

Excellent as a marinade, drizzled over grilled vegetables, in salad dressings or on its own as a daily health supplement, Pompeian's first apple cider vinegar is the result of the natural fermentation of organic apples produced in the Emilia Romagna region of Italy.

As a reminder, reserve the 2 - 3 tablespoons of marinade before you pour it over the raw chicken... otherwise you could accidentally use all of it and you can't re-use the marinade once it's been on the raw chicken and you won't have any to pour over the grilled chicken.

Reserve 2 - 3 tablespoons of marinade in a small glass jar... pour remaining marinade over chicken pieces in a large zipper bag, glass dish or non reactive pan.

Place chicken and vegetables in large plastic ziplock bags and pour 1/2 of the Elderberry Lime Marinade over each, letting marinade in the fridge for at least two hours up to eighMarinade over each, letting marinade in the fridge for at least two hours up to eighmarinade in the fridge for at least two hours up to eight hours.

Drizzle over the rest of the marinade as the salad dressing — ensure to spoon some around the perimeter of the plate to ensure all the vegetables are lightly dressed.

If you don't use all of it for martinis, you can also use the syrup to brush on cake, add it to your tea, drizzle over fresh fruit, or use it a poultry or seafood marinade.

Remove your hearts from the marinade and place on cookie sheet, brush the tops of them with the egg white and then place your bacon over the artichokes as a second layer.

This recipe makes plenty of marinade and you'll have some left over for a smaller bird 10 - 13 pound bird.

Directions for chicken marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.

Then try a marinade with Sriracha and serve over a bed of couscous.

Grill over a medium fire, basting frequently with the marinade and turning often, for about 16 minutes, until rare or medium rare, internal temperature at 150 degrees F. Slice one of the steaks open to check for doneness, if you wish.

Drizzle the rest of the tofu marinade over the salad, top it with sesame seeds and cilantro and serve it with wasabi and soy sauce.

To make the marinade, in a wok or heavy skillet, heat the oils over moderate heat until a piece of ginger will foam when dropped into the oil.

I've always been a fan of homemade marinades over store bought

Lay steaks on top of pasta with kale and spoon remaining marinade over the top.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

I like to make this recipe using all of the marinade to cook the shrimp in, as I like pouring some of the sauce over my rice as even more of a flavour bomb!

Turn the ribs a couple of time to coat all over with marinade.

I understand the danger of eating something that's had raw meat marinating in it, but can't you take the marinade put it in a sauce pan and cook or boil it for some time And then use it as a sauce to drizzle over your meat?

I wish I had made a little extra of the marinade to drizzle over it at the end.

Remove the mushrooms from the marinade and set directly over the hottest part of the grill, stem - side down.

Citrus Marinated Grilled Turkey Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil.

Pour over your favorite meat and allow to marinade at least 30 minutes and up to overnight.Note: Makes enough marinade for about a pound of meat.

Pour over your favorite meat and allow to marinade 4 hours to overnight.Note: Makes enough marinade for about a pound of meat.

Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.

But going further into the chewing, the contrast of wasabi paints a light but noticeable pungent touch, imparting a more Asian character over a soy sauce marinade and a natural meat flavor reminiscent of roast tri-tip.

I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot charcoal.

Reserve 1/4 cup of the marinade and pour the rest over the shrimp.