Sentences with phrase «oil and the seasoning mixture»

There is an easy method for turning them into delicious and crispy wedges — all it requires is a little washing, slicing, and coating the potatoes with oil and the seasoning mixture.

In a small bowl, combine the rest of the ingredients and about 2 tablespoons of olive oil and season the mixture with salt and pepper.

Not exact matches

Brush quail with oil on both sides and season with the pepper mixture on skin side.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

You marinade the mostly cooked carrots in a mixture of vinegar, sesame oil, and other seasonings.

Season mixture with salt and extra virgin olive oil.

Brush corn and zucchini very lightly with oil mixture and season with salt and black pepper.

Toss potato wedges in oil and cover with seasoning mixture.

In this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth - olive oil mixture and baked until everything is tender.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measureseason and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / MeasureSeason eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

Season the bean mixture with garlic powder, garlic, salt, pepper, olive oil, vinegar, lime juice and jalapeño, if using.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Drizzle the lemon - oil mixture evenly over the tuna and vegetables and season lightly with salt and pepper.

Stir in olive oil, season the mixture lightly with salt and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes.

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

I used similar ingredients from BoarBaconlicious Meat Loaf (chopped carrots and green onions) but I added some coconut oil since bison meat is pretty lean and I seasoned the meat with Indonesian spice mixture (or you can use all spice powder).

Add Italian Seasoning, basil, olive oil, balsamic, a healthy dose of salt and pepper, and the flax - water mixture, and mix to combine.

In a large bowl, combine the cooked vegetable mixture, 1 T. teriyaki sauce, 1 t. sesame oil, steak seasoning and ground chicken.

Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly — mixture should become very thick.

Place oil mixture in blender and process until smooth; taste and adjust seasoning.

I did the water / egg mixture with a Toasted Sesame Ginger Seasoning mix I bought locally (it contains toasted sesame seeds, ginger, black sesame seeds, garlic, sea salt, red pepper, and toasted sesame oil) and the buns are fantastic!

Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.

Season with salt and pepper to taste Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.

Brush each halibut fillet with avocado oil and season with salt and pepper, then pat with the herb and garlic mixture.

For a Middle Eastern flair, mix quinoa with fresh parsley, tomatoes and cucumbers, then season the mixture like you would tabbouleh (olive oil, mint, lemon juice, salt and pepper).

Pour the remaining olive oil over the top of the mixture and season with salt and pepper.

In a separate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture.

According to the dictionary, a salad is a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.

Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil.

Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.

Toss, squeezing oil mixture into bread; season with salt and pepper.

Mix in the quinoa, olive oil and reserved 1/4 cup pistachio - flax mixture and season with salt and pepper.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the chipotle mixture and bake in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

I saute the onions and the carrots in olive oil, rinse and drain the black beans, saute them with the onion - carrot mixture, add the broth and some water, season, and simmer for at least an hour.

Heat up a frying pan, add some ghee or coconut oil and your cauliflower rice, then chuck in some taco seasoning (or a mixture of cumin, smoked paprika, powdered garlic, and onion and salt).

Divide the hot or warm soup into serving bowls and then drizzle with a little of the hot oil seasoning mixture.

Next, make a hole in the center of the dough to create a vent, place them onto a lined baking sheet, brush with a mixture of oil, herbs, and seasonings, and bake at 400 F for about 15 - 18 minutes.