Sentences with phrase «oil over cheese»

Drizzle herb oil over cheese just before serving.

Drizzle herb oil over cheese just before serving.

Drizzle the olive oil over the cheese and breadcrumbs and bake for 20 - 25 minutes, or until golden and bubbly.

Not exact matches

Serve in bowls and arrange bread cubes, shaved Parmesan cheese and a drizzle of olive oil over each.

Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil.

Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins inside and out.

I ate it with drizzles of lemon - infused olive oil over it and cream cheese.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Once the pasta is cooked and strained pour the tomato and olive oil sauce over the top along with the parmesan cheese, toss together.

I like to mix the shredded cheese with seasoned breadcrumbs and a bit of Parmesan cheese and then drizzle a little olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.

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)

A few blocks of Idiazabal cheese, over a dozen large cans of tuna in olive oil, jars of cooked beans, spices, recycled yogurt containers and a large bag of freeze - dried raspberry powder.

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

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Combine olive oil, lemon juice, tahini, spices and salt until smooth and pour over the cooled beets, toss and serve alongside fresh greens with a drizzle of plain yogurt or a few chunks of goat cheese.

Heat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side.

Lastly, I put the tart together, drizzled a little olive oil over it, and BAKED it for about 10 minutes just to allow the cheeses and the tomato and herb flavors to meld together a little.

Drizzle the olive oil all over the dish, sprinkle the garlic powder over and top with the mozzarella cheese.

I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange juice, honey, sea salt and water for a lovely salad dressing served over mixed greens, orange slices and goat cheese.

Add a tablespoon or two of beans, olives, avocado and cheese and squeeze more lemon juice over, together with olive oil (even though it's optional here).

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Buy some chile - flavored pasta at your favorite gourmet shop, cook it up, sprinkle olive oil over the drained pasta, and top with a grated chile cheese of choice.

The meat and cheese are sprinkled evenly over the sesame oil coated crust, and the whole thing is shimmied on into a screaming hot (500 degree) oven until the crust is crisp and the cheese is melted and slightly golden.

To make the goat cheese, heat a skillet over medium heat and add olive oil.

Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture.

The chef of All «onda makes this salad by tossing celery with chile oil and orange juice before layering it over a pool of homemade mayonnaise, blue cheese and chives.

Soup aside, the oil is also great drizzled on just about any kind of egg, over tarts, on potato dishes / salads - it even made a cracker spread with goat cheese a little more special.

reduced - fat cheddar cheese, grated Instructions: In a two quart saucepan, heat olive oil over medium high heat until hot.

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Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.

To assemble the cheese pockets, add 2 slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes

Combine reserved penne and cooked vegetables in a large pot over medium - low heat; add cheese and olive oil and stir well to break down cheese — mixture will be very thick and chunky.

I heat it all back up, squeeze 1/2 a lime over it and serve over GF pasta with Extra Virgin Olive Oil drizzled on it and top with fresh grated parmesean cheese.

All of the vegan cheeses (that I've seen) that are sold in the grocery store have well over TWICE the amount of oil in them as this recipe.

Serve cauliflower and almond pesto over egg noodles and garnish with additional Parmesan cheese, fresh thyme, and a drizzle of olive oil.

I'd also go with the Rainbow Five - cheese Tortellini and toss it with basil pesto, pine nuts and chicken that has been pan-sauteed in olive oil and garlic with some dry white cooking wine poured over it once it's done cooking.

Remove the broccoli form the oven and immediately drizzle with remaining tablespoon of olive oil and lemon juice (If using, can sprinkle grated cheese over the tops).

Cook the assembled sandwiches on a grill, or fry them in a lightly oiled, non-stick pan over medium - high heat, until the bread is lightly browned and the cheese begins to melt.

You could easily sub olive oil for butter and add just a bit of cheese, or even just sprinkle cheese over the final dish as you serve.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

vegetable oil in a large heavy skillet over medium - low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1 — 2 minutes per side.

Drizzle with Lemon - Basil Canola Oil over top and sprinkle with grated Pecorino cheese.

No wonder Balkan cooking encompasses dishes as diverse as casseroles slow - cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive oil, yoghurt and cheeses made from sheep and goats» milk, flatbreads and puffy breads, and sweets ranging from flaky filo pastries to elegant cream cakes.

Conjure up a fiery pepper oil whisked with lime juice and drizzled over a Southwestern salad of chopped romaine, corn kernels, tortilla crisps, chopped tomatoes, and Monterrey Jack cheese.

Top each salad with 2 or 3 slices of the crisped pancetta; follow with crumbled goat cheese and then drizzle a bit of olive oil and the balsamic reduction over each salad.

After time has passed, pour your oil and buds over some cheese cloth (or paper towels) that is on top of a bowl.

An umami - rich pizza studded with clams over a canvas of mozzarella cheese and garlicky - anchovy olive oil.

Toss the panko breadcrumbs, dry basil and grated Parmesan cheese with the remaining 1 Tbsp of ghee / oil and sprinkle over the mozzarella cheese, lightly pressing down.

My only suggestions are that they switch it to butter over oil for the mac - and - cheese, and that hot sauce becomes a default topping: this thing would have immediately shifted from good to great if the White Sox just put it on there themselves.

Scatter the cheese over the tortillas and drizzle a little more oil over them.