Pour the hot
oil over the mixture in the bowl and immediately pour this over the octopus plates.
Drizzle the remaining 1 tablespoon of olive
oil over the mixture along with the lime juice.
Drizzle sesame
oil over the mixture and give it a final stir to mix thoroughly.
Drizzle olive
oil over mixture in small amounts and stir until the ingredients hold together loosely.
Not exact matches
Heat vegetable
oil in saucepan,
over medium heat, for 30 seconds, then add onion
mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).
Next place the coconut
oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this
over the oaty almond
mixture and stir well until all the dry ingredients are coated with the maple mix.
Pour the
oil and coffee
mixture over the oat
mixture; mix together until oats are evenly coated.
Heat butter and 1 tablespoon olive
oil in a large skillet
over medium - high heat; cook and stir mushrooms in
mixture until browned, 5 to 6 minutes.
If omitting
oil, you will need to use a spreader or spatula to spread the chocolate
over oat
mixture, as it will not flow easily enough on its own.
While the pasta is cooking, heat the olive
oil in a medium saucepan and stir in the flour, letting the
mixture cook for 1 - 2 minutes
over low heat until the flour is incorporated into the
oil.
I put the remaining
mixture in an
oiled shallow baking dish, poured cream
over it, covered it with foil, and baked it alongside the pumpkin for an hour.
Drizzle olive
oil over eggplant
mixture, toss to coat.
Dairy - free: I used to make this recipe with a
mixture of unsalted butter and
oil, but
over the years I've swapped out the butter for
oil and found that I liked the cake even better.
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)
Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and
oil and marinate the cauliflower in the
mixture in the fridge for 30 minutes to
over night.
Pour the
oil equally
over the sugar
mixture and place the tray in the refrigerator.
Whisk together lime juice,
oil, cumin and salt and pour
over slaw
mixture.
Fill each of the mushrooms with the
mixture and sprinkle lemon zest
over the top, drizzle with olive
oil.
Heat a non-stick pan or skillet
over medium heat, add olive
oil, and pour in egg
mixture.
In small bowl, mix chicken broth, olive
oil, and seasonings; pour
over sausage / vegetable
mixture and toss everything to coat.
Place a glass bowl
over warm water and whisk the coconut
oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy
mixture.
In another larger bowl, combine the flour and baking powder, pour the egg /
oil / milk
mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.
I spread out the Brussels sprouts and cherries on a parchment lined baking sheet and drizzled the coconut
oil mixture over them.
In a separate bowl, whisk the egg and pour it
over the flour with the water / yeast
mixture,
oil and vinegar.
(I also drizzled about a teaspoon of olive
oil over the pasta
mixture.)
I warmed the
mixture slightly to melt the coconut
oil and drizzled it
over the nut and seed
mixture.
Pour the liquid
mixture over the oat
mixture and mix until all the dry ingredients are coated in the
oil and maple syrup
mixture.
Directions: Place potatoes in a shallow baking dish, lightly
oiled or buttered / Mix melted butter and syrup together and drizzle evenly
over potatoes, or use a pastry brush and brush each potato with the
mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Spread the popcorn
mixture over the
oiled pans.
Heat the
oil in a medium skillet, pour in the pureed
mixture, and cook it
over a medium low heat for 1 minute.
Lightly
oil a shallow baking dish and spread the
mixture over the bottom.
In a skillet
over medium heat, add the mushroom
mixture, the olive
oil and the margarine.
- 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.
Mixed in olive
oil to breadcrumbs prior to spreading
over mixture rather than just drizzling
over.
Stir together
oil and spices in a small bowl, pour the
oil mixture over the aubergine and onions and toss to combine.
While the potato
mixture simmers, place remaining tablespoon of
oil into a small saucepan and place
over medium - low heat.
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.
15 minutes before the dal is ready, begin cooking the spice
mixture: heat the
oil in a heavy skillet or saucepan
over medium - high heat.
Spread
oil mixture evenly
over dough and sprinkle with cinnamon.
Drizzle the lemon -
oil mixture evenly
over the tuna and vegetables and season lightly with salt and pepper.
Combine remaining 1 tablespoon
oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle
over squash
mixture.
Rub
oil mixture evenly
over chicken.
Put the olive
oil in a small saucepan, add the olive
mixture, and stir
over low heat, until the garlic is aromatic, a minute or so.
Heat remaining 1 tablespoon
oil in skillet
over medium - high; add ground sirloin
mixture, and cook, stirring often, until beef is browned and vegetables are tender, 4 to 5 minutes.
Inject pig all
over with reserved 1 cup marinade
mixture, and rub with remaining 1 cup
oil.
Add the remaining ingredients to a large bowl, pour the
oil / honey / syrup
mixture over it and mix everything really well.
Drizzle any leftover olive
oil mixture over the prepared skewers.
I poured the
oil & vinegar
mixture over the cabbage when it was boiling «hot» as other did which helped the texture.
Very good — even with the yellow curry powder, it still had a different flavor than most Indian - style yellow curries, and I really liked it on the bed of noodles (I cooked the noodles, cooled, cut into smaller pieces, tossed with sesame
oil, and spread out on a platter before heaping the curry
mixture over them).
While the quinoa is heating up, warm the coconut
oil in a skillet
over medium heat and place the fruit and sugar
mixture into the skillet