Sentences with phrase «oil over vegetables»

Drizzle the olive oil over the vegetables, season with salt and crushed rosemary, and stir gently to combine.

Drizzle the olive oil over the vegetables and toss to coat.

Drizzle a scant amount of olive oil over the vegetables, then sprinkle generously with sea salt, pepper, and a 1/4 tsp.

Drizzle olive oil over the vegetables and add the salt, thyme, sage, and tarragon.

Pour 2 tbsp extra virgin olive oil over the vegetables, sprinkle with 1 tsp ras el hanout spice mix and salt & pepper and rub it into the vegetables to make sure they're evenly coated with oil and spices.

Lightly drizzle olive oil over the vegetables and then season heavily with salt and pepper.

Lastly, top with an egg and drizzle a few drops of toasted sesame oil over the vegetables and meat.

Drizzle olive oil over vegetables and add whatever seasonings you prefer!

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).

Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil; sprinkle cinnamon over and scatter cinnamon sticks around.

Heat the vegetable oil in a large skillet over medium heat.

Heat the vegetable oil in a large skillet over medium - high heat.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

In a large skillet over medium heat, add the vegetable oil.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

Heat 1/2 cup vegetable oil in a heavy - bottomed skillet over medium - high heat.

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

Brush the top (to you) 2/3 of the dough with vegetable oil, and spread 1 portion of the filling (1/3) over the oil.

Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat.

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

To clone the pan-fried version heat up some vegetable oil that's about 1 / 4 - inch deep in a skillet over medium heat.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

Dorie Greenspan uses hers as a pasta picker - upper, or stores them in the fridge covered in olive oil, laying them over chicken, salmon, tuna or mixed vegetables.

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)

To the now empty, but same pan, add the other 1/4 of the oil and the pureed vegetables over medium / high heat.

I just soak a paper towel with some vegetable oil and use tongs to rub it gently over the grill rack.

I added about 1/2 tbsp of sesame oil and a tbsp each of chopped purple basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

Over medium - high heat, coat your grill pan with your vegetable oil.

Add the vegetable oil to a large skillet and heat over medium - high.

When you're ready to cook the tempeh, warm 1 - 2 tbsp of vegetable oil (or peanut or coconut) in a saute pan over medium heat.

When ready to fry, heat up the vegetable oil in a deep heavy bottomed pot over medium - high heat.

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.

In a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium low.

Heat the oil in a large saucepan over medium - high heat and add the finely chopped vegetables.

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

Heat 1/4 cup vegetable oil over medium heat.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In the same pan as was used for the vegetables, over medium heat, melt 1 tablespoon of coconut oil.

Heat the bacon fat or vegetable oil over high heat in a large dutch oven or other heavy, oven - safe pot.

Sprinkle rosemary leaves, sea salt, and pepper over the vegetables, then drizzle liberally with olive oil.

Whether watching beef turn from a pinkish - red to light pale brown, or seeing vegetables take on a shine as they get cooked in heat and oil, just standing over the miracle taking place before you, and being able to take part in every single step of the process is something I find extremely liberating and fascinating.

Heat 1 - 2 Tbsp of a neutral cooking oil (canola, vegetable, peanut, light sesame) in a large skillet over medium heat.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil.

Put the avocado oil (or other vegetable oil) in a frying pan over medium - high heat.