Sentences with phrase «oil spread salt»

Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls

Not exact matches

Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.

Next prepare your sweet corn and pine nuts by spreading them out on a baking tray and mixing with a good drizzle of olive oil and a sprinkle of salt.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

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.

I know my «fake tahini» with unroasted sesame seeds mixed with oil and sea salt works well as spread and cheese substitute in warm sandwiches.

Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper.

Toss squash with 1/4 cup oil and place spread out on a baking sheet; season with salt and pepper.

Toss kale (make sure it is dry) with 1 tablespoon of oil and place spread out on a different baking sheet; season with salt and pepper.

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

Simply drizzle 1 - 2 tsp of olive oil and a couple pinches of salt on top of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.

But I also decided to toast up a half an english muffin, drizzle on some olive oil, spread one of the garlic cloves and sprinkle the whole thing with a few tomatoes and a pinch of salt and YUM!

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

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)

Toss the grape tomatoes in the olive oil, salt and sugar, then spread them in a single layer on a tray and cook for 20 minutes.

Mix a few pinches of chia seeds with some salt, pepper, and olive oil, and spread the mixture on your salmon before baking or grilling.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

On a baking sheet, spread out basil leaves in a single layer and sprinkle with little olive oil and lightly salt.

Or do as I do, spread some warmed Tikka Masala (sauce) onto a bun, add arugula wilted with a little olive oil and salt, and the meatballs.

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

I tore up some leaves and spread them out on a baking sheet then drizzled olive oil over them and sprinkled on a little sea salt.

Toss the cauliflower florets with 1 Tbsp of the olive oil, salt and pepper and spread on a baking sheet.

In a blender, food processor or with a whisk, puree the avocado, lime juice, maple, salt, olive oil, and fresh herbs together until you have a creamy, green spread.

Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.

Spread the brussels out on the pan.Generously drizzle the brussels with sesame oil and sprinkle with salt and pepper.

Simple drain and rinse a tin of chickpeas, mix them with your favourite spices, a drizzle of olive oil, sea salt and black pepper, spread them on a baking tray and roast for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.

It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.

5) Mix together the olive oil, garlic, rosemary and salt and pepper and spread over the bread and use your fingers to push in to the bread.

I use Nutritional Yeast on roasted cauliflower — spread the florets on a baking sheet with the oil of your choice (I use grapeseed) and some kosher salt.

Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directiospread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) DirectioSPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup chopped onion 3/4 cup chopped celery 1/2 teaspoon salt Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins

We roasted them in the oven before adding to them to the pizza (just toss a little bit of olive oil, salt & pepper with the tomatoes then spread them on a baking sheet & roast for about 15 - 20 minutes in a 400 degree oven).

Increase oven temperature to 400 F. Spread the cherry tomatoes on a parchment paper - covered baking tray, drizzle with olive oil, salt and pepper and cook for about 12 minutes.

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron and red paprika.

Toss potatoes in olive oil, lemon juice, oregano, and salt and pepper and spread out evenly on a sheet pan with edges or a large casserole dish.

I spread the edamame, corn and chopped peppers on a baking sheet and added a finely diced scallion, chopped garlic, a pinch of salt, a pinch of black pepper and a drizzle of olive oil.

They are then blended with organic coconut oil, raw honey, and salt to create the delicious, buttery spread we all know and love.

We like Brummel & Brown Vegetable Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees oil in a deep fryer to 375 degrees F (190 degrees C).

, spread with a mixture of minced garlic, grated lemon rind, olive oil, kosher salt, and black pepper.

3 tbs of almond meal 2 tbs of cocoa powder 2 tbs of honey 1 tsp of vanilla extract 1 egg a few dashes of salt a few dashes of cinnamon 1 tsp coconut oil 1 tsp peanut butter Mix well to spread out the peanut butter.

A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil

Spread the veggies onto two baking sheets, toss with olive oil or oil spray, salt and pepper to taste.

I've recently become obsessed with the scallion (or chive) + lemon juice + garlic + salt / pepper mix - I've been adding it to everything from greek yogurt (for a dip / spread) to oil for salad dressing.

Spread the broccoli florets onto a sheet pan and toss with sesame oil, salt and pepper.

2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or basil pesto 1 cup white bean spread (recipe follows)

Place all cut veggies (not the zucchini noodles) on the baking sheet, drizzle with oil, sprinkle Italian herbs 1/2 tsp salt and pepper, mix well with your hands, then spread evenly onto the baking sheet.