Sentences with phrase «olive oil mixture into»

Instead of using my bare hands, I shall throw the florets and olive oil mixture into a plastic bag and do the mixing.

Pour the olive oil mixture into the spaghetti squash and toss until combined.

Not exact matches

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.

Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.

Add olive oil, salt and pepper to lemon juice in the bowl and, using your hands, massage the mixture into all surfaces of the chicken.

Pour the yeast mixture into the flour; add the olive oil, and stir to combine.

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)

Add the yeast mixture, along with 375 ml warm water and olive oil into the flour mixture and stir well to combine.

Gradually pour olive oil into mustard mixture, whisking until all oil is incorporated.

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 / Measure 6 oz.

Stir into mint and olive oil mixture.

Start whisking the olive oil into the mixture, drop by drop.

After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed.

Slowly pour olive oil into the mixture, with the motor running on slow, to emulsify.

Pulse briefly, then add the herbs, pulsing until the herbs are coarsely chopped, then add the olive oil very slowly while the processor is running, processing until the mixture emulsifies into a smooth blend.

- 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.

While the machine is running, slowly add the olive oil until the mixture turns into a creamy spread.

Lightly grease a muffin tin with a bit of olive oil and portion hash brown mixture into a 12 muffin pan tray.

Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Spray your mini muffin pan with olive oil and scoop the meat mixture into each well.

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

Set to puree and stream olive oil into the mixture.

Lightly whisk cooled wine, olive oil, eggs, and egg yolks, and pour slowly into the well within the flour mixture, working mixture together with a fork or your fingers until completely combined.

Form your mixture into meatballs and fry in a cast iron pan with a little olive oil until all sides are browned.

Pour the tahini mixture into a bowl and add the garlic, yogurt, lemon juice, olive oil, salt and pepper.

In another bowl, whisk olive oil into the cooled vinaigrette mixture.

The olive oil is mixed in and the whole mixture is scooped into a container with a flexible spatula.

Drizzle the cod with olive oil (rubbing it into the front and back of filet), then dredge in the cheese mixture, pressing it in lightly with your fingers.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

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.

Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).

Grease a 2 x 6 inch bread pan with some extra virgin Spanish olive oil and evenly distribute the bread mixture into the pan

Whisk the honey and olive oil into the cider vinegar mixture to make the vinaigrette.

If I wanted to make this creamier without adding dairy, I would probably blend a tablespoon or two of olive oil into the pesto mixture, or increase the quantity of cashews

Mix in the rest of the ingredients listed, form into patties (mine were about a half a cup of the mixture each), and cook for 5 to 6 minutes per side in a skillet on the stove that has been lightly drizzled with olive oil and set to medium - low heat.

Spoon the mixture into a serving bowl and drizzle with a little more olive oil if you like.

Slowly whisk remaining olive oil in cup into lemon - juice mixture.

Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added.

Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil / hot sauce mixture as possible.

Heat olive oil in saute pan on medium heat and form mixture into croquette and gently turn into pan.

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

Whisk the eggs, honey, olive oil and orange juice together, then gradually beat into the dry mixture.

Combine all ingredients in a bowl Make the mixture into patties with hands Heat olive oil in frying pan and place burgers in and cook for 10 mins either side Serve with daikon fries, a side salad and aioli and lemon wedges

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!

Fold mixture back into beans; add tuna and 1/4 cup olive oil.

Slowly pour the olive oil into the vinegar mixture while whisking vigorously.

Tasty tuna Mix a can of good Italian tuna with anchovies, garlic, onion, capers, and olive oil; stuff the mixture into piquillo peppers, or spread it on some bread.

Pour the mixture into a bowl and begin adding olive oil, stirring it all together gently with a spatula.

I wanted to use a mixture of coconut oil, olive oil and castor oil so I entered these into the soap calculator and got these percentages:

Whisk a couple of egg yolks with a tablespoon or two of olive oil and apply the mixture into your hair and let it soak in for 15 to 20 minutes before rinsing.