Sentences with phrase «olive oil mixture then»

You slice up a sourdough baguette and top them with a flavorful garlic, rosemary and olive oil mixture then toast them up in the oven...» [RECIPE]-LSB-...]

Not exact matches

It's just one time I followed a recipe, and was so mad when started shaping cookies in my hands that they just sticked and wouldn't behave at all, even when I added olive oil to the mixture, it worked for a cookie or two, and then the same story began.

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)

While the mixture blends in the processor, stream in olive oil through hole in the top, then add salt.

To assemble we simply roll the dough out (about 10 inches), brush on a touch of olive oil, add a light sprinkling of parmesan, spoon on the brussels sprout and onion mixture, and then top it all with beautiful dollops of cream cheese.

Drizzle the cheese mixture with a little olive oil and then bake in 350F pre-heated oven for about 20 - 25 minutes or until the pastry edges are golden brown.

Then I pile on a mixture of tomato, balsamic vinegar, garlic and olive oil.

Olive oil is then added until the mixture becomes a paste.

Once yeast is bubbling, combine with the flour mixture and then add the olive oil.

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.

Salt and pepper loin chops, then brush chops with olive oil mixture.

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.

Then, turn processor on, and slowly drizzle in olive oil and lemon juice until the mixture comes together.

Feta cheese, vinegar, and olive oil is then added to the mixture.

Apply a thin coat of Olive Oil to the squash then divide the quinoa mixture amongst the four halves.

Simply cut the tomatoes in half, brush with a little olive oil, then sprinkle with a Parmesan and herb mixture.

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

Add the mint and purée; then, with the blender running, drizzle in the remaining scant 1/2 cup of olive oil very slowly until the mixture is thick and creamy.

Greasing with olive oil a 13 x 9 ceramic dish, I layered cooked the cooked kale then the parsnips then grated cheese, cut up celery and fennel and cooked leeks then grated cheese, finishing with cut up carrots then grated cheese and pouring the cream mixture on top finishing with with grated nutmeg and fennel fronds.

Set the turkey breast on a cutting board, Rub the breast w the ith the olive oil and then pat on the spice mixture, evenly coating the turkey breast on all sides.

Pulse until incorporated, then, with the motor running, slowly pour in the olive oil until the mixture is fully emulsified.

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.

Simply toss the cauliflower in a mixture of olive oil and spices, and then let the oven do the rest of the work.

Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined

za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.

Rub chicken breasts with olive oil and then generously coat with spice mixture.

Drizzle in the olive oil while whisking to emulsify, then pour the dressing over the fennel mixture and gently toss to coat.

For a Middle Eastern flair, mix quinoa with fresh parsley, tomatoes and cucumbers, then season the mixture like you would tabbouleh (olive oil, mint, lemon juice, salt and pepper).

Focaccia — This simple focaccia recipe is tasty and fragrant, infused and then drizzled with a mixture of herbs and olive oil.

Move mixture to one side of the pot, then to the empty side of the pot, add the remaining olive oil and the mushrooms.

Then the chicken and vegetables are grilled and brushed with a yogurt / olive oil mixture for serving.

Mix the vinegar, garlic, and olive oil together and pour the mixture over the mushrooms, then turn the mushrooms to coat.

When baked and bubbling, I would sprinkle some black salt, then top it off with a mixture of fresh sprouts like pea shoots, and herbs like cilantro, basil, or oregano marinated in olive oil with a touch of lemon.

Once onions and celery have softened some, add them to a food processor with the remaining ingredients (except last 1 tbsp of olive oil for frying), and process until the mixture becomes crumbly, and then scrape down the sides of the bowl.

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.

I love some kind of mixture (and love variety), toss with olive oil, generously sea salt and pepper and then will sprinkle a dash of crushed red pepper or, a new recent favorite, is a honey aleppo pepper dried blend.

Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute.

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.

Coat each chicken nugget first in flour mixture, then dip in egg - olive oil mixture and finally, evenly coat with the Rice Chex crumbs.

Place the fish on a rimmed baking sheet, and rub the spice mixture all over the fish, then coat it lightly with olive oil.

Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere

You could try adding 2 - 3 tbsp olive oil to the mixture if your bread is too dry for your liking, however if it's just a case of it sticking to the pan then I would just use some parchment paper.

Artichokes taste amazing steamed (generally steam for about 1 hour) and then dip each piece into a mixture of olive oil, grass - fed butter, and garlic.

Drizzle olive oil over it, then sprinkle chicken with minced garlic and spice mixture.

Drizzle each slice with a 1/2 teaspoon of the olive oil / vinegar mixture and then carefully spoon on the bruschetta.

Drizzle with remaining 1 Tbsp of olive oil and then with the remaining Tsp of spice mixture.

Oh and there's the kneading of your own pizza dough, which is then lovingly rubbed with a mixture of fresh rosemary, garlic and olive oil.

Gently combine with the lemon juice, crème fraîche and half the olive oil, then toss gently with the parsley mixture.