Sentences with phrase «oregano until»

In a large bowl, stir together the corn, chiles, 1 cup of the mozzarella, the yogurt, mayonnaise, cilantro, garlic powder, onion powder, and oregano until well combined; season with salt and pepper.

In a medium bowl combine the tuna, olives, red onion, parsley, mayonnaise, lemon juice and oregano until well combined.

Not exact matches

Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.

Next, add the carrot pulp, tomato puree, oregano, salt and water and blend again until a sticky mixture forms.

Re-heat these Sourdough Toaster Tortillas in your toaster, then sprinkle with your favorite cheese and some fresh oregano and put under the broiler for a few minutes until the cheese melts.

Add the Parmesan, pepper, and oregano and mix together until it's doughlike.

Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth.

Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.

Add the garlic, oregano and crushed red pepper, and continue cooking until the onion is light golden in color, stirring often so the garlic doesn't brown.

Add the tomatoes and oregano, stir and simmer uncovered for 20 - 30 minutes or until the sauce has thickened and much of the liquid has evaporated.

Add the oregano, cinnamon, and allspice, cook for a minute or two, then add the crushed tomatoes, and simmer until heater through.

Put them in a food processor (or you can finely chop them with a knife) along with the fresh rosemary, oregano, sage, and sea salt and pepper, pulse until they're finely chopped.

Add oregano and cumin and cook until fragrant, about 30 seconds.

Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.

Using an electric or hand - held mixer beat the cream cheese, lemon juice, dill weed, onion powder, oregano, garlic, and a few grinds of pepper until light and fluffy.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

Place the kefir, half of the diced red onions, garlic, pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.

In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined.

Place the the lentils, bread crumbs, oats, walnuts, sauce, thyme, basil, oregano and salt in a food processor and pulse until well chopped.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

Mix the oregano, breadcrumbs, lemon zest in a small bowl, season with salt and pepper, then sprinkle over the potatoes and roast them for another 10 minutes or until topping is golden and potatoes are tender.

Add the garlic, thyme, and oregano and cook until fragrant.

Add the tofu, oregano and basil to the tomato mixture and leave to simmer for 5 minutes until the sauce thickens up a bit

Process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth.

The onions, peppers and garlic were sautéed in oil until tender and then the tomatoes with juice, thyme, oregano, cumin, paprika and bay leaf were added.

Sprinkle some salt, pepper, and ground oregano and let the sweet potatoes cook for about 15 minutes on low heat (or until they've become golden).

Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.

I merged together your «doctored beans» ideas (onion, cumin, oregano, garlic) and used a can of black beans and a little extra liquid and simmered for an hour until they were just falling apart creamy.

Add in ground chicken, dried oregano and parsley, and cook, whole breaking up with a wooden spoon, until chicken is browned.

1) 1 1/4 cup almond meal 2) 3/4 cup flax meal 3) 2 tablespoons of olive oil 4) 1 tablespoon of water 5) 1 teaspoon of salt 6) 1 teaspoon of garlic powder 7) 1/2 teaspoon of dried oregano 8) 1/2 teaspoon of dried parsley 9) 1 egg, whisked until frothy

In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes.

Cook until onion is soft, and then add tomato paste, oregano (I used dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to add).

In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.

In a pan, saute the chile, onion, garlic, basil, and oregano in the oil until soft.

Place the chiles, remaining onions and garlic, oregano, cumin, and vinegar in a blender and puree until you have a smooth paste.

Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)

A decadent, crunchy - topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown - buttered breadcrumbs - all baked at high - temperature until the squash is tender and the top is crunchy.

Add the chopped zucchini, tomato, oregano, salt, and pepper, and cook until most of the liquid has evaporated.

For the batter, whisk together the flour baking powder, garlic, cayenne, oregano and salt and pepper in a large bowl until well blended.

Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5 - 7 minutes.

Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown.

To make the blackening rub, add 1 teaspoon of dried parsley to a bowl, also add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and a generous teaspoon of smoked paprika, mix everything together until well mixed

Place the onion, garlic, broth, salt, pepper, chipotle peppers, lime juice, vinegar, cumin, oregano, allspice, and cloves in a blender or food processor and puree until smooth.

Cook onion, oregano, and sugar in butter in a 6 - to 8 - quart heavy pot over medium - low heat, stirring frequently, until onion is softened, about 5 minutes.

Add the ground beef, salsa, chili powder, cumin, paprika, oregano, cayenne, black pepper, salt and bread crumbs to the onions in the mixing bowl and mix together until thoroughly combined.

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender, and blend until liquified.

Combine black beans, cumin, and oregano in a bowl and mash together until combined, but not completely smooth.

Stir together ground sirloin, onion, bell pepper, cilantro, garlic, sazón seasoning, adobo seasoning, and oregano in a large bowl until thoroughly combined.

Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform — that is, until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film.

In a medium bowl, combine the oil, vinegar, garlic powder, onion powder, dried basil, oregano, mustard, salt and pepper and stir until well combined.