Pour the dressing
over the bean mixture.
Whisk together vinegar, oil, pepper, juice, and salt; pour
over bean mixture, stirring to coat.
Pile on cabbage, avocado, salsa, and cilantro
over bean mixture.
basil in small bowl, and sprinkle lightly
over bean mixture.
Crack eggs
over bean mixture, and bake 13 to 15 minutes, or until eggs are set.
Pour dressing
over bean mixture.
Pour
over the bean mixture and stir to coat.
Spread bean mixture equally over 4 bread slices; distribute tomatoes
over bean mixture followed by Fontina.
Not exact matches
On one of the tortillas, add black
bean mixture and spread
over the tortillas.
Spread the refried
bean mixture evenly
over a medium sized platter with slightly rimmed edges.
Bring the
mixture to a boil
over high heat; then add the
beans, reduce the heat to medium - low, and simmer for 30 minutes.
Pour
over tomato and
bean mixture and mix well.
Sprinkle most of the panko
mixture over the
beans (don't worry if the juices are soaked up by some of the crumbs) and the remainder
over the chicken.
Bake for about 40 minutes, or until the
bean mixture is bubbling all
over and the panko topping is crisp and golden brown.
Season with a bit of salt and freshly ground black pepper then spoon butter
mixture over the green
beans.
Warm tortillas and spread 1/4 cup of the
bean mixture over the middle of each.
Scatter the bread crumbs evenly
over the top of the green
bean mixture in the baking dish.
Squeeze a lime wedge
over each potato, then top with the
bean mixture.
To serve, arrange 3 or 4 polenta slices on each plate and spoon the
bean mixture evenly
over each serving.
- 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.
Rewarm chicken in 100 % Kona coffee
bean drippings
over medium - low heat before using, adding more coffee
beans BBQ
mixture to moisten, as needed.
Spread chicken,
bean and spinach
mixture over one half of the tortilla.
Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream
mixture / Drizzle remaining dressing
over beans and plolenta when serving.
If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the
bean - olive - sweet potato
mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides
over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.
Spoon in roughly even dollops
over vegetable -
bean mixture and combine well with a fork.
Let everyone assemble their own sandwiches as follows: Layer tomatoes on slices of bread, then dollop a generous amount of the
bean mixture over them (you can do those steps in reverse order as well —
bean spread first, then tomatoes).
Simply roast the chicken and potatoes first (reserving some of the lemon - herb
mixture) then add the green
beans in the last 10 minutes or so, drizzling the remaining herb
mixture over top.
Spread the
bean mixture over top of the cream cheese layer in the pie plate.
Pour
mixture over bread, and place vanilla
bean on top.
DO NOT
over pulse the
bean mixture.
In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and
bean (or extract)
over medium - high heat until the
mixture reaches a rolling boil.
Bring the
mixture to a boil
over medium - high heat, then reduce the heat to a strong simmer and cook for about 30 minutes, or until the
beans are soft but not mushy.
I've been eating something similar for lunch all week except I've been eating the turkey /
bean mixture over a cabbage slaw.
When the eggs are nearly set, sprinkle the 1/4 of the
bean mixture over one side; sprinkle with 1/4 cup grated cheese.
Heat refried
beans with 1 1/2 cup shredded Cheddar cheese in a saucepan
over medium - low heat until cheese is melted and
bean mixture is hot and smooth, about 5 minutes.
Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the beef and
bean mixture over the top.
Immediately add pureed
bean mixture and cook
over medium heat until thickened, about 5 minutes.
Spoon meat
mixture over beans.
I mixed most of the toppings (carrots, onion, red pepper, corn) right into the quinoa and
bean mixture and served it
over a bed of spinach.
Spread half of the cashew -
bean mixture over the bottom of the tart, then layer artichoke hearts, peas and olives.
Pierce the dough with a fork and spread the
bean mixture evenly
over puff pastry, leaving a small border on all sides.
Fold small Kona -
bean pieces into whipped cream
mixture, and spread
over pie.
Divide
bean mixture, tomato
mixture, cabbage
mixture, cheese, and avocado evenly
over rice.
Spoon beef
mixture evenly
over lettuce and continue making layers with tomatoes, cheese,
beans, avocado, and olives.
Bring the
mixture to a boil and pour
over beans.
Throw in the vanilla
bean pods and cook the
mixture over medium heat until it begins to just simmer and the cream smells fragrant.
Bring the
mixture to a boil
over high heat, and boil the
beans uncovered for 2 minutes.
Spoon the tomato
mixture over white
bean dip.
Pour the
bean mixture over the flour
mixture, and stir to combine.
Repeat with remaining dough and
bean mixture (you may have some filling left
over).