Sentences with phrase «over chopping for»

Speaking of tearing, it's our preferred method over chopping for this sandwich — it creates large, irregular nooks and crannies that are perfect for catching more dressing (more on that in a second).

Not exact matches

Use the side with a juice groove for carving meat, and then simply flip it over to chop vegetables on the other side.

the main people getting publicity for dying are muslims currently, however, in the 10 - 40 window, Africa, and Asia (not only there but those are the most obvious), thousands of Christians are being burned to death, chopped up as if they were meat, rolled over by steam rollers after their persecuters have hung their families and children, and much worse forms of torture that as an American i can't even begin to relate to, EVERY DAY in the name of Jesus.

I hope u rite,, the way its goin & spreadin all over... the radicals r on the forefront as always... either believe in allah or git ur head chopped off... no reasonin... only fear rules... the cause for its success..

The date caramel was great but I just made another recipe with a similar process but instead you poured boiling water over roughly chopped dates, left them to sit for 10 mins and then blended, this created a much smoother paste.

Heat this paste in a wok or skillet, add your favorite chopped meat, fish, or vegetables, cook for 20 to 30 minutes, and you have a wonderful Thai curry to serve over rice.

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

When your hour is up, chop your pecans up into small pieces and place them in a dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.

These racks of lamb make for a beautiful dinner presentation when displayed whole, or slice them and lay the chops over pilaf or soft polenta for impressive plates.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

This way, we will eat the chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.

While you can make ganache by pouring hot cream over chopped chocolate, for this recipe you melt the chocolate right along with the cream.

Pour the hot cream over the chopped melted chocolate and let it sit for a minute.

, tossing them with greens, feta, cucumber, and a creamy herb dressing, and layering them over buttered bread, then dressing them up just a little with a smattering of sea salt and chopped garlic chives for an easy three - minute workday lunch.

Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat.

However, you will have some extra cherry filling left over that you can cook down into a sauce for serving over pork chops, chicken or of course, ice cream.

Tomato Pepper Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minChops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minchops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minutes.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

Chopped a few up and mixed them up with CANNED white beans, garlic, rosemary, & olive oil last night and served it on crostini to some neighbors who came over for dinner.

I had no particular plan for the carrots, but I knew exactly what I'd do with the greens: chop them up and sprinkle them all over this dish.

I chopped it up, threw it into an oven - proof dish, sprinkled over the zest and juice of an orange and added just enough sugar for my liking.

Once the chops release easily and are nicely browned on the bottom, turn them over and cook for 2 - 4 minutes on the second side or to your desired doneness.

Chill for 30 minutes then pour over the caramel (again, warm it if it is too thick to pour, or chill if it is too runny) and decorate with chopped crystallised ginger.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

After the pork went on the grill, I put the left - behind marinade on the stove to simmer and sanitize, then when the pork and pineapple were chopped, I tossed them all in the hot sauce over heat for a few more minutes.

Meanwhile, add chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium heat for 3 - 4 minutes or until onions are translucent and garlic begins to brown.

Why not have extra cutlets for tucking into sandwiches or chopping up over a Caesar salad?

Melt 2 tablespoons of butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

I heated tortilla chips in the over for a few minutes then took them out of the oven and pour the warm sauce over top then sprinkled green onions and chopped tomatoes on top.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Dust chopped peanuts over Asian - style chicken dishes for a yummy crunch.

i needed my sour cream for tonight's tacos, so i subbed buttermilk instead which i had left over from the cornmeal pork chops last week.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

To make the dressing, pour the raspberry vinegar over the chopped shallot and let it macerate for a few minutes.

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

Of course I can never just stop at good enough, I had to take it over the top and chop up some Snickers for added authenticity and then finish that off with some caramel and chocolate drizzle.

Then add your vegan butter, lemon juice, & some freshly chopped parsley, and heat over medium heat for about 1 minute.

Each tortilla is spread with some smashed avocado (just enough for a little richness, and to help the quesadilla stick together when it's folded over), and a hella lot of chopped broccoli and spinach.

Add extra-virgin olive oil and chopped onion to a preheated skillet and saute over medium heat for about two minutes.

I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.

hi all, its does state how to steam / cook the cauliflower in the instructions / recipe * to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

I then chopped five pieces of uncured bacon and cooked them in a large pan over medium - high heat for about five minutes.

For the sausage crumble chop onions finely and sauté in a nonstick skillet over medium heat for 5 - 10 minutes, until they turn transluceFor the sausage crumble chop onions finely and sauté in a nonstick skillet over medium heat for 5 - 10 minutes, until they turn translucefor 5 - 10 minutes, until they turn translucent.

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

You can either add uncooked bacon to the pan, either in strips or chopped, let it cook for just a bit (depends on how well you like the bacon cooked) and then ladle the batter over top.

I'd recommend serving it over romaine or iceberg lettuce with some sliced cherry tomatoes and chopped red onion for an updated version of a steakhouse classic.