Sentences with phrase «over those cabbage leaf»

Top with some chopped cilantro before folding over the cabbage leaf and securing with a toothpick.

Place your bra on over the cabbage leaves.

Not exact matches

Place about 1 tablespoon of the filling at the base of the cabbage leaf, fold the lower side over the filling, then the right side of the leaf over the meat and roll.

As an aside, I still have over half a head of green cabbage left after making a large batch of coleslaw and using it here as an accompaniment to the tacos.

Once you have pressed all the cabbage into the jar (leaving about 3 cm free space at the top for expanding juices), place the reserved outer leaf over the top of the shredded leaves, press firmly down on it and close the lid.

actually the idea to make this came from the left over cabbage I had from -LSB-...]

I still have cabbage left over so I'm going to make it again for lunch today with red bell pepper, and a few halved cherry tomatoes.

There are various regional styles of okonomiyaki that I'm not going to get into, but the recipe you see here today is my Cali - interpretation of Osaka - style okonomiyaki made with the cabbage I had left - over from Bryant Terry's Jamaican Veggie Patties, some toasted almonds for crunch, and fresh chives.

I didn't have any advocados or lime (and no stamina to go shopping) so I decided to make this with half the napa cabbage I had left over, toasted pumpkin seeds and a royal splash of aged balsamic vinegar.

Today I used the left over breast meat in a cabbage coleslaw with fresh raw corn, black beans tomatoes and green onions topped with chimichurri sauce.

We made it with a mixture of finely chopped kale, spinach and a bit of left over white cabbage.

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

London's obsessiveness even carries over to the intensely rich french fries, which are brined for 96 hours in water that has been inoculated with salt and cabbage leaves to aid fermentation before they're twice - fried and served with smoked apple sauce.

Preeti Mistry uses her mom's cabbage and potato sabzi, seasoned with fried curry leaves, mustard seeds, and chilies, as a slaw in her sliders at Juhu Beach Club in Oakland, C.A. And at Chai Pani in Asheville, N.C., chef Meherwan Ihrani will turn Bhindi Masala, or spicy okra, into a bruschetta topping, brushing griddled bread with ghee and sprinkling crushed pistachios and fresh cilantro over the top.

The cabbage will have absorbed the brine so when you pack it into the jar, you should have enough brine left over in the cabbage that it will rise above it.

Carefully transfer the cabbage to a clean dish towel on the counter or into a colander set over the sink to drain and cool until you can handle the leaves.

I used to only make them 1 - 2 times a year for a special occasion — standing over a 16 - quart stovetop all afternoon just to steam the cabbage leaves from the head.

Placing fresh green cabbage leaves over your breasts, in your bra, and leaving them until they wilt, is also an effective way to decrease your milk supply.

Another common suggestion is to put cabbage leaves over your breasts.

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

If you're experience nipple pain due to engorgement or clogged milk ducts, place a cabbage leaf over the hurting breast and leave it for one to two hours before changing, according to Mercy Clinic.

Method — finely slice (shred) your cabbage and grate your carrots, then put everything into a large bowl and sprinkle over the salt note: you can leave out the carrot, and bump the cabbage up to 500g if you'd prefer

6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions, chopped 8 carrots, chopped 6 stalks celery, chopped Other fresh vegetables (pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked chickens (left over from making stock), chopped 4 cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste

Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.

As someone said on the other thread, it ai nt over till the red cabbage leaf goes flat.