Sentences with phrase «pepper over mixture»

Drizzle dressing over everything and sprinkle salt and pepper over mixture.

Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds.

Not exact matches

Pour over carrot mixture; season with salt and pepper.

Sprinkle bread crumb mixture and red pepper flakes over pasta.

Season the chicken on both sides with salt and pepper, then spoon a little of the remaining balsamic - honey mixture over each piece.

Pour the dressing over the broccoli mixture and season generously with fresh ground black pepper.

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)

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

Place half the mixture in the prepared casserole dish, scatter half the diced Fontina over the top and a grinding of pepper.

Pour egg mixture evenly over layers in pie dish and sprinkle with a pinch of crushed red pepper flakes if your family likes a bit of spice.

we do the tacos different, we just add salt pepper n ground cumin to mashed potatoes, heat tortilla so its pliable then add about table spoon potatoe mixture, then fold over, heat grease then when done with all the tacos your gonna make, you take tongs and fry you can take a tooth pick to hold together is needed, we also do this with flautas, then we fill with everything using cotija cheese n cabbage no lettace, also green tomatillo salsa mmmmmmmmmmmmmmmmm

Served in a big bowl over almond rice pilaf and a flavorful mixture of mushrooms, broccoli, red pepper, sugar snap peas and shredded carrots.

Season with a bit of salt and freshly ground black pepper then spoon butter mixture over the green beans.

Lightly brush the egg white mixture over the rounds and sprinkle with a bit of black pepper, sesame seeds, and the coarse salt.

4 Make cheese mixture, spread over tomatoes: In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of freshly ground black pepper.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Sprinkle with salt and pepper to taste, and then slowly pour the egg mixture over the zucchini mixture.

- 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.

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.

Layer it over the pepper mixture.

Top chicken mixture with bell pepper pieces (you need to leave the peppers on top so they don't over cook).

Drizzle the lemon - oil mixture evenly over the tuna and vegetables and season lightly with salt and pepper.

Lay a piece of pepper jack cheese over the jalapeno, just to cover the cream cheese mixture.

Combine remaining ingredients in a large bowl, drizzle shallot mixture over, season with salt and pepper and toss to combine.

In a separate bowl mix the rest of the ingredients and pour mixture over scallops using a small spoon, sprinkle with salt and pepper.

Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated.

Layer the peppers over the eggplant and top with the lamb / tomato mixture.

Crack eggs into skillet over tomato mixture and sprinkle with salt and pepper.

Sprinkle in some some red pepper flakes — enough to give the mixture gentle heat, but not to over power it.

Pour over the cabbage mixture, combine well and season to taste with salt and pepper.

Pour the egg mixture over the vegetables, then arrange the roasted peppers on top.

Place the ground turkey in a bowl and add the onion mixture, egg mixture and the salt and pepper and mix to combine (don't over mix or your meatballs will be tough).

Mix the coriander, dry mustard, salt, pepper, and garlic powder in a small bowl; rub the mixture over the thighs, coating them evenly and thoroughly.

whisk the raw eggs and season with salt and pepper, Pour over the cooked eggs mixture and stir until scrambled but still slightly wet (but not runny).

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Spread the chorizo mixture over the sliced peppers, top with remaining 1/2 cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.

Sprinkle spice mixture, salt and black pepper over squash; stir to evenly distribute seasonings.

Spread the potato mixture over the pizza crust and top with the vegetables and salt and pepper to taste.

Season with salt and pepper and pour sausage mixture over pasta, add parsley and more pasta water if it seems dry.

Remove pepper mixture to a large saute pan over medium heat and stir in the orange zest and juice, sherry vinegar, mustard seeds and salt.

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.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Pour mixture over jalapeño peppers in jar and seal; set aside for 15 minutes.

Pour the remaining olive oil over the top of the mixture and season with salt and pepper.

In a separate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture.

Alternate slices of eggplant, zucchini, yellow squash and red bell pepper over the tomato paste mixture and continue to arrange the slices starting at the outer edge of the dish and working toward the middle.

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.

Pour the creamy mixture over the veggies, and season with salt and pepper to taste.

Pour that whole mixture back into the saucepan, add the ginger and cayenne pepper, and cook over medium - low heat for approximately 7 - 10 minutes (or until thickened into a custard - like consistency).

In a large sauce pot over medium - high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.