Sentences with phrase «pepper over the tomatoes»

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.

Then sprinkle some salt and pepper over the tomatoes, then layer the mozzarella slices over the tomatoes.

Sprinkle the basil, oregano, red pepper, salt and pepper over the tomatoes.

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.

Not exact matches

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

Add the onion, bell pepper, tomatoes, and garlic and cook over medium heat for another 5 minutes.

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-LSB-...] but you won't get far — but there are similar cashew and bell pepper «cheese» recipes all over the net), black beans, quinoa, black olives, tomato, green onion, corn, pickled jalapeños, and cilantro.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives.

Most often, a couple of tablespoons are sprinkled over ground turkey or beef and a little bit of vegetables (corn, diced tomatoes or bell peppers, some hidden mushrooms — whatever I have on hand) for a quick taco dinner.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

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 minutes.

Pour over the tin of tomatoes, chopped courgette, chopped carrot, chopped garlic, basil, salt and pepper

And, just sayin» it ain't over here at # 5 either because tonight menu is roasted tomatoes, zucchini, peppers and Italian sausages with a loaf of crusty bread... oh, and vino, but of course!

Served over basmati rice and layered with black beans with carrots and peppers, collard greens and tomato - mango salsa».

Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste

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.

Squeeze juice of lemon over tomatoes and season with salt and pepper.

Sun - dried tomato, basil, garlic, pepper and ricotta over crispy crostini pieces.

In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes.

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.

Pour about half of the tomato sauce over the stuffed peppers.

3) To assemble the toast: Toast your bread, smear a thick layer of pesto on, thinly slice your avocado and fan over your toast, and finally place your thinly sliced tomato on top and sprinkle with salt & pepper.

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.

It's slated to be near ninety degrees today but overnight we are expecting 34 so I have Abram cut club soda bottles in half to act as cloches over the tomatoes, peppers, and tomatillos.

Sprinkle the tomatoes and bell pepper over the top.

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

«Naw, man, I got excited when I saw salsa over at that booth sellin'the tacos and gorditas, but its mostly tomato, green pepper, and cilantro.

- 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.

Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.

Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Add the peppers and broth and cook over medium heat until the tomato and broth liquid has reduced to a light coating on the peppers.

Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot, chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper

Scrape everything into your prepared dish then scatter the tomatoes over the top, followed by the melting mozza cheezly and some freshly ground black pepper.

Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

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

Fresh red bell peppers, tomatoes, and jalapeno peppers are hand roasted over hazelnut - shell briquets..

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

I like to add an extra drizzle of olive oil, salt and pepper over my sliced tomatoes.

Serve over beetroot, bean sprouts, pumpkin, spiralized Zucchini (courgette) and peas in a homemade basil dressing, red kidney beans with tomato and onion, yellow capsicums (bell peppers) avocado with poppy seeds, then topped with a dollop of (dairy - free) cream fraiche, all on a bed of spinach!

Put in the tomatoes, season with salt, pepper and sugar, and cook over medium heat for 10 minutes until they soften.

Coconut Ginger Chowder Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Greenest Tahini Sauce Hummus Honey - Ginger Glazed Carrots Italian Kale and White Sweet Potato Soup Italian White Bean Hummus Italian White Bean Salad with Lemon Kale Bowls Kale Salad with Hazelnuts and Parmesan Lemony Purple Kale and Sorrel Salad Olive Tapenade One - Pot White Bean Stew Oven - Dried Tomatoes Pecan Pie Date Bars Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Poached Egg Roasted Red Pepper and Walnut Relish Shakshuka with Spiced Chickpeas Simple Tomato Sauce Summer Tomato Sauce Travel - Recovery Italian White Beans Vietnamese Iced Coffee Ice Cream

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

Bacon and Delicata Squash Salad Beet Salad with Fennel, Parmesan, and Egg Bleu Cheese Creamed Kale Gratins Butternut Squash and Vodka Risotto with Bacon Chicken and Swiss Chard Alphabet Soup Ginger Beer Reduction Brussels Sprouts & Walnuts Honey - Ginger Glazed Carrots Italian Kale & White Sweet Potato Soup Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Oven - Dried Tomatoes Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Radishes and Butter with Baguette Recovery Vegetable Soup Shakshuka with Spiced Chickpeas Summer Vegetable Sauce of Eggplant, Bell Pepper, and Tomato Tomato Sauce — Marcella Hazan's Luxurious and Simple Pasta Sauce Tomato, Bacon, and Bean Sauce

I actually had SO much leftover pesto that I ended up making a simple sauce with it using crushed tomatoes and a little salt / pepper while everything baked to spoon over the chicken.