Sentences with phrase «peppers cut side»

Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.

Turn the peppers cut side up.

Arrange peppers cut side down on prepared pan; bake on lower rack 15 to 20 minutes.

Turn the peppers cut side up.

Place the peppers cut side up and fill with the cheesey mixture.

Roast red pepper cut side down on a baking sheet lined with parchment paper for ~ 15 minutes or until the skin in charred.

Not exact matches

6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese

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

Halve the onion and tomatoes and place them cut - side down on a cookie sheet along with peppers and garlic cloves.

Add brussel sprouts, cut side down along with a pinch of salt and liberal sprinkling of pepper.

Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.

Place the bell peppers on the rack, cut side up, and bring the water to a boil.

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)

Cut in half, spray with cooking oil, sprinkle with salt and pepper (yes, really), place cut side down so there is a bit of carmelizatiCut in half, spray with cooking oil, sprinkle with salt and pepper (yes, really), place cut side down so there is a bit of carmelizaticut side down so there is a bit of carmelization.

Place a steamer rack in the pot, place the pepper shells on the steamer rack, cut side up.

Brush olive oil on both cut sides of the squash and season with salt and pepper.

Place the potatoes cut side up on a roasting pan and brush with some oil — making sure the oil drips among the slices — then season with salt and pepper.

1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice

I also cut the romaine heads in half, drizzled them with oil, lemon juice and salt and pepper and then grilled them on the stove top for a couple of minutes on the cut side.

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

Brush the outsides of the peppers with olive oil and place them, cut side down, on the pan.

Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seeCut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seecut pepper down one side, open up and remove the seeds.

Meanwhile, dice the boiled potatoes (5 mm per side) and red bell pepper (previously cleaned) cut into small cubes, and very coarsely chop the parsley on the side.

Season the onions with salt and pepper; arrange on top of the herbs, cut - side down.

In our home, we blanch the cauli» and serve it as a side with some black pepper and a good cold - pressed oil, we roast it and use in salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soups.

Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.

Place the turkey on a cutting board skin side down and season with salt and pepper to taste.

Place the peppers in a large baking dish cut side up so you can stuff easily.

Roast the pepper for 10 minutes cut - side down on 400 before stuffing it with the quinoa.

Place corn, onion cut side down, poblano and bell peppers on a prepared charcoal or gas grill grate, over high heat.

Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Grab an 8 ounce piece of firm tofu, drain and pat dry with paper towels, cut into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly cracked black pepper and dried parsley on both sides of each steak

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.

Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine sea salt and freshly ground black pepper extra virgin olive oil

Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper.

Place the pepper halves on a rimmed baking sheet, cut side up.

Cut your biscuits in half using a serrated knife, slather garlic butter on one side of the biscuit, place a slice of tomato, grind black pepper over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!

Place peppers on a baking sheet, cut side down, and roast until softened, about 15 to 18 minutes.

Drizzle the cut sides with 1 tablespoon of oil and sprinkle with salt and pepper.

Cut the chicken breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides.

Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil and season with salt and pepper.

I peeled the peppers, cut a slit down one side on each of them and deseeded them.

Cut a slit down the side of peppers and carefully remove the seeds and inner membrane, keeping the stem and shape of the pepper intact.

Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.

Place the pepper halves on a parchment lined baking sheet with the cut sides facing up.

Toss the vegetables with 2 tablespoons oil and place them on the baking sheet with the cut sides down, sprinkle with salt and pepper.

Drizzle 1/2 tablespoon olive oil over the cut side (or 1/4 tablespoon if using smaller squash) and season with kosher salt and fresh ground pepper.

While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes

Lay pepper skin - side up on a cutting board, and scrape off the charred skin with a knife.

Drizzle the cut sides with 1 tablespoon olive oil and season well with salt and pepper.