Sentences with phrase «place over the vegetables»

Not exact matches

Over the past nine months, I've bumped into Him in the most surprising places — at a Passover Seder, through a head covering, in centering prayer, at the kitchen sink, in the scent of fresh vegetables, in the act of submission, beneath the «red tent,» through moments of voluntary silence, and through moments behind a speaker's podium.

Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil; sprinkle cinnamon over and scatter cinnamon sticks around.

Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat.

Place the vegetable stock into a medium pan over medium high heat.

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.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

Place a wire rack over the vegetables, and lay the chicken on the rack.

Just place over medium heat on the stovetop, adding a touch of vegetable broth to thaw.

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.

Place on the baking sheet and cook for 20 minutes, turning the vegetables over once, at about the 10 - minute mark.

Place chicken and vegetables in large plastic ziplock bags and pour 1/2 of the Elderberry Lime Marinade over each, letting marinade in the fridge for at least two hours up to eight hours.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Whether watching beef turn from a pinkish - red to light pale brown, or seeing vegetables take on a shine as they get cooked in heat and oil, just standing over the miracle taking place before you, and being able to take part in every single step of the process is something I find extremely liberating and fascinating.

Place a large heavy - bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Scatter the topping over the vegetables in the skillet and place into the oven.

Place the shrimp in a vegetable basket and grill over a medium - hot fire for about 6 minutes, shaking the shrimp often so that they are cooked evenly.

Spray or coat a large skillet with vegetable oil and place over medium heat.

Place a fine mesh strainer over the vegetables in the pot and carefully pour the stock through the strainer.

Coat a large skillet with vegetable oil and place over medium high heat.

Place the pork over the vegetables in the slow cooker.

Pour this flavorful mixture over your turnips and place several sprigs of thyme around and in between your vegetable.

Melt 3 ounces (90 grams) of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water.

I might used unsweetened apple sauce in place of the vegetable oil to make the muffins a little over 93 calories instead.

Brush a 10 inch nonstick pan lightly with vegetable oil, and place over medium low heat.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Place a large nonstick skillet over medium - high heat with 1/2 cup vegetable oil.

Place a small saucepan over medium - high heat with 1 tsp vegetable oil.

Place it into a small saucepan with vegetable broth or water, set over high heat and bring the liquid to a boil.

Place the asparagus in a plastic bag or dish, moisten all over with the vegetable broth and sprinkle with the Pappy's seasoning.

Place a medium skillet over medium - high heat and add 2 tsp vegetable oil.

Roll out the dough, and place it evenly over the vegetables, and bake for 20 - 25 minutes.

I stood there looking at this odd round vegetable with spiky stems coming out all over the place, and realized I had no idea what to do with it.

Place a cast iron pan (if you have it) or a medium skillet over medium - high heat and add 1 tsp of vegetable oil.

Place a large nonstick skillet over medium heat and add 1 tbsp vegetable oil.

Place all of the vegetables in a large bowl and pour the liquid over them.

Place roast in center of grid over drip pan; arrange vegetables around roast over coals.

Sprinkle the sea salt over the vegetables and fruit, placing the baking sheet in the oven and allowing to bake for 30 - 40 minutes, until the squash is cooked to your liking.

Place a large skillet over medium heat with 1 tbsp vegetable oil.

Lunch is the perfect place to repurpose leftovers and serve them over mixed greens or have a soup filled with vegetables and beans.

Place a medium nonstick skillet over medium - high heat with 1 tbsp vegetable oil.

Remove the vegetables, place them on a serving platter and drizzle over as much balsamic glaze as suits your taste.

Place a large skillet over medium - high heat and add 1 tbsp vegetable oil.

For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.

On the odd occasion (today being one of them) I come to the end of the week with some left over vegetables that I need to use before placing the next shopping order.

Place a large skillet or wok over high heat with 2 tbsp vegetable oil.

Place steak in center of grid over medium, ash - covered coals; arrange vegetables around steak.

Pour the vegetable oil into a wok and place over a high heat.

Place vegetable oil and sesame oil in large skillet or wok over medium - high heat.

Place vegetable mixture over the bed of lettuce.

Place 2 teaspoons of vegetable oil in medium skillet and place over medium - high Place 2 teaspoons of vegetable oil in medium skillet and place over medium - high place over medium - high heat.