Sentences with phrase «place the tomato juice»

Not exact matches

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

Don't know about this recipe, but I've used pure apple juice in place of white wine before, but that was in concert with tomatoes — if you want the slight vinegar taste, rather than a sweet tang, perhaps add a few drops of white wine vinegar.

Place the tomatoes, garlic, jalapeño, chile de arbol, lime juice, salt and olive oil in the bowl of a food processor or blender.

Reserve any loose florets and place them in a bowl with olives, sun - dried tomatoes, parsley, lemon juice, 1 T of olive oil, and s & p. Set aside for later.

Meanwhile pasta is cooking, place almond flour, bell pepper, tomatoes, miso, tahini, diced onion, garlic, lemon juice and zest (keep a little for decorating) to a blender and blend until completely smooth.

- Place the halved tomatoes into a bowl, and add in the cilantro, the lemon or lime juice, a pinch of two of salt and a drizzle of olive oil; toss all ingredients together, and keep in fridge until ready to serve.

Place California Avocados, chopped tomatoes, salt, olive oil and lemon juice in a small bowl.

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

I'd suggest adding some salsa or diced tomatoes, sliced black olives, jalapenos, a pinch of salt, lime juice in place of the lemon, etc..

Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce (optional), olive oil, lime juice and rice wine vinegar in bowl.

Some feel that tomato juice has no place on a plane, while others happily suck down Bloody Marys on board.

Place the roasted tomatoes, garlic and onion into a large stock pot and add the reserved tomato juice and the stock.

Drain the chopped tomatoes through a sieve placed over a bowl and reserve about a quarter of the juice.

Place the cloves in a food processor along with the beans, olive oil, lemon juice, Parmesan cheese, sun - dried tomatoes, salt, black pepper, and red pepper.

Place the diced tomatoes, garlic cloves, brown sugar, lime zest and juice, oregano, chipotle adobo sauce and 1 tablespoon vegetable oil in a blender or food processor.

To serve, place the tomato slices on a plate, spoon over a bit of the pan juices.

Place cashews, tomatoes, broth, lemon juice, garlic, ginger, chili paste, garam masala, cumin, paprika, coriander, cardamom, salt, cloves, nutmeg and pepper into blender or food processor bowl.

Place porter, tomato paste, vinegar, brown sugar, sriracha, onion, garlic and lemon juice in medium saucepan.

Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V - 8 juice.

Place pinto beans, sautéed onion and jalapeño, tomato paste, lime juice, and water into a food processor.

Place the tomato mixture along with the lime juice in a blender or food processor.

Sun - Dried Tomato Bisque To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the Tomato Bisque To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice.

Break up the canned tomatoes into clumps and place them and the juice from the can in the mix.

If using fresh tomatoes, chop them roughly and place them and their juices in a large mixing bowl.

To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice.

Place tomato and cucumber and olives in a bowl, whisk the olive oil, lemon juice, salt and pepper in a small cup and add to the salad.

Place tomatoes, fennel, bell pepper, ginger, and oregano into a juicer, alternating between the juicy and fibrous ingredients to get the most out of your juice.

Meanwhile pasta is cooking, place almond flour, bell pepper, tomatoes, miso, tahini, diced onion, garlic, lemon juice and zest (keep a little for decorating) to a blender and blend until completely smooth.

Save Print Crockpot Beef Braciole Cook time: 10 hours Total time: 10 hours Ingredients 1 pound thinly sliced round steak 6 black olives 2 artichoke hearts 2 cloves of garlic 2 teaspoons organic extra virgin olive oil juice of half a lemon toothpicks olive oil spray 1 32 - ounce can Muir Glen Chunky Tomato Sauce Instructions Place olives, garlic, artichoke hearts, juice of half a lemon and olive oil and Read More

Place the lentils and split mung beans in a slow cooker and add the vegetable broth, diced tomatoes (and their juices!)

Gently remove the yolks and place in a bowl with the avocado flesh, lime zest and juice, tomato, cilantro, red onion and mayo.

In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).