Sentences with phrase «potatoes in a serving bowl»

Place the hot okra and potatoes in a serving bowl, discarding the rosemary springs.

Place the warm sweet potatoes in a serving bowl and top with the brown butter just before serving.

Not exact matches

If you are in need of soup just as much as we are over here in the Lovlie cocoon, here's a hot bowl of silky pumpkin soup — a tasty main - meal soup which is nice served with a slice of bread or why not some sweet potato roti.

To serve, spoon potatoes, artichoke hearts, and broth in a wide mouth bowl.

UseCrystalDishes — When I was inItalyone summer, our hosts served cashews and potato chips in crystal bowls while we sipped Prosecco.

I served it in a wide bowl with a piece of potato, onion, spinach and chevre gratin.

Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

Creamy leek and potato soup makes for a simple dinner with crusty bread or a delicious starter, served in pretty bowls

Serve in a nice bowl, sprinkle some chili powder and / or olive oil on top and enjoy the Sweet Potato Hummus with my Nutty Crackers or some raw vegetables such as bell pepper, carrot sticks, or broccoli florets.

To serve, place about 3/4 cup sweet potato «rice» in each of 4 shallow bowls.

To serve, spread turnip potato mash evenly in the bottom of each bowl or plate.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

To serve, stack roasted potatoes in the center of a shallow bowl.

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.

In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatIn addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.

Serve in bowls and garnish with your homemade potato chips and fresh herbs.

Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk Serving suggestion: tomato salad drizzled with olive oil Directions In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

Drain the green beans and add them to the potatoes in a large serving bowl.

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

Don't worry about throwing it in the oven, just spoon the meat mixture onto your bowl or place, top with potatoes and serve.

If you make a hearty option like a bean soup or chili, serve on a sweet potato, in a grain bowl, or over spaghetti squash for some diversity.

Savory black beans and garlic roasted sweet potatoes are dressed in lime juice and fresh cilantro and served with spicy raspberry chipotle sauce in these sweet & savory vegan sweet potato burrito bowls.

Optional: before serving, use the large mixing bowl to cover the chicken and sweet potatoes in the sauce too.

When the potatoes are done, drain them in a colander and transfer them to a serving bowl.

To serve, place each sweet potato in a bowl, split open and loosen the flesh of the sweet potato with a fork.

Toss potatoes, kale, and peanut sauce together in a large bowl and serve immediately.

Once you have your warm potatoes cut, place them in a serving bowl, and pour this wonderful green onion, dill butter sauce over them.

Serve the lamb shanks in individual shallow bowls on top of mounds of mashed potatoes and garnished with chopped parsley.

While serving herself some soup at the hot bar at Whole Foods, she put some chicken tortilla soup in her bowl but couldn't get enough out to fill up the bowl, so she ladled in some creamy potato soup.

If serving with mashed potatoes, place the arugula in a wide bowl.

In a small bowl, combine Greek yogurt, minced garlic clove, chopped chives, salt, pepper, dried dill, and lemon juice; serve with baked potato chips.

Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

It was ideal as I was able to make up the dressing in advance and have it sitting, then when the potatoes were ready it was poured over, tossed and ready to serve in a warm bowl, saving me having to be away from the table too long.

Slice the cooked potatoes and place in a salad serving bowl.

Keep warm in the oven until serving time, then place on hot plates (rinse plates under very hot water and dry well), or serve in a large heated bowl, topped with a teaspoon of cold butter that will melt into a well on top of the potatoes.

Gather the platters and bowls you will be serving in and write on a post-it note what goes in it («mashed potatoes», «cranberry sauce» etc..)

The sauce in the pie plate is not thick and should be carefully poured into a bowl before placing a serving dish over the potatoes and inverting the pie plate.