Sentences with phrase «pour over carrots»

Take off heat and pour over carrots to serve.

Pour over the carrots and mix.

Combine olive oil and Sriracha, pour over carrots, stir to combine, make sure they are coated evenly.

Once the brine has come to a boil, pour it over the carrots, then leave for one hour or so to reach room temperature.

Pour over carrot mixture; season with salt and pepper.

Not exact matches

Put the pork and carrots onto a platter and pour the glaze over the top.

Pour the sauce over the fish, sprinkle with fresh coriander and serve with couscous and a simple carrot salad.

Pour this liquid over the carrots and leave for about 1 hour to reach room temperature, then stash in the refrigerator for about 1 hour before eating.

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

Mix all remaining ingredients in a blender and pour the dressing over the sliced carrots.

The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto.

Really you can make the sauce and add any protein you like or keep it vegetarian and pour it over cooked rice or roasted potatoes and carrots.

Pour the sauce over the chicken and leeks and also add the carrots, stir together.

Pour the warm liquid over the carrots.

Pour the hot liquid over slices of radish and carrot, let cool and enjoy.

We always used a jarred sauce (whole foods roasted veggie, or any brand four cheese is a good bet, and occasionally an arrabiatta if we're feeling ambitious and spicy) but the kicker is to chop up fresh veggies and saute first: zucchini, peppers, carrots, celery even — and then pour the sauce over it to heat it up.

Cook until the sugar and salt dissolve, 2 minutes, then pour the mixture over the carrots and cauliflower.

I served the chicken with basmati rice and stir fried veggies (onion, red bell pepper, carrots, broccoli) and poured the reduced sauce over the top.

After coating the carrots in the sour cream / tandoori sauce, I didn't feel the need to make the turmeric oil or the yogurt sauce to pour over top.

I poured the blue cheese sauce over riccioli pasta and topped with a brunoise, which is a blend of similarly - sized and shaped diced vegetables (I used orange bell peppers, crimini mushrooms, zucchini, jiacama and carrots).

Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables.

I toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it over cooked ground pork, chopped carrots, onion, garlic, and plenty of chopped cabbage.

Pour mixture over carrots, sweet potatoes and prunes.

Place the carrots on the baking sheet and pour the olive oil mixture over the carrots and thoroughly coat them.

Pour butter mixture over carrots and toss to combine.

Bring to a light boil and then pour over the red onions, carrots and radishes, individually in their mason jars.

Slice the potatoes and beets into roughly similar slices, lay on a baking tray with the carrots, and pour over the olive oil.

Right before you're ready to serve the salad you pour the vinaigrette over the carrots, parsley, and scallions, and then toss everything to coat it in the vinaigrette.

Place the carrots in an airtight container and pour the pickling liquid over.

Pour marinade over the carrots, and marinate overnight or for at least 2 hours (the longer the better).

Pour the mixture over the carrots and onions; toss gently to coat.

Scatter carrots, onions, and celery in the bottom of the roasting pan, and pour 2 cups of chicken or turkey stock over the vegetables.

Pour the sauce over the carrots and use a spoon to evenly coat the carrots (use just enough sauce to cover the carrots, there may be an extra tablespoon or 2 of sauce if your carrots are smaller).

Place the carrots, shallots, mushrooms, clove of garlic and potatoes in a roasting tin and pour over the oil mixture.

Pour the cheesecake mixture over the carrot cake.

Either way, once the carrot pancakes are ready, stack them up, pour the silky cream cheese syrup over the pancakes, and sprinkle candied pecans on top.

Toss peppers, carrots and scallions in remaining honey mixture and pour evenly over chicken.

How - to: Soak carrots in lime juice, cumin, salt, and honey for five minutes; pour over drained canned beans.

Our made - from - scratch dish starts with a saute of signature coconut red curry and fresh veggies including red bell pepper, thinly sliced carrots, snow peas, and broccoli poured over organic Jasmine rice or brown rice — Your choice.

Shred carrots into a large bowl, pour dressing over and let sit an hour or more to let flavors come together.

Pour reserved fat and any fat still in skillet (don't forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.

Preheat the oven to 350 degrees F. Place the onions, celery, leeks, garlic, and carrots in a shallow pan and pour the wine over the top.

Pour brine over carrots, seal jar, and chill until cold.

This vegan Green Goddess Dressing is so addictive, you'll want to pour it over much more than just this roasted carrot salad!

Pour over the asparagus and carrots and leave to marinate.

Pour dressing over shredded cabbage & carrots.

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the bigpour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the bigPour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the bigPour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

Pour the frosting over pancake stack and top with additional shredded carrots and raisins if desired.

* Raw Carrots, great for dental hygiene and most dogs love them * Broth, an excellent way to treat your dog to a little extra flavor, let it cool and then pour a little over his favorite food.