Sentences with phrase «pour over the oil»

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

Not exact matches

'' «If any man's wife goes astray and is unfaithful to him, 13 and a man has intercourse with her and it is hidden from the eyes of her husband and she is undetected, although she has defiled herself, and there is no witness against her and she has not been caught in the act, 14 if a spirit of jealousy comes over him and he is jealous of his wife when she has defiled herself, or if a spirit of jealousy comes over him and he is jealous of his wife when she has not defiled herself, 15 the man shall then bring his wife to the priest, and shall bring as an offering for her one - tenth of an ephah of barley meal; he shall not pour oil on it nor put frankincense on it, for it is a grain offering of jealousy, a grain offering of memorial, a reminder of iniquity.

3 Then take the flask of oil, and pour it on his head, and say, «Thus says the Lord, I anoint you king over Israel.»

6 So he arose, and went into the house; and the young man poured the oil on his head, saying to him, «Thus says the Lord the God of Israel, I anoint you king over the people of the Lord, over Israel.

Before anyone could stop her, Mary, following a Jewish custom where wealthy people anointed the bodies of their loved ones with costly oil before burial, broke the vial and began pouring its precious contents over Christ's head and anointing his feet.

For in place of the brine which, along with a little bit of oil added to it, was his customary daily meal, he mixed in some sauce and poured over it more oil than usual.

Simon poured no water over Jesus» feet; he did not greet him with a kiss or anoint his head with oil.

However, at just that moment David Schindler poured oil over the embers.

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Mix rest of ingredients (apart from the toasted coconut chips and raisins) together in a big mixing bowl and pour over the melted coconut oil and maple syrup.

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

Pour over the coconut oil and maple syrup mix and stir well.

Pour the oil and coffee mixture over the oat mixture; mix together until oats are evenly coated.

Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame oil, and black garlic.

Start by whisking together a quick marinade (mine is Japanese inspired, with soy sauce, teriyaki, sesame oil, rice vinegar, honey, ginger and garlic) and pour it over the tuna steaks.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Pour a bit of olive oil over the tomatoes, no more than 1 tablespoon.

Then place the veggie sliced into a large bowl and pour the oil and salt over the top.

Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked pepper.

Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together.

I mixed up some oil, rice vinegar, ponzu sauce, and dried ginger to make a dressing, poured it over the salad and tossed to coat.

Pour the remaining teaspoon of oil into a skillet and bring over medium heat.

Pour wine (or broth) and remaining oil over the top.

Pour the oil into a cast iron or stainless steel skillet and warm over medium - high heat until shimmery.

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

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.

I put the remaining mixture in an oiled shallow baking dish, poured cream over it, covered it with foil, and baked it alongside the pumpkin for an hour.

Whisk oil, egg and spices and sugar if using till slightly foamy and pour over the fries.

I did like one post said and poured extra olive oil over them and covered them and stored them in the fridge.

Next, pour over quality sesame oil — organic, extra virgin and cold pressed (this will be lighter and less intense than toasted sesame oil).

Once the pasta is cooked and strained pour the tomato and olive oil sauce over the top along with the parmesan cheese, toss together.

Meanwhile, over high heat pour coconut oil in a large saute pan and caramelize kiwi slices.

Pour the sauce and chili oil over glass noodle salad together with the sliced onions and toss it well.

Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.

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)

Pour oil over hash browns, top with salt and pepper, and mix together with hands.

Pour over the melted coconut oil and the liquid sweeter of your choice.

Pour the oil equally over the sugar mixture and place the tray in the refrigerator.

Put all the olive oil, vinegar, water, salt and pepper into a pot and head up to boil once it start boiling turn it off and pour over your salad and mix well.

Pour half of barbecue sauce and 2 tablespoons of olive oil over ribs and toss to coat.

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

Place the already rolled dough onto the tray, pour the olive oil onto the dough and with your fingers spread all over.

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.

In a large skillet, pour oil and heat over a medium heat.

Pour the olive oil into a large skillet and warm over medium heat.

Pour the remaining tablespoon of oil into the large skillet and bring it over medium - high heat.

Just adding a little extra oil to help make things smooth and shiny for dipping ice cream or pouring over the top.

Pour half of the vinaigrette plus an extra tablespoon of oil over the beets and reserve the other half of the dressing for later.

The next day, rinse all the salt water off the veggies, add them to a large jar, combine some oregano and oil in a bowl, pour it over the veggies in the jar and let it sit in the fridge for a couple days (at least two).

Heat coconut oil in the microwave and pour over the chocolate.