Sentences with phrase «remaining cilantro»
Carefully open the packets, sprinkle with remaining cilantro and serve.
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Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.
Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
Blanch spinach and remaining cilantro in a large pot of boiling salted water until bright green and just wilted, about 30 seconds.
Dollop with sour cream mixture and top with remaining cilantro sprigs.
Make the magic flavor sauce: setting aside a small bunch of cilantro for garnish, combine remaining cilantro (including stems), sour cream, and salsa verde with a blender or food processor (I use my beloved immersion blender) and process until smooth.
Garnish with remaining cilantro and corn kernels, if desired.
Garnish with remaining cilantro and chopped peanuts.
Chop the remaining cilantro and sprinkle over salad, along with the remaining almonds.
UNCOVER and sprinkle with remaining cilantro.
Place the remaining cilantro, the jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor and finely chop.
Remove the lamb to a heated serving dish, sprinkle with the remaining cilantro, and squeeze the lemon over the dish.
Serve sprinkled with the remaining cilantro.
Top each with a portion of shrimp, spoon on the sauce and garnish with the remaining cilantro.
Garnish with the remaining cilantro and lime wedges.
Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley.
Add the guacamole and the baked plantains to the side, and garnish everything with the remaining cilantro.
Rinse and dry the remaining cilantro leaves (discard stems).
Serve immediately, sprinkled with the remaining cilantro.
Finish each taco with the remaining cilantro, lime wedges, and extra sauce al pastor.
To a small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the beans (reserving half for the Socca Pizza recipe), and a pinch of salt and pepper.
There are several different herbed variations that can be added to the base of shallot, Dijon mustard, and lemon, but to stick to my budget and round out the Mexican flavors, I used the remaining cilantro and a hint of pickled jalapeño.
Grab any remaining cilantro rice, cucumber salad, cilantro sprigs, cider - honey syrup, and chile vinegar, then separate lettuce leaves into cups and make sure to grab the Sriracha.
Transfer to a serving dish and garnish with the remaining cilantro.
Put the ceviche in tall parfait glasses, garnish with the remaining cilantro, place a lime wedge on the rim of the glass and serve.
Top with remaining scallions, remaining cilantro, and more parsley and mint.
Pass around the remaining cilantro to top individual servings.
Transfer tomatillos and charred scallions to a blender and add 6 rings of pickled jalapeños (or more if you like it spicy), remaining cilantro, and 2 Tbsp.
Serve garnished with the remaining cilantro and olive oil.
Line a platter with remaining cilantro and lime slices.
Stir in remaining cilantro.
Garnish with the remaining cilantro.
Top with any remaining cilantro.
Divide the soup between bowls and garnish with the remaining cilantro and the pine nuts before serving.
Spoon the shrimp mixture over the arugula, then drizzle with sweet chili sauce, and sprinkle over the remaining cilantro.
5 Spoon the sweet potato chili into the bottom half of the pepper, sprinkle with the remaining cilantro leaves and top with the remaining pepper half.