Sentences with phrase «remaining oil and season»

Brush the courgettes with the remaining oil and season.

When the potatoes start to soften up (approximately 45 minutes in), drizzle over them the remaining oil and seasoning from the plate they were prepared on

When the potatoes start to feel soft, which requires a squeeze and can be pretty hot so be careful, drizzle the remaining oil and seasoning on the potatoes:

Not exact matches

Put all remaining ingredients into a food processor adding olive oil slowly and mix seasoning to taste

Toss with remaining 2 tablespoons olive oil and season with salt and pepper.

Drizzle the potatoes with remaining olive oil, season with salt and pepper.

Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin.

Add oil to same skillet (unwashed) and add frozen corn, red peppers and remaining steak seasoning.

Toss with the remaining olive oil, season with salt and pepper and roast for 20 minutes flipping the vegetables halfway through.

Add the turkey, seasonings, mustard, remaining olive oil, bread crumbs and salt and pepper.

For the parsley vinaigrette, whisk oil, parsley, vinegar, and remaining garlic together in a bowl and season with 1/2 teaspoon salt and pepper to taste.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

Brush avocado halves with remaining tablespoon of oil and season with salt and pepper, as desired.

Oil the other side of the chops, season with the remaining salt and pepper, and then flip and brown on the opposite side for another 3 - 4 minutes.

Season with the orange juice, the vinegar, and the remaining 1/4 cup of olive oil.

Finish the pasta with the remaining 1 tbsp olive oil and season with more salt and pepper if needed.

Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper.

Cut into bite - size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.

Add remaining tablespoon of oil to the pan, once hot add onions and season with salt and pepper.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

Remove vegetables to a plate then repeat with remaining 2 Tablespoons oil, vegetables, and seasonings, turning heat down a touch if vegetables begin to burn.

Transfer chutney to a medium bowl and mix in remaining 1/2 cup oil; season with salt and pepper.

In a medium bowl, mix together the remaining one tablespoon of oil, chickpea flour, water and seasonings.

Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil.

Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.

On another tray lay out the chickpeas, scatter over remaining zest, fennel seeds, season with salt and pepper and drizzle with a little olive oil.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper.

Sprinkle with the chopped garlic, season with salt and pepper and drizzle with the remaining olive oil.

Sprinkle with the remaining sage, drizzle with the remaining oil, and season with 1/4 teaspoon each salt and pepper.

Carefully turn the fries, and paint with the remaining half of the seasoned sesame oil.

In a jar, combine the remaining olive oil, parsley, lemon juice, zest, herbs and seasonings.

Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.

Repeat the same layering sequence with the remaining ingredients: spread the sauce, cover with bread, drizzle with oil, season with salt and pepper and finish with mozzarella and Parmesan.

Five minutes before the chicken is done cooking, toss the kale with the remaining 2 tablespoons of olive oil and season with salt.

In a medium bowl, toss together the parsley, carrot - top leaves, thinly sliced carrots, the remaining tablespoon of olive oil and lemon juice, and season with salt.

Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.

Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper.

In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper.

Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt.

In a large bowl, toss the vegetables with remaining tablespoon of oil and season with salt and pepper.

Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat.

In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander.

To the second pan, add the remaining tablespoon of olive oil, red pepper flakes, and kale, and season to taste with salt and black pepper to taste.

Place rolls on paper towel to remove excess oil, drizzle with remaining seasoning sauce and slice into 16 rolls.

Drizzle the remaining 2 tablespoons of olive oil on the outside of the pork and season with salt and pepper.

Mix it all into a large jar or bowl with the remaining seasonings, oil and vinegar.

Add remaining oil, onions, celery, and garlic to the pot and season with salt and pepper.

In a large bowl, stir together the sweet potatoes, chipotle powder, hot paprika, paprika, egg, olive oil, remaining 1/2 cup of flour and gruyere and season with salt and pepper.

Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.