Sentences with phrase «skin removed chopped»

• 1 cup water • 1 pound butter • 2 chickens, skin removed chopped into 3 - inch pieces • 1 tablespoon salt • 3 tablespoons ground jeera (cumin) • 1 teaspoon whole cumin • 3 tablespoons ground black pepper

1 cup water 1 pound butter 2 chickens, skin removed chopped into 3 - inch pieces 1 tablespoon salt 3 tablespoons ground jeera (cumin) 1 teaspoon cumin seeds 3 tablespoons ground black pepper 1 tablespoon red chile powder (optional)

Not exact matches

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

Remove the charred skin from the peppers and chop.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butchop finely until it is almost ground Chop the onion finely and cook lightly in the butChop the onion finely and cook lightly in the butter.

Once blackened, peel skin, remove seeds, and chop roughly.

Peel blackened skin and chop, remove seeds.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.

1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote

2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to taste Cooked rice

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin.

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

Rather than using the mashed potatoes to top off this savory pie I've removed their skins, chopped them into bite size pieces, and folded them into the filling.

1/4 cup achiote paste (available from MexGrocer.com) 1/2 cup bitter orange juice, or substitute 1/4 cut orange juice and 1/4 cup lime juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

Ingredients: 1 Jicama, Skin Removed & Chopped 1 Cucumber, Sliced — I use my Spiral Vegetable Slicer 1 Pomegranate, Seeded 1/4 Cup Chopped Fresh dill 1/4 tsp Salt 1/4 Cup Red Wine Vinegar

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

1 pound boneless duck breast, skin removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced - sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) Sprinkle duck with salt.

Ingredients 4 Tilapia filets, skin removed 1 tablespoon BBQ seasoning or other seasoning of your choice 1 tablespoon olive oil 1 bunch of rainbow chard, chopped up 3 large cloves of garlic, finely minced 1 tablespoon extra virgin olive oil Pinch of salt

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar 1 cup raw cacao powder 1/2 cup desiccated coconut 1 tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze dried raspberries (depending on your tastebuds) *

1 kg pumpkin, skin removed, chopped 4 carrots, chopped 4 cloves garlic, crushed 1 large piece of fresh ginger (approx 8 cm), chopped 2 tsp turmeric 4 cups of water salt and pepper to season

I will always use fresh tomatoes in the summer (roma or san marzano with skins removed, seeded and chopped); and canned in the winter (whole and peeled).

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Remove skin, and rinse before chopping.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

4 tablespoons unsalted butter, divided 1 1/2 pounds shells - on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme, leaves only

1 tablespoon olive oil 2 onions, chopped 3 cloves garlic, chopped 1 -2 large red peppers, seeds removed, cut into quarters lengthways and then cut each quarter in two 12 skinned, boneless chicken thighs 300g brown short grain rice 2 l chicken stock — made with boiling water 150g frozen peas 12 large tiger prawns — raw or ready cooked

ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)

Remove from the oven, allow to cool then gently rib the skins off and roughly chop.

Finely chop the apple (remove the core, leave the skin on) and add it to the dry ingredients for the cakes.

Chop into large chunks then remove the skin.

Pierce raw SWEET POTATO several times with a knife; place in microwave; cook on high until tender (5 - 8 minutes); allow to cool; remove skin; chop into bite - sized pieces.

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

Use a vegetable peeler to remove the thin brown skin from the meat, and then grate the meat with a metal grater, or carefully chop it in a food processor using the «pulse» mode.

Mango Cones 3 cups mango flesh — chopped meat of 1 young Thai coconut 1/2 cup almonds — soaked overnight, skins removed 3/4 cup golden flax seeds — finely ground 2 - 3 red chili peppers — finely chopped Thai basil leaves

Once cooled, remove their skins (they should peel right off), seed them, and give them a rough chop.

Start off by chopping the trimmed pork into largish cubes, then remove the skin from the chorizo and slice it into thinnish rounds.

4 Seabass fillets, skin removed 1 1/2 C Red onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C Kalamata olives, sliced 1 tsp Dried oregano Kosher Salt (to taste) Red Pepper Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)

4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray

Pin It Ingredients: 4 salmon filets, skin removed (about 2 lbs total) 4 cups halved brussels sprouts (or sliced zucchini, diced potato, broccoli, etc) 2 Tablespoons melted unsalted butter 2 Tablespoons bunched rosemary leaves, chopped 2 Tablespoons parsley (I use... Continue Reading →

300 g smoked fish, skin and bones removed 200 g sour cream 1/2 red onion, finely chopped a small bunch of dill, finely chopped juice of about 1/4 lemon pinch of fine sea salt freshly ground black pepper

315g can tuna in spring water, drained 300g can cannellini or butter beans, drained 1 tomato, chopped 1 avocado, skin and pip removed and chopped Dressing