Sentences with phrase «slices with the oil»

Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly.

To make Vegetables: Brush squash and onion slices with oil.

Heat grill to high, brush cantaloupe slices with oil, and grill for about 2 minutes on each side, turning after deep, dark grill marks appear.

Brush both sides of baguette slices with oil; arrange on large baking sheet.

Brush the baguette slices with oil and sprinkle with salt and pepper.

Brush the pita slices with the oil mixture and slice each pita into 8 equal pieces with a pizza cutter or sharp knife.

Toss squash slices with oil, salt, and 3 teaspoons of the chili - lime mixture.

In the beginning, I fried off the eggplant but found that simply brushing the slices with oil and baking them created an equally delicious dish with only a smidgen of the oil.

Lightly coat the pineapple slices with the oil.

Brush both sides of slices with oil and season lightly with salt and pepper.

Cook's Tip For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium - high heat, turning, until tender and charred, 6 to 8 minutes.

Toss potato slices with oil in a large bowl, then toss with smoked paprika, 1⁄2 teaspoon salt, and pepper; arrange in a single layer on baking sheets.

Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred — you'll need to do this in batches.

Brush eggplant slices with oil, light sprinkling of salt (if skipped the pre-salting step), arrange evenly on baking tray.

Lightly brush bread slices with oil.

Lightly brush both sides of the eggplant slices with the oil mixture and dust with a little ground cumin and salt.

Not exact matches

Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.

It goes like this: Brushed with olive oil, thinly sliced zucchini strips...

Start by washing, deseeding and cutting the acorn squash into slices — you can keep the seeds and roast them with olive oil for a nice snack.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

It couldn't be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari.

Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).

Those include using a mandolin for thin, even slices, giving the slices a soak in water to get rid of some of the starch, and brushing on the oil with a brush for even distribution.

I love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

My favorite way to enjoy heirloom tomatoes is sliced and grilled with olive oil, fresh basil, and garlic.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Cut potatoes and onion into even sized chunks or slices, toss with minced garlic and olive oil, a few chopped fresh herbs if desired, and seal foil tightly.

Our garden did great this summer... Our favorite way to eat our tomatoes is sliced in half, drizzled with really good olive oil and sprinkled with salt and pepper.

Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.

I love baking with olive oil in recipes, and all the rest of the ingredients, how could anyone resist and it's healthy so we get more slices, right?

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Slice chilled coconut oil into the food processor and pulse with the dry ingredient until the mixture is crumbly.

Next, I added a mixture of fish sauce, sesame oil, garlic - chili paste, rice vinegar, and honey to the rice and topped it off with kimchi, pickled carrots, radish slices, sunflower sprouts, scallion, and cilantro.

Once heated, coat the pan with a thin layer of olive oil and begin to fry the sausages, counting three slices per cracker.

For difficult - to - handle products such as sticky sliced fruit and marinated or oiled vegetables, the Ishida CCW - R2 - 106B features a linear design, with the pool and weigh hoppers fed by belts from an infeed table.

In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.

Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

Whatever fresh vegetables catch my eye are sliced and diced, tossed with fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.

I piled my Hillshire Farm ® Thin Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and brown.

If anyone is interested, I swapped the applesauce for coconut oil, honey for maple syrup and added sliced almonds with 4Tbsp of brewers yeast.

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

My grandmother used the canned ones and made a simple salad of sliced beets with thinly sliced onions on top and a simple oil and vinegar dressing.

These slices have a creamy macadamia filling with banana, strawberries, coconut oil, chia seeds, vanilla, and shredded coconut.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.