Sentences with phrase «spoon over the chops»

Reduced the extra marinade just a little to spoon over the chops.

Spoon over chops.

Not exact matches

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes — a little paprika, toasted pine nuts, or chopped fresh parsley.

Using a spoon, spread 1/2 pinto bean puree over the tortillas, then top with 1/2 the amount corn, 1/2 the amount black beans, 1/2 the amount chopped cubanelle pepper and 1/3 amount of cheese.

Spoon sauce over chops.

Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly.

4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Serve the pork chops with the sausage and tomato mixture spooned over the top.

Spoon over pudding; sprinkle with chopped walnuts and drizzle with agave syrup.

Then serve the chops with the potato mixture spooned over them.

Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides.

Remove them from the skillet using tongs or slotted spoon and stand them side by side over the chopped vegetables in the pot.

Serve warm, spooning the mushroom sauce over the pork chops and over your favorite side dish.

Chop up a lemon — flesh, rind, and all — and stir it into an herby salsa to spoon over sweet charred scallops.

Spoon some hollandaise sauce over the tops, then drizzle with some chive oil and garnish with chopped chives.

Take all the ingredients except the finely chopped nuts and put them in a large bowl, Start by mixing with a spoon, but as the blending continues, you'll need to switch over to using your hands to really get things well combined.

Before the party, all I had to do was chop up the avocados and mix them with crab meat and pomegranate arils, then fill endive leaves with the mixture, and spoon a bit of the prepared sauce over the salad and finish them off with a bit of lemon zest.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme

Spoon 1/4 cup nonfat Greek - style yogurt over berries in each glass, then top each with 1 teaspoon mini dark - chocolate chips, 1 tablespoon oat granola, and a sprinkling of chopped walnuts.

Top each with a poached egg and spoon over some Hollandaise sauce and garnish with chopped chives.

Push your chopped nuts or seeds into the caramel layer, then spoon over the remaining melted chocolate from above!

Use a spoon to add the left over cranberry mustard to the top of each pork chop.

Spoon some salsa over each fillet, sprinkle with chopped onion (or ramps) and serve right away.

Turn off the heat, spoon over 4 - 5 tbsp of the rhubarb liquid and leave chops to sizzle and glaze for 1 minute.