Finish with
a sprinkling of sliced onions and microgreens.
Top with a small handful of shredded cheddar and
a sprinkling of sliced green onion.
Garnish with
a sprinkle of sliced, toasted almonds.
If you don't have access to Meyer lemons, you can use regular lemons but
sprinkle each of the slices with a little bit of sugar after laying them on top of the dough.
Each gets a generous
sprinkle of sliced almonds on top before baking.
Top each crepe with
a sprinkle of sliced chives and serve.
Not exact matches
I didn't expect to find David Chang behind the counter at his Momofuku Noodle Bar in New York, but there he was, finishing bowls
of ramen with a
sprinkle of sesame seeds, arranging
slices of pork in soft white buns and handing plates
of fried chicken to star - struck customers.
Remove from the heat and stir in peanuts just before serving,
sprinkle with
slices of red chilli, chopped coriander and serve with brown rice and steamed kale!
I love topping my pizza with tomato puree, lots
of fresh basil,
sliced cherry tomatoes and mushrooms and then I
sprinkle rocket over the top
of it!
Slices of a juicy summer watermelon get soaked in sangria, topped with shaved fennel and baby arugula, and then
sprinkled with a sweet dressing.
Serve with a side
of rice, a dollop
of coconut yogurt, some
sliced avocado and a
sprinkle of chilli flakes — enjoy!
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.
The smooth, cool minuteness
of the dip spread on the sweet crunchy crackers is just insane, especially if you top it off with some juicy
slices of plum tomatoes and a
sprinkling of salt and pepper.
I love topping them with yoghurt (I use a plain coconut yoghurt), sun - dried tomato pesto, chopped tomatoes,
slices of creamy avocado and a
sprinkling of chives, but they work with so many things.
Before
slicing and serving, you can
sprinkle over a bit
of the remaining hazelnut over the top.
Split the sesame ginger marinated chicken evenly between the four meal prep bowls and then top with green onion, almond
slices, and a
sprinkle of sesame seeds.
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple
of pinches
of salt and cracked black pepper, plus the onion powder, and toss to coat;
sprinkle over 2 tablespoons
of the flour, and again, toss to coat.
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes,
sliced (I used 5 small ones)
sprinkle of sea salt, pepper and dried thyme, or Provencal salt
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a teaspoon
of hemp seeds, a collard green, a few
slices of zucchini, a celery stalk,
sprinkle of cinnamon, and almond milk to blend.
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.
Add the pear
slices, cranberries, candied pecans and gorogonzola cheese on top - if you'd like, toss the toppings together in a bowl first then
sprinkle on top
of greens.
Honestly, I love to eat my heirlooms,
sliced, still warm from outside, with a
sprinkle of balsamic, fresh basil, s & p and either fresh mozz, burrata or parm.
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for
sprinkling
PS I just put a batch
of this in my oven and
sprinkled the top with
sliced almonds.
Berries,
sliced bananas and mangoes as well as a
sprinkle of cinnamon and maple syrup make excellent toppings.
sliced turkey or chicken, optional 1 whole grain tortilla or 2
slices sandwich bread
sprinkle of shaved parmesan or 1
slice of provolone, havarti or mozzarella
Spread the vegetable mixture on, a layer
of turkey, if using, and a
slice of cheese or
sprinkle or parmesan on top.
Sprinkle 1 cup
of the mozzarella, the pepperoni, and 2 tablespoons parsley between the
slices.
Slice the fruit, or not, add a smidge
of sugar if you like, fill a plate or bowl with a mix
of fruit — as is traditional with Pavlova —
sprinkle with meringue and place a dollop
of whipped cream on top, then a little more meringue.
Add avocado
slices or a
sprinkle of spice (cayenne pepper?)
Ladle broth over the vegetables, and finish with a few
slices of avocado, a
sprinkling of chives, toasted nori, and sesame seeds.
I've also been known to
sprinkle some on chicken and
sliced peppers and onions in lieu
of making a separate fajita seasoning.
Fill it with a sweetened cream cheese mixture, fresh
sliced peaches, a
sprinkling of brown sugar and a pat
of butter, then baked until warmed through.
When I was a kid, my grandma would roast
slices of kabocha squash
sprinkled with brown sugar, and it was always one
of my favorite things at the dinner table — which explains why I can never deny myself from picking up one if I see it at the grocery store.
Place your
sliced pear along the centre
of the tin and
sprinkle the coconut sugar over the top.
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4)
Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fres
Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices of ham and cheese on top, then top with more cream cheese mixture and finally
sprinkle with fres
sprinkle with fresh chives
A little blue cheese sauce on each
of the crostini
slices, topped with a piece
of juicy filet, a few caramelized onions, then a
sprinkling of chives on top.
i wiped
sliced pears with lemon juice to stall browning, substituted pecans for walnuts, put 1/2 pat
of butter in each core hole,
sprinkled some brown sugar, drizzled with honey and added pecans.
Ingredients: 1 medium onion,
sliced thin 1 large zucchini,
sliced into thin discs 5 small - medium potatoes,
sliced into thin discs 2 Tablespoons
of olive oil
Sprinkle of garlic powder Salt to taste Vegan Parmesan, as much as you like!
Meant to mention that I put very thinly
sliced garlic, a
sprinkle of dried thyme, salt and sugar, along with a drizzle
of balsamic vinegar when I roast them (in addition to the olive oil).
Top»em with maple syrup,
sliced bananas, and
sprinkle of walnuts for a yummy, sweet breakfast that is low in sugar and carbs, high in protein, and total texture heaven.
If we
sprinkle each
slice with one tsp
of mixture, there would be plenty
of sugar - cinnamon mixture left.
A quick rinse,
sliced them, placed on baking sheet,
sprinkled with Herbes de Provence and a few light splashes
of oilive oil... and by the time 2 l / 2 hours had passed, was eating them out
of the oven.
All I did was toss the chicken and marsala wine in the bottom
of a lined slow cooker and then
sprinkled on some minced garlic, spices, and mushroom
slices.
To assemble: ladle ramen into bowls and top with 2 egg halves, a generous bunch
of cilantro,
sliced green onion, a squeeze
of lime juice and a
sprinkle of sesame seeds.
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12)
Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Sprinkle 12 ounces
of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2
of a small red onion (thinly
sliced).
I also add thin
sliced onions, butter and a little
sprinkling of flour between each layer.
According to the recipe: «Spread each
slice of bread with 1 teaspoon
of butter, then
sprinkle each
slice with one teaspoon
of the cinnamon - sugar mixture».