Sentences with phrase «then olive would»

I am torn between Red, Yellow and Olive but I think Red and then Olive would be the two pairs I want the most!

Not exact matches

And then starting in the third quarter, we're going to have some advertising support behind a new menu with more everyday affordability that we think is going to resonate with Olive Garden guests as well.

And then I would say on the core menu, in a different — in addition to making changes that really add compelling price - approachable sort of offers, Olive Garden's also working to make sure it adds items that really are seen as extremely high quality at a reasonable price to really continue to resonate with that guest who has the willingness and ability to pay more, and so that dynamic is going on as well inside the core menu.

Since then I have been working hard to perfect and expand my skills while working from home as a freelance designer for Olive Media.

Then I take them to Denny's or Olive Garden and direct satan to have a seat at the buffet.

THen he offers an olive branch when he realizes what he has done.

Well if we use SCIENCE and assume Jesus was a real human being then he was a hebrew of the time period which means he most probably had tan olive skin, dark brown eyes, a black beard and black curly hair.

So, its's not unlikely that the information given in Luke about what occurred in Garden of Gethsemane on the Mount of Olives may have been given through revelation and then written in the gospels.

Then, as He was now drawing near the descent of the Mount of Olives, the whole multitude of the disciples began to rejoice and praise God with a loud voice for all the mighty works they had seen.

Acknowledging the Church's unique relationship with Judaism, he then met separately with Jewish leaders to whom he offered a Passover message that included the words of Vatican II that the Church can not forget «that she draws sustenance from the root of that well - cultivated olive tree onto which have been grafted the wild shoots, the gentiles.»

And if jesus was white then why are so many people from the middle east olive complected with dark hair... he would have stood out like a sore thumb

Have been convinced for years that what we put on our skin affects our health and so was my grandmother — she had fabulous skin using pure olive oil (as coconut oil wasn't freely available back then).

You can remoisturise them with warm water, but the best way is to fill a small jar with olive oil and store them in there — the oil can then also be used as well and has the most amazing tomato - ey italian - inspired depth of flavour!

It's just one time I followed a recipe, and was so mad when started shaping cookies in my hands that they just sticked and wouldn't behave at all, even when I added olive oil to the mixture, it worked for a cookie or two, and then the same story began.

You don't have to cook them but if you do then just sauté them for a minute or two in a frying pan with a little olive oil

I would blend everything else together and see how they are and then decide whether or not to add a touch of olive oil for extra moistness.

I thought I'd lose the crispiness, so I steamed them first and then fried them in just a teaspoon of olive oil.

But I thought I'd add a little summer flair by simply topping those filets with some tomatoes, fresh mozzarella and basil, then finishing it off with a drizzle of olive oil and reduced balsamic vinegar.

One thing I've done lately is blanch and then puree them with nuts, garlic, and olive oil.

I have been looking for a good receipe to use on pita chips and I think lightly spaying olive oil and then sprinkling this combination on them before crisping in the oven sounds like a winner.

Drizzle entire salad with lemon juice and then with remaining 3 tablespoons (best quality, if you have it) extra virgin olive oil.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

recipients of my olive oil cakes always looked at me like i had 3 heads when i told them what the cake was - but then the moist deliciousness changed their skeptical minds.

We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple of minutes then adding 2 tins of chopped tomatoes.

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on hand.

I've found rubbing the inside of the squash w / a little olive oil and seasoning it w / a little salt and pepper then roasting it in the oven makes for an absolutely PERFECT squash every time.

I have used a combination of coconut oil, grape seed oil, olive oil, avocado oil and purified water on my face and it has looked better then it has in years.

What I had intended to do was toss the carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh lemon juice over it.

If you've been reading for a while then you might be familiar with my tendency to create a recipe including things like feta, spinach, sundried tomatoes and kalamata olives and call it Greek.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

This salad takes very little time to make — all you have to do is chop the veggies and then throw them all together with a dressing based on olive oil, lemon and balsamic vinegar.

Then I didn't have any shallots, so I just used the garlic, sea salt, olive oil and a generous squeeze of lemon juice.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 - 7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

In a pan heat 2 tablespoons of extra virgin olive oil, brown the coriander powder (if you do not like strong flavours, pound the coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma).

Add the arugula, garlic, olive oil, salt, and walnuts, then blend until you have a paste.

My cousin David and I would hide under the dining room table until the salad was put out, then emerge and steal all the black olives off the top of it and stuff our faces with them.

I have cooked it twice now once with coconut oil and then with olive oil.

While the chicken is cooling, add a tortilla to the same skillet (add a little olive oil or butter if you'd like, then add the grated cheese and the second tortilla on top.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

- 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.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

Then I dump everything in a big mixing bowl with olive oil, lemon juice, almond slivers, goat cheese, and whatever herbs I have on hand, but I have to say I'm partial to loads of pepper and parsley.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1 - 2 minutes a side, or until just barely cooked through.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Each restaurant has a different twist but the fundamentals are all the same: yellow split peas cooked down with onion, olive oil, and sometimes herbs then blended smooth and topped with garnishes.

The crusty Italian bread was first spread with garlic that had been simmered in olive oil and then mashed into the oil.

Another option would be to roast a whole garlic head or two separately, wrapped in foil with olive oil, then squeeze the meat out, once it's soft and caramelized, and offer that as a separate condiment.

Drizzle the fruit and cheese with honey and olive oil, then garnish with thyme leaves or torn basil for a sweet - spicy - fresh combination that has mind - blowing complexity in every bite.

Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products — specifically its Cranberry Balsamic vinegar.