Brush with a butter - and - lemon mixture,
then sprinkle with chopped cilantro, marjoram, or savory.
Not exact matches
Sprinkle some roughly
chopped cilantro over top,
then follow
with a couple pinches of chili powder.
Just pull it out of the fridge to let it sit for 20 minutes,
then divide into bowls and
sprinkle the top
with chopped pistachio or cashew nuts, fresh
cilantro, fresh snow peas or even lump crabmeat.
Once they are set, you remove the skillet from the heat,
sprinkle some
chopped cilantro and grated Parmesan cheese over the top,
then serve it in shallow bowls
with a few slices of fresh avocado and thin slices of crusty baguette.
Ladle the soup into 2 bowls; add the reserved chorizo pieces,
then give each bowl a good squirt of lime juice (I served
with lime wedges to squirt bite by bite) and
sprinkle with the finely sliced green part of the scalions and some
chopped cilantro.
I spice the dip
with some ground cumin, coriander and lemon juice and
then garnish it
with a big
sprinkling of
chopped cilantro.