Sentences with phrase «thinly sliced mango»

ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce

Thinly slice the mango, then cut into 3 / 4 - inch pieces.

Not exact matches

2C Cooked + cooled quinoa (approx 1 / 2C dry) 3 / 4C Chopped celery 1 / 2C Raisins 4 Green onions, thinly sliced 1 1/2 C / 1 Can Cooked chickpeas 1 Medium mango, cubed 1 / 3C Chopped, toasted almonds

-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fry

Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

These Barramundi Rice Rolls with Coconut Peanut Curry Sauce are full of fresh flavor and texture thanks to citrus - marinated cubes of barramundi and thinly sliced veggies, avocado, and mango.

1 banana, sliced thinly (or: sliced strawberries, mango, blueberries, chocolate chips, WHATEVER YOU WANT)

Thinly slice the desired amount of mango and red pepper using a mandoline and set aside until ready to use.

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

Grilled Shrimp over Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly sMango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly smango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly slicedsliced

Shred the meat or slice it thinly, then pile it in tortillas with your favorite condiments: fresh corn salsa, mango chipotle salsa, or guacamole.

In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into pieces, 1/4 cup thinly sliced peeled fresh ginger, 1 to 1/2 cups fresh basil or mint leaves, and 1/2 cup orange - flavored liqueur.

Other serving suggestions for beet and mango salad — Thinly slice a baguette.

I also chose to create mango salsa for a layer of juicy sweetness and added some thinly - sliced cabbage for a crunchy, textured finish.

Peel the mango, remove the flesh from the pit, and thinly slice.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

ingredients ROAST BEEF, CHEDDAR, AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red pepper flakes (optional) flaky sea salt (to taste)

Slice the mango very thinly and sprinkle with 1 teaspoon salt and 1 teaspoon sugar, leave to marinate for 20 minutes and rinse in cold water before serving.

1/4 cup chia seeds 1 Tbsp raw honey 1 cup coconut milk 1 kiwi, sliced thinly 5 - 6 cherries for garnish Mango puree - 1 cup frozen mango 1/2 cup coconutMango puree - 1 cup frozen mango 1/2 cup coconutmango 1/2 cup coconut milk

CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to tMANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to tmango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to taste)

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

2 large ripe but firm mangoes, cut into matchsticks size 2 cups purple cabbage, cut into julienne size strips 1 large or 2 small carrots, julienned 1/2 of a cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.

for the filling 1 tablespoon almond flour 1/2 — 3/4 large ripe pineapple — skin removed, cored and thinly sliced 1 ripe mango — peeled, pitted and thinly sliced 1 tablespoon coconut sugar 1 tablespoon lime juice zest of 1 lime

Ø Mahi Fries — Thinly sliced mahi fingers battered, served with mango dipping sauce and garnished with blackening spice and chopped parsley;

3 / 4C Shredded carrot 3/4 Shredded beetroot 1 / 4C Fresh coriander (leaves only) 1 / 2C Lentil sprouts 1/2 Medium mango, thinly sliced 1/2 Small avocado Sriracha Lime Rice Paper Wrappers (I got mine from a local Asian store but you should be able to find them in health - food stores and supermarkets too)

For the Salad 12 prawns, peeled and deveined 4 red chillies, finely chopped 1/4 red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palmsliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palmthinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp PalmSliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp PalmThinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm Sugar

Sauce: 2 tablespoons passion fruit juice 2 cubed, peeled ripe mangoes 1 tablespoon sugar (optional) 1 thinly sliced, peeled mango

1 pound raw shrimp, (21 - 25 per pound) 1/4 teaspoon salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly sliced 1/4 cup firmly packed fresh basil leaves, finely chopped

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

1 1/2 cups fresh raspberries, divided1 / 4 cup extra-virgin olive oil1 / 4 cup red - wine vinegar1 small clove garlic, coarsely chopped1 / 4 teaspoon sea salt1 / 8 teaspoon freshly ground pepper8 cups mixed salad greens1 ripe mango, diced1 small ripe avocado, diced1 / 2 cup thinly sliced red onion1 / 4 cup chopped raw hazelnuts or sliced raw almonds 1.)

Veggie Coconut Rolls with Mango Tahini Sauce Prep time: 20 mins Total time: 20 mins Serves: 4 - 6 Ingredients Veggie Wraps 12 coconut wrappers 2 small avocados, pitted, peeled and sliced into 8 wedges each 4 cups kelp noodles 4 cups zoodles (zucchini noodles cut on an inspiralizer) 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced 6 green onions cut into...

blue agave nectar 1 cup mango juice, unsweetened 4 large strawberries, sliced thinly

2 cups cooked quinoa, at room temperature or chilled 1 can (15 oz) black beans, drained and rinsed 1 mango, peeled and diced 1 red bell pepper, diced 4 green onions, thinly sliced 1/2 cup chopped fresh cilantro

The mango and bell pepper are thinly sliced into strips.