Sentences with phrase «tomato juice mixture»

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1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick.
Stir lemon juice into tomato mixture, then add the shrimp.
You can adjust the mixture of taboulé to your preference - more parsley or minty taste; add more or less cucumber or tomatoes to your liking, more lemon juice or less etc..
Cook the tomato mixture until the tomatoes start to wilt and release their juices.
This delicious salsa mixture is made of chopped mangoes, tomatoes, red pepper, red onion, avocado, lime juice and El Yucateco Chipotle Hot Sauce.
5 Put beef and onions in big pot, add tomatoes, water, lime juice, sugar: Into a 6 - quart thick - bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar.
Cook uncovered until tomatoes release all of their juices, stirring occasionally, breaking up any whole tomatoes with a wooden spoon until mixture is thick yet soupy.
Scrape tomato mixture and any accumulated juices into bowl with squash.
Stir in the canned tomatoes and their juices, the tomato paste, the dried mushroom mixture and salt and pepper.
Stir in the tomato juice and water mixture and bring to a boil.
Step 7Add the tomato paste, diced tomatoes with the juices, and Italian seasoning to the mixture.
Add diced tomatoes including juice to rice mixture.
Serve a fillet per person with a spoonful of the tomato mixture and juice on top.
To the tofu add the seeded and chopped tomato, onion mixture, lime juice and half of the shredded cheese.
Drizzle the mixture over the orzo, and add the avocado with lime juice, tomatoes, and parsley.
Tropical Shrimp Ceviche Tacos are an easy mixture of chopped shrimp, red onion, bell pepper, tomato, cilantro, jalapeno and citrus juices.
Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste and chipotle chili and process the mixture until smooth.
Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water.
Add the tomatoes with their juice and bring the mixture to a boil.
For a Middle Eastern flair, mix quinoa with fresh parsley, tomatoes and cucumbers, then season the mixture like you would tabbouleh (olive oil, mint, lemon juice, salt and pepper).
Add the olive oil, tomato paste, cumin, paprika, ginger, salt, coriander, and the juice of one lemon to the onion and garlic mixture.
Add peanut mixture to blender with the tomato mixture and the lime juice and salt and blend on high until smooth.
Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V - 8 juice.
Add the roasted tomato mixture, the reserved tomato juices, chicken broth, bay leaf, sugar and butter.
Add the tomatoes and lime juice to the onion mixture.
Transfer tomato mixture along with any accumulated juices to a blender.
Place the tomato mixture along with the lime juice in a blender or food processor.
Whisk garlic, lemon juice, oil, and cardamom in a small bowl and pour over tomato mixture; toss to coat.
When corn is roasted (approximately 4 - 5 minutes) add in onion and garlic and tomatoes, continue to cook 2 - 3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2 - 3 minutes.
Add the tomato mixture — be careful since the juices will splutter when you add them to the pan.
- Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 - 4 minutes to blend the flavors, then turn the heat off;
Combine the basil, parsley, sundried tomatoes, garlic, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped.
Ingredients: 2 large portobello mushrooms 1/4 cup olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
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Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
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Tropical Shrimp Ceviche Tacos are an easy mixture of chopped shrimp, red onion, bell pepper, tomato, cilantro, jalapeno and citrus juices.
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