Sentences with phrase «toss until»

black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed.

Add butter and Parmesan and toss until butter and cheese are melted.

Add in the olive oil, salt, pepper, and nutmeg and toss until veggies are well coated.

Right before serving, add the butter vinaigrette and use your hands to toss until everything is coated in the vinaigrette.

Add asofoetida and turmeric and stir, then add tofu and toss until coated.

Drizzle with maple syrup and toss until evenly coated.

Toss until well coated.

Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.

Gently toss until combined.

Add the Sriracha mixture and toss until the jackfruit is evenly coated.

Pour 1/2 over vegetables and toss until well coated.

Pour sesame oil mixture over top of rice, continuing to flip and toss until all grains are uniformly colored.

Toss until well combined, sprinkle on the green onions and enjoy immediately!

Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Then toss in a handful of fresh shrimp or boiled chicken wings and toss until most of the moisture is gone.

2 Ladle in Bolognese and toss until pasta is well coated (about 2 cups).

Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated.

Toss until all the pasta is coated and the egg mixture is slightly thickened.

Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand).

Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic - butter mixture.

Remove pan from heat and add the fennel and watercress and toss until the vegetables are lightly wilted, about 1 minute.

Add tomatoes, purslane, and greens; toss until coated.

Add green beans (but not garlic chips) and toss until coated.

Sprinkle flour evenly over top and toss until flour is no longer visible.

Add bulgur, haricots verts, zucchini, cucumber, and parsley to bowl and toss until vegetables are evenly coated.

Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.

Toss until meat is coated.

Using rubber spatula, toss until large clumps form.

Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted.

Finally add the sauce ingredients and stir and toss until it has thickened and the stir - fry ingredients are evenly coated.

Add those beautifully blanched beans and toss until coated.

Add the olive oil, salt, peppers, nutmeg, and 1 tsp honey and toss until veggies are well coated.

Add the sauce to the portobellos and toss until portobellos are fully coated.

Drizzle with the dressing and toss until combined.

Combine the cranberries, apples, sugar, lemon juice, flour, and salt in a large bowl and toss until everything is coated.

Toss until well combined.

Add the noodles and the reserved tamarind mixture, and toss until evenly coated and the sugar has dissolved, 2 minutes more.

Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Toss until crumbs are evenly coated with oil.

Drizzle dressing over the top and toss until well coated.

Combine fresh blueberries, 1/3 cup sugar, and 1 tablespoon flour in a bowl and toss until fruits are covered.

Toss until the dressing is evenly distributed.

Discard garlic clove and drizzle olive oil over your bread crumbs, sprinkle on the salt, and toss until the bread is well coated.

Toss until the arugula is wilted, 2 to 3 minutes.

Add the brussels sprouts and toss until evenly coated.

In a medium mixing bowl, toss the apples and lemon juice, then add the tapioca mixture and toss until apples are evenly coated.

Whisk together then add the sliced mushrooms and toss until evenly coated.

Add the oil and toss until well coated.

Pour the warm dressing, with the bacon and mushrooms, over the spinach and toss until the leaves are wilted and coated.

Add to the flour mixture and use a spatula or spoon to toss until well combined.