Sentences with phrase «until coated with the spices»

Add the fish and shake until coated with the spice / flour mixture.

Add the rice and stir constantly until coated with the spices and oil.

Not exact matches

Add the spices and olive oil to the large bowl with the potatoes and mix with your hands until they're all evenly coated.

Toss potatoes in the pan until well coated with the oil and spices.

Toss the prawns until they are well coated with the oil and spice.

Remove parsnips from the oven and toss with spices until well coated.

Sauté and stir about 3 minutes, until all vegetables are well coated with spice blend and onions are translucent.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Arrange the vegetables and onion on the baking sheet, drizzle with olive oil, sprinkle with the herbes de Provence and 1 teaspoon sea salt and toss until the veg and onions are evenly coated in the oil and spices.

These Baked Parmesan Green Bean Fries are coated with a mixture of Parmesan cheese and spices, and then baked until golden.

The most important part to any beef short rib recipe is to get a nice crispy coating to the exterior of the meat by dredging it in some flour mixed with spices and slightly pan-frying it in some oil until all sides are slightly golden brown.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

Toss the chickpeas in a bowl with the olive oil and spices until they are evenly coated.

Mix the chickpeas in a bowl with the olive oil and spices until they are evenly coated.

Add mixed spices on top of your potatoes in large bowl and toss until all fries are lightly coated with spices.

Put the vegetable in the bowl next to the chicken and mix them together, until veggies are coated with the spiced oil.

In a large bowl, combine the popcorn, pecans, pretzels and pumpkin seeds and toss with the spiced bacon fat until evenly coated.

Place thinly sliced chicken, bell peppers, and onions in a large bowl and sprinkle with the spices tossing until everything is well coated.

Place the chicken in a Ziploc bag with olive oil and spices and mix until well - coated.

Mix the squash until well - coated with spices and oil.

Add shrimp and fold with large spoon until shrimp are thoroughly coated with spices.

Toss until well coated with oil and spice.

Add Spice Mix; stir until ingredients are well coated with spices and oil.

Add 1/4 cup maple syrup and swirl the walnuts in the pan until they are well coated with the spices and syrup.

Toss the cauliflower florets and garlic cloves in a large bowl with 2 tablespoons of the olive oil, paprika, salt and pepper until everything is nicely coated with oil and spices.

Add the onion, coat with spice mixture, and sauté until translucent.

/ / Toss butternut squash with spices until totally coated and spread out on baking sheets.

In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated.

Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated.

Place the chickpeas and sliced sweet potato into a large bowl * and mix with the mushroom spice mixture until the sweet potatoes are coated in spices.

Add the black - eyed peas and smoked paprika, stirring until the vegetables are evenly coated with the spice, about 90 seconds.

Meanwhile lightly coat the strips of pepper in oil and bake or grill until soft and slightly charred, sprinkle with spices (I used a little sumac) if desired.

Add chicken and mix around until chicken is evenly coated with spices.

In a large mixing bowl, toss sweet potato cubes, melted coconut oil, curry powder and sea salt until sweet potatoes are thoroughly coated with coconut oil and spices.

Lightly drizzle with olive oil, toss, sprinkle on the seasonings, and toss again until every piece of carrot is coated in spices.

Sprinkle on the paprika, oregano, and salt, then toss the cubes with your hands until evenly coated with the oil and spices.

Continue to cook for approximately 20 minutes, until the chickpeas are well seasoned and coated with the spices.

Then, once it was crispy, I coated it with a sweet, smoky and lightly spiced glaze, and put it back in the oven until that glaze caramelized a bit.

In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.

Toss chicken until coated well with spices.

Saute for about two minutes until spices are fragrant then add the tempeh and saute for another few minutes until the tempeh is well coated with the spices.

Add shrimp to bowl with spice mixture and toss until well coated.

In yet a third bowl, combine all the spices together and mix them delicately with a small whisk or fork until they are evenly combined; sprinkle that lovely spice mix right over the garlicy - sticky - honey - ghee coated nuts.

Rub each filet of salmon with the spices (on both sides if the salmon has skin removed) until evenly coated

Toss the cauliflower with 1/4 cup of olive oil, 2 teaspoons of sea salt, and 1 teaspoon of pepper until each floret is evenly coated with oil and spices.

Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices.

In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated.

Toss in the chickpeas and turn the heat up to high, cooking until the chickpeas turn golden and are thoroughly coated with the onion and spice mixture.