Sentences with phrase «use serving bowls»

I would use this serving bowl with creamy white and blue coastal themed dinnerware.

Use your serving bowl as a unique centrepiece, filled with decorative accessories to make an interesting focal point on your table.

Not exact matches

I drain the tender dumplings in another of Mom's castoffs, a colander I've used for the past 25 years, and serve them in the scalloped stoneware bowl that once belonged to her aunt.

Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Mix the chili garlic sauce with the yogurt, then divide the rice into serving bowls, and top with the eggs, yogurt, and fresh herbs and chili flakes (if using).

(Fairly deep soup bowls — like those you might use for chili — serve well.

Use whatever cheese you have on hand, or opt for none at all, and serve it alongside a tossed salad or bowl of soup for a complete meal.

Additional uses for this festive garnish include: sliding a few frosted cranberries onto small cocktail skewers and serving them alongside a drink, adding them to a cheese board for a dose of much needed colour, garnishing a fruit platter to be served at a holiday brunch, or simply filling small bowls and distributing them around your space for a pretty, edible holiday table decoration.

Serve in a bowl with a small spoon for easy serving, or in individual sauce bowls and use as needed.

Using a slotted spoon, transfer vegetables to serving bowl.

Transfer to a small jar or serving bowl, cover and refrigerate until ready to use.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well).

To serve, divide between two bowls, drizzle with the extra coconut milk and rice malt syrup, if using, and scatter over the walnuts and coconut flakes.

Using tongs, wind zoodles into a serving and place on a shallow bowl.

Also — many thanks for the great tip on the pineapple slicer — so cool that it leaves behind the lovely pineapple shell so you can use it as a serving bowl.

Portion the liquid into 4 serving vessels of your choice (I used wine glasses but ramekins or bowls will also work).

Cook the rice and then place in a large serving dish when the vegetables below are cooked (traditionally a stone bowl is used)

The dishwasher - safe bowl and deep serving platter serve a multitude of purposes when not in use as a set for chips and dip — making it a great value.

To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves • Serve with lime wserve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves • Serve with lime wServe with lime wedges

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

The lettuce used here is only a garnish so feel free to serve this in Asian soup spoons for a more elegant affair or in a big bowl so people can help themselves.

FOR THE TOPPING Just before serving, beat cream and sugar in a bowl using an electric mixer until it just holds stiff peaks.

Berry Brownie Fro - Yo Cups Servings: 8 - 10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.

Directions, final step: Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.

Use two slices to wrap in a form of a circle on your serving plate to form your «bowl».

To serve, use shallow soup bowls (or «plates») and simultaneously ladle the black and white soups into the bowls so that 1/2 of the bowl is black and the other is white in a harlequin effect.

I got 5 servings out of it too by using single serve glass bowls.

To serve, use a slotted spoon to ladle fruit into a serving bowl.

To serve, divide the noodles between two bowls and top with a generous handful of Brussels sprouts and chard stems (if using).

To serve ladle porridge into bowls and top with maple syrup if using and the roasted blood oranges.

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.

To serve, use tongs to add pasta and vegetables to a plate or pasta bowl and top with salmon.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

I love carnitas but I'm so used to them in a burrito bowl that I'll serve it like that.

The use of these tomato bowl just makes it that much sweeter when you serve them.

Scoop the bacon and egg salad into a serving bowl and garnish with the reserved slices of bacon, if using.

* Serving bowls: Watermelons, cantaloupes, honeydews, and other melons can be scooped out and the shells used as attractive (albeit temporary) serving dishes for fruit salads anServing bowls: Watermelons, cantaloupes, honeydews, and other melons can be scooped out and the shells used as attractive (albeit temporary) serving dishes for fruit salads anserving dishes for fruit salads and such.

I often have a bowl of cooked quinoa in the fridge to use for quick dinners like quinoa salad, or to serve with baked tofu or steamed veggies.

Scoop squash flesh into large bowl; discard shells or use for serving, if desired.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

For any Mexican cravings, I turned to making my own healthy burrito bowls at home in order to cut the calories of chain Mexican restaurants.The best part about making these Mexican inspired dishes at home is that you can use your imagination and incorporate any type of protein, rice, beans, and toppings that you desire.To make sure I'm getting my serving of healthy fats, I used a little coconut oil when sautéing my -LSB-...]

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Scoop the dip out into your serving bowl, using the back of a spoon to smooth it out.

The serve sizes used in the Australian Dietary Guidelines are not necessarily as big as the portion you may put on a plate or in a bowl.

I used my rustic Minestrone Soup recipe from a while ago, and decided to serve it with fresh zucchini noodles — trying to convince myself that a bowl of nutrition will save my sanity.

Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

Serve the pasta in shallow bowls, garnished with lots of black pepper, scallions, mushrooms, and black salt, if using.