Sentences with phrase «vegetable mixture into»

Place the vegetable mixture into the baking dish and spread out evenly.

Place the vegetable mixture into the baking dish and spread out evenly.

On a full sheet pan, spread vegetable mixture into a single layer.

Not exact matches

Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine - vegetable mixture.

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

This healthy and flavorful chicken curry dish comes together with a vibrant mixture of spices, fresh vegetables and is served over zucchini noodles for a fun and unique way to get more veggie - power into your meal time.

Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.

Over medium high heat, saute spring vegetables and onion about 5 minutes or until the vegetables are almost tender and the onion softens; pour sauteed mixture into prepared pie plate.

Pour into the vegetable mixture and mix well.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture.

Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

Spoon pesto mixture into drained pasta, add sausage and vegetables and mix.

Pour the shredded carrots into the vegetable oil mixture.

Create two small wells in the vegetable mixture and crack an egg into each one.

Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes.

You can steam the vegetables separately and add into the mixture or add in frozen vegetables at the end.

POUR egg mixture into pan with vegetables.

Remove the pot from heat and place 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor.

Put meat and vegetables in a large ziplock bag and pour marinade mixture into bag.

Stir the flour into the vegetable mixture and continue to cook for 3 to 4 minutes, stirring constantly so that the roux doesn't brown.

Stir chicken into soup - and - vegetable mixture.

I had yet to form the meat mixture into «ovals,» or prepare the tahini sauce, let alone dice vegetables and warm up bread.

Stir the remaining vegetable - sauce mixture from the cooker into the shredded chicken in the bowl.

Stir vegetables into eggplant mixture in slow cooker.

Pour the coconut milk mixture into the skillet with the vegetables.

Heat vegetable oil in a medium size pan on (medium - high heat) and form the mixture into a patty.

Once zucchini is softened and beginning to brown, scatter the basil leaves over the zucchini and pour egg mixture into pan to completely cover vegetables evenly.

Toss the mixture into a food processor and let it whir until the vegetables become combined but still slightly chunky.

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

Stir the salami into the vegetables and place the mixture on the bottom of the pie crust.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Stir the vegetables into the garbanzo bean mixture, along with the roasted bell peppers and walnuts.

Stir the paste into the mushroom mixture, and add the remaining vegetable stock and lentils.

Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth.

Stir vegetables into chicken mixture then season with salt and pepper and transfer to prepared dish.

Roll the crust from step one into the size and shape of your casserole dish then place the crust on top of the chicken and vegetable mixture.

Then add the vegetables into the mixture, stir it all together.

Pour mixture into pot of simmering vegetables.

Pour mixture into baking dish with vegetable soup and thyme; stir well.

While mashed vegetables are still hot, add butter and grated cheese and mix thoroughly into hot squash mixture.

After the vegetables are cooked, fold them into the flour mixture.

Using a slotted spoon, carefully lower half of slurry - coated vegetable and shrimp mixture into oil.

Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added.

Add half of vegetable mixture; press into a thin even layer across bottom of skillet.

Pour the spice mixture into the boiling vegetable broth, add the honey and salt and let simmer on medium heat with a lid on for 30 minutes.

Stir milk and egg mixture into flour concoction and then fold in the sauteed vegetables.

When vegetables are finished cooking, add soy sauce mixture into skillet and stir to combine.

Pour the tofu over vegetable mixture and press tofu into vegetables until soaked.