Drain juice from caps and return to baking sheet, top down; brush
with remaining oil mixture.
Repeat
with remaining oil mixture.
Add the garbanzo beans, cilantro, and tomatoes to the bowl that had the oil mixture, and toss around a bit with your hands to coat
with any remaining oil mixture that is clinging to the bowl.
Not exact matches
I put the
remaining mixture in an
oiled shallow baking dish, poured cream over it, covered it
with foil, and baked it alongside the pumpkin for an hour.
With a stand mixer: In the bowl of a stand
mixture, whisk together yeast
mixture,
oil,
remaining honey (1/3 cup), eggs and yolk.
As soon as the breadsticks come out of the oven brush them
with the
remaining garlic
oil and sprinkle
with the parmesan parsley
mixture.
Repeat procedure
with remaining parchment,
oil, fish, garlic - lemon
mixture, asparagus, and prosciutto.
In a large bowl, combine oat
mixture with olive
oil and stir
with a fork until no large clumps
remain.
Add the mint and purée; then,
with the blender running, drizzle in the
remaining scant 1/2 cup of olive
oil very slowly until the
mixture is thick and creamy.
Inject pig all over
with reserved 1 cup marinade
mixture, and rub
with remaining 1 cup
oil.
Add more
oil to the pan and continue
with the
remaining potato
mixture.
Drizzle the
remaining 1 tablespoon of olive
oil over the
mixture along
with the lime juice.
Repeat procedure
with remaining 7 tortillas,
remaining oil, and
remaining chicken
mixture.
In a food processor fitted
with a metal blade, process the
remaining oil, hemp or sunflower seeds, garlic, and the
remaining lemon juice and salt, until the
mixture is somewhat smooth but the seeds retain some texture.
Mix coconut
oil with salt
remaining shredded coconut and line parchment paper
with oil mixture.
Once chia & warm water has set, add
remaining wet ingredients to the chia
mixture and stir well.Coat doughnut mould
with coconut
oil.
Pour the
remaining olive
oil over the top of the
mixture and season
with salt and pepper.
In a food processor, combine the onion
mixture with the
remaining ingredients (except the breadcrumbs and the frying
oil) and pulse to combine, while leaving some texture.
Process the
mixture until it resembles coarse breadcrumbs and
with the motor running, drizzle in the
remaining olive
oil.
Brush
with the
remaining garlic and olive
oil mixture.
Once onions and celery have softened some, add them to a food processor
with the
remaining ingredients (except last 1 tbsp of olive
oil for frying), and process until the
mixture becomes crumbly, and then scrape down the sides of the bowl.
Repeat
with remaining dough, goat cheese
mixture, chopped dill, potatoes, and leeks and more
oil and salt to make 3 more galettes.
In a large mixing bowl, toss the broccoli
with the
remaining sriracha /
oil mixture.
Fry each side until golden - brown, remove to a plate and repeat
with the
remaining potato
mixture (adding more
oil to the pan if necessary).
Grease the bottom of a large, heavy casserole
with a little
oil, and 1/3 of the rice, 1/2 of the meat
mixture, 1/3 of the rice, the
remaining meat
mixture, and top
with the
remaining rice.
Add leek, garlic, and rice to
remaining fennel
mixture, stirring well to coat ingredients
with oil.
This homemade product is not shelf stable, so I make a new batch of this
mixture every 24 hours if needed rather than keeping the
remaining oil to avoid any problems
with contamination.
6) Drizzle
with remaining half of
oil mixture; mix well.
Drizzle
with remaining 1 Tbsp of olive
oil and then
with the
remaining Tsp of spice
mixture.
When completed, drizzle the
remaining olive
oil over the top and sprinkle
with the bread - crumb
mixture.