Sentences with phrase «add to a skillet on»

Add to a skillet on medium high heat with coconut oil.

Not exact matches

Working in small batches, add chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 5 - 6 minutes on each side.

Add the sandwiches to the skillet and cook for 3 to 5 minutes on both sides or until the bread is toasted and the brie is melted.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Once your potatoes have almost all cooked through and turned golden (this time will vary drastically depending on whether or not the potatoes were boiled in advance - see Pro Tip above), add the onion and green pepper to both skillets and cook for a few minutes until they soften.

Add 2 sandwiches to skillet and cook until golden brown on both sides, about 2 to 3 minutes per side.

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

Add the chicken to the skillet, skin side down until well browned, turning once, about 6 minutes on each side.

Return the skillet to the stove, add the wine, and scrape up any browned bits on the bottom of the pan.

Add scallops to skillet and sear on one side for approximately 3 minutes or until browning and releasing to flip.

Depending on the fat content of your meat, you may need to add a little oil to the skillet to keep it from sticking.

Add a tablespoon of olive oil to a large nonstick skillet, on a medium - low heat.

Make the bruleed bananas Add coconut oil to a nonstick skillet on medium - high heat.

Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper.

Toast the pecans first in a dry skillet on the stove top then add them to the syrup just before serving, rubbery pecans are just nasty!!

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutAdd the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutadd 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutadd the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

Add chopped sun - dried tomatoes and 2 tablespoons of olive oil, drained from sun - dried tomatoes, to a large skillet, on medium - low heat.

Add chicken back to the skillet, add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutAdd chicken back to the skillet, add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutadd pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutes.

Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes on each side until browned.

As the water is boiling, add 4 Tablespoons of butter to a large skillet on medium - high heat.

Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Once the cream boils, reduce to simmer (medium, or low - medium heat), where the sauce still boils but just a little (simmers), add the cheese and keep the skillet on low boil (simmer), stirring, until everything turns creamy.

In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.

In a sauté pan or skillet on medium - high heat, add one to two tablespoons of oil.

I often turn my burner on high, add some olive oil to my small non-stick skillet, then an egg, which I give a stir.

Dip the slices into the batter on both sides, and add to the hot skillet.

When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side.

Once the chicken breast is cut in half, add to a large skillet over medium high heat and cook for 7 minutes on each side.

Working in batches, sauté the shrimp cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes total cooking time.

Add roma tomatoes, chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and cook on medium high heat about 3 minutes, until spinach wilts slightly.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per siAdd enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per siadd the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

Turn flame back on under skillet, add apple cider vinegar scraping up the stuck bits of pork once the vinegar boils, add all this to the slow cooker.

Put the skillet back on the stove (no need to clean it) and add the mushrooms.

To cook on the stove, place a large skillet over medium heat; add about 1 Tbsp.

Add a slice of cheese to the bread (in the skillet), then add 1/3 of the broccoli mixture on top, then a second slice of cheeAdd a slice of cheese to the bread (in the skillet), then add 1/3 of the broccoli mixture on top, then a second slice of cheeadd 1/3 of the broccoli mixture on top, then a second slice of cheese.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Once drained, add pasta to chicken and vegetable skillet and reheat on low heat.

Add the frozen broccoli to the hot skillet and briefly stir fry until slightly browned on the edges.

TIP: I brown the sausage on one side, flip, and add 1/2 cup of water to the skillet.

While the chicken is cooling, add a tortilla to the same skillet (add a little olive oil or butter if you'd like, then add the grated cheese and the second tortilla on top.

You will then add the meatballs back to the sauce and cook the chicken meatballs in the sauce for 15 minutes on low in a covered skillet.

Remove the ribs, drain briefly on more paper towels and then add to the skillet with the sauce, making sure all are evenly coated.

Generously grease a 12 - inch skillet (I like to add a piece of parchment paper on the bottom, too, to make sure the crust is easy to remove later) and pour the batter into the skillet.

Place on baking sheet to brown in toaster oven or oven at 350 for 10 - 12 minutes.In small skillet add white wine, Bigfat's 3o8...

Add tofu strips to skillet in a single layer and cook 3 - 5 minutes on each side, until browned.

Turn the stove on medium to low heat and place cookie cutter into a skillet filled with 1/2 cup of water adding more if needed.

ADD remaining bread slices and transfer sandwiches to skillet; cook slowly until golden on underside, reducing heat if browning too quickly.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat