Sentences with phrase «add to skillet chopped»

Step 2 Add to skillet chopped zucchini, basil, oregano, turmeric and salt.

Not exact matches

Heat this paste in a wok or skillet, add your favorite chopped meat, fish, or vegetables, cook for 20 to 30 minutes, and you have a wonderful Thai curry to serve over rice.

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 diced apple to the skillet along with the remaining tbsp cooking fat and the fresh chopped herbs.

To cook the chops, add 3 - 4 tablespoons of canola oil to a heavy bottomed skilleTo cook the chops, add 3 - 4 tablespoons of canola oil to a heavy bottomed skilleto a heavy bottomed skillet.

Tomato Pepper Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minChops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minchops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minutes.

Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid.

Add chicken (chopped up) with sun - dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes.

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

To skillet, add 6 cups (7 oz) chopped escarole, 1 3/4 cups cooked or rinsed and drained canned white beans (15 oz can), 1 1/2 cups vegetable stock, and 1/4 cup (1 oz) chopped sun - dried tomatoes.

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.

Heat a medium - large heavy skillet (I use cast iron) over med - hi heat and add the chopped bacon *** stir to brown evenly.

Chop up the kidney beans (if you don't like large, whole beans) and add to skillet, along with the tomato sauce.

Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.

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.

Then we add some chopped onions and red bell peppers to a skillet with some olive oil and cook until tender and then add the tomato sauce, sliced sausages and seasonings.

Add extra-virgin olive oil and chopped onion to a preheated skillet and saute over medium heat for about two minutes.

If using leftover chopped chicken, beef, or pork, add this to the skillet along with potatoes and cauliflower.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviadd vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

I would just chop it roughly and then add it to your skillet as you are cooking the broccoli.

Add chopped onion and red bell pepper to hot skillet and sauté in bacon drippings until soft and translucent.

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.

Once all of the chopping / mashing is done, you lightly sauté the beets, onion and garlic in the skillet before adding everything to a large bowl to combine and form individual patties.

Add the chopped leaves to the skillet and toss to blend.

Add the chopped onions and spinach to the beef in the skillet and heat until the onions are translucent and the spinach is wilted.

Add the chopped Chinese chives and a pinch of salt to the skillet.

Chop kalamata olives finely, then add to the skillet with the parsley and fresh basil.

Once the skillet is hot, add the chopped onion and 1 tablespoon olive oil and sauté stirring frequently until the onion starts to sweat caramelize, about 8 - 10 minutes.

Rinse, chop, and add the tomato to the skillet with the onions.

ADD bacon to skillet and cook until crisp; transfer to paper towels to drain, then crumble or chop and set aside.

Add the chopped apple to the skillet, and stir to coat.

Add the chops to the skillet on their sides to brown.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Add the roasted asparagus and chopped tomato to the melted butter in the skillet.

Heat a oiled large skillet to medium - high heat and add chopped onion and pear.

Roughly chop the bok choy leaves and add them to the skillet, stirring until just wilted, about 1 minute.

Add the cooked barley to the mushroom skillet along with the chopped mint, parsley, and scallions.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

Peel and chop the fresh tomatoes or open the can of tomatoes and add it to the skillet along with some sea salt to taste and continue to cook over medium - heat until most of the moisture has evaporated.

Chop 2 tablespoons of the walnuts and add them to the skillet along with the raisins and chopped dried pineapple or dried apricot.

Add the butter (or other healthy fat) and the chopped onions to a 10 ″ cast iron skillet.

If you'd like to include some fresh veggies, sauté up a chopped onion and green pepper before adding everything else to the skillet.

Starting with a good, quick sear of the pork chops, in a hot skillet, adds flavor, and — importantly — keeps the natural pork juices inside when the pork chops are transferred to the oven to cook the rest of the way through.

Chop up fresh thyme and rosemary, about a small handful total and add them to the skillet.

Chop the mushroom stems and add them to the skillet with the onions and Merlot.

Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin.

Add thinly sliced onion, shallot, thyme sprigs, and three - fourths of chopped garlic to pan drippings in skillet; season with salt and pepper.

Once the bacon bits are crisp, scoop them onto a paper - towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!).

Add chops to skillet.

Add the sauce to a large skillet or saucepan along with the chopped, fried tofu.