Sentences with phrase «add to the skillet just»

Add to the skillet just as the broccoli starts to turn bright green.

Not exact matches

* If you don't have an oven proof skillet, just transfer the sausage mixture to a baking dish before adding the egg mixture and proceed.

In a large skillet, heat 2 tablespoons olive oil over medium - low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

Just one question: When it's time to add the tilapia, do you cover the skillet?

Heat the hot sauce in a large skillet; add heated chicken to the skillet; coat thy chicken with thy sauce; cook for about 2 minutes, just until completely heated and remove.

If you do this, just be sure that the volume adds up to about the same amount as using one larger skillet or pan.

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!!

I used to not be a fan of those Betty Crocker «just add water» cornbread mixes either — but this skillet sounds wonderful, Rebecca!

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.

Add the peppers and prosciutto to the skillet and cook for about 2 - 3 minutes or just until the peppers are tender and the prosciutto is a little crisp, add the garlic and cook for another minuAdd the peppers and prosciutto to the skillet and cook for about 2 - 3 minutes or just until the peppers are tender and the prosciutto is a little crisp, add the garlic and cook for another minuadd the garlic and cook for another minute.

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 sage to skillet and cook just until crisp, about 10 seconds, then transfer to paper towels to drain.

Heat the oil in a large skillet; add the sausage pieces and sauté 1 - 2 minutes, just to release a little of the fat.

If the skillet becomes dry, add a small amount of water, just enough to keep from sticking.

Add the kale (or greens of choice) to the skillet, and cook, stirring often, until just wilted (but still vibrantly green), about 1 - 2 minutes.

Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender - crisp.

Add to skillet and cook until just opaque in center, 3 - 4 minutes per side.

Add the shrimp to the skillet and cook until they are just opaque, about 2 minutes per side.

Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).

Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side.

Add chicken to the skillet and cook, turning once, until browned on both sides and just cooked through, about 2 - 3 minutes for each side.

Used 1 1/2 cups cooked brown rice instead of zucchini and did not blend just added it to the skillet after the 1 cup blending of the mixture was added.

Add the tomato sauce to the skillet and simmer, covered, until meatballs are just cooked through, 6 to 8 minutes more.

Bok choy gets added near the end, so it has just enough time to wilt, and then the tofu goes back into the skillet and gets tossed with everything else.

Using the same skillet, add olive oil and sauté remaining 1/4 cup onion and garlic until the onions just begin to brown, approximately 3 to 5 minutes.

Add diced apples, remaining half of garlic, and sliced shallots to skillet; cook, stirring occasionally, until just softened, about 5 minutes.

Stir together with the onions in the skillet, adding just enough water to moisten the surface.

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

Add to skillet and cook, stirring and scraping and breaking up any large chunks, until eggs are firm and just cooked through.

Let the eggs set just slightly for a minute or so, then add the crumbled pork to the skillet.

The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes.

If needed, add small amounts of water, just enough to keep the skillet slightly moist, but not so much as to prevent the beans from browning.

Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden.

Add beans to skillet, along with enough water to just cover the bottom of the pan.

Luckily there are lots of ways home bakers can add steam to their bread baking, including pouring boiling water into a preheated cast iron skillet set on the lowest rack of your oven just after loading the loaf.

Once the onions are caramelized, add the mustard greens to the skillet and saute just until wilted.

butter in a large straight - sided skillet or a Dutch oven; add cold water just to cover.

In the largest skillet you have (preferably a cast iron,) add enough oil to just cover the bottom of the pan.

Return the vegetables back to the pan and add the reserved marinade to the skillet until just heated.

Add the bell peppers and kale to the skillet with the onions and saute until the kale turns bright green (just a minute or two).

Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes.

Add remaining oil to skillet; add chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutAdd remaining oil to skillet; add chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutadd chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutes.

Just toast the oatmeal and spices in a regular skillet and transfer to the casserole before adding the liquids.

I just got a 12 inch cast iron skillet to sizzle some fish, steak, bacon and eggs, not you added cake to that list

At this point, the beans should be cooked... just add them to your skillet and swirl them around in the oil and garlic.

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

Add just enough enchilada sauce to coat the bottom of the skillet.

You'll have to add them in several batches because they just take up too much space in the skillet.