Sentences with phrase «place vegetables in the pan»

Place vegetables in pan with goat cheese.

Directions: Step 1: Thoroughly cleanse and dice yellow squash, zucchini squash and tomatoes Step 2: Heat olive oil in a frying pan Step 3: Place vegetables in the pan and sautee until tender.

Not exact matches

Place the meat, seafood or vegetables in the center of the cooking grate above the drip pan.

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.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Place the vegetables (onions, potatoes, etc) under chicken in baking or roasting pan.

Remove duck quarters and root vegetables from crock pot and place in a foil lined baking sheet or roasting pan and roast until skin on the duck is crispy.

3 Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half - way through the cooking.

Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven.

Use duck fat in place of oil in salad dressings, sauté mushrooms or vegetables in it, and use for pan searing.

Place the vegetables in a single layer on 2 sheet pans lined with aluminum foil.

Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan.

Place the pan in the oven and cook for 25 minutes, tossing the vegetables half way through.

Place roast in center of grid over drip pan; arrange vegetables around roast over coals.

Place the chicken, breast side down on top of the vegetables in the pan.

For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.

Pour enough oil into a wide sauté pan to cover vegetables when placed in the hot oil.

Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover.

In a cast - iron skillet or large frying pan, add about 4 Tablespoons of vegetable oil and place on medium - high heat.

Place chicken on top of vegetables in sheet pan, arranged skin side up.

Place the asparagus and carrots in the pan, and toss them with your hands to coat all the vegetables with the vinegar - oil marinade.

Place in an eight - inch sauté pan, and cover with a half inch of vegetable broth.

To make the sauce, place the onion in a sauce pan with the vegetable oil and saute until the onion is soft.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuIn a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

Place in a buttered baking pan and cover with the chopped vegetables and the ginger.

Place in a pan and cook and add the green peas and tofu at the end, making sure the vegetables are still firm.

Place a vegetable steamer or rack in bottom of pan.

Place the chicken in the roasting pan on top of the vegetables.

Place vegetables in a baking pan, roast for 45 - 60 minutes at about 400 degrees.

Next, place the remaining vegetables (except spinach and spiralized zucchini) in the pan and stir.

Place in a lined muffin pan sprayed with vegetable oil.

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.

Place sheet pan in the oven and cook for 45 minutes or until chicken is fully cooked and vegetables are tender.

Place the vegetables (eggplant through red onion) in an even layer on a large baking pan.