Sentences with phrase «season with salt at»

Season with salt at this point to help draw out the moisture from the vegetables.

Not exact matches

Season you shrimp generously with salt and pepper and spread out evenly in a skillet, casserole dish or your choice of pan (as long as it has at least 2 inches depth).

Season with salt and pepper at the end if necessary.

Working with one type of vegetable at a time, toss chips to coat lightly in olive oil, and season with salt and pepper.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Season with salt and maybe a little garlic powder and bake at 375 until puffed and golden.

Next time the oven will be set at 350 and the chicken seasoned with salt pepper and onion soup.

Season to taste with kosher salt and freshly ground black pepper (at least 1/2 teaspoon salt or more).

Place a cup of greens and 1/2 cup turkey at the center of a large plate; mix a bit and season with salt and pepper.

Season with salt and pepper and serve at room temperature or lightly chilled.

Reheat, season with salt and freshly ground black pepper to taste, and sprinkle with herbs or one of the toppings at right.

If you want to cook up your own chicken, just season a few chicken breasts with salt and pepper, bake at 350 degrees for about 15 minutes, then shred!

At the end add black beans, season with salt, pepper and smoked paprika.

Have a taste at this point to get a sense of whether you need to adjust the seasoning at all - with more salt or lemon juice.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturAt this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturat room temperature.

Tip: To roast the garlic, slather the bulbs in olive oil, season them with salt and pepper, wrap them in aluminum foil and roast them in the oven at 350 F (175 C) for 20 - 30 minutes.

Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20 — 25 minutes or until the sweet potato is tender and starting to caramelise at the edges.

Season with salt and pepper and let sit at room temperature while you cook the polenta.

We left with a number of goodies too and I recently tried their Perfect Pinch Salt Free Fiesta Citrus Seasoning on a version of the zucchini ribbon salad that I fell in love with at the site visit.

Season with salt and pepper and serve at room temperature.

Season with salt and serve warm or at room temperature.

I made the spice paste as directed, seasoned the meat with garlic, salt and pepper and Tony Chachere's, put it all in a dutch oven and roasted covered for an hour at 325F.

Season with salt and pepper, to taste (I add at least 1 tsp of salt).

In a medium bowl, combine the salad ingredients with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld.

At this point season your roux with the seasonings (cajun, salt, pepper, thyme).

You can either season two chicken breasts with salt, pepper, onion powder, garlic powder, and a little cayenne and bake for 25 minutes at 350ºF and then shred, or take the easy route and buy a rotisserie chicken and pull all the meat off of it.

2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat pepper Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa

Stir in the slivered almonds, season with salt and pepper, and serve at once.

Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.

And also, make sure to season the chili with salt at the same time you're adding spices, because that will help you to get the right amount of seasoning and spiciness.

Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside

Dip corn tortillas one at a time into olive oil, coating each side, and season with salt.

Grab a small sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn your burner on to a high heat

Season to taste with additional salt (I used about another 1/2 teaspoon at this point).

Saute the greens until it wilted (adding the rest of the greens if they don't all fit at once), and season with salt and pepper to taste (about 1/8 -1 / 4 teaspoon each).

I like to cut them in half, drizzle them with olive oil, and season them with salt and pepper before baking them at about 400 degrees Fahrenheit for 30 minutes.

Season the chicken pieces on both sides with salt, transfer to a plate or small baking pan, and refrigerate for at least 1 hour (or up to overnight).

Season with salt and good pepper and let sit for at least two hours.

Season with sea salt and freshly cracked black pepper, then add between 5 to 6 tablespoons of extra virgin Spanish olive oil, 1 tablespoon at a time, while you continue to pulse, until you reach the desired texture

In a large bowl combine all the chopped ingredients, season with salt and add the oregano by rubbing between your fingers like if you where to snap the oregano at it.

My brother usually grows way too much basil and at the end of the season (we live around Seattle) I harvest as much as I can, wash and dry it and stuff it into a big jar with layers of big salt grainsl.

Add more oil between each vegetable and season with salt and pepper at each step.

For skins with structure, bake russets whole (rub a little bit of oil onto the potatoes, prick, season with salt and bake right on the rack at 400 degrees), cool, halve and scoop out most of the flesh, leaving about half an inch behind.

Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

Season with salt and pepper and toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and bread is hydrated.

Saffitz prefers to season with salt and black pepper (lots of black pepper) at the very end of the cooking process.

Season with salt and pepper and gently toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes.