Heat a pan on med - high to high heat, and
add in a little olive oil or butter (if butter, let it melt) and spread it around to coat the pan.
If the mixture is too thick,
add in a little olive oil or water.
Not exact matches
We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by
adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned
in olive oil, balsamic vinegar, and a
little more honey.
To change it up a
little bit, you can marinate them
in a bit of
olive oil, garlic, oregano and a myriad of other spices / herbs before
adding them to the grill.
Line a baking tray with parchment paper and drizzle a
little extra virgin Spanish
olive oil on top of the parchment paper, then start
adding the slices of potatoes on top of the parchment paper
in a single layer, drizzle a
little bit more of extra virgin Spanish
olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven
While it was
in the kitchen - aide, I
added a
little less than 1/4 cup
olive oil and let it mix
in.
Appetizers Sundried Tomato Hummus from Robyn of
Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil
Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The
Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss
in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad
in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle
in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
I toasted my sunflower seeds
in a small frying pan with a spray of
olive oil, sprinkle of chili powder, and salt to
add a
little extra pizzaz but already toasted / salted seeds are fine too!
Preparing the sauce is as easy as cooking garlic
in a
little olive oil and
adding tomatoes.
I used a
little olive oil to
add a bit of fat so the meat didn't dry out
in cooking.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly
in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown /
Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a
little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
Saute
in the leftover fat from the sausage,
adding a
little olive oil of the pan is dry.
Heat up a
little olive oil in a deeper pan, and
add your chopped red spring onions, & garlic.
For this spinach quiche, I sauté onions and garlic
in a
little olive oil, then
add in cubes of salty ham and a handful of fresh spinach.
Meanwhile, heat
olive oil in a large skillet, then
add mushrooms and sauté until cooked but still al dente; season with a
little bit of salt.
Just heat a
little olive oil in a soup pot,
add the veggies and cook them until slightly tender.
Then, good old supermarket red wine vinegar and it was just right),
olive oil, salt and pepper (I also
added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a
little in the juices of the tomatoes, vinegar and
oil, and BOOM, dinnuh!
We roasted them
in the oven before
adding to them to the pizza (just toss a
little bit of
olive oil, salt & pepper with the tomatoes then spread them on a baking sheet & roast for about 15 - 20 minutes
in a 400 degree oven).
Slowly
add in olive oil a
little at a time while the food processor is running to thin out the pesto.
I sliced the carrots thinly and the eggplant
in little cubes and sauteed them with garlic paste
in olive oil, then
added the Eswatini Curry sauce (made with tomatoes, peaches, apples,
oil, vinegar, and spices).
In a 4 - quart saucepan over medium - low heat,
add olive oil and heat for 1 - 2 minutes, then
add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a
little translucent, about 5 minutes.
Put the onion and garlic
in first with a
little olive oil until just browned, then
added everything else and cooked until the potatoes were tender.
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.
While cooking,
add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove
in food processor with a
little olive oil and chili flake and S&P.
Add a little olive oil to a pan over medium — high heat, and add in your onio
Add a
little olive oil to a pan over medium — high heat, and
add in your onio
add in your onions.
Anonymous - if using skinless breasts, I would do a few things: 1) Cut them
in half horizontally, to make thinner filets, and maybe pound them a
little to even them out into cutlets 2) Rub the chicken on both sides with a
little olive oil before
adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the
oil).
I use very
little olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then
adding just a tablespoon or two of
olive oil as I toss the salad.
After the chicken is golden, I sauté artichoke hearts and red onions
in a
little olive oil and
add in the garlic and the spices.
In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugul
In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic
in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugul
in a
little olive oil;
add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.
Compared to traditional pesto sauce, very
little olive oil is used and
in fact chicken broth is
added to replace some of the
oil.
You could
add more texture by frying the beans
in a
little olive oil, so that the edges get crispy, before folding
in the other ingredients.
Combine the chickpeas,
olive oil, lemon juice, garlic, cumin seeds, tahini and greek yogurt
in a food processor and process until smooth,
adding a
little water if necessary.
For the salad, place the chopped tarragon and ruccola / arugula / rocket
in a bowl, drizzle over the
olive oil and
add a
little fresh pepper and salt if desired.
Whilst the fruit is cooking we'll be preparing the pastry for this strawberry peach pie,
in a large bowl mix the flour, salt and
olive oil, then
add water just a bit and knead the dough, the dough must be a bit sticky so I like to go pouring the water into the mix
little by
little.
I decided to
add apple to this salad to give it a kiss of sweetness and
added crunch, and I
add a
little honey to the
olive oil and lemon making it a slightly sweet dressing to toss the ingredients
in.
Perhaps I should have cooked them a
little less, but it didn't matter /
In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quino
In a small, ovenproof pan, heat 1 t
olive oil,
add 1/3 C pumpkin seeds and a pinch of salt / Place
in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quino
in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool,
add most of the pumpkin seeds to quinoa / Chop cilantro and parsley,
add to bowl of quinoa.
In a pot with boiling water,
add a
little bit of salt and a dash of
olive oil to keep everything from sticking.
Heat
olive oil in a large pan, saute some mashed garlic and red pepper flakes until the aromatics release their goodness,
add the sprouts and saute until parts of the outside develop
little browned spots.
While it's cooking, heat a
little bit of
olive oil in pan over med heat and
add the chopped onion and garlic.
In a large fry pan over a medium heat
add a
little olive oil and
add the red onion, celery and garlic.
This particular tofu prep — which simply involves sautéing the tofu
in some
olive oil — is a great way to lock
in warming spices while creating a
little crust on the exterior of the tofu (a searing process that
adds some textural appeal to the otherwise..., unremarkable cube).
Whilst your peppers are
in the oven, place a small amount of
olive oil in large frying pan over a medium heat,
add your tomatoes, garlic and chilli with a
little salt and pepper and saute for around 5 mins until softened.
I cut them
in half during the week, sometimes with an avocado and
add a
little drizzle of
olive oil with salt and pepper, and that's my lunch.
My only change was to
add a
little bit of
olive oil and to correct the number of ounces
in the yeast package.
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large pan melt 2 T of the butter and 2 T
olive oil /
Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big ti
Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft /
Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big ti
Add peas and simmer for a minute, stirring and coating with the base ingredients / Then
add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big ti
add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and
adding broth a
little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
To cook the mushrooms:
In a large hot sauté pan,
add a
little olive oil, the mushrooms, salt, and pepper, and sauté until soft and just starting to color.
They are great also
in salads, and
in fact this dish works as a cold salad as well, maybe with a
little added olive oil and lemon juice.
I sauteed the celery and carrots and garlic
in a
little olive oil but then
added chicken broth to them and sauteed them for 15 min.
Put the peppers, pasta and parsley leaves
in a large warmed bowl, toss together,
add a
little of the cooking water and a few glugs of
olive oil.
Warm a
little olive oil over med - high
in a non-stick pan and
add the tomatoes.