Sentences with phrase «add season with salt and pepper»

Remove from heat, add season with salt and pepper as needed.

Not exact matches

Add the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutAdd the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutadd the apple cider vinegar and season with salt and pepper and leave for two more minutes.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

Add lime juice and season to taste with sea salt and pepper.

Add beef, season with salt and pepper to taste and sauté until brown on all sides for 4 - 5 minutes, stirring occasionally.

Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

Add the oregano, about 2/3 of the parsley, and the white wine and season with some salt and pepper.

Add the fish sauce and season with salt and white pepper to taste, then serve.

Add all other ingredients evenly across the 4 crepes and season with sea salt and pepper.

Top with potatoes, season with salt and pepper, then add chickpeas.

Add zucchini, season with salt and pepper, and cook, stirring occasionally, until beginning to soften but still with some bite, 6 to 7 minutes.

Season with salt and pepper and add a splash more of any of the liquids as needed.

Add the mushrooms, corn, thyme, bay leaves, and season with salt and pepper.

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

Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

Season the chicken with salt and pepper and add to the skillet.

Season the ground beef with salt and pepper, and add the Worcestershire sauce.

Add the beef and the veal, season with salt and pepper and cook until completely brown.

Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper.

When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper.

Season with salt and pepper, add the thyme, miso, and remaining seasoning, and stir.

Add the other 1/2 cup of rice flour to a plate, season with salt and pepper.

Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less «chunky» soup and warm through.

To the pan, add the tomato paste, capers, 3/4 of the oregano and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

Add the onion, season with salt and pepper, and cook for about 5 minutes, or until onion starts to soften and become translucent.

Add kale and season generously with Kosher salt and pepper.

Add the peppers and onions and season with plenty of salt and pepper.

Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the reserved vegetable liquid.

Add the capers and season to taste 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 lemAdd 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 lemAdd 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 lemAdd 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 lemadd 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 lemadd 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.

Add sweet potato noodles, season generously with Kosher salt and pepper, and cover with lid.

Season with salt, pepper, oregano, and fresh parsley, then add in the bulgur wheat and broccoli, stir to combine.

Blend until smooth and season to taste with salt and pepper, and add as much lemon juice as you like.

In a large nonstick sauté pan, heat the oil, add beets, season with salt and pepper and cook 10 minutes.

Add the zucchini and lemon zest, and season with salt and pepper.

To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste.

Add Brussels Sprouts to skillet, season with salt and pepper.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

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 minutes.

Sautà © the mixture lightly for 15 seconds and add the plum wine, reduce the liquid to half, add the cream and reduce by half, season the sauce to taste with salt and pepper.

In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper.

Add the tomatoes, stock, wine, oregano, pepper flakes, capers and season to taste with the salt and pepper.

Season chicken with salt and pepper to taste; add to hot skillet.

Add the cauliflower and season lightly with salt and pepper.

Turn the heat up to medium and add the chicken, season well with salt and pepper, cook turning to brown on all sides.

Season with salt and pepper as desired; you can also add extra spices or garlic.

Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste.

Add tomatoes and red pepper flakes and season lightly with salt and pepper.