3 Coarsely chop the spinach stems and leaves, then
add to the pan with the chard leaves, cover, and cook for 3 minutes, or until the spinach has wilted.
Finely chop the white part of the leek and
add it to the pan with the remaining oil and the garlic and celery.
To reheat it,
add to a pan with add a dash of water or apple cider vinegar and heat throughout.
Remove the sweet potatoes and butternut squash from the oven and
add to the pan with the stock.
Add them to the pan with the tinned tomatoes, the tomato puree, ground coriander, ground cumin, paprika, black pepper and brown rice syrup.
Whizz 150 ml / 1/4 pint cold water in the blender to use the last bits of the mixture and
add to the pan with a pinch of salt.
Drain the cooked pasta and
add to the pan with vegetable mixture.
Mix sachet contents with water and
add to the pan with tomatoes and tomato purée.
The best way to reheat the fajita mix is to
add it to a pan with a bit of water and steam it until it's hot.
Remove gnocchi from the basket and
add them to the pan with the sage - infused ghee / oil.
Slice up a few garlic cloves and
add them to a pan with a pinch of red pepper flakes and plenty of cold rendered chicken fat.
Tip: If your sauce doesn't thicken enough to use on a burger, combine some of the sauce and 1 tbsp (15 mL) cornstarch in a little bowl, stir until smooth, and then
add to pan with remaining sauce, stirring well to combine.
When the potatoes are done boiling, drain them well and
add them to the pan with the onions.
Or just
add it to the pan with whatever sauce you are making for the last few...
Add to pan with veggies in a single layer; roast 10 to 12 minutes more.
Add to pan with sauteed veggies.
Drain the pasta, reserving the cooking liquid, and
add to the pan with the mushrooms.
As the cavatelli float to the top, remove with a slotted spoon and
add to the pan with broccoli.
Drain the porcini mushrooms and
add them to the pan with the herbs and garlic.
Remove cavatelli with a slotted spoon and
add to the pan with broccoli.
When sauce is done,
add to pan with noodles.
Once drained
add them to the pan with sauce and a glug of extra virgin olive.
Dice an onion and
add to the pan with a splash of oil, fry for 10 minutes, stirring every few minutes, they should be golden and caramelised it's important not to skip this step.
Now dissolve your miso paste in the plant milk of your choice as well as the starchy spaghetti water and
add to the pan with the mushrooms.
Add this to the pan with the tempeh and allow it to simmer off, turning the tempeh one time so it's coated on all sides.
If they can stand up to being mixed around in sauce,
add them to the pan with the teriyaki sauce, and toss to coat.
Wash and chop the mushroom,
add them to the pan with the garlic and chilli flakes.
Once pasta is done, drain and
add to the pan with the sausage and sun - dried tomato mixture.
Finely chop the parsley and
add this to the pan with the oregano, chives, season with salt and pepper, stir through then remove from the heat.
When pasta is al dente, drain it and
add it to the pan with the anchovy and pepper mixture.
Rinse the red lentils well then
add to a pan with 1 C water.
Remove from the pot with a slotted spoon at
add to the pan with the butter, ham, and peas.
Add them to the pan with the cauliflower and use a potato masher to mash them up until it resembles clumpy rice.
Whisk together mustard and 1/2 cup of the cider and
add to pan with remaining 1 1/2 cups cider, whisking until smooth.
When pasta is cooked al dente, drain the pasta and
add it to the pan with the kale, mushrooms and sauce.
Drain the pasta and
add it to the pan with the alfredo sauce.
Crush tomatoes with your hands and
add to pan with liquid.
Dice the portobellos and
add them to the pan with the garlic, remaining oil and another pinch of salt.
Take the cubed aubergines and tomatoes out of the oven and
add them to the pan with the quinoa, basil and spinach.
Meanwhile, mix together the honey, soy sauce, ginger, garlic, coriander, lime juice and
add to the pan with the cooked tofu and gently cook for 4 minutes.
Drain the farro and
add to the pan with the chicken, broth and 250 ml (9 fl oz / 1 cup) of water.
Next drain the sun - dried tomatoes in the colander and
add them to the pan with the tins of tomatoes, tahini, crushed garlic, chilli, salt and pepper.
Follow Sunny's lead and forgo defrosting the peas before
adding them to the pan with the pasta to save time in the kitchen.
Cut and seasoned it raw with salt, pepper, and onion powder; cooked it in a pan with butter and olive oil; drained my off brand Rotel of green chiles and tomatoes and
added it to the pan with the chicken, minced garlic.
Squash tinned tomatoes or chop them roughly before
adding to the pan with a couple of tablespoons of water.
A drizzle of olive oil and a sprinkle of fresh thyme leaves are
added to the pan with the walnuts, and that combination, paired with the bite of arugula makes a fantastic simple, healthy salad.
Not exact matches
Core the apples, cut them in 1/2 inch / 1 cm dices and
add to a large sauce
pan on medium heat together
with the water.
I change mine by swapping the potatoes
with sweet potatoes... I also
added an onion and use veggie stock when it gets too dry and starts sticking
to the
pan.
Hi Marcella, you can
add dates
to a
pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x
Tear the kale leaves off their stems into small pieces and
add them
to a frying
pan with a little olive oil.