Sentences with phrase «add to skillet stirring»

Whisk together wine and honey, and add to skillet stirring to incorporate, lower heat and watch carefully until all liquid is absorbed and mixture resembles a thick jam.

Not exact matches

During the last minute of cooking, add the pancetta to the skillet and carefully stir to mix.

Put the mixture back in the skillet, add tomato sauce and stir to combine.

Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks.

Stir the red wine into the skillet with the mushrooms, and add the 1 teaspoon thyme and salt and pepper to taste.

Heat lard in a large skillet over medium heat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3 - 5 minutes,

Add the flour to the skillet and continue to stir and cook for one minute more.

Carefully add the pumpkin purée and broth to the skillet and stir to fully combine.

Add to skillet and cook, stirring, until mixture begins to boil.

Add 2 Tbsp all - purpose flour to the skillet and continue to stir and cook for one minute.

Add 1 tablespoon olive oil to skillet and saute shallots over medium - high heat, stirring constantly, until caramelized.

Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid.

Add the mushrooms to the same skillet, and cook over medium heat, stirring until they release their juice, about 4 minutes.

n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize.

Heat butter in 10 - inch skillet over medium - high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.

Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes.

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutAdd the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutadd 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutadd the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Add chicken back to the skillet, add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutAdd chicken back to the skillet, add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutadd pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutes.

Add cooked spaghetti to skillet and toss, stirring to coat in the butter sauce.

Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through.

Stir in the chickpeas to warm them up, and add in the lemon zest right before you take the skillet off the heat.

Add the flour to the skillet and stir to combine.

Once the cream boils, reduce to simmer (medium, or low - medium heat), where the sauce still boils but just a little (simmers), add the cheese and keep the skillet on low boil (simmer), stirring, until everything turns creamy.

While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium - high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt.

Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minutes.

Add the brown sugar to the skillet and stir to combine until the sugar dissolves.

I often turn my burner on high, add some olive oil to my small non-stick skillet, then an egg, which I give a stir.

Add the rice to the skillet and cook, stirring once or twice, for several minutes or until it begins to absorb some of the oil and butter.

Heat a medium - large heavy skillet (I use cast iron) over med - hi heat and add the chopped bacon *** stir to brown evenly.

Add garlic to skillet; stir until beginning to brown, about 3 minutes.

Once the skillet is hot, add the thinly sliced cabbage and leave to cook for 4 - 5 minutes before stirring.

Add chanterelles to the skillet and cook several minutes, stirring occasionally, until they have released their water.

Add the sausage (casings removed) to the heated skillet, breaking them up into small pieces as you stir them.

Add onion to skillet and saute for about 4 - 5 minutes, stirring frequently.

Slowly add the remaining cream to the skillet and simmer, continuing to stir occasionally while pasta cooks.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minuAdd 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minuadd eggs, quickly stirring the entire time they cook, which will take about a minute.

Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.

Add the marinara sauce, diced tomatoes and sautéed mushrooms to the skillet and stir to combine.

Melt the butter in a large skillet and add the mushrooms, stirring from time to time, until tender.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Give the prepared glaze a quick stir, then add it to the skillet.

Add the frozen broccoli to the hot skillet and briefly stir fry until slightly browned on the edges.

Add chanterelles to skillet and cook several minutes, stirring occasionally, until they have released their water.

Add the onions, carrots, and celery to the skillet and cook them, stirring constantly, for 3 to 4 minutes.

Add the dates, raisins, nuts, spices, honey, and water to the skillet and cook over low heat until the ingredients are thoroughly blended, stirring gently during the process.

Add the cauliflower back to the skillet and let it cook in the buffalo sauce for 3 - 5 minutes while stirring occasionally.

Add the ginger, garlic, and chili pepper (if using) to the same skillet and stir fry for 2 - 3 minutes over medium heat.

In the same skillet, cook poblano peppers, stirring, until golden in spots, about 3 minutes; add to slow cooker.

Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown.