Take chicken sausage out of pan and set
aside on a plate.
Brown the meat in 2 batches, 2 to 3 minutes per batch; set
aside on a plate.
Sprinkle the stewing beef with some salt and pepper and brown the beef in batches in the Dutch Oven and set the browned beef
aside on a plate.
Take it our of the oil and set
aside on a plate.
Set the little ball
aside on a plate and continue to make small little balls like this with the rest of the dough.
Remove cooked chicken thighs from the skillet and set
aside on a plate.
Remove and set
aside on a plate for later.
Brown the chicken pieces on both sides, in batches if necessary, set
aside on a plate.
Then set
aside on a plate.
Remove the chicken from the water and set
aside on a plate.
As soon as they soften remove from the pan and set
them aside on a plate.
Once they are browned, set
aside on a plate to finish cooking in the sauce.
Use tongs to briefly fry each tortilla for five seconds per side before setting
aside on a plate.
Take 1/3 cup of the sugar / spice mixture and set
it aside on a plate for later.
Lightly press each end of every scallop into the spice mixture to coat and set
aside on a plate.
Set the fish
aside on a plate for 5 minutes.
Remove chicken and set
aside on a plate to rest.
Make sure the entire breast is coated in breadcrumbs, then set
it aside on a plate.
Brush both sides of the onion with the olive oil and set
aside on a plate.
Once the shrimp is ready, remove it from the pot and set
aside on a plate.
Set chicken
aside on a plate to rest.
Transfer and set
aside on a plate.
Remove the chicken from the pot and set
aside on a plate.
brown in batches until a nice nutty brown colour, then set
aside on a plate lined with kitchen paper.
Set
aside on a plate (or the bowl you used to beat eggs).
Set
aside on a plate and repeat with the rest of the tortillas (this step allows the tortillas to absorb tons more enchilada sauce, which means more flavor).
Remove the burgers from the pan and set
aside on a plate.
When done, set chicken
aside on a plate.
Remove chicken and set
aside on a plate.
Remove and set
aside on a plate to keep warm.
Remove them from the pan and set
aside on a plate while you make the pan sauce.
Remove the bacon and set
aside on a plate.
In a medium pan, cook all the bacon until crisp and set
aside on a plate.
Set
aside on a plate and repeat until batter is gone.
Set
aside on a plate and repeat with remaining dough.
Remove the chicken and set
aside on a plate.
While oil is heating, dredge chicken cutlets in flour mixture on both sides and set
aside on a plate.
Not exact matches
Of course, it's critical to know when to put that curiosity
aside and focus
on the challenges already
on your
plate.
Place them
on a
plate and set
aside.
Remove the Jalapeno pepper and set
aside on a small
plate.
Place chicken
on a
plate and season with a pinch of kosher salt and ground pepper
on both sides, set
aside.
Place several paper towels
on a large
plate and set
aside.
Cut up bacon and cook in pan until nice and crispy, set
aside on a paper towel lined
plate, drain the grease in a grease cup.
Place
on a paper - towel lined
plate and set
aside, allowing to drain.
Remove from heat, dump contents
on a
plate or bowl and set
aside.
Remove from grill and set
aside on a clean
plate.
Place the flour
on a rimmed
plate and season with the garlic, onion powder (optional), and smoked paprika (optional), mixing with a fork, and set
aside.
Take them out
on a
plate and set
aside.