Sentences with phrase «chops over high heat»

Heat the sesame oil in a large pan and cook the pork chops over high heat for 3 - 4 minutes per side.

Not exact matches

2) In a large dutch oven, sauté chopped onions and carrots in a little olive oil over medium high heat until they start to soften about 5 minutes.

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 minChops 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 minchops 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.

Place chopped potatoes in a large pot of water and bring it to boil over high heat.

Heat the oil in a large saucepan over medium - high heat and add the finely chopped vegetabHeat the oil in a large saucepan over medium - high heat and add the finely chopped vegetabheat and add the finely chopped vegetables.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking tHeat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking theat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion.

Simply sautee the mushrooms (chopped into strips) in some vegan butter with a little dried thyme, salt, & crushed red pepper over high heat until they have crisped evenly.

I then chopped five pieces of uncured bacon and cooked them in a large pan over medium - high heat for about five minutes.

While the pork chops bake, combine the bourbon, brown sugar, soy sauce, garlic, salt and pepper in a small sauce pot over medium high heat.

Use as a substitute for higher - fat bacon: Cook finely chopped ham in a skillet over medium - high heat until crisp and well browned.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

In a large skillet, heat 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned.

PEPPERY BACON variation: Prepare green beans through step Cook 2 chopped bacon slices in a skillet over medium - high heat until crisp.

In a pot over medium - high heat, sauté the chopped onion with 1 - 2 Tablespoons olive oil for 5 minutes or until they are softened.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

In a large saucepan over medium - high heat, add the grapeseed oil and chopped onion.

I toasted the chopped walnuts (a few minutes over medium - high heat in a dry cast iron skillet does the trick) but that step is optional.

In a large cast iron pan or heavy skillet, over medium high heat, dry saute the chopped onion, stirring frequently, for about 10 minutes.

make the rhubarb sauce (this can be made on day 1 or day 2): combine 2 c (250g) of the chopped rhubarb, the remaining 1/2 c (100g) sugar, and a good pinch of salt in a saucepan and heat over medium high heat, stirring often.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minuHeat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minuheat until almost smoking, add the chops and sear for about 2 minutes.

Heat a large pot over medium - high heat; add 2 - 3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and saHeat a large pot over medium - high heat; add 2 - 3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and saheat; add 2 - 3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.

While that is baking I chopped a purple onion and sautéed it in olive oil and minced garlic in a saucepan over medium high heat until they began to soften then I added the pasta sauce.

In medium pan, heat oil over medium - high heat and brown pork chops for 4 minutes on each side.

Chop onions, celery and peppers over medium high heat.

While you heat the skillet over medium high and melt your oil, chop your onions and toss into the pan.

To prepare this lamb kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender.

Gently place the pork chops into the skillet and cook over high heat for 5 minutes on each side.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

In a large skillet cook pork chops in hot oil over medium - high heat about 2 minutes on each side until browned.

Warm a skillet over medium - high heat and add the chopped peanuts.

® Spread in large nonstick skillet over medium - high heat and cook chops, turning once, until done, about 8 minutes.

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high hHeat oil in a large saucepan over medium - high heatheat.

Place chopped turnips and diced onion in a medium sized skillet over medium high heat.

In a large skillet, saute chopped onion and bell pepper in butter (or oil) over medium - high heat until tender.

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med - high heat.

Toast fennel and cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

Tossing and toasting those chopped walnuts over high heat in an unoiled skillet would take the flavor up even one more notch.

spaghetti squash) 6 green onions, chopped Chopped cilantro for garnish (optional) Preparation Heat a large frying pan, saute pan, or wok over higchopped Chopped cilantro for garnish (optional) Preparation Heat a large frying pan, saute pan, or wok over higChopped cilantro for garnish (optional) Preparation Heat a large frying pan, saute pan, or wok over high hHeat a large frying pan, saute pan, or wok over high heatheat.

Reduce heat slightly, add chopped sweet potato, and cook over medium - high heat for 10 minutes.

Heat 1/4 cup olive oil in a large skillet over medium - high and cook 1/2 cup coarsely chopped raw almonds (roasted will give you an overwhelming flavor, so stay away from those), tossing frequently until lightly golden for about 1 — 2 minutes.

Sauté minced garlic and chopped onion in oil in a saucepan over medium high heat until fragrant.

In a large skillet, over medium - high heat, cook and crumble ground beef with the chopped onion until beef is brown and fully cooked.

Combine the chopped dried apricots and water in a small sauce pan and bring to the boil over high heat.

Ingredients: 2 8oz trout fillets 2 TBSP olive oil 1 cup Tuscan kale, chopped 2 TBSP avocado oil 1 TBSP lemon juice Wright salt and pepper to taste 1 Granny Smith apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2 TBSP sunflower seeds Instructions: In a medium sauté pan over medium - high heat cook the trout in the olive... Read More»

Meanwhile, chop the mushrooms in a food processor and steam - fry in a large skillet over high heat.