Sentences with phrase «cooking season with salt and pepper»

Not exact matches

«I cooked my first one when I was 11,» Mr. Scott said, as he seasoned the pig with lashings of salt, red pepper, black pepper and Accent, a flavor enhancer made with MSG.

Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).

Toss it with lovely vinegar, salt and pepper, the usual... Top with gently cooked beluga lentils that have been stirred with great olive oil and whatever seasonings strike you as necessary.

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

Heat 1 tablespoon olive oil in a large skillet, and cook boneless skinless chicken thighs (seasoned with salt and pepper) on one side for 5 minutes:

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

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

Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Replace italian seasoning with dill and you have my go - to 3 ingredient recipe And salt and pepper are up there with using oil to cook something in for a recipe — they're freebiand you have my go - to 3 ingredient recipe And salt and pepper are up there with using oil to cook something in for a recipe — they're freebiAnd salt and pepper are up there with using oil to cook something in for a recipe — they're freebiand pepper are up there with using oil to cook something in for a recipe — they're freebies!

From there, the meat is seasoned liberally with plenty of salt and pepper and thrown into a screaming hot skillet with a little canola oil until it's cooked through.

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.

Pan fry the prawns in oilive oil until pink and cooked through, season with pepper and a pinch of salt 4.

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 lecook 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 lecook 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 lecook 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 leCook 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.

I usually drizzle a little olive oil over the top and season it simply with a little salt and pepper or a cajun spice like Tony Chachere's and cook it on the grill.

Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper.

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

Place the butter, garlic, and chicken seasoned with salt and pepper in the bottom of the slow cooker.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

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, cover and cook over moderate heat until the kale is tender, about 5 minutes.

While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1 - 2 minutes over medium heat, just enough to brown the very outside.

Season the pork chops with 1/2 teaspoon each salt and pepper and cook on one side until golden brown, 3 to 4 minutes.

Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper.

I took the super simple route and cooked the onion low and slow in just a bit of olive oil seasoned with kosher salt and freshly ground black pepper.

Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until browned, 2 to 3 minutes per side.

Season on both sides with salt and pepper and cook for 15 - 20 minutes until cooked.

Add the carrots, pepper, broccoli, and zucchini and cook for a few minutes, then add the tomatoes, spices and season with salt and pepper.

Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperCooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempercooker with lid on high temperature.

Add the chickpeas, season with salt and pepper and cook, stirring once or twice, for 3 minutes.

Bring to a boil and cook for a couple of minutes, then season to taste with salt and pepper and crushed red pepper.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

Add the tomato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until soft and mixture is pulpy.

It's a slow cooker ground beef recipe that's seasoned with cumin, chili powder, salt, and pepper.

Add the fish, season with salt and pepper again and cook for 8 - 10 minutes or just until fish is cooked through.

Boiling the chicken breast in a pot of water, seasoned with salt and pepper, is my favorite way to cook it so that is shreds really easily.

Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft.

While cooking prepare the cut up vegetables by coating them with olive oil, and then seasoning them with garlic powder, onion powder, sea salt, and black pepper to taste.

Season generously with salt and pepper and transfer to the oven, leaving to cook, uncovered, for 40 minutes or until the chicken is cooked though but tender and the sauce is bubbling and thick

During the final 10 minutes of the lentil cooking time, season the fish with salt and pepper and heat a heavy ovenproof skillet or cast iron pan over medium high heat.

Sprinkle stew meat with spice packet from Stubb's Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).

Arrange pita slices on sheets, coat with cooking spray, sprinkle with za'atar and season with salt and pepper.

Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.

If you want to cook up your own chicken, just season a few chicken breasts with salt and pepper, bake at 350 degrees for about 15 minutes, then shred!

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measureseason and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / MeasureSeason eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.

Cook tilapia, seasoning with salt and pepper, until golden and cooked through.

Add chopped kale / spinach / swiss chard, season with salt and pepper and cook for about 10 minutes.

Transfer the sauce back to a pot -LCB- you can use the one you used to cook the cauliflower -RCB- and season to taste with salt, pepper and approx. 1/4 cube of vegetable bouillon and dill.

Season with salt and pepper and cook until crisp, and them turn and cook the other side.