In a large skillet, over medium to high
heat place add 1 tbsp olive oil, beef and garlic.
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Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until brow
Heat a heavy saucepan over moderately high
heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until brow
heat,
add the oil and when hot,
place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browned.
Place a frying pan over a medium
heat and
add a tablespoon of coconut oil.
Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the
Heat a large frying pan on medium
heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the
heat,
add a little butter (or even cooking spray may be used) and carefully
place the roti in the pan.
Place the apples in a bowl and use the pan to
heat up the remaining coconut milk for a minute or two, then pour this over the apples,
add your granola and enjoy!
1) Sift the flour into a mixing bowl 2)
Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the salt to the flour, mixing together 3)
Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the olive oil, mixing as you
add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
add to ensure the flour envelopes the oil 4)
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8)
Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium
heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
The red pepper flakes
add a touch of flavor and no
heat to the recipe but if you are nervous about then still, remove them from the recipe and
add a pinch of black pepper in it's
place.
Place a large skillet over medium
heat, and
add the ground beef, onion, and a pinch of salt and pepper.
-
Add the vegetable or peanut oil to a large pot, and
heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and
place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.
Place the cutlets back in the skillet to reheat and cook about 3 minutes until everything is
heated throughout,
adding more broth if needed.
Filling: Beat the cheese crean, with the lemon's juice and normal yogourt,
add the eggs one by one and mix well., and finally the sugar.empty over the crust and
place at the oven by 30 minutes to medium
heat or until look firm.
In a pot
place a part of the wild berries and
add the orange's juice, the sugar and the corn flour, cook slow
heat and stirring with a wood spoon, cook by 5 minutes or until is thick,
add the other part of berries and cut the fire.Let chill and reserve.
Remove the veggies from the pan and set aside,
place the skillet back on the
heat an reduce the stock until thickened and glaze consistency, then
add the root vegetables back in, tossing around to evenly coat.
Cool the soup a little then blend roughly in a food processor,
place back into the pan,
add the chickpeas and
place back on a low
heat until the chickpeas are warmed through.
Add the milk beverage, oil, and 1 cup sugar to a large pot and
place it over medium
heat.
Use plain whipped cream or
add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional —
place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
place 1 t in cooking mixture, reserve the rest for later /
Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
heat.
Place a
heat proof bowl over top of the pot and
add the chocolate to the bowl.
Ingredients & directions for the rhubarb sauce: In a separate pan,
place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional —
place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn
heat off, cover with a lid and let sit for another 5 minutes / Taste,
add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
In this case, in my kamado style grill, I put some Rockwood lump charcoal in,
added some apple wood, and put the
place setter in to deflect the
heat around the turkey breast:
Sour cherries preparation:
Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small sauce pan and simmer for 4 — 5 minutes / Optional to
add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from
heat.
Place onion and garlic in a frying pan coated with cooking spray over medium
heat for about 3 minutes,
add ground meat / vegan option and cumin and cook until browned, about 10 minutes.
Place olive oil in a medium saucepan and
heat on low
adding anchovies, lemon and stock, stirring often
Place in a small sauce pot over medium
heat and
add the vanilla bean pod.
I did
add a little tomato sauce that I
heated on the side since my husband seems to require this with any type of lasagna — and he
placed some of the sauce on top.
Add 2» of water in a small saucepan and
place on medium
heat.
Take it off the
heat and
add your sultanas, raisins, currants, dried cranberries and give them all a little stir and
place them to one side.
Place a large pan over medium high
heat and
add in olive oil and tomatoes.
Add turkey or beef, salsa, chiles and taco seasoning to skillet and
place over medium - high
heat.
Meanwhile,
place the butter in a heavy bottomed pot over medium
heat till it starts to simmer, then
add the sage and cook until the sage is very fragrant and crisp.
First, cook your quinoa:
Add quinoa and water to a medium pot and
place over high
heat; bring to a boil, then cover, reduce
heat to low and cook for 15 minutes.
Add the onion, garlic, thyme and bay leaf and cover by 2 inches with cold water and
place over high
heat.
Just
place over medium
heat on the stovetop,
adding a touch of vegetable broth to thaw.
In a dry pot,
add vegetable oil and
place over medium - high
heat, when hot,
add beef and fry until browned.
Place a frying pan over a medium
heat and
add enough coconut oil to lightly cover the pan (you wont need any oil if you use a good non stick frying pan).
Place pot over medium
heat,
add the tomato stew base, and 2 cups of stock.
Place your corn purée and your squash purée back into the soup pot, stir until blended, and
add 2 cups of water, Warm until
heated through.
Place shallot in a saucepan over medium high
heat and
add the vinegar, allowing the mixture to reduce until only a few tablespoons of syrupy liquid remains.
Place a frying pan over a high
heat and
add the cooked mushrooms to it along with the cooked gnocchi and the unsalted butter.
Place a large cast iron or nonstick skillet over medium
heat and
add the olive oil.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste /
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan,
heat the other tablespoon of oil to medium hot,
add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
add cumin and mustard seeds and allow them to sizzle momentarily /
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add spice paste, turn
heat to medium low, and while stirring, allow to cook for 1 to 2 minutes /
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices /
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add the other 1/2 C water,
place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two /
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Place the Strong Roots spinach bites and garlic sweet potatoes on a tray and bake them in the oven for To make the tofu scramble
heat up 1 tablespoon of olive oil and
add the finely sliced onion.
Make the beef:
Place the pan back on the stove,
heat over medium
heat and
add the ground beef.
-
Place a large, non-stick heavy - bottom pan over medium - high
heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next,
add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.
Preparation: -
Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high
heat, and
add in about 1 tablespoon of oil; once the oil is hot,
add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.
Place a large pot over moderate
heat and
add extra-virgin olive oil.
Add mixture to a saucepan and
place on low
heat.
Place over medium
heat and bring to a boil, then reduce the
heat and simmer for 1 1/2 hours, or until beans are tender,
adding additional water if necessary (I usually have to
add 1 - 2 more cups of water after about an hour).
Add the sugar, honey, and oil in a small saucepan, and
place over low
heat until the sugar is completely dissolved.
Once it's mixed,
place over low - medium
heat and
add in 6 tablespoons of honey and coconut oil while continually stirring.