Sentences with phrase «left over cooked»

Great for a weekday meal, sometimes use left over cooked chicken from the Sunday roast

Thursday: I was lacking inspiration for breakfast, and for want of anything better, I threw together some left over cooked rice, vegetables and some frozen shrimp meat to cook up a breakfast version of shrimp fried rice.

Gluten Free Chicken or Turkey Biscuit Pot Pie is the perfect recipe for left over cooked poultry with an easy biscuit topping!

I added left over cooked chicken and a little bit of chicken broth to give it a little bite more moisture.

This certainly looks better (and more like soup) than the strange lentil / black eyed pea hybrid stew I made recently (just blended left over cooked lentils with black eyed peas with some broth and simmered - tasty, but def no eye appeal).

Every time, I have left over cooked rice in my fridge, stir fry is the meal next day.

I have made this recipe with left over cooked steak and roast beef.

I made these with left over cooked quinoa.

I'm sure if you put some bread crumbs or some of your left over cooking seeds, they'd pester you even more.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Not exact matches

After turning off oven I leave it in there for a while, I find this helps harden / dry it without over cooking.

Hey Ella, I baked these amazing muffins over the weekend and I'm surprised there are still any left, they're so nice I wanted to eat them all in one I read the comments beforehand and to fix the «burnt top / raw inside» issue I squeezed all of the moisture out of the zucchini before adding it to the mix and I also cooked it at gas mark 4 (180C) for the same amount of time listed in your recipe.

If using charcoal, pile the briquettes on one side of the grill, leaving the other side unheated so you can cook over indirect heat.

I'd like to use my freezer more often for left overs as I think that will be a great time saver for me (I'm not always the most motivated person when it comes to cooking) but wondered what rules you follow when freezing food.

Cook the spinach by steaming it until it and then place in a colander over a bowl and leave to drain of water.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

All we need to make this lemon rice is nimmakaya that is lemons and left over rice / cooked rice.

Instead of using cubed bouillon, I use the water left over from cooking chick peas.

My mum had just sent me a bag of rose petals (which I had in mind for a whole other dish that I haven't gotten around to making yet), and we had some baharat spice mix left over from the meatballs that S cooked a while back for our Middle Eastern Feast.

I make lists, I plan a weeks worth of meals and shop accordingly (actually, Miguel shops accordingly - with a typed up list, broken down by market) and I always cook with the mind set that there needs to be something left over for lunch the next day.

I've always thought of chicken salad as something you make with left over chicken, but cooking chicken fresh, for the purpose of chicken salad is AWESOME.

However, you will have some extra cherry filling left over that you can cook down into a sauce for serving over pork chops, chicken or of course, ice cream.

Cook over a medium heat until apples have softened a little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples, about 5 minutes.

Rinse the kale, slice into ribbons and steam over medium heat for 3 - 5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

If you've never heard the term pot likker before, it is the liquid left over after you've cooked collard, turnip or mustard greens.

Add greens, onion, garlic and cook over medium - high heat until leaves are wilted.

Just wanted to let you know that we made these a few weeks ago with some left over chicken that we cooked in the smoker.

The mustard needs to pop while cumin should brown a bit before you throw in some chopped onions and grated ginger, saute till onions turn transparent and pour this over the cooked and mushy lentils and finish off with fresh coriander leaves garnish.

While rice was cooking, a quick look into the freezer and I had some left over shrimp from last week yes!

Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste

I am only sad that I halved the recipe, as I was cooking it for one... I wouldn't mind eating this left over multiple nights.

Amaranth leaves (chawli ki bhaji) is a regular feature in my kitchen now and I make good use of all the recipes handed over by my mom (west India) and my mother - in - law (south India) with a few changes now and then to suit both, my cooking time and taste.

Season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes.

Bring the drained juice and the cream to a boil in the now - empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

And that's the beauty of this cooking: just use whatever meat you have left over, some cheese, vegetables and olives / capers / pepperdews, mix it all together and surround it with buttery pastry.

There is no way you can go through that process and want to cook and serve a mediocre meal.We seasoned and cooked two beautiful legs for dinner and had some tender roast meat left over, which, after a couple of wines I boldly volunteered to «whip» something up with the next day.

I took my slow cooker to her house, whisked together the ingredients, added my frozen chocolate Tia Maria cubes, poured over the sauce and left the slow cooker to work its magic while we enjoyed the meal my sister had cooked.

Left - over steamed spinach, a sliced bell pepper, cooked brown rice, some shredded chicken.

Leave the bacon grease in the pan and cook the venison, onions, celery and bell pepper over medium to low heat.

On the other, our sudden drop in temperature over the last week (40 + degrees) has left me ready for Fall cooking and baking.

I had loads of lentils left over, so i mixed them up with some egg and gluten fee flour, added a few hot pepper flakes and then cooked it in pattie (pan with oil).

I cooked them together and had PLENTY of left over mixture to make this recipe and others a few times more.

Cook, whisking constantly, over medium - high heat until the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes).

If you have a wire oven rack, place the kale onto this then you wont need to turn the leaves over during cooking.

Just cooked this up after finding it on Pinterest to serve with fish tacos with plans to use the left over rice to stuff red peppers.

Well, cauliflower florets may not be green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply Food.