Sentences with phrase «lightly season with salt and pepper»

Drizzle the asparagus with two tablespoons of olive oil, and lightly season with salt and pepper.

Top the tart with half the green onion and lightly season with salt and pepper.

Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.

Lightly season with salt and pepper.

Lightly season with salt and pepper and brush some melted butter on the folded crepe sides.

Lightly season with salt and pepper and transfer them to a rimmed baking sheet and bake for 8 - 10 minutes.

Brush a generous amount of the sauce onto each side of the shrimp, then lightly season with salt and pepper.

Lightly season with salt and pepper, set aside.

of oil and lightly season with salt and pepper.

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

Serve, lightly seasoned with salt and pepper.

Not exact matches

This feast of a day on the riveris heavily salted with gulls.And the leaf - pared birch on the shorelineis lightly peppered with crows, And from dawn's appetizerto the entree of noon, to the hungering sweetnessof twilight's dessert.All is perfectly seasoned, everything, everywhere, perfectly....

Season the vegetables lightly with salt and pepper.

Then season the roast lightly with black pepper and sea salt lightly.

Rub with olive oil and season lightly with salt and pepper.

Lightly coat chicken breasts with a little drizzle of canola oil and season liberally with Kosher salt and freshly ground black pepper.

Working with one type of vegetable at a time, toss chips to coat lightly in olive oil, and season with salt and pepper.

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 lemon.

Season the layers lightly with salt and pepper if desired.

Sautà © the mixture lightly for 15 seconds and add the plum wine, reduce the liquid to half, add the cream and reduce by half, season the sauce to taste with salt and pepper.

Add the cauliflower and season lightly with salt and pepper.

Add tomatoes and red pepper flakes and season lightly with salt and pepper.

Season lightly with a pinch of salt and pepper.

Lightly season the fillets with salt, pepper, and fresh parsley.

Pat cod dry, season lightly with salt and pepper.

Season with salt and pepper and serve at room temperature or lightly chilled.

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.

oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper.

Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Season the Petrale Sole fillets lightly with a little salt, pepper and Herbs de Provence (or any dried herb).

Brush corn and zucchini very lightly with oil mixture and season with salt and black pepper.

Lightly season each station with salt and pepper.

Season the chicken breasts lightly with sea salt and ground black pepper.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper.

Brush lightly on both sides with oil, and season generously on both sides with salt and pepper until almost completely coated.

Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour.

Season lightly with seasoned salt and black pepper.

Add greens, and season lightly with salt and pepper.

Drizzle potatoes with 1 Tablespoon olive oil and season lightly with salt and pepper.

Lightly season the chicken with salt and pepper on both sides.

Season with the red pepper flakes and lightly salt.

Season with freshly ground black pepper and when it boils lightly taste the broth and add a pinch of salt if needed.

Lightly season the fish with salt and pepper.

Lightly season with kosher salt and pepper to taste.

Add the onion, season with salt and pepper and cook until lightly browned, 3 to 4 minutes.

Drizzle lightly with oil, rubbing the oil over the patties to coat and season generously with salt and pepper.

Lightly season the grated potato with salt and pepper; toss to combine.

Place butter / bib lettuce, apple and fennel in a large bowl, season with salt and pepper to taste and drizzle lightly with tarragon vinaigrette and toss to coat.

Season steak generously with salt and pepper, and fry in pan over medium heat until lightly browned.

Season the onions with salt and pepper and continue to cook until lightly brown on all sides, about 8 - 10 minutes.