Sentences with phrase «over piece adds»

You don't have to wear a jacket like I did, but having some sort of over piece adds warmth and interest.

Not exact matches

Right now, the brand is having a huge clearance sale and any guy looking to add a few new pieces to his wardrobe should head over to Bonobos.

He'd always had a backup plan in mind — piecing together a short leave by carrying over some holiday time and adding in a few weeks of future vacation — and in the end, he wound up using it and got his time with his daughter.

«In the second trading regime, the salesman offering one piece of apple would, half the time, add a free bonus piece once the disk had been handed over.

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 browned.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenadd the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenAdd a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Heat a large skillet over medium - high and add the chili pieces.

If the cake begins to brown before it's finished cooking, add a piece of aluminum foil over the top.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Add some of the mayo mix to the bottom piece of bread and then a piece of lettuce and cheese over the top.

In the same skillet, heat the remaining tablespoon of olive oil and add the chorizo sausage and cook over medium heat, breaking into small pieces until cooked through.

Add in the butter pieces and set the bowl over the simmering pot of water.

I've learned to make sure to have lots of bread for dipping into the juices and adding an extra orange sliced because guests will fight over those delicious pieces.

Made this tonight and added steamed flower sprouts and stir fried bok choy and some left over pieces of teriyake chicken from last night's dinner — super tasty!

By adjusting how much homemade red grape syrup (concentrated from store - bought no - sugar - added grape juice) you pour over your piece, you can make it as sweet as you desire.

Add a tablespoon of butter to a pan, and sautée the apple pieces for a few minutes over medium heat.

Heat the oil in a frying pan over medium heat and add the chicken pieces, stir to coat in oil until chicken begins to colour.

Add the duck pieces and choy sum to the simmering stock and heat for 2 - 3 minutes — just enough time to warm the duck and wilt the choy sum — then ladle over the noodles.

I'm sure the deep pot is used to keep the oil from bubbling over when the chicken pieces are added.

Add all the ingredients for the apple filling to a food processor and pulse until the dates and apples are diced into tiny pieces, but taking care not to over process.

Add the remaining butter to the pan, and as soon as it melts lay the remaining piece of bread over it toasted side up.

Add one piece of mozzarella in the middle and enclose the meat over.

Add the conch pieces, 2 at a time, and cook over high heat until they turn dark, about 2 or 3 minutes per side.

In a saucepan, warm the oil over medium heat, then add the chile pieces.

She stir - fries them in a wok over high heat (adding a splash of cold water to steam and soften the ingredients) and then cooks the thick pieces of black - pepper - marinated beef.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

I did add a few other things, I bought roisterer chicken to use for the other recipe (chicken salad with grapes) for my husband and decided to throw in some of the extra left over pieces, and then I added more sharp cheddar on top before adding the ritz topping and oh my!

Drizzle a bit of oil into a skillet over medium heat, add muffin pieces and cook, tossing occasionally, until golden on the edges.

Cut the remaining 4 tablespoons of unsalted butter into small pieces and add them to the skillet by sprinkling them all over.

Heat the vegetable oil in a skillet, add the chicken pieces and fry until golden brown all over and cooked through.

Place chicken pieces in a large bowl, and rub seasoning all over the chicken, add salt and pepper.

Pull leaves that are lining the pan over the top more or less, add 2 or 3 tablespoons of water to the pan, cover with a lid or a piece of foil and bake at 350º for 30 minutes.

• Add some to your favorite meatloaf mixture and then on top before baking • Serve a little over Jambalaya — the sweetness adds a great contrast to this spicy dish • Serve over a nice piece of grilled fish • Dollop a little relish over your eggs • Blend a little and use over cabbage rolls before baking instead of ketchup • Spread over a nice grilled piece of bread and add shavings of fresh Parmesan • Great addition to stews • Wonderful addition to Swiss StAdd some to your favorite meatloaf mixture and then on top before baking • Serve a little over Jambalaya — the sweetness adds a great contrast to this spicy dish • Serve over a nice piece of grilled fish • Dollop a little relish over your eggs • Blend a little and use over cabbage rolls before baking instead of ketchup • Spread over a nice grilled piece of bread and add shavings of fresh Parmesan • Great addition to stews • Wonderful addition to Swiss Stadd shavings of fresh Parmesan • Great addition to stews • Wonderful addition to Swiss Steak

Cut the cashew nuts into thin pieces and add them with 1 tsp black sesame seeds into a small pan over medium heat and let them brown slightly by stirring them continuously.

Add the left - over dough to the other pieces and repeat this step until all dough is done.

To assemble the cheese pockets, add 2 slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes

Heat a large frying pan over medium heat, pour in the other half of the olive oil and add the chicken pieces.

Then I add a second piece of plastic wrap over the entire bowl, completely sealing it.

Add the seitan pieces and saute over medium - high heat, stirring frequently, until most sides are nicely browned and crisp.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Make once serve multiple ways: a few ideas include 1) slice chicken and serve over a Cobb / Caesar salad 2) chop chicken into bite size pieces add a touch of light mayo and chopped celery to make a chicken salad (stuff in an avocado, or wrap, or sandwich) 3) shred chicken (with two forks) and serve in tacos with lettuce, tomatoes etc..

Add the coconut aminos, and flip the pieces over, making sure they are completely dry on both sides.

Remove a tomato from the can and while holding it over the pan, break into small pieces with your fingers, add to pan and repeat with remaining tomatoes.

Add the marianated chicken pieces to the same oil, cover and fry over low heat till they are cooked.

Zest half of the lemon over the pasta and add the guanciale pieces, kale and hazelnuts, and toss.

Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).

Add the diced tofu and cook over medium - high heat, stirring frequently, until the pieces are lightly golden on most sides.

add in the onion and ají amarillo mixture, the torn bread pieces, and then pour the chicken stock over the bread to absorb.

The peanut mole: Tear the ancho chiles into flat pieces, then toast a few at a time on an ungreased griddle or skillet over medium heat: press flat with a metal spatula for a few seconds, until they crackle and change color slightly, then flip, and press again (if they give off more than the slightest wisp of smoke, they are burning and will add a bitter element to the sauce.)

Add the turmeric and soy sauce to the tofu after 5 - 10 minutes, sprinkling over all the tofu pieces, and turn the tofu so that all the sides become brown, careful not to break them.