Sentences with phrase «pepper over the skillet»

Add the remaining agave, and sprinkle the cayenne pepper over the skillet.

Not exact matches

Place a large skillet over medium heat, and add the ground beef, onion, and a pinch of salt and pepper.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.

Heat olive oil in a large oven - safe skillet or pot over medium heat and season with salt and pepper.

If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent.

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

Penne with Swiss Chard & Leeks in Cream Sauce In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.

Tomato Pepper Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 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.

SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.

In a large skillet, sauté the onion & pepper in a tablespoon of extra virgin olive oil over medium heat until tender.

Sauté bell peppers and onion in 1 tablespoon olive oil in the same skillet over medium heat until crisp - tender.

In a large skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds with a pinch of crushed red pepper.

Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Sprinkle the mozzarella over the skillet and season with pepper.

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.

Season the turkey legs with salt and pepper and brown them in a large skillet over medium - high heat.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Season the chicken with salt and pepper, and heat 1 T coconut oil in an oven - safe skillet over a medium - high heat.

Then you're going to add that all to a skillet over medium heat with your toasted sesame & coconut oil, and also add your vegan ground chicken, salt & pepper, coconut aminos, and rice vinegar.

Add the ginger, garlic, and chili pepper (if using) to the same skillet and stir fry for 2 - 3 minutes over medium heat.

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 minutes.

To the skillet, add stock and next 4 ingredients (through crushed red pepper); bring to a boil over medium heat.

Quick Saute the spinach in a skillet over medium - high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper.

For the spiced sunflower seeds, in a nonstick skillet over medium heat, combine the seeds, brown sugar, cayenne pepper, and salt.

Dribble the red pepper butter remaining in the skillet over the top.

While the peppers are cooking, cook the chicken breasts in a nonstick skillet sprayed with a little nonstick spray over medium high heat until cooked through — about 7 minutes.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes.

Over medium - high heat, cook chicken breasts in a large skillet for approximately 5 minutes per side and sprinkle with pepper to taste

Place crushed red pepper in a small dry skillet over medium heat.

In your skillet, melt 2 tbsp butter over medium high heat and add the onions, bell peppers and celery.

Crack eggs into skillet over tomato mixture and sprinkle with salt and pepper.

Roast the peppers on a dry nonstick skillet over dry heat for 10 seconds; do not burn.

Cook ground beef, onion and pepper in a 10 - inch skillet over medium heat until browned; drain fat.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

The stuffed peppers are as easy as mixing all the ingredients in a skillet over heat, to soften the onions and garlic, and then stuffing the peppers.

In a skillet over medium heat, add olive oil and cook the guajillo pepper for about 5 minutes.

In a large skillet over medium high heat, saute tomatoes and garlic in olive oil and butter with red crushed pepper flakes and thyme (use the sprig as well because the flavor is great).

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

For your potatoes, dice them relatively small, and add to a skillet with 2 tbsp olive oil, paprika, 1 tbsp salt, black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and cook until browned over medium heat for about 5 - 7 minutes.

In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7 - 8 mins.

In a medium nonstick skillet, saute garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips of bacon, cut into 1 - inch pieces 2 shallots, cut into strips 1/4 cup broth 2 Tbsp apple cider vinegar 2 Tbsp brown sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often.

In a large skillet, warm the olive oil over medium heat and then add the garlic, onion, and red peppers.

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).

Heat vegetable oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then stir - fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute.

® It's Vegan in large nonstick skillet over medium - high heat and cook zucchini, red pepper, onion, chili powder, garlic and salt, stirring occasionally, until vegetables are tender, about 5 minutes.

Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes.

Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes.