Sentences with phrase «season with salt and pepper at»

Add more oil between each vegetable and season with salt and pepper at each step.

Season with salt and pepper at the end if necessary.

Not exact matches

Season you shrimp generously with salt and pepper and spread out evenly in a skillet, casserole dish or your choice of pan (as long as it has at least 2 inches depth).

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.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Next time the oven will be set at 350 and the chicken seasoned with salt pepper and onion soup.

Season to taste with kosher salt and freshly ground black pepper (at least 1/2 teaspoon salt or more).

Place a cup of greens and 1/2 cup turkey at the center of a large plate; mix a bit and season with salt and pepper.

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

Reheat, season with salt and freshly ground black pepper to taste, and sprinkle with herbs or one of the toppings at right.

If you want to cook up your own chicken, just season a few chicken breasts with salt and pepper, bake at 350 degrees for about 15 minutes, then shred!

At the end add black beans, season with salt, pepper and smoked paprika.

Tip: To roast the garlic, slather the bulbs in olive oil, season them with salt and pepper, wrap them in aluminum foil and roast them in the oven at 350 F (175 C) for 20 - 30 minutes.

Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20 — 25 minutes or until the sweet potato is tender and starting to caramelise at the edges.

Season with salt and pepper and let sit at room temperature while you cook the polenta.

Season with salt and pepper and serve at room temperature.

I made the spice paste as directed, seasoned the meat with garlic, salt and pepper and Tony Chachere's, put it all in a dutch oven and roasted covered for an hour at 325F.

Season with salt and pepper, to taste (I add at least 1 tsp of salt).

In a medium bowl, combine the salad ingredients with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld.

You can either season two chicken breasts with salt, pepper, onion powder, garlic powder, and a little cayenne and bake for 25 minutes at 350ºF and then shred, or take the easy route and buy a rotisserie chicken and pull all the meat off of it.

2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat pepper Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa

Stir in the slivered almonds, season with salt and pepper, and serve at once.

Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.

Saute the greens until it wilted (adding the rest of the greens if they don't all fit at once), and season with salt and pepper to taste (about 1/8 -1 / 4 teaspoon each).

I like to cut them in half, drizzle them with olive oil, and season them with salt and pepper before baking them at about 400 degrees Fahrenheit for 30 minutes.

Season with salt and good pepper and let sit for at least two hours.

Season with sea salt and freshly cracked black pepper, then add between 5 to 6 tablespoons of extra virgin Spanish olive oil, 1 tablespoon at a time, while you continue to pulse, until you reach the desired texture

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

Season with salt and pepper and toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and bread is hydrated.

Saffitz prefers to season with salt and black pepper (lots of black pepper) at the very end of the cooking process.

Season with salt and pepper and gently toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes.

At their simplest, marinades and bastes can be a light application of oil with salt and pepper seasoning.

All of our steaks are either classically prepared with a kosher salt and pepper seasoning then broiled at 1,600 degrees or iron crusted and finished with butter and fresh parsley.

Season with salt and pepper, transfer to a resealable container, and refrigerate for at least 2 hours before serving.

Working with 1 cutlet at a time, season lightly with salt and pepper and dredge in flour, shaking off excess.

Carefully crack eggs into skillet one at a time and season with salt and pepper.

Season to taste with salt and pepper and serve at room temperature.

I added the lemon at the end and you will want to taste to see if you need to season with additional salt and pepper.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

Season salmon with salt and pepper and gently lower into simmering liquid, making sure the filets are at least 3/4 covered.

Season with salt & pepper and bake at 200c on the middle shelf until the top is browned and slightly crunchy.

I don't have a grill at home and it is NOT barbecue season so I drizzled it with olive oil, added salt and pepper and off it went in a pretty hot oven for about 15 minutes.

At that point, turn off the heat, stir in a teaspoon of olive oil and season with salt and pepper or a little soy sauce, red pepper, garlic powder or herbs and eat them as a snack.

Blend all ingredients, season with salt and pepper, refrigerate for at least one hour, then serve garnished with seeds and dill.

Season the stir - fry (if need be) with coarse sea salt and white pepper, to taste (shouldn't take much salt, if any at all).

Season the scallops with the black pepper and let stand at room temperature until the salt block is hot.

Toss the quinoa with the remaining ingredients, season with salt, pepper and added lemon juice as desired, and serve warm or at room temperature.

Whether it's an intimate dinner for two, cocktails or share plates with friends, Season Restaurant at Peppers Salt Resort & Spa showcases the best of the region's finest food and wine.