Sentences with phrase «season with salt and pepper until»

Add chopped onion and garlic and season with salt and pepper until just starting to brown, about 10 minutes.

Place soup back in the pot and season with salt and pepper until to taste.

Not exact matches

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

In another shallow dish, season the eggs with salt, pepper, lemon zest, and parmigiano - reggiano, and beat until blended.

Add beef, season with salt and pepper to taste and sauté until brown on all sides for 4 - 5 minutes, stirring occasionally.

Add zucchini, season with salt and pepper, and cook, stirring occasionally, until beginning to soften but still with some bite, 6 to 7 minutes.

Stir in the butter until melted and season to taste with salt and pepper.

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

Season chicken with salt and pepper and grill until the juices run clear.

Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

Add the beef and the veal, season with salt and pepper and cook until completely brown.

Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Season with salt, pepper and dried thyme or Provencal salt, and return to the oven for 15 minutes, until tomatoes are «relaxed» and tart smells fabulous.

Stir in the Earth Balance or oil until melted, then season with salt and pepper.

From there, the meat is seasoned liberally with plenty of salt and pepper and thrown into a screaming hot skillet with a little canola oil until it's cooked through.

Season to taste with salt and pepper and refrigerate until ready to use.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

Add the onion, season with salt and pepper, and cook for about 5 minutes, or until onion starts to soften and become translucent.

Reduce the heat to medium low, season with salt and pepper and simmer the chili until thickened, about 15 minutes.

Pan fry the prawns in oilive oil until pink and cooked through, season with pepper and a pinch of salt 4.

Season with salt and pepper and roast until slightly golden and tender.

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.

Blend until smooth and season to taste with salt and pepper, and add as much lemon juice as you like.

Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper.

Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.

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)

Puree until smooth and creamy, season with salt and pepper to taste and refrigerate until ready to use.

Season the pork chops with 1/2 teaspoon each salt and pepper and cook on one side until golden brown, 3 to 4 minutes.

Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper.

Season with salt and pepper, and sauté over medium heat stirring occasionally until soft and translucent, 6 - 8 minutes.

Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until browned, 2 to 3 minutes per side.

Add them to the pan along with the cayenne pepper, season to taste with salt and pepper and sauté for a further 5 minutes or until all of the vegetables are tender.

Season on both sides with salt and pepper and cook for 15 - 20 minutes until cooked.

Drizzle some olive oil on the beet slices, season with salt and pepper, and rub it around until they are coated.

The leeks are sauteed with butter until softened, season with salt, black pepper and nutmeg.

Mix the oregano, breadcrumbs, lemon zest in a small bowl, season with salt and pepper, then sprinkle over the potatoes and roast them for another 10 minutes or until topping is golden and potatoes are tender.

Add ground beef to skillet, season with salt and pepper or seasoned salt, and brown until almost done.

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.

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.

Add the tomato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until soft and mixture is pulpy.

Add kale and toss until leaves are well coated; season with salt and pepper.

Add the fish, season with salt and pepper again and cook for 8 - 10 minutes or just until fish is cooked through.

Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft.

Season generously with salt and pepper and transfer to the oven, leaving to cook, uncovered, for 40 minutes or until the chicken is cooked though but tender and the sauce is bubbling and thick

Season your chicken with salt and pepper (or whatever you like to season with) and add it to the skillet skin side down until the skin browns, about 5 miSeason your chicken with salt and pepper (or whatever you like to season with) and add it to the skillet skin side down until the skin browns, about 5 miseason with) and add it to the skillet skin side down until the skin browns, about 5 minutes.

Add in heavy cream / whole milk, season liberally with Kosher salt and freshly ground pepper, and whisk until well combined.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measureseason and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / MeasureSeason eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.