Season the beef with salt and pepper
then add to the skillet.
Cover the squash slices with salt and pepper,
then add them to the skillet and cook until golden, about 5 minutes per side.
I would just chop it roughly and
then add it to your skillet as you are cooking the broccoli.
Give the prepared glaze a quick stir,
then add it to the skillet.
Cut the tofu into 1 - inch cubes
then add it to the skillet along with one teaspoon of tamari.
Remove the ribs, drain briefly on more paper towels and
then add to the skillet with the sauce, making sure all are evenly coated.
Process until completely shredded,
then a add to a skillet and cook for 5 - 7 minutes on medium heat to reduce some of the moisture and cook the cauliflower.
Chop kalamata olives finely,
then add to the skillet with the parsley and fresh basil.
Lightly salt and pepper the chicken,
then add to the skillet and cook until golden and no pink remains.
Using a fork, fluff quinoa and wild rice,
then add both to skillet.
Once hot, pull the enoki mushrooms apart a bit with your hands and
then add to the skillet.
In a small bowl, beat egg with the sesame oil and 1/4 tsp soy sauce,
then add to skillet.
Once potatoes have boiled for 20 minutes, drain and cut baby potatoes in half
then add to skillet with vegetables.
Sprinkle tofu with curry powder,
then add to skillet.
Drain the pasta in a colander,
then add it to the skillet and gently toss to coat with the vegetables and chipotle oil.
Drain,
then add to skillet with brown butter along with 1/2 cup pasta cooking liquid.
Season the shrimp with kosher salt and ground black pepper,
then add to the skillet, taking care to spread them out evenly.
Using a fork, fluff quinoa and wild rice,
then add both to skillet.
Not exact matches
Add garlic
to the
skillet,
then sofrito and bay leaves.
Drain grease,
then add the tomato sauce, salt and pepper
to skillet.
Preheat a
skillet to medium - high heat,
add olive oil
to the pan and
then celery, carrot, onion, and a pinch of salt and pepper.
Remove the veggies from the pan and set aside, place the
skillet back on the heat an reduce the stock until thickened and glaze consistency,
then add the root vegetables back in, tossing around
to evenly coat.
Also, full disclosure, I was too hungry
to wait for it
to marinate so I cut up the chicken,
added the spice blend &
then juiced half a lime over it in the
skillet.
Heat lard in a large
skillet over medium heat,
then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around
to lightly sweat, about 3 - 5 minutes,
Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a
skillet,
then gently
add the meatballs
to the simmering sauce.
Chop the mushrooms, and
add them
to the
skillet; cook, stirring, for a minute or two,
then add the strained liquid.
Turn heat
to low
then add butter
to skillet.
Toast the pecans first in a dry
skillet on the stove top
then add them
to the syrup just before serving, rubbery pecans are just nasty!!
Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minut
Add the chard
to the
skillet (you may need
to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minut
add 1/2 of the chard, let it start
to soften,
then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minut
add the rest if it's too much for your
skillet) and cook on medium heat, stirring every few minutes.
I
added bacon
to the mix (because most everything is better with bacon), frying it in a cast iron
skillet, and
then using the bacon grease
to brown and caramelize the onions and butternut squash.
So for the potstickers — they are cooked in a
skillet with some oil (covered) and
then you after they brown, you can
add some water and cover again
to steam them.
While the water comes
to a boil, heat the extra-virgin olive oil in a large
skillet over medium
to medium - high heat,
add the garlic and onions, soften a few minutes
then stir in chard
to wilt.
Remove the tomatoes from the
skillet,
then add the chicken breast back
to the
skillet.
I often turn my burner on high,
add some olive oil
to my small non-stick
skillet,
then an egg, which I give a stir.
Season with steak seasoning and cook the meat until it browns,
then add onion, garlic, carrots, mushrooms and red peppers
to the
skillet.
Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per si
Add enough oil
to a large, oven - proof
skillet over medium - high heat
to thinly coat the bottom
then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per si
add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.
Then we add some chopped onions and red bell peppers to a skillet with some olive oil and cook until tender and then add the tomato sauce, sliced sausages and seasoni
Then we
add some chopped onions and red bell peppers
to a
skillet with some olive oil and cook until tender and
then add the tomato sauce, sliced sausages and seasoni
then add the tomato sauce, sliced sausages and seasonings.
Now
add the uncooked rice
to the
skillet and allow the rice
to absorb the beet juices for about 3 more minutes,
then add the mint, garlic, cinnamon, allspice, and pepper.
Add a slice of cheese to the bread (in the skillet), then add 1/3 of the broccoli mixture on top, then a second slice of chee
Add a slice of cheese
to the bread (in the
skillet),
then add 1/3 of the broccoli mixture on top, then a second slice of chee
add 1/3 of the broccoli mixture on top,
then a second slice of cheese.
Directions: Preheat oven
to 400 degrees / Butter a baking dish / Melt 2 T butter in large
skillet on medium heat /
Add onions, rosemary and salt and saute until onions are tender and are beginning
to color, about 10 minutes /
Add remaining 2T butter, apple cider
to skillet and stir
to combine / Bring
to a boil,
then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently
to blend / Transfer
to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue
to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Once the surface is hot,
add 2 Tbsp of any neutral oil (this can be canola, vegetable, peanut, untoasted sesame oil, etc.) Tilt the
skillet to cover the surface of the
skillet,
then add the cornstarch dusted tofu cubes.
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 oil
to skillet,
then fish fillets.
While the chicken is cooling,
add a tortilla
to the same
skillet (
add a little olive oil or butter if you'd like,
then add the grated cheese and the second tortilla on top.
You will
then add the meatballs back
to the sauce and cook the chicken meatballs in the sauce for 15 minutes on low in a covered
skillet.
Saute the potatoes in the
skillet for about 5 minutes,
then add to the casserole.
Place biscuits around the edges of a buttered 9 1/2 ″
to 10 ″ cast iron
skillet,
then add others in the middle.
Add sage
to skillet and cook just until crisp, about 10 seconds,
then transfer
to paper towels
to drain.
Place these strands in your
skillet (or baking pan, but I'm partial
to the
skillet),
then add sauce.
I have a go -
to pasta dish where I saute onions, garlic, and a couple other veggies (most often bell peppers and spinach) with some thyme and red pepper flakes,
then add cooked pasta (my favorite shape is cavatappi)
to the
skillet, dump in a couple beaten eggs and some grated cheese (usually sharp cheddar), and stir it around
to coat evenly until the egg is cooked and cheese is melted.