Sentences with phrase «then add to the pan»

Slice the mushrooms and kale, and grate the carrot then add all to the pan along with the bean sprouts.

Then peel your ginger and then grate it onto a plate, then add this to the pan.

When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly.

Drain and rinse the buckwheat well then add to the pan, along with the vegetable broth.

Sprinkle the chicken with salt and pepper and then add to the pan, browning on both sides.

Form the salmon mixture into 4 (4 - inch) patties or 8 (2 - inch) patties, coat in the remaining crumbs, and then add them to the pan.

Rinse the red lentils well then add to a pan with 1 C water.

Pat the chicken dry with paper towels, season with salt and pepper, then add it to the pan in an even layer.

Trim the cauliflower and chop roughly into bite - sized chunks then add to the pan.

I also blanch the edamames, drain them and then add them to the pan.

Tip: If your sauce doesn't thicken enough to use on a burger, combine some of the sauce and 1 tbsp (15 mL) cornstarch in a little bowl, stir until smooth, and then add to pan with remaining sauce, stirring well to combine.

Brush a few of the aubergines with a little oil then add to the pan.

Sprinkle chicken with salt and pepper then add to pan.

* Whisk the eggs, then add to a pan for 2 minutes.

3 Coarsely chop the spinach stems and leaves, then add to the pan with the chard leaves, cover, and cook for 3 minutes, or until the spinach has wilted.

Not exact matches

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Then add the extra maple syrup if you're using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft.

Squeeze the orange and then place the orange juice, coconut sugar and maple syrup into a pan, bring to the boil and then add the cranberries.

Place the apples in a bowl and use the pan to heat up the remaining coconut milk for a minute or two, then pour this over the apples, add your granola and enjoy!

Pull the leaves off the thyme and add them to the pan along with the salt, pepper and kale, then turn down the heat and let the kale wilt.

Add the rest of the oil to the pan, add the potatoes, then fry for 4 - 5 minutes, until starting to broAdd the rest of the oil to the pan, add the potatoes, then fry for 4 - 5 minutes, until starting to broadd the potatoes, then fry for 4 - 5 minutes, until starting to brown.

Add a very thin layer of sauce over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge.

Pour remaining oil into pan and stir in onions; continue cooking for 4 - 6 minutes until lightly browned, then add to farro mixture.

Slow Cooker - To make this soup in slow cooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tendeTo make this soup in slow cooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tendeto a slow cooker and cook on low for 5 hours, or until lentils are tender.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuteTo make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuteto see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuteto a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Whisk together a little flour and water to make a slurry and slowly add it to the pan, then simmer for 5 minutes longer.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

I start off with the basic pancake recipe, and add 1/2 c chopped walnuts and a little bit of cinnamon, then right after I add the 1/4 c of batter for each pancake into the pan, add some mini semisweet chocolate chips to the top.

Add the bacon to a large pan over medium heat, cook for about 5 minutes until crisp, then remove the bacon.

For chocolate chip cookie pancakes add 1/4 c chopped walnuts to the batter, along with a little cinnamon and then sprinkle chocolate chips on the pancakes when they first go into the pan.

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.

Crack an egg on top of each nest, then add a lid to the pan.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basAdd enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basadd the dough to the pan, top with tomato sauce, the toppings and half of the basil.

When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.

I added half the pasta, 1/2 the sausage to the butter mixture in the pan, cooked another minute, then plated and sprinkled with a teaspoon of Parmesan cheese.

add coconut oil and broccoli to pan, stir, then cover with large lid for a few minutes so broccoli gets somewhat steamed

Add butter to grease and melt together, then add onions to pAdd butter to grease and melt together, then add onions to padd onions to pan.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar, quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

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.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs.

I turned down the heat a little bit then move the meat to the edges of the pan, adding in the minced shallot, mushrooms and garlic.

Dice the onion and fry in a large saucepan, then crush the garlic and also add to the pan.

Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into small florets, slice the stem into small pieces and add to the pan, along with the bulgur wheat.

Use a microplane or fine grater to grate in the zest of about 1/4 of the orange and bash in the seeds from half the pomegranate and squeeze in the juice, then add a lid to the pan.

Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.