Heat the cooking oil in a sauce pan over medium heat.
Heat the cooking oil in a medium skillet over medium heat.
Heat cooking oil in a large skillet over medium heat until hot.
Heat cooking oil in a wok and taking two or three slices at a time, fry the eggplant in oil on both sides until crispy.
Not exact matches
A 17 month old boy who had
cooking oil,
heated in a frying pan, poured on his genitals as well as beaten to the point of sustaining spinal injuries is recovering, but the extent of his injuries and whether or not he'll be able to walk again have not yet been reported.
Meanwhile, place the wild mushrooms
in a pan over a medium
heat with a drizzle of olive
oil,
cook for 5 - 10 minutes until golden.
While the vegetables are
cooking,
heat 2 tablespoons of
oil in a large skillet and lightly brown the beef on all sides.
Peel and finely slice the garlic, then
cook it
in a glug of olive
oil over a medium
heat for a few minutes.
Once the sweet potatoes have
cooked put the tomato puree, vinegar, garlic, spices and salt
in a pot with some olive
oil,
heat for a minute or two until they're bubbling
Warm the
oil or ghee
in a large saucepan over medium
heat, add red pepper flakes, onion and a pinch of salt and
cook for 7 minutes, until translucent.
Heat the
oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced)
cook for five minutes, or until softened.
While the potatoes
cook, peel and finely chop the garlic, quarter the cherry tomatoes and
heat both
in a pan with a glug of olive
oil.
Once your aubergines and noodles are
cooked, drizzle some sesame
oil in a frying pan over a medium
heat, add your bok choy and sauté for 5 - 10 minutes until golden.
Heat the butter and oil together in a sauce pan, add the bacon, and cook for five minutes over low h
Heat the butter and
oil together
in a sauce pan, add the bacon, and
cook for five minutes over low
heatheat.
Heat oil in a large saucepan and add garlic and
cook until fragrant but not browned.
Peel and finely slice the onion, then
cook this over a gentle
heat in a little olive
oil until the onion turns translucent.
Start by chopping your garlic and onion and place them
in a pan with a good drizzle of olive
oil,
cook for 5 - 10 minutes over a medium
heat until soft.
Heat oil in a pressure
cooker or any heavy bottom vessel and add cumin seeds, cloves, cardamon, asafetida powder, green chilly and sliced onion
in it.
While the risotto is
cooking,
heat the remaining 1/2 Tbsp of
oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and
cook, stirring occasionally, for 5 - 10 minutes, until soft.
In a saucepan put the olive
oil heat the tomato sauce, the cube stock (don't add it if you
cooked the sauce by yourself) and the flaked fish.
1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive
oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake
in oven at 175 deg cel (medium
heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well
cooked) 10) Allow to cool for 5 minutes before serving
In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium hea
In a large, heavy - bottomed pot, add
in olive oil, garlic, and onion and cook until soft and translucent over medium hea
in olive
oil, garlic, and onion and
cook until soft and translucent over medium
heat.
While farro is
cooking,
heat 1 tablespoon of olive
oil in a medium sized sauté pan over medium - high
heat.
Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minu
Heat butter and 1 tablespoon olive
oil in a large skillet over medium - high
heat; cook and stir mushrooms in mixture until browned, 5 to 6 minu
heat;
cook and stir mushrooms
in mixture until browned, 5 to 6 minutes.
Heat oil in skillet and
cook sticks for about 30 seconds to a minute on each side, or until golden brown and crispy on the outside, but making sure the dip has melted on the inside.
Heat up 1 tbsp olive
oil in a frying pan and fry them gently until they are
cooked.
While the pasta is
cooking,
heat the olive
oil in a medium saucepan and stir
in the flour, letting the mixture
cook for 1 - 2 minutes over low
heat until the flour is incorporated into the
oil.
While the rice, pasta and lentils are
cooking,
heat the olive
oil in a sauté pan over medium - high
heat.
- Add the vegetable or peanut
oil to a large pot, and
heat the
oil to 325 degrees; once the
oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot
oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around
in the hot
oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and
cooked through
in the center; remove the hushpuppies from the
oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.
Remove sun - dried tomatoes from the pan, leaving the
oil, and add chicken tenders, salted and lightly covered
in paprika (for color) and
cook on high
heat for 1 minute on each side.
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 minute
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 minute
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 or butter
in a skillet and
cook eggs on high until scrambled 5 - 8 mins.
Heat 1 tablespoon olive
oil in a large skillet, and
cook boneless skinless chicken thighs (seasoned with salt and pepper) on one side for 5 minutes:
Brush a grill pan with olive
oil, arrange your figs
in a single layer and
cook over medium
heat (2 - 3 minutes on each side).
I did this
in two batches:
Heat up some olive
oil in a pan, and
cook the meatballs on one side for about 2 - 3 minutes, until they are browned.
In a large wok or skillet over medium high
heat, add
oil and
cook onions until tender, about 2 minutes.
While
cooking,
heat garlic and
oil in a separate pot.
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 minu
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 minu
heat, add green pepper and ham,
cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.
Cook ginger and jalapeño
in 1 tablespoon
oil in a 4 - quart heavy pot over moderate
heat, stirring, until chile is softened, about 2 minutes.
In a pressure
cooker over medium - high
heat or an Instant Pot set to sauté,
heat one tablespoon of the olive
oil.
Chicken:
In a small pan over medium / high
heat cook the defrosted «chicken» with 1tbsp olive
oil.
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it
cooks way down /
In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
In a large pan let a clove of finely chopped garlic sizzle
in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room
in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from
heat, salt lightly and set aside.
Cook the Chicken:
In the same pan used to pickle the onion,
heat a thin layer of olive
oil on medium - high until hot.
Heat oil in a frying pan and
cook burgers evenly on both sides.
In a large skillet, combine the
oil, onion and garlic and
cook on medium - high
heat, stirring occasionally, for 2 minutes.
In a large sauté pan over high
heat, add
cooking oil.
Some ideas are to chop up an onion and add that
in (I would sauté it
in olive
oil first), add some red pepper flakes for
heat, some
cooked and chopped bacon, paprika, more or different flavors of cheeses...
In a large skillet
heat up the olive
oil and then
cook the chopped onion.
In a large saute pan over high
heat, add the
oil, and
cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).
You just fast - stir small pieces of food
in a little
oil over moderately high
heat, something all
cooks do without thinking, «Oh, I'm sautéing!»