In a big pan heat your oil.
Not exact matches
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.
This recipe works well divided into 9 muffins, which I like, so that I can bake it
in my microwave sized countertop oven (I overlap a pair of 2 × 3 muffin
pans to make a 3 × 3) and not
heat up the kitchen as much as the regular,
big, under - the - stove one would.
This is an easy tip and makes a
big difference
in taste -
in a medium
pan over low
heat,
heat up the canned pumpkin puree, spices, and salt.
It shouldn't be boiling too fiercely, if it starts climbing the walls of the
pan in big bubbles then lower the
heat a bit.
In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium hea
In a large deep - sided saute
pan or skillet (
big enough to
pan-fry half the chicken at once) pour
in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium hea
in enough oil to generously cover the bottom (about 1 / 8 - inch) and
heat over medium
heat.
Heat oil in a large, deep frying pan big enough to hold the rice and sauce, over medium h
Heat oil
in a large, deep frying
pan big enough to hold the rice and sauce, over medium
heatheat.
Drizzle a little olive oil
in a
big sauce
pan on medium
heat.
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large
pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium
heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe,
big time.
McCoy also recommends freezing
bigger dishes like baked pastas or casseroles
in smaller portions so they're easier to
heat up; an entire
pan of frozen lasagna will take a long time to reheat all the way through, and risks its edges drying out while the center
heats.
In a
pan (preferably non stick)
big enough (make sure it is a
big saucepan as the milk does boil and froth over a lot), add the milk and grated carrot and cook on medium
heat till all the milk evaporates, about 15 - 20 minutes.
Heat a tablespoon of the sun - dried tomato oil
in a large frying
pan (
big enough to take the pasta later) and sizzle the sausage pieces for 8 - 10 minutes, stirring occasionally, until they're crumbly and golden.
Put your oil
in a
big sauce
pan and
heat over medium until melted and bubbling 2.
Also, double -
paned windows make a
big difference
in heating and cooling efficiency and can really save you money
in the long run.