Sentences with phrase «in a dry skillet heated»

In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff.

Not exact matches

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

I put them in a dry skillet over medium - low heat and toast, flipping and turning, until the coconut is evenly browned and until the nuts have started to brown and have a toasted aroma.

Tip: To toast almonds, place them in a dry skillet over medium high heat.

Low to medium heat is applied to seeds in a dry skillet or baking pan.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

To do this, simply rinse a few times under cold water, then toast it in a dry skillet over medium heat.

To toast pecans, place nuts in a dry skillet set over medium heat.

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

To toast walnuts: Place walnuts in a dry skillet over medium heat.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

I simply put mine in a dry skillet on high heat, just until it browns and I can start to smell it.

Toast the pine nuts in a small dry skillet over medium - low heat until light brown, 3 to 5 minutes.

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

To toast walnuts: Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasHeat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasheat for 1 to 2 minutes or until golden brown and smell toasted.

Place almonds in a large dry skillet over medium - high heat.

Lightly toast the pecans in a dry skillet over medium heat until lightly fragrant.

To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Toast coconut in a dry skillet over medium heat.

Toast the breadcrumbs in a dry skillet over medium heat until light golden.

Meanwhile, toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat.

Dry - fry the jalapeno in a skillet over medium - high heat until scorched on all sides.

You can also heat them directly in the bottom of a very hot dry skillet or heavy pan, using tongs to turn them.

Toast the walnuts in a dry skillet, over medium - high heat, until crispy and aromatic.

To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted.

It's easy to toast your spices: Before grinding, toast whole spices in a dry skillet over low heat.

To do this, place the grains in a dry skillet over medium heat and stir them frequently.

Meanwhile, in a small, dry skillet, toast the cinnamon, coriander, fennel, anise, and cardamom over medium heat.

In a small, dry skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes, shaking or stirring frequently.

1) Blanch the almonds if necessary (this will take a while) 2) Chop chocolate into small pieces 3) Pre-heat oven to 180 deg cel 4) In a dry skillet, toast almond over low heat until they start to brown and turn fragrant.

Heat the reserved oil from the sun - dried tomatoes in a skillet, add the sausage and cook until browned on all sides, remove and slice on the diagonal.

In a large, dry skillet, cook the ground meat uncovered over medium - high heat until lightly browned all over and cooked through (about 8 minutes).

Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant.

Place crushed red pepper in a small dry skillet over medium heat.

Meanwhile, toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

In the same dry skillet, over medium heat, roast the almonds and sesame seeds for 3 to 4 minutes, or until browned.

Heat the tortillas in a dry skillet or get a slight char (as I have) by carefully heating them over an open flame using tongs.

For chopped nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

In a small skillet, dry - toast the flaked coconut over medium heat until it just starts to turn golden.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

While the pizza crust is baking, toast the almonds in a medium dry skillet over medium - high heat.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Place couscous in a dry medium size skillet over medium heat and toast until they are lightly golden brown, stirring frequently about 5 minutes.

As the wheat berries cook, scatter the pistachios, pine nuts, and walnuts in a large dry skillet and set it over medium - low heat.

Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

Toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.