Sentences with phrase «in a large pan add»

In a large pan add the leeks and brussel sprouts with the olive oil.

In a large pan add your coconut milk, diced apples, diced pears and the rest of your filling ingredients and bring to the boil.

Back in your large pan add another few splashed of water (or oil), the celery, green parts of the leeks and the thyme.

Mix all ingredients in a large pan adding vegetable broth as you stir it in.

In a large pan add 1 tbsp olive oil over medium high heat.

In a large pan add 2 Tbsp of olive oil.

Not exact matches

Core the apples, cut them in 1/2 inch / 1 cm dices and add to a large sauce pan on medium heat together with the water.

Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes.

Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced) cook for five minutes, or until softened.

Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan.

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

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.

Then, in a large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils, chopped nuts and a pinch of salt and pepper.

In a large saute pan, melt the vegan margarine and add the garlic cloves.

In a large saute pan, melt the vegan margarine and add the onion, celery and leek.

In a large frying pan over medium heat, add 1 tbsp olive oil or coconut oil.

In a large pan, warm the coconut oil over medium heat and add onions, fennel and carrots.

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 asidIn 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 asidin 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 asidin 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.

In a large sauté pan over high heat, add cooking oil.

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch.

Heat the ghee in a large pan on medium heat and add the sweet potato noodles.

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

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 might want to add a bit more gelatin if making it in a large pan (to compensate for the weight and so it holds it's shape better when smooth).

In a cast iron pan or large, deep, heavy bottomed frying pan add enough vegetable or canola oil so that there is about a centimetre of oil in the paIn a cast iron pan or large, deep, heavy bottomed frying pan add enough vegetable or canola oil so that there is about a centimetre of oil in the pain the pan.

(You will need a large deep sheet pan like this one) I removed the chick peas after 20 minutes, to keep them crunchy, adding them back in before serving.

In a large nonstick sauté pan, heat the oil, add beets, season with salt and pepper and cook 10 minutes.

Heat oil over medium - low heat in a large frying pan and add onions.

In a large sauce pan add the honey and salt, turn onto medium heat and boil for 5 minutes without stirring.

Place a large pan over medium high heat and add in olive oil and tomatoes.

Melt the butter in a large sauté pan then add the apples with the rest of the apple bottom ingredients.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butteIn a double broiler or in a large bowl over a pan of simmering water, add chocolate and buttein a large bowl over a pan of simmering water, add chocolate and butter.

Sometimes you just can't find small chicken breasts, if you use chicken breasts that are considerably larger than thighs, place them in the oven ten minutes before adding thighs to the broiler pan.

In a large lidded pan or skillet, heat olive oil over a medium heat and add onions.

In a large skillet, over high heat, add 1 - 2 tablespoons of olive oil; add the cut - off asparagus bottoms and sauté for about 2 - 3 minutes, continuously shaking the pan.

Meanwhile, in a large pan on the stove top, add 1 tbsp of extra virgin olive oil, stir fry veggies, edamame, chickpeas, and as much soy sauce as you like.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.

In a large frying pan add olive oil and butter.

Then sauté some garlic in olive oil in a large wide pan, and add the cleaned, drained, and dried spinach leaves to the pan.

In a large pan or cooking pot, add 1 tablespoon of oil.

In a large pan or wok, add some olive oil.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Heat the oil in a wok or large pan, add the chopped onions, garlic, lemon grass and chillies.

Heat a large, non-stick pan or a griddle over medium heat and add in the coconut oil to coat the pan or griddle.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

Heat the oil in a large pan, add the onion and sauté for 2 mins.

In a large sauce pan or wok, heat the olive oil and add all the spices — coriander, cumin, turmeric, garam masala, and red pepper flakes.