In a large pan pour vegetable oil enough for frying donuts (about 2.5 cm in height).
Not exact matches
Simply
pour the beans into a colander, rinse them with water and then drain them before placing them
in a
large frying
pan.
Combine all the ingredients
in a
large pot and mix together before
pouring into two different sets of aluminum
pans.
The recipe is
poured in a loaf
pan to make 8
large marshmallows, or 12 mini marshmallows.
Pour 1/4 cup olive oil
in a small baking
pan such as a round cake
pan, just
large enough to hold the entire piece of salmon.
In a
large bowl, stir together cake mix according to package directions and
pour into prepared baking
pan.
Meanwhile, over high heat
pour coconut oil
in a
large saute
pan and caramelize kiwi slices.
Reserve 2 - 3 tablespoons of marinade
in a small glass jar...
pour remaining marinade over chicken pieces
in a
large zipper bag, glass dish or non reactive
pan.
Pour your strawberries into a
large sauce
pan and stir
in your pectin.
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 pa
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 pa
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
pan.
Place the springform
pan with the cheesecake crust
in a
large roasting
pan and
pour 1/2 to 1 inch of boiling water into the roasting
pan.
Placed a tsp of instant coffee
in a
large pan and
poured 300 ml of boiling water over it and stirred until dissolved.
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.
Spray a
large pan with nonstick spray and
pour half the batter
in.
Directions: Beat yolks by hand or with an electric beater / Gradually
pour in the sugar and beat until thick and pale yellow / Stir
in the liqueur and set the bowl
in a
pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place
in a
large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.
Pour the mixture into the skillet and place it
in a
larger baking
pan.
Pour the brownie mixture into the prepared dish and place it
in a
larger baking
pan.
Place ribs
in a
large baking
pan and
pour marinade over them.
Pour onto a serving platter or into a
large bowl (leaving the garlic cloves
in the
pan).
Wait until the frying
pan is hot, then
pour a
large spoonful of batter
in the shape of one
large crepe.
Step 1: Start by
pouring the milk into a
large sauce
pan over medium heat and whisking
in 2 heaping tablespoons of cornstarch.
Pour the potato mixture onto the
large sheet
pan spreading evenly and bake
in the oven for 30 minutes.
Pour the batter
in a
large single circle
in a hot
pan.
Pour the mixture
in the
pan to achieve the desired pancake size - I make them rather
large, because I'm lazy.
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the
pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from
pan once cooked, then slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a
large pot, heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and
pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg, chicken, stir well and then serve.
Pour and spread the batter on top of a
large non-stick pizza
pan and let it rise for 20 to 25 minutes
in a warm area.
Pour enough oil
in a
large frying
pan to lightly coat the bottom.
Put these
in a
larger ovenproof
pan and carefully
pour boiling water inside the
larger pan until it comes nearly halfway up the sides of the ramekins / dish.
In a
large skillet over medium heat
pour the batter to make the pancakes, grease the
pan with coconut oil or butter if necessary.
Heat a nonstick
large skillet or griddle
pan over medium heat and
pour in enough corn oil to cover the bottom of the
pan (approx. 2 tbsps).
Heat a
large frying
pan over medium heat,
pour in the other half of the olive oil and add the chicken pieces.
Pour oil
in a
large cast iron skillet or frying
pan until it reaches an inch up the sides of the
pan.
Place the cake tin
in a
large roasting
pan, and
pour boiling water into the
pan around the cake tin (enough to come 1 - 2 cm up the side of the tin).
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour
in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseed
in a
large bowl until well combined 3)
In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseed
In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6)
Pour the batter into a well - greased loaf
pan, and sprinkle the top with whole flaxseeds.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking
pan or cast - iron
pan 2) Blend the cashew nuts
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3)
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In a
large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4)
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5)
Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in 1 cup of fresh blueberries until evenly distributed 7)
Pour the batter into the baking
pan or cast iron
pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
In a medium or
large sauce
pan pour coconut milk, almond milk, curry powder, and corn starch.
Heat a
large frying
pan and
pour in a good glug vegetable oil.
In a large Dutch oven, pour 2 tbl of olive oil & butter in the pa
In a
large Dutch oven,
pour 2 tbl of olive oil & butter
in the pa
in the
pan.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2)
In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clea
In a
large bowl, cream together the eggs with sugar 3) Sift
in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clea
in the almond meal, ground cinnamon, and salt 4) Mix
in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clea
in coconut oil, until you get a homogenous batter 5) Add
in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clea
in shredded carrots and chopped walnuts and mix till combined 6)
Pour batter
in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clea
in a parchment - paper lined greased loaf
pan and bake for 40 - 50 minutes, or until a toothpick inserted
in the middle comes out clea
in the middle comes out clean.
Step 5:
Pour into
large sheet cake
pan 13
in X 18
in..
Directions: Saute chopped leeks and garlic
in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese,
pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake
in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a
larger pan with more filling / Remove from oven, lift out of tart
pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Enter our patented (actually not patented at all) Cold -
Pan Method, perfected by Epi's Anna Stockwell:
Pour a couple of tablespoons of olive oil into a
large skillet and just lay the chicken thighs, skin - side down,
in the cold
pan.
In a
large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, salt and olive oil then
pour into a
large baking
pan (use a
large baking
pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2 -1 gram) of oregano and 1/4 -1 / 2 teaspoon (1 1/2 -3 grams) salt.
My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked
in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than
in conventional French Toast] all
poured into a hot buttered sauté
pan, cover and turn down heat to medium - low, cook until nearly set, place
pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto
large plate and cut into wedges for serving).
Pour couscous into the
large pan that has the cauliflower sauce
in it.
Place the chicken, carrots, celery, potatoes and thyme into a
large, deep
pan and
pour in 3 litres of water or enough to cover the chicken.
I then melted butter
in a
large sauce
pan and
poured my first pancake.
Pour into a
large greased loaf
pan and bake for 35 minutes at 350 degrees or until a toothpick inserted
in the center comes out clean.
Place the dry pasta
in the same
large saute
pan or deep skillet from step one and
pour in the water and milk.
In a
large heavy pot,
pour sugar and cook over medium heat, moving
pan frequently but not stirring until the sugar melts and takes on a light amber hue.