Sentences with phrase «return skillet»
Return the skillet to high heat and add the remaining 3 tablespoons oil.
https://bookpage.com/
Return skillet to the heat.
Return skillet to stove.
Return skillet to medium heat.
Return skillet to heat, add remaining 3 tablespoons olive oil, then slide the potato dish back into the skillet, uncooked side down.
Return skillet to heat, add butter, and cook until it begins to foam and turn golden.
Return skillet to medium heat and swirl olive oil to coat.
Return skillet to burner, and add remaining margarine and oil.
Return the skillet to medium heat, add the shallots and chile, and cook, stirring occasionally, until tender, 2 to 3 minutes.
Return skillet to stove, add sesame oil, and heat over medium - high heat.
Return skillet to medium - high heat; cook burgers until medium (5 - 6 minutes per side), or until a meat thermometer inserted in the center reads 160 °.
Off the heat, add the wine, return the skillet to the heat, scraping up any browned portions, cook until it is nearly absorbed.
Meanwhile, return skillet to medium - high heat and add garlic cloves and tomatoes, one cut side down.
Return skillet to heat; cook, stirring often, until reduced to 3 Tbsp., 2 - 3 minutes.
Return skillet to stove - top.
Return skillet to high heat and add remaining 1 Tbsp.
Return skillet to medium heat and cook harissa, stirring occasionally, until fragrant and sizzling, about 30 seconds.
Drain off all but 1 tablespoon of bacon grease from the skillet, and return the skillet to the burner, increasing heat to medium.
Return skillet to medium - high heat and cook, stirring occasionally, until apples are soft but not mushy, about 10 minutes (resist the urge to stir them often so they do not fall apart).
Return the skillet to medium - high heat with 1 tsp vegetable oil.
Return the skillet to the stove and add the remaining peanut oil, along with the toasted sesame oil, garlic, ginger, and 1/4 teaspoon red pepper flakes.
Return skillet to medium heat.
Add more oil and return the skillet to heat, then fry half the potatoes in fenugreek, fennel, and cumin and mustard seeds for a few minutes, until the potatoes are half cooked.
Return the skillet to the heat, and warm the tortillas, 1 or 2 at a time, on one side over medium heat.
Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12 — 15 minutes.
Return skillet to medium heat and pour in deglazing liquid; cook, scraping up any browned bits, until almost all liquid has evaporated.
Return skillet to medium heat and cook shallot, stirring, until golden brown, about 3 minutes.
Return the skillet to the stove top over medium - low and pour in the eggs.
Return skillet to heat and whisk in egg yolks.
Remove patties from skillet, and drain all but two tablespoons or so of the grease, then return skillet to the stove.
Return skillet to medium - high heat with a splash of vegetable oil.
Return the skillet to medium - high heat with 1 tbsp vegetable oil.
Return the skillet to high heat and add the sesame oil.
Return skillet to medium - high heat and add potatoes, spreading into a single layer in the pan.
Transfer to the plate and return the skillet to the heat.
Return the skillet to medium - high heat.
, and return the skillet to the burner.
Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs.
Transfer the mushrooms to a plate and return the skillet to the medium - high heat.
Add the tofu to the plate of mushrooms and return the skillet to the same heat.
Return the skillet to medium heat and add the coconut oil.
Return skillet to heat and continue to sauté for 3 minutes, stirring constantly.
Return skillet to heat and bring to a boil.
Return the skillet to medium heat and add the sauerkraut.
Return skillet to medium - high heat and melt 2 tablespoons of the lard.
Stir the potatoes, then return the skillet to the oven for another 10 minutes, or until the potatoes are fork - tender.
Return the skillet to the stove over medium - high heat.
Return the skillet to medium - high heat and add the broccolini and 1/4 cup water.
Remove to a blender and return skillet to heat.
Return the skillet to the heat with 1 tsp of the sesame oil, add the green garbanzo beans and baby corn and cook until browned in places, about 4 to 6 minutes; transfer to a plate.