Sentences with phrase «when oil shimmers»

When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes.

When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs.

When the oil shimmers, add the parsnip buns by inverting the ramekins over the pan and tapping the bottom.

When the oil shimmers, add the carrot cakes two at a time by inverting the ramekins over the pan and tapping the bottom.

When the oil shimmers, add onion, garlic and bay leaves.

Add to the pot when the oil shimmers in a single layer.

When the oil shimmers add the onion and garlic.

When the oil shimmers, add the onions and cook, stirring frequently, until the onions are golden and caramelized, about 15 minutes.

When the oil shimmers, add the onions and sauté until the onions are browned at the edges (about 3 - 4 minutes).

When the oil shimmers, add the leeks, season with salt and cook until translucent.

When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes.

When the oil shimmers, add the onion, celery, garlic and cook until softened, about 3 minutes; set aside.

When the oil shimmers, use tongs to hold the tortillas, one at a time, folded in half.

When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper.

When the oil shimmers, place the flattened dough in the pan, and fry on one side, one to two minutes, until browned.

Not exact matches

When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula.

When oil is shimmering, add fish fillets and cook without moving until well browned on first side, about 3 minutes.

Sprinkle your scallops with salt and white pepper, and when the oil just starts to shimmer, add the scallops.

When oil is shimmering but not smoking, add onions.

When the oil is shimmering, arrange the dumplings in the pan as close as they will fit without touching.

When firing up the stove, you want the oil in your skillet to shimmer before adding the salmon.

When the olive oil shimmers, add the onion and cook until beginning to turn translucent.

When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side.

Heat the oil in a wide skillet over medium heat and when it shimmers, add the onion and garlic.

When the oil is shimmering, microwave the potatoes a minute to jump start the cook process.

When the oil stops shimmering add the garlic, ginger and Sriracha.

When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper.

When the oil is shimmering, add the poblano peppers and onions.

When the oil is just starting to get hot (the surface of the oil will start to shimmer), add the garlic and ginger and sauté for 30 seconds, until fragrant.

When the oil is hot and shimmering, add the cauliflower, onion, carrot, and celery.

When the oil is hot and shimmering, add the garlic to the pan and cook until golden brown, about 1 - 2 minutes.

When the oil is hot and shimmering, add the sausage and cook for 6 - 8 minutes or until nicely browned.

When the oil is shimmering, add the garlic and simmer for a few minutes until fragrant.

When the surface of the oil is just starting to shimmer, add both fillets (it should sizzle, but the oil shouldn't be smoking).

When the oil is hot and shimmering, add the onion and cook for 4 - 5 minutes or until softened and translucent.

When the oil is shimmering, add half of the chicken and cook until golden on both sides, about 10 minutes.

When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes.

When the oil begins to shimmer, add the garlic, ginger and green onions, and cook, stirring often, until fragrant, 30 to 40 seconds.

In a large saucepan heat the oil, and when shimmering, add the garlic, celery, and onion, stirring to combine.

When the oil begins to shimmer, add the garlic and cook for a minute or two until it begins to brown.

When the oil is shimmering (but not smoking!)

When the oil is shimmering, add the chilies, garlic, and the white parts of the scallions.

When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition.

When oil is shimmering again, add shrimp mixture and arrange in a single layer in skillet.

When the oil begins to shimmer fry three of the fillets, skin side down, for five minutes or until the skin is crisp.

Heat 1 tablespoon vegetable oil in your Dutch oven up over medium - high heat, and when the oil starts to shimmer and smoke, carefully lower the pork shoulder in fatty side - down.

When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5 — 7 minutes.

When the oil is shimmering again, add the shrimp mixture and arrange it in a single layer.

oil, and when it's shimmering and slides quickly across the surface of the pan, add 6 cut scallions and 1 2 - inch piece of sliced ginger.

When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet.