Sentences with phrase «add cooking oil»

Add the cooking oil to a skillet set over medium heat.

Heat your waffle iron and add cooking oil.

If the sausage is lean, add cooking oil if needed to keep it from sticking.

Add the cooking oil, water, eggs, and canned pumpkin into the same bowl and mix well.

Add the cooking oil in the frying pan and heat the pan over medium heat.

Place a stockpot over medium heat, add the cooking oil, and let it warm for a minute.

First make the popcorn: Put a large pan on a medium - high heat and add the cooking oil and popcorn kernels.

Add cooking oil.

Turn the heat down to low, and add some cooking oil.

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

Not exact matches

It took starting a fire, boiling oil, adding spices, cooking, simmering, and then cooling down to where they could skim off the ointments.

Then add in the baby corn, green beans, tamari, coconut oil and lime, and cook for another 8 minutes.

Allow the broccoli to cook for 4 - 5 minutes before adding the mushrooms — you may want to add a little extra olive oil to them.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

Once cooled; add the fennel to the deep bottom dish, along with the juice of one lemon, drained raisins, a drizzling of olive oil, the cooked quinoa and a sprinkling of salt — give the whole lot a big mix to ensure all of the delicious flavours coat everything.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

Once the sweet potatoes have cooked for fifteen minutes add the beets and sprouts to the baking tray, add a little more olive oil, salt, pepper and the chilli flakes.

The mozzarella sticks we whipped up required no oil and the company says that for a little over 2 pounds of potatoes, cooks just need to add one tablespoon of oil.

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

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.

Heat the butter and oil together in a sauce pan, add the bacon, and cook for five minutes over low heat.

Heat oil in a large saucepan and add garlic and cook until fragrant but not browned.

Oops, I accidentally mis - read the recipe and cooked the coconut oil and almond butter in with everything instead of adding it at the end.

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

Heat oil in a pressure cooker or any heavy bottom vessel and add cumin seeds, cloves, cardamon, asafetida powder, green chilly and sliced onion in it.

Besides cooking, you may want to try adding coconut oil into your everyday routine.

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.

In a saucepan put the olive oil heat the tomato sauce, the cube stock (don't add it if you cooked the sauce by yourself) and the flaked fish.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servadd to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heat.

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

Add olive oil and crushed garlic cloves and chicken sausage and cook until garlic becomes fragrant and sausage is browned, about 2 minutes

Pour remaining oil into pan and stir in onions; continue cooking for 4 - 6 minutes until lightly browned, then add to farro mixture.

Add the rice and continue cooking for 2 to 3 minutes, stirring to coat the rice with the oil.

On the other side put the chicken in the pressure cooker and fry it with some oil and add ginger paste, garlic paste, salt, ajinomito, lemon juice and stir them all very well.

For the topping, you cook the onions in a little oil, add the chickpeas and curry powder and cook a little more before adding it to your soup.

Add the oil to a wok and cook the chicken for about 10 minutes until cooked through.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

Meanwhile, slice the onion and cook in the oil about 15 min until gently brown hen add the chickpeas.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Remove sun - dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

I followed the recipe exactly but 12 oz of gluten free gnocchi (Caesars brand) kudos to reviewer «Sarah» who says to sauté the extra chard stems in garlic n olive oil then add some water and cover to cook.

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.

In a large wok or skillet over medium high heat, add oil and cook onions until tender, about 2 minutes.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed.

Since vitamin A is a fat soluble vitamin, we will increase the absorption by adding olive oil during the cooking process.

Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.