Sentences with phrase «bottom skillet»

Heat a thick bottom skillet, preferably a good cast iron skillet / tawa, (or any kind of heavy bottom pan if you do not have an iron skillet).

We recommend using a bottom skillet that's at least 12» — any smaller and you won't be able to fit the whole bird.

In a large, heavy bottom skillet, melt 1 Tbsp butter.

Place the sausage in a heavy - bottom skillet and cook over medium heat, breaking up any large clumps and stirring occasionally, until the sausage is lightly golden brown and cooked through.

In a heavy bottom skillet, heat the olive oil.

Place oil in a heavy bottom skillet and place over medium - high heat.

Prepare a 8 - 9 inch cast iron skillet or other heavy - bottomed skillet / baking pan by oiling it thoroughly.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Heat 1/2 cup vegetable oil in a heavy - bottomed skillet over medium - high heat.

To cook the chops, add 3 - 4 tablespoons of canola oil to a heavy bottomed skillet.

In a large, heavy bottomed skillet, heat olive oil at medium to medium - high heat.

Place all the ingredients in a large, deep, flat - bottomed skillet.

Heat a large, heavy - bottomed skillet over medium heat.

Heat a large, heavy - bottomed skillet over medium - high heat.

In a large heavy - bottomed skillet, pot or Dutch oven, heat the butter over medium high heat.

Place oil and 2 tablespoons butter in flat, heavy - bottomed skillet and heat on medium - high until butter melts.

Preheat a large heavy - bottomed skillet over low - medium heat.

Heat the oil in a heavy bottomed skillet.

Heat a large, heavy - bottomed skillet over high.

To make the meat, pour the oil into a large, heavy - bottomed skillet over medium high heat and working in batches, sear the chicken, pork and beef.

Preheat 2 Tablespoons oil in a large cast iron or heavy bottomed skillet over medium - high heat until just beginning to smoke.

Heat butter and oil in a heavy - bottomed skillet.

Heat the vegetable oil in a heavy bottomed skillet / wok.

Pour 1 / 2 - inch of vegetable or canola oil into a heavy - bottomed skillet.

Heat the oil in a large heavy - bottomed skillet over medium high heat.

Place a large, heavy - bottomed skillet on medium high heat.

Coat the bottom of a large flat - bottomed skillet with oil, at least ⅛ inch deep.

Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat.

Make the spinach: Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat.

Coat the bottom of a large flat - bottomed skillet with oil and place over medium heat.

Preheat a cast iron or heavy bottomed skillet over medium heat.

In a large, heavy - bottomed skillet, heat the olive oil over high heat until it is almost smoking.

For the sauce: In a heavy - bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted.

Heat the olive oil in a large heavy bottomed skillet on high until shimmering.

You can add some olive oil if necessary, or sauté the pasta in a large heavy - bottomed skillet.

Option two, heat a heavy bottomed skillet over medium - high heat.

Preheat a heavy bottomed skillet, preferably cast iron, skillet over low heat.

If you'd like to fry instead: Preheat a heavy bottomed skillet over medium high heat, add a thin layer of canola oil, and fry pierogi on each side until golden brown (probably 3 minutes on one side and a minute on the next.)

Heat the olive oil in a small, heavy - bottomed skillet over low heat.

Pour about 1/2 inch of oil into a heavy - bottomed skillet.

Warm a nub of ghee in a heavy bottomed skillet over medium high heat.

Heat vegetable oil in a large heavy - bottomed skillet over high heat.

In a heavy bottomed skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium - high heat until the butter is melted and foamy.

Heat the olive oil in a large heavy - bottomed skillet over medium - high heat.

Heat the 2 tablespoons oil in a heavy bottomed skillet over medium to medium high heat.

Not exact matches

Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potaotes, and carrots until they begin to color.

Heat a large skillet and add in mustard oil to cover the bottom.

In a medium - sized heavy - bottom saucepan or skillet over medium heat, melt the butter.

Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes.

As you can see in the first picture of this post, sometimes I sprinkle a little white corn meal on the bottom of the cast iron skillet to give the pizza a «parlor» feel.