Sentences with phrase «bottomed large pan»

Into the pressure cooker or electric cooker or even a heavy bottomed large pan.

In a heavy - bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined.

Not exact matches

Heat oil in a large thick - bottomed sauce pan on medium heat.

Coat the bottom of a wok (I used a large sauté pan w / a lid) with the oil and place over medium heat.

Add cauliflower, a large pinch of salt, black pepper and the leek broth / any veggie broth to cover the bottom of the pan.

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

Clip a candy thermometer, if using, to a large sauce pan, about 1/2 ″ away from the bottom of the pan.

This master mix is so big that I couldn't even mix it in any of my bowls, I had to use my large roasting pan bottom to mix it.

Or pour / spoon the batter into a large ziplock bag, cut off the bottom corner of the ziplock bag, then pipe the batter into the doughnut pan.

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch.

In a cast iron pan or large, deep, heavy bottomed frying pan add enough vegetable or canola oil so that there is about a centimetre of oil in the pan.

Prepare the Sloppy Joe: Preheat a large, heavy bottomed pan over medium - high heat.

Line skillet or large pot with additional grape leaves, and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.

Prepare the spinach: Preheat a large, heavy bottomed pan over medium heat.

(3) Using the flat bottom of a large sauce pan or skillet, FIRMLY press the dough into a large round disc roughly 1/4 ″ thick, then peel away the ziploc bag.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

Melt the butter in a large sauté pan then add the apples with the rest of the apple bottom ingredients.

In a large skillet, over high heat, add 1 - 2 tablespoons of olive oil; add the cut - off asparagus bottoms and sauté for about 2 - 3 minutes, continuously shaking the pan.

Scoop the crushed berries, sugars and water into a large, heavy bottom pan and place over medium heat.

Preheat oven to 160c degrees and place a large pan with water on the bottom of the oven.

In a large fire - proof pan (such as a cast iron skillet or paella pan), layer tortilla chips to completely cover the bottom.

Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes on each side until browned.

Heat your coconut oil in a large heavy bottomed pan and fry the ginger paste and half of your spring onion until just cooked.

Place cake pans on a large baking sheet (this protects bottom) and bake at 350 degrees until done, about 1 hour.

Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

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 heat.

I have a thin bottomed stock pot, a medium (2 - 3 quart) heavy bottomed pot, and a large beautiful glazed cast iron casserole dish with a lid which is square with tall sides, and similar capacity as a 9 × 13 pan (i'm a recent college grad cooking with hand me downs).

Once you are happy with the level of browning, pour the butter into a large heatproof bowl (make sure you scrape the browned bits at the bottom of the pan into the bowl as well).

Heat 2 tablespoons of ghee in a large, heavy - bottom saute pan over medium heat until the ghee is melted and begins to shimmer.

Our trick for rising was to put the bowl of dough into a large foam cooler that had a pan of warm water on the bottom and covered the cooler to keep the moist warmth in.

Pour the 2 tablespoons of olive oil into the bottom of an oven proof pan, large enough to hold all the spuds and the bird.

Press the dough evenly onto bottom and up sides of a large tartlet pan.

Grease a large loaf pan and line it with baking paper, pressing the paper to the bottom with flaps that hang over the side of the loaf pan.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, pumpkin pie spice and salt in a large, heavy bottomed sauce pan.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Pour rice mixture into bottom of a large disposable aluminum foil pan, either a deep half - size steam table pan or a deep, large lasagna pan will work.

In a large 10 - 12» heavy bottom pan, add sugar and water and cook on medium heat until white bubbles start to form.

While eggplant and garlic are cooking, heat a large saute pan on medium high and coat the bottom lightly with olive oil.

Now prepare the beans: Preheat a large, heavy bottomed pan over medium heat (cast iron is preferred.)

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Heat butter and olive oil in large, heavy bottomed sauté pan over medium low heat.

I found a 10» skillet too large and 3 TB of batter definitely not enough to coat the bottom of the pan.

Heat a large, heavy - bottomed frying pan (I used a cast - iron skillet) over medium heat.

BRUSH oil over the bottom of a large non-stick pan and heat over medium heat.

Mix the paneer, condensed milk, milk powder and cardamom powder in a thick - bottomed large skillet or pan.

Pour enough oil in a large frying pan to lightly coat the bottom.

In a large sauce pan, add just enough vegetable broth to cover the bottom of the sauce pan and add the onion and garlic for about 5 minutes.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Coat the bottom of 2 large, heavy fry pans with oil.