Sentences with phrase «bottomed skillet over high heat»

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

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

Not exact matches

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

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

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

Heat a skillet with enough olive oil to cover the bottom of the pan over fairly high hHeat a skillet with enough olive oil to cover the bottom of the pan over fairly high heatheat.

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.

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

Heat just enough oil to cover the bottom of a skillet over medium to medium high hHeat just enough oil to cover the bottom of a skillet over medium to medium high heatheat.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Heat a large, heavy - bottomed skillet over high.

Coat the bottom of a large wok or skillet with oil and place it over high heat.

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.

In a large skillet over medium - high heat, add oil and ground beef, (or turkey or bison) brown and break up in the bottom o the skillet for 6 to 7 minutes.

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

Combine 6 tablespoons sugar and 3 tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat until sugar dissolves.

Toast the tortillas in a small skillet over medium - high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.

Place a nonstick skillet or omelet pan with a 7 - inch - diameter bottom over medium - high heat.

Cook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.

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

Very generously coat the bottom of a large skillet with oil (at least 1/8 inch high) and place it over medium heat.

Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium - high heat.

Step 7In a large skillet over medium - high heat, heat enough oil to cover the bottom of the pan.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute.

Coat the bottom of a medium skillet with oil and place it over medium - high heat.

Coat the bottom of a large skillet with oil and place over high heat.

Place the meatballs in the skillets - 4 meatballs per skillet - and cook over medium - high heat until the bottoms are lightly browned.

Lightly oil or butter the bottom of a large nonstick skillet and place over medium - high heat.

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

Option two, heat a heavy bottomed skillet over medium - high 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 1 tablespoon of the rosemary oil in a medium, heavy - bottomed, ovenproof skillet over medium - high heat until hot but not smokHeat 1 tablespoon of the rosemary oil in a medium, heavy - bottomed, ovenproof skillet over medium - high heat until hot but not smokheat until hot but not smoking.

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

Heat oil over medium - high until an instant - read thermometer registers 350 ° — 365 ° (don't let the tip of the thermometer touch the bottom of the skillet).

In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium - high until shimmering.

Heat a large skillet over medium - high heat and add just enough oil to cover the entire botHeat a large skillet over medium - high heat and add just enough oil to cover the entire botheat and add just enough oil to cover the entire bottom.

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 oil in a heavy - bottomed, ovenproof skillet over medium - high heat until almost smokHeat the oil in a heavy - bottomed, ovenproof skillet over medium - high heat until almost smokheat until almost smoking.

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

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

In a high - quality, heavy - bottom, large, low, stainless - steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the skillet.