Sentences with phrase «browned in a little oil»

The meatballs were first browned in a little oil over medium - high heat, and then the lid went on and they were transferred to a 350 oven for maybe 20 - 30 minutes until they were cooked through.

8 ounces vegan ground beef substitute, thawed if frozen (I used Boca Veggie Crumbles; note: if your product is not already browned, brown in a little oil and remove from skillet before beginning recipe.

Not exact matches

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

Heat the oil to 350 to 375 degrees or until a little of the batter quickly browns when dropped in the oil, about 20 seconds.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

In same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little broIn same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little broin the pan for about 2 minutes until the flakes turn a little brown

The mushrooms are sautéed in batches in a little bit of butter and olive oil until most of them are nice and brown and starting to wilt.

With a little olive oil in the pan, place the patties down and sear until brown on each side.

mmhmmm, sliced, a little olive oil, s & p, 425 in an oven for 15 - 20 min until they've browned a bit and are crazy delicious.

There are two kinds of sesame oil — plain sesame oil is light in color and has very little flavor, while toasted sesame oil is dark brown in color and has a very strong sesame flavor.

In a large skillet brown your beef over medium heat, use a little olive oil to keep it moist.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Brown the onion (and garlic) in a soup pot using very little oil.

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Searing the meat with a little oil in a hot skillet browns the meat and adds a little more flavor.

Drizzle the cheese mixture with a little olive oil and then bake in 350F pre-heated oven for about 20 - 25 minutes or until the pastry edges are golden brown.

Once all the little guys are made, I heat a large non-stick pan with a touch of olive oil, and brown the dumplings in batches until they're golden and crispy on both sides.

I used loin so there was little fat for crisping; I just put a bit of olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was black once the liquid evaporated.

For this particular acorn squash, I caramelized it in some coconut oil and a little brown sugar.

The recipe did not use any garlic, but I have used three large garlic cloves, peeled and chopped, fry in a little oil until light brown, then add in the shredded kale.

Firm tofu are cut into cubes, then pan-fried in a skillet with a little oil until golden brown to make tofu croutons, which is then used as a garnish before serving.

We've taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of cider vinegar, olive oil, and a little brown sugar, before roasting them.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Still, your dip will brown eventually if you serve all at once, so serve in small batches, with the rest stored in the fridge like so: Rub a little olive oil onto a sheet of plastic wrap, then press the wrap, oil side down, onto the surface of the dip — the thin film of oil creates an impermeable barrier, with plastic as a reliable backup.

First I cooked the sausage until lightly browned in a big Dutch oven with a little olive oil.

Brown the turkey or chicken pieces in a heavy skillet for 10 minutes on each side, adding a little vegetable oil if necessary.

In a heavy skillet, brown the pork, adding a little oil if necessary.

Heat a little of the remaining oil in a heavy skillet, add the pork and brown.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

Heat a large, heavy - based pan over a medium - high heat and brown pork and beef mince in a little olive oil.

Meanwhile heat the shiitake mushroom in a frying pan with a little coconut oil until soft and browned, set aside.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!

In a little bit of olive oil and sesame, I browned up about 1/2 pound of ground pork, and when I say «browned,» I mean it; you want the edges to get nice and crispy.

For the pork filling, I browned up a pound of ground pork in a little bit of sesame and olive oil until it was super crispy, then covered it in soy sauce, fish sauce, a little bit of brown sugar and sriracha.

Firstly, the chopped potatoes are fried in a little oil until browned and cooked.

Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown.

First, I fried the onions in the olive oil for about 4 minutes, until they started to brown a little.

I sliced the tortillas, pan sauteed them in a little oil, crumbled in some tofu and spices which I sauteed until the tofu began to turn the barest hint of golden brown, added the veggies with a little salsa and nutritional yeast, and sauteed the whole mixture until heated through.

My recipe notes: I used coconut butter that I melted a little in the microwave, and mixed the brown sugar and coconut oil with electric hand beaters.

The last step is heating a little more olive oil in the skillet, and sautéing the breadcrumbs until crisp and browned.

Normally I'd just toss them in a little bit of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.

When the soup is nearly done, sauté them in a little olive oil over medium heat, stirring often, until touched with brown spots here and there.

Take the potato cakes out of the fridge and fry them gently and carefully in a little oil for about 2 — 3 minutes on each side, until warmed through and crispy brown.

Form your mixture into meatballs and fry in a cast iron pan with a little olive oil until all sides are browned.

You brown the pot - stickers in a non-stick pan in a little sesame oil, then add water, cover and cook until translucent.

1) Cut the tofu into cubes and fry them in a non-stick pan with a little oil, until golden brown, then set aside.

Add in the tofu with the vegetables, or if you prefer your tofu crisp, brown it separately in a sauté pan with a little oil while the vegetables are cooking.

Heat a little oil in a frying pan and fry for 5 - 7 minutes, turning the pieces until they are golden brown on all sides.

Meanwhile, sauté the mixed fresh mushrooms (minus the enoki's) in a little olive oil, garlic, and salt until slightly browned and aromatic.