Sentences with phrase «butter in a large skillet»

Melt the remaining half stick of butter in a large skillet and quickly sauté the shrimp over high heat, tossing frequently.

Meanwhile, melt the butter in a large skillet over medium - high heat.

Heat 1 tbsp butter in a large skillet.

Sauté mushrooms and shallot in 2 tablespoons butter in a large skillet over medium heat until tender.

Melt 1 tablespoon butter in a large skillet until foaming.

Heat 2 tbsp butter in a large skillet over medium heat until melted.

2) Saute — Warm a tablespoon of olive oil or butter in a large skillet over medium heat.

Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan.

Melt the butter in a large skillet over medium - low heat.

Heat 2 tablespoons of butter in a large skillet over medium heat until foam subsides.

In the meantime, heat 1 tbsp of butter in a large skillet.

Prepare the candied pecans by melting the butter in a large skillet.

Heat butter in a large skillet over medium - high heat until melted.

Warm the tortillas: Heat 1/2 teaspoon of the butter in a large skillet over medium heat.

Melt 2 tablespoons butter in a large skillet over medium heat.

Heat 2 tablespoons of the butter in a large skillet and preheat over medium - high heat.

Make Casserole: Melt 1 tablespoon butter in a large skillet over medium heat.

Sauté leek and mushrooms in butter in a large skillet over medium - low heat until tender.

Melt the butter in a large skillet and add the mushrooms, stirring from time to time, until tender.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat.

Heat butter in large skillet over medium heat, and, when bubbling, start frying bread, several slices at a time.

Melt 2 tablespoons of the butter in a large skillet over medium heat.

Melt 1/4 cup butter in a large skillet over medium.

Heat the butter in a large skillet over medium heat.

MELT butter in large skillet over medium - low heat.

Warm the oil and butter in a large skillet over medium heat.

Melt butter in large skillet over medium - high heat.

Melt the butter in a large skillet, preferably nonstick, over medium heat.

Heat oil and butter in a large skillet over medium heat.

Melt butter in a large skillet.

Melt the remaining 2 Tbsp of butter in a large skillet over medium - high heat.

Melt 2 tablespoons butter in large skillet over medium heat.

Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown.

Melt 3 tablespoons of butter in a large skillet over medium - high heat.

Melt butter in large skillet on medium - high heat.

Melt butter in a large skillet and add the sauce mixture then bring to a simmer over medium - high heat.

Melt 1 tbsp of butter in a large skillet over medium - high heat.

Carrot, Leek & Turnip Saute Melt olive oil and butter in a large skillet over medium - low heat.

Heat 1 to 2 ounces clarified butter in a large skillet over medium - high heat.

Melt 2 tablespoons butter in large skillet on medium heat.

Heat butter in a large skillet over medium heat until melted.

Heat butter in large skillet over medium heat.

Melt a stick of butter in a large skillet.

Heat 4 tablespoons butter in a large skillet over medium - high heat.

Melt the butter in a large skillet over medium heat.

Melt the butter in a large skillet, add the bread, toss until well coated, then toast, tossing now and then, until golden.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Melt butter in large skillet.

Melt 2 T butter in large skillet.