Sentences with phrase «butter over medium to high heat»

next, i sautéed the cauliflower with a little butter over medium to high heat, adding a little water as i went along to soften the cauliflower a bit more...

Continue to simmer the butter over medium to high heat until it starts boiling.

Not exact matches

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minuHeat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minuheat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat.

To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Heat 2 Tbsp olive oil in a non-stick skillet with 2 Tbsp of the butter over medium - high heat, until the butter starts to cracHeat 2 Tbsp olive oil in a non-stick skillet with 2 Tbsp of the butter over medium - high heat, until the butter starts to cracheat, until the butter starts to crackle.

For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium - high heat.

In a cast iron (or heavy) skillet, over medium high heat, place butter in skillet to melt.

Add 4 tablespoons of butter to the pan and heat until melted over medium - high heat.

Heat butter in 10 - inch skillet over medium - high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minuHeat butter in 10 - inch skillet over medium - high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minuheat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.

Heat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high hHeat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high heatheat.

Add 4 tablespoons butter to the pan and heat until melted over medium - high heat.

In a small saucepan over medium - high heat bring the butter, water, and sugar to a boil.

Meanwhile, add the lobster - infused butter back to the large skillet over medium - high heat.

For pâte à choux: In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium - high heat.

To make the rum glaze, combine the butter, water and sugar in a saucepan over medium - high heat and bring to a boiTo make the rum glaze, combine the butter, water and sugar in a saucepan over medium - high heat and bring to a boito a boil.

Use a large skillet over medium - high heat to warm the olive oil and butter.

In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning.

Heat the butter in a frying pan over medium to medium - high hHeat the butter in a frying pan over medium to medium - high heatheat.

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

In a Dutch oven over medium - high heat, add the butter, onions, jalapeno, garlic and stir to combine.

Heat the oil in a large pot or Dutch oven over medium to medium - high heat, add the butter and melt into the Heat the oil in a large pot or Dutch oven over medium to medium - high heat, add the butter and melt into the heat, add the butter and melt into the oil.

Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a bHeat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a bheat, stirring frequently while bringing the mixture to a boil.

Add olive oil, butter, and pepper to dutch oven over medium - high heat and cook until fragrant.

About 1 hour before serving, preheat oven to 400 ° and bring reserved clarified butter to 375 ° over medium - high heat.

When ready to serve, heat a large saute pan over medium - high and add the olive oil and butter.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

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

Step 5In a large skillet over medium high heat, heat the butter for about 2 minutes, being careful not to burn it.

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

Heat a pat of butter in a small to medium sized frying pan over medium high hHeat a pat of butter in a small to medium sized frying pan over medium high heatheat.

While the cake is baking, make the caramel sauce: In a small, heavy - bottomed saucepan, combine the butter, sugars and syrup, and bring to a simmer over medium - high heat.

Add a pat of butter to each thigh, put them into a cooking pouch and vacuum seal.Submerge in the water oven to cook for 1 1/2 hoursIn a skillet on the stovetop, heat the lard over medium heat (not high) and when it starts smoking, add the thighs, skin side down and leave undisturbed for 3 to 5 minutes until the skin is crisp.

In a wok or a large skillet set over medium - high heat, add the butter, hot dogs, bacon and onion and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes.

When ready to serve, heat butter over medium - high in a small sauté pan.

Sauce: In a large sauce pan (or the pot you boiled the noodles in or the pan you made the sausage in if you want to dirty fewer pots) melt the butter over medium high heat.

Add the butter and preserved lemon to the pan and bring the water to a gentle boil over medium - high heat.

Add the oil (or butter) to a large Dutch oven and heat it over medium - high heat.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

Meanwhile, add the butter to a large sauté pan over medium - high heat.

While the beef simmers, preheat the oven to 350F degrees and make the sauce: Melt the butter in a saucepan over medium - high heat.

While farro cooks, melt butter with oil in a 12 - inch heavy skillet over medium - high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes.

While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium - high heat until the mixture begins to sizzle.

The night before you want to enjoy your cereal, melt the butter over medium - high heat in a saucepan.

Add the butter to the saucepan over medium - high heat.

While the pasta is boiling / you're waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil.

Add the butter, garlic, chives and shrimp to the bacon and continue to cook over medium - high heat stirring occasionally.