Sentences with phrase «coated with the oil»

Stir to coat with oil, and turn the heat to medium - low.

Stir for a few seconds to coat with oil and coriander.

Toss potatoes in the pan until well coated with the oil and spices.

Plop in the dough, turning it around until it's coated with the oil.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Toss to coat, making sure each piece is completely coated with oil.

Turn around once so that it is evenly coated with oil.

Stir to coat with the oil and all the spices.

Add dough and turn over to make sure it is coated with oil.

Press it onto the sheet, turning it a few times to coat with oil.

Lightly oil a large bowl and transfer the dough to the bowl, turning so that the top is coated with oil.

Add parsnips, celery root, and cauliflower, and stir to coat with oil.

Place the squash in a roasting pan then coat them with the oil and black pepper and add the garlic.

Transfer dough to bowl lightly coated with 1 tablespoon olive oil and turn dough over once to coat with oil.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Lightly coat with oil Add 1/4 - 1/3 cup batter and swirl to completely cover bottom of skillet.

Toss skillet contents to coat with oil.

Toss so they get coated with the oil in the pan and cook, stirring often.

Place the squash in a roasting pan then coat them with the oil and and add the garlic.

Toss the prawns until they are well coated with the oil and spice.

Add the potatoes cubes and stir to coat with the oil.

Place your dough ball in a large bowl that has been lightly coated with oil, cover with a damp cloth, and allow it to rise for 2 hours (or until it doubles in size).

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.

Turn the skillet until the bottom is thoroughly coated with oil.

Add the dry orzo and stir to coat with the oil.

Heat the olive oil in a large saucepan then add the celery and onion, stir to coat with oil.

Turn the eggplant cubes onto the baking sheet and toss to coat with oil, and spread them out in an even layer.

Divide the dough into three pieces, roll each of the pieces of dough into balls and lightly coat with oil, then freeze each one in a separate ziptop freezer bag.

Drizzle with the lemon juice and olive oil and toss well with your hands until the Brussels are well coated with the oil.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil.

Add the washed and drained basmati rice and stir to mix with the veggies and coat with oil for 1 or 2 minutes.

Coat with oil and sprinkle a nice helping of the seasonings over the top.

Place the dough ball into a lightly oiled bowl and turn it over gently till it is well coated with the oil.

Add rice and stir until coated with oil.

Place the kneaded dough in an oiled bowl, turning the dough till lightly coated with oil.

Brussel sprouts, yellow and red bell peppers, and onion, chopped up, coated with oil and cooked in a cast iron skillet in a kamado grill before being drizzled with balsamic vinegar.

Place the eggplant and zucchini onto baking sheets lightly coated with oil.

Add the rice and stir well for a couple of minutes to ensure that each grain of rice is well coated with oil.

Place all the tomato halves cut side down on the baking, then turn over to coat with oil.

Turn the heat down to medium low, add the carrots, garlic and potatoes, continue to stir to coat with oil and cook for 5 to 10 minutes.

Make sure the fries are evenly coated with oil.

Stir in the olive oil, salt, and a few cranks of pepper until the vegetables are well coated with the oil.

Add the onions, stir to coat them with the oil, and then turn the heat down to low and let the onions cook, stirring occasionally, until they turn a deep brown colour.

Place the diced fennel on a baking sheet and coat with the oil, brown rice syrup, sea salt, and black pepper.

Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.

Remove from the oven and gently lay the turkey roll into the baking dish and turn to coat with the oil.

Stir until the rice is coated with the oil and the ingredients are well mixed.

Set the dough in the bowl and turn it until it's coated with oil.

When the oil is hot (add a piece of onion, if it sizzles it's ready) add the onion and stir them well to coat with the oil.

line a baking sheet with heavy duty foil and coat with oil of your choice.