Sentences with phrase «crisp in a large pan»

Cut plenty of slender asparagus into 1 - inch lengths and steam until just tender - crisp in a large pan.

Not exact matches

Heat a drizzle of olive oil in a large ovenproof pan and fry the bacon until crisp.

Prepare the Stuffing — In a large pan, sauté the bacon until it is cooked, but not crisp.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

Cook bacon in a large frying pan over medium - low heat, turning once until fat starts to render and edges start to crisp, about 3 - 4 minutes.

In a large sauté pan over medium heat, fry bacon pieces until brown and mostly crisp.

Preheat oven to 350 degrees F. and lightly grease 2 (8 x 4 inch) Loaf Pans (Or 1 (8 x 4 inch Pan For Larger Crisps) In a large bowl, mix together the two flours, baking soda, and salt.

The water will take a bit to get going, so meanwhile, fry up the bacon in a large skillet until it's crisp, then remove from the pan and pat dry.

In a large frying pan, cook bacon over medium heat, until crisp.

2 Cook bacon strips in a large nonstick frying pan over medium - low heat until crisp, about 10 minutes.

Once you are ready to serve place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp.

Cook the ham in a frying pan, over medium heat, stirring occasionally, until golden and crisp on the edges; add them to the large mixing bowl.

Heat a large skillet over medium heat, cook bacon pieces until crisp, remove with a slotted spoon (leaving drippings in pan) and drain on a paper towel

Place bacon in a single layer in a large frying pan over medium heat and cook until crisp.

Place «chips» on a wire rack on a large rimmed baking sheet (I used a half sheet pan) and allow to dry and crisp in the oven for 30 minutes to an hour.

In a large pan, fry the salt pork until crisp.

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.

Cook the bacon in a large sauté pan until crisp and golden, about 7 to 8 minutes.