Sentences with phrase «cup oil in»

Meanwhile, heat the remaining 1/4 cup oil in the pan and shape and cook the remaining potato mixture.

With the motor running, add 1/2 cup oil in a thin, steady stream and process until creamy.

Toss zucchini, vinegar, chopped oregano, and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper.

Combine garlic and 1/2 cup oil in a small saucepan and cook over medium - low heat until bubbles form around garlic.

Meanwhile, heat 1/4 cup oil in a large skillet, preferably cast iron, over high heat.

Heat 1/4 cup oil in a large heavy pot over medium heat.

Meanwhile, purée sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth.

Heat remaining 1/2 cup oil in reserved skillet over medium - high.

Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper.

Heat remaining 1/2 cup oil in same skillet over medium - high.

Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt.

Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl.

Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes.

red pepper flakes, and 1/3 cup oil in a large Dutch oven or other heavy pot.

* If preferred, you can swap more buttery sticks for the shortening or use 1/4 cup more buttery sticks and 1/4 cup oil in place of the shortening.

Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season salsa verde with salt and pepper.

Meanwhile, heat remaining 1/4 cup oil in a medium skillet over medium - high.

Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium.

Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender.

While tomatoes are baking, heat lemon zest and 1/4 cup oil in a small saucepan over low 5 minutes.

Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper.

Meanwhile, mix crème fraîche, lemon zest, and 1/4 cup oil in a large bowl.

Heat 1/2 cup oil in a medium skillet over medium - high.

Meanwhile, heat remaining 1/4 cup oil in a large straight - sided skillet over medium.

Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper.

Toss both mushrooms and 1/4 cup oil in a medium bowl.

Heat 1/4 cup oil in a large Dutch oven over medium heat.

Heat 1/4 cup oil in a large Dutch oven or other heavy ovenproof pot over medium - high.

Meanwhile, heat 1/4 cup oil in a medium skillet over medium - low.

Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper.

Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper.

Heat 1/4 cup oil in a skillet and toss in 4 slices of crustless torn bread.

Heat 1/3 cup oil in a large skillet over medium - high.

Heat 1/4 cup oil in pressure cooker or Instant Pot over medium.

Meanwhile, heat 1/4 cup oil in a Dutch oven or other large heavy pot over medium - high heat.

Heat 1/4 cup oil in a large skillet over medium - high heat.

Heat remaining 1 cup oil in a medium skillet over medium - high until oil bubbles immediately when edge of tortilla touches the surface.

Heat 1/4 cup oil in same skillet over medium - high until very hot and shimmering, about 2 minutes; season with salt.

Combine garlic, chile, and 1/4 cup oil in a small saucepan over low heat and cook until softened, about 4 minutes.

Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).

Heat 1/2 cup oil in a medium skillet over medium.

Combine garlic, rosemary, and 1/4 cup oil in a large bowl.

Heat 1/4 cup oil in a large Dutch oven or pot over medium - high.

Heat remaining 1/4 cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8 — 10 minutes.

For fruits: Heat 1/4 cup oil in same skillet over high heat.

Heat 1/4 cup oil in the Instant Pot on Saute mode.

Heat 1/2 cup oil in a large saucepan over medium.

Heat 1/4 cup oil in a large skillet over medium heat.

Heat 1/4 cup oil in a medium saucepan over medium - high heat.

Heat remaining 1/4 cup oil in pot over medium.