Sentences with phrase «drain on paper towels until»

Remove from fryer and drain on paper towels until cool.

Remove from pan and drain on paper towels until cool.

Drain on a paper towel until cool then slice into bite - sized squares.

Not exact matches

Drain on paper towels and store in a 325 degree oven until read to serve.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Meanwhile cook the bacon until crispy and set it aside on paper towels to drain before crumbling it.

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

Add bread and cook until just golden on both sides, about 10 minutes total; drain on paper towels.

Meanwhile, cook bacon until crispy and remove to drain on paper towels.

hi all, its does state how to steam / cook the cauliflower in the instructions / recipe * to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Cut up bacon and cook in pan until nice and crispy, set aside on a paper towel lined plate, drain the grease in a grease cup.

Drain it on a rack over paper towels until it no longer drips.

Drain them on paper towels and refrigerate until ready to use.

Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.

Cook until crispy and drain on paper towels.

Drain briefly on paper towels and place in a covered container to keep warm until serving.

Drain on paper towels and store in an air - tight container until needed.

Bake in greased baking dish in preheated 425F - degree oven for about 15 minutes (drain after baking, as needed) OR bake in microwave on paper - towel lined microwave - safe dish or plate on HIGH for about 12 to 14 minutes until all meatballs are done.

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

Remove bacon and pork and drain on a paper towel then add onions and bourbon and caramelize them on medium low heat about 40 minutes until sweet and soft.

Fry in a 350 ° fryer until golden brown; drain on paper towels.

Add the sliced shallots and cook them until crisp (about 1 minute); then remove and drain on paper towels.

In a large nonstick skillet, cook bacon until cooked through; remove from skillet, drain on paper towels.

Drain on paper towels and keep in a 200 degree F oven until ready to serve.

Heat the oil in a frying pan over medium heat and pan-fry in batches for 2 — 3 minutes on each side, until golden, then drain on paper towels.

Drain on paper towels, reserve until ready to build and bake your quiche.

Remove spinach from pan and drain on paper towels, reserve until ready to build and bake your quiche.

Cook bacon, in batches, in a large skillet over medium - high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.

Fry the tortilla strips in oil until crunchy, remove and drain on them on a paper towel.

Fry the peas until crispy, 4 to 5 minutes, drain briefly on the paper towels, and sprinkle with salt.

Toss sliced shallots in rice flour and fry in canola oil at 350 °F (180 °C) until golden and crispy; drain on paper towels.

Heat 2 tablespoons of lard in the skillet and fry the raisins until plumped, remove and drain on paper towels.

Cook until meat is no longer pink, then drain on paper towels.

Deep - fry in tallow until crisp, then drain on a paper towel and season to taste.

Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels.

Cook the bacon over medium heat until crisp and set aside on paper towels to drain.

Cook the bacon in a skillet over medium heat until crisp; place on paper towels to drain off the excess grease.

While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.

Getting back to that stir - fry, it was basically a half - pound of bacon cut into «lardons» and sauteed until crisp (drained on paper towels); a pound of 80/20 ground chuck browned with chopped onions and minced garlic (added at the last minute) in the bacon drippings and a «steamer bag» of broccoli nuked in the microwave.