Sentences with phrase «fry pan set»

in a small fry pan set over medium low heat, toast the hazelnuts until just slightly browned and nutty.

In a small fry pan set over medium - high heat, brown the bacon bits.

Fold in half and place into the dry frying pan set over a high heat.

Heat a little butter on a griddle or in a large frying pan set over medium heat.

Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20 cm non-stick frying pan set over a medium heat.

2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20 cm non-stick frying pan set over a medium heat.

Toast saffron threads in a dry frying pan set over a medium heat for 20 — 30 seconds.

Le Creuset also created a two - piece nonstick, stainless steel frying pan set; both will be officially available for purchase on April 15, but those who simply can't wait can get their hands on open stock now.

For the filling, heat olive oil in a large frying pan set over medium heat.

Let the batter rest and thicken while you preheat your griddle to about 325 °F; or heat a frying pan set over medium - low heat.

3 Heat the peanut oil in a wok or large frying pan set over medium heat.

Not exact matches

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Set a frying pan over medium heat, add a splash of oil and the chopped scallions.

Place two layers of paper towels on a cookie sheet and set it near the pan where you'll be frying.

Butter one side of the bread, place a couple slices of cheese on the other side and set it butter side down in a frying pan over medium heat.

In a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium low.

Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.

Set an Indian tava, cast - iron griddle or cast - iron frying pan on a medium - high heat.

Put the oil in a small frying pan and set it over a medium - high heat.

Remove from the pan, set aside and fry the onions for 10 minutes until softened.

In the meantime, fry the eggs over medium heat in a frying pan that has been sprayed with cooking spray, removing the eggs from the heat when the whites have set but the yolks are still runny.

Heat a small non-stick frying pan with a medium heat and dry roast 1 tablespoon of pinenuts and 1 tablespoon of blanched almonds between 2 to 3 minutes, set aside

Meanwhile heat the shiitake mushroom in a frying pan with a little coconut oil until soft and browned, set aside.

Fry the chicken in a buttered pan, season with salt and pepper, cook until done and set a side.

Push the meat to the side of the pan and add the egg, frying it in the chorizo fat, until the whites are completely cooked and the yolk is barely set, about 3 minutes.

Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Meanwhile, heat up your crepe maker (heat setting 4) or a non-stick frying pan, brushed with a small amount of oil.

Oil the frying pan or griddle well, set on medium heat.

Heat a frying pan over medium heat, or set an electric griddle to 375 degrees.

Heat a glug of olive oil in a pan set to medium heat until the oil shimmers, then fry the eggs until the whites are set, approximately 3 minutes.

Set the wok or stir - fry pan over medium - high heat.

Set up your frying pan and breading station so you can work quickly in small batches.

1) Cut the tofu into cubes and fry them in a non-stick pan with a little oil, until golden brown, then set aside.

/ / Set a large fry pan on the stove over medium high heat with just canola oil to coat.

In a nonstick pan, add some oil and fry the eggs, sunny side up, until the edges are set but the yolk is still runny (alternatively, you can fry the egg to your individual liking).

Prize # 4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

Add the garlic and fry for a further minute, then remove from the pan and set aside.

Heat a small non-stick frying pan with a medium heat and add 8 blanched Spanish almonds and 16 pinenuts, dry roast them between 3 to 4 minutes (tip: move the nuts around as you pan roast them), once roasted set them aside

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

Wipe out the frying pan and set over a medium - high heat.

Put the chocolate chips in a heatproof bowl and set in the middle of a 12 - inch sauté or frying pan.

Put the hazelnuts into a small dry frying pan and set it over a high heat.

Our set also included a non-stick fry pan.

I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.

The pan should be pretty hot, since you are essentially treating the dough as a pancake and pouring it into a hot pan to set, but it shouldn't really be fried, just crispy on the edges and a bit soft inside.

Fry until golden on most sides, drizzle the remaining 1 tablespoon of tamari over top at the end, remove from the pan and set aside.

Grab a large fry pan and set it over high heat.

The French brand's newest collection is a 7 - piece set that includes a 10 - inch frying pan, 2 - quart sauce pan, 3 - quart sauté pan, and a 7 - quart stockpot.

The set comes with an eight - inch fry pan, 9.5 - inch fry pan, 11 - inch covered saucepan, three - quart covered saucepan, three - quart covered saute pan, and 5.5 - quart covered casserole pan.