Sentences with phrase «frying pan melt»

In a small frying pan melt 1 tablespoon butter.

In a skillet or frying pan melt the coconut oil on a low - medium heat.

In a frying pan melt butter with olive oil.

In a frying pan melt butter and saute the onions and green chilies.

Meanwhile in another frying pan melt some coconut oil or fat, add onions, garlic and chipotle and sauté until soft, add ground beef and cover until cooked.

Not exact matches

1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying

In a large frying pan, melt the butter over medium heat.

Heat your frying pan on medium and melt a small pat of butter.

To make the dipping sauce: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.

Heat a small non-stick frying pan (use a purpose - made crepe pan if you have it) and brush it with melted butter.

Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Put the sugar and butter in the frying pan and cook on the hob until the butter melts, and the sugar dissolves and starts to caramelise.

Melt the butter over a medium heat in a non-stick frying pan suitable for use both on the hob and in the oven, and large enough to contain all the apples.

Heat a frying pan over medium to high heat and melt 1 tbsp of coconut oil in the pan.

Heat a separate large non-stick frying pan over medium heat and melt a pat or two of butter in the pan.

On a flat pan, flat grill or large fry pan, add 1 tablespoon of vegan butter and melt.

Melt the butter in a large frying pan or sauté pan over high heat.

Melt Earth Balance in the frying pan.

For a warm weather eggplant parmesan, try either pan frying the eggplant, or grilling slices, then layering in sauces and cheeses, with some fresh breadcrumbs, and just zapping it in the microwave to melt the cheese.

Heat a frying pan on medium / high heat, melt some butter and add a thin layer of batter and fry the pancake for 1 - 2 minutes on each side until it is golden.

While the noodles are boiling, melt butter on a low heat in a frying pan.

Melt 2 tbsp of butter in a frying pan and sautee the 3 cups of apples for 10 to 15 minutes to soften them and get rid of the excess juice.

Mix olive oil and Earth Balance in frying pan and heat until Earth Balance melts.

Melt the butter in a large frying pan and add onion, pancetta & mushroom and cook for 10 minutes until soft.

Side dish: cooked cauliflower served with pan fried (= toasted) breadcrumbs melted with warm dissolved butter.

Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.

On a flat pan, flat grill or large fry pan, add 1 tablespoon of non-dairy margarine and melt.

Melt 1 tablespoon of coconut oil in small frying pan over medium heat.

Heat up a frying pan, and melt the butter.

1 cup plus 2 tablespoons of all - purpose flour (She used King Arthur's) 1 teaspoon of sugar 1 / 8th tsp of salt 2 eggs 1 1/4 cup of unsweetened almond milk 2 tablespoons of butter, extra for frying pan (melted) Filling — whatever you choose

Melt coconut oil in fry pan and cook patties over medium heat about 6 minutes each side or until they are no longer pink in the middle.

On a heated nonstick fry pan, melt 1/4 teaspoon of coconut oil in your fry pan - you just want to lightly oil the pan.

Melt 1 teaspoon of cooking fat in a frying pan.

Melt 2 tablespoons butter in a small frying pan.

Then melt most of the butter (about 20 g) in a frying pan and start frying the onion.

Melt the butter in a large, high sided fry pan or sauce pan over low heat and stir in the peanut butter until combined.

Slice them into a frying pan of melted butter and Crisco and fry until brown and crispy on the edges.

Melt butter in a large frying pan over medium heat.

Both crisp and melting, these roasted butternut slices will perfectly accompany a roast chicken or pan fried chicken breast.

Meanwhile, melt half the butter in a frying pan on a medium heat and sauté the shallots until soft and golden.

Melt butter in a frying pan and add the onions.

In a 10 - to 12 - inch nonstick frying pan over medium - high heat, tilt and stir sugar until melted and amber - colored, 8 to 10 minutes.

Heat up a non stick frying pan and add 2 CHOC Chick Cacao Butter Beans (enjoy watching them melt ❤) Ladle in the pancake mix and fry in the melted cacao butter.

Here they're stuffed with creamy goat cheese and pan fried quickly so that the outside chars and the cheese begins to melt.

For the chicken, melt the butter in a large frying pan over high heat.

For the pork, melt the butter in a large frying or saute pan over high heat.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Melt coconut oil in a frying pan and fry the pancakes until golden on both sides.

In a small frying pan, melt the butter over medium heat and add the walnuts.