Heat
ghee in a large pan.
Heat
the ghee in a large pan on medium heat and add the sweet potato noodles.
Heat
ghee in a large pan over medium to high heat.
Not exact matches
Before we season our meat, put 1 tablespoon of your favorite cooking fat -LCB- grass - fed butter,
ghee, extra virgin coconut oil, or lard -RCB-
in a medium /
large sauté
pan over medium / high meat.
Heat 2 tablespoons of
ghee in a
large, heavy - bottom saute
pan over medium heat until the
ghee is melted and begins to shimmer.
In a
large skillet or wok
pan, heat the
ghee over medium - high heat.
Heat
ghee in a
large sauté
pan on medium.
Heat the
ghee in a
large skillet over a medium - low flame and add greens to the
pan and stir to coat the with the
ghee.
Melt the
ghee (or coconut oil)
in a
large pan over medium low heat.
Meanwhile,
in a
large pan over medium - low heat, gently warm 2 tablespoons
ghee / oil with a few fresh sage leaves.
In a
large sauté
pan, heat the oil or
ghee until smoking.
In a
large pan, heat
ghee, add the cashew nuts, raisins and roast until the cashew nut color changes to golden brown and raisins become plump.