Sentences with phrase «heat in a large saute»

Heat the vegetable oil over high heat in a large saute pan (4 - 5 quarts is perfect).

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Warm 1/2 tablespoon coconut oil over medium heat in a large saute pan.

Not exact matches

In a large saute pan, heat the olive oil.

Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the onion is soft, about 7 minutes.

Warm 2 tablespoons of coconut oil in a large saute pan over medium heat.

Heat the oil in a large skillet and saute the onion, garlic, and pepper.

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat.

Heat oil in a large non stick pan over medium heat, begin to saute onion, and peppers until onions become translucHeat oil in a large non stick pan over medium heat, begin to saute onion, and peppers until onions become translucheat, begin to saute onion, and peppers until onions become translucent.

While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat.

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

SAUTE onion and garlic in butter 5 minutes in a large skillet over medium - high heat.

Meanwhile, over high heat pour coconut oil in a large saute pan and caramelize kiwi slices.

Heat your olive oil over a low flame in a large saute pan.

Bruschetta: Heat olive oil in a large saute pan over medium - high hHeat olive oil in a large saute pan over medium - high heatheat.

In a large heavy saute pan, heat the oil over a medium - high flame.

Heat 1 tablespoon of sesame oil in a large saute pan.

2) Saute — Warm a tablespoon of olive oil or butter in a large skillet over medium heat.

While the noodles and broccoli are cooking, heat the coconut oil in a large saute pan over medium - high heat.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Heat 2 tablespoons olive oil in a large saute pan or skillet over medium hHeat 2 tablespoons olive oil in a large saute pan or skillet over medium heatheat.

Heat the butter and oil in a large saute pan over medium hHeat the butter and oil in a large saute pan over medium heatheat.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as neHeat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as neheat Stir, taste and adjust as needed

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.

In a separate large sauce pan over high heat, spray the pan with olive oil and saute the shallot and the mushrooms.

While the dough is rising, prepare the sauce: Heat the olive oil in a large saute pan over medium hHeat the olive oil in a large saute pan over medium heatheat.

Heat 1/2 inch of oil in 2 large straight - sided saute pans over medium hHeat 1/2 inch of oil in 2 large straight - sided saute pans over medium heatheat.

In a large pot over medium - high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a biIn a large pot over medium - high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a biin the olive oil along with the salt - for a minute or until the onion begins to soften a bit.

Heat the canola oil in a large skillet / saute pan (something that has a lid) over medium hHeat the canola oil in a large skillet / saute pan (something that has a lid) over medium heatheat.

of olive oil in a large saute pan over medium high heat.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heaIn a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heain enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minuHeat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minuheat for 10 minutes.

To sear the chicken, melt 1 tablespoon of the butter in a large saute pan over high heat.

In a large pot, over med heat saute the onions and carrots for 10 minutes.

Heat 2 tablespoons of ghee in a large, heavy - bottom saute pan over medium heat until the ghee is melted and begins to shimHeat 2 tablespoons of ghee in a large, heavy - bottom saute pan over medium heat until the ghee is melted and begins to shimheat until the ghee is melted and begins to shimmer.

In a large saute pan, heat oil and add onion, garlic and bell pepper.

In a large saute pan heat the olive oil until glistening over medium heat.

In a large skillet or saute pan, bring the oil to medium heat.

In a large saute pan, melt the butter over medium heat, add the onion and thyme, and cook for about 5 minutes, or until soft and translucent.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divinin cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divinIn a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Saute chorizo in a large skillet over medium heat, breaking up with a wooden spoon, until browned and cooked through.

In a large Dutch oven, saute the pancetta over medium heat until the fat melts, about 3 minutes.

Heat the olive oil in a large skillet, and saute the onion, garlic, and half the diced ham until the onion is soft.

Heat the butter and olive oil in a large saute skillet and add the diced potatoes.

Warm coconut oil in a large saute pan over medium high heat.

In a large soup pot, heat the olive oil and saute the leeks and onions until soft, about 10 minutes.

Melt the lard or heat the oil in a large saucepan, and saute the chile puree for 10 minutes over medium hot heat, stirring frequently.