Sentences with phrase «heat over moderately»

Meanwhile, lightly coat a seasoned cast - iron skillet or nonstick pan with cooking spray, and heat over moderately high heat.

In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle.

Brush a skillet or griddle with ghee and heat over moderately high flame until hot but not smoking.

Not exact matches

Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browHeat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browheat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browned.

In a large frying pan, heat 3 tablespoons of the oil over moderately high heat.

Cook over moderately high heat until golden, 3 minutes.

Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened.

Penne with Swiss Chard & Leeks in Cream Sauce In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.

You just fast - stir small pieces of food in a little oil over moderately high heat, something all cooks do without thinking, «Oh, I'm sautéing!»

Meanwhile, in a medium skillet, cook the peppercorns over moderately high heat, shaking the skillet occasionally, until they are smoking and fragrant, 2 minutes.

Set over moderately high heat and bring to simmer.

Heat 2 tablespoons olive oil in ovenproof sauté pan (non-stick) over moderately high heat and quickly sauté the fish on one side until browHeat 2 tablespoons olive oil in ovenproof sauté pan (non-stick) over moderately high heat and quickly sauté the fish on one side until browheat and quickly sauté the fish on one side until browned.

Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes.

Heat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minuHeat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minuheat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Directions for the Sauce: In a 3 - quart heavy saucepan melt butter over moderately low heat and whisk in flour.

Grill over moderately high heat until browned outside and medium within, 4 minutes per side.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the cod, seasoned with salt and pepper, for 30 seconds.

Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.

In a large, deep frying pan, heat the oil over moderately high heat.

Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder.

In a small skillet, heat 1/2 inch of canola oil over moderately low heat.

Stir in onion, garlic and jalapeño, and cook over moderately high heat until lightly browned, about six to seven minutes.

Heat 1 tablespoon oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each sHeat 1 tablespoon oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each sheat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side.

Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat.

In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat.

Reheat over moderately low heat, stirring constantly, until smooth.

In a large saucepan or Dutch oven over moderately low heat, cook the garlic in the olive oil until golden, about 3 minutes.

Melt the butter and oil together in the bottom of a 4 - to 5 - quart saucepan or Dutch oven over moderately low heat.

Add the brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp - tender and charred in spots, about 5 minutes.

Prepare filling by cooking all ingredients except pecans and vanilla over moderately low heat to the point of boiling, about 5 minutes.

Sauté garlic over moderately low heat until translucent but not browned.

In a small saucepan, warm the milk over moderately low heat.

Pour into saucepan and cook this mixture over moderately low heat until it thickens.

Heat vegetable oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then stir - fry garlic, ginger, and red pepper flakes until fragrant, about 1 minHeat vegetable oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then stir - fry garlic, ginger, and red pepper flakes until fragrant, about 1 minheat until hot but not smoking, then stir - fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute.

In a large pot, heat the oil over moderately low heat.

Grill the chicken over moderately high heat or broil it for 5 minutes.

Add half of the button and cremini mushrooms and a thyme sprig, season with salt and pepper and cook over moderately high heat, stirring occasionally, until tender and browned, 8 minutes.

In a large cast - iron skillet, heat 2 tablespoons oil over moderately high heat until shimmering.

In a cast iron casserole dish, cover the veal with the broth and bring to a simmer over moderately high heat.

Heat oil in an ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionaHeat oil in an ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionaheat until hot but not smoking, then brown meat on all sides, turning occasionally.

Heat butter and oil in a 12 - inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minuHeat butter and oil in a 12 - inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minuheat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes.

In a small skillet, toast the pine nuts over moderately low heat, stirring them frequently, until lightly golden, about 10 minutes.

Cook over moderately high heat, stirring, until the caramel dissolves.

Fry over moderately high heat until golden, about 2 minutes per side.

In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonHeat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonheat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonheat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonheat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes.

Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes.

Heat 3 inches oil in a 3 - to 4 - quart heavy saucepan over moderately high heat until it registers 375 °F on thermomeHeat 3 inches oil in a 3 - to 4 - quart heavy saucepan over moderately high heat until it registers 375 °F on thermomeheat until it registers 375 °F on thermometer.