Sentences with phrase «high in small skillet»

Heat coconut oil to medium high in small skillet.

Not exact matches

In a small non-stick skillet, heat olive oil to a medium - high heat.

Heat olive oil in small skillet over medium - high heat.

Heat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high heat.

In a small skillet over medium - high heat, cook the jalapeno until slightly blistered on all sides.

In a small skillet, heat 1 tsp olive oil over medium - high heat.

In small 6 - inch skillet (that is oven proof), heat olive oil and saute spinach over medium - high for 2 to 3 mintues.

Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium - high heat for about 5 minutes, until the pieces are browned on one side.

Heat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side.

In a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heaIn a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heain a little bit of coconut oil with a sprinkle of salt over a high heat.

Toast the tortillas in a small skillet over medium - high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.

Heat 1 tablespoon olive oil in a small skillet on medium - high heat.

Heat the oil in a small skillet over medium - high heat.

In a large cast iron skillet or frying pan, add a small amount of water, about 1/4 inch high.

Meanwhile, toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

Heat small amount of olive oil in a large skillet over medium - high heat; add ravioli flat - side - up; sauté until golden - brown, 15 to 30 seconds.

Heat oil in a small skillet over medium - high heat.

Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet.

Heat the olive oil in a small skillet over medium high heat.

Meanwhile, in a small skillet over medium - high heat, warm the remaining 1/2 tablespoon of olive oil.

Heat 1/2 cup olive oil in a small skillet over medium - high heat.

Make the tadka: Heat the oil in a small skillet or butter warmer over high heat.

Cook in small skillet on medium - high heat 2 to 3 min.

(30 g) each peppers and onions in small nonstick skillet on medium - high heat until heated through, stirring frequently.

Melt butter in large skillet on medium - high heat (or in small skillet for trial recipe).

oil in a small skillet over medium - high heat.

In a small nonstick skillet, heat the olive oil over medium - high heat.

In a small skillet, heat the oil over medium - high heat.

In a small oven - proof skillet, heat the olive oil over medium high heat.

In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes.

In small skillet add white wine, Bigfat's 3o8 garlic ginger hot sauce, and lemon and reduce on medium / high heat approx 5 - 8 minutes.

Put the pepitas in a dry small skillet over medium - high heat and toast, shaking frequently and watching them like a hawk, until they start to puff and pop, 2 or 3 minutes.

Melt 1/2 cup schmaltz in a small skillet over medium - high heat.

Toast fennel and cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

Heat two tablespoons of the oil in a small nonstick skillet over medium - high heat.

In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute.

Heat vegetable oil in a small skillet over medium - high heat.

While stock is simmering, melt butter in a small skillet over medium - high heat.

Toast pine nuts in a dry small skillet over medium - high, tossing often, until golden brown, about 2 minutes.

While the burgers cook, heat the olive oil in a small skillet over medium - high heat.

Place pecans in small skillet with 1 tablespoon of butter and turn heat on medium high, toast pecans with butter for 5 minutes, remove pecans to a plate and sprinkle with salt.

Place flour in a small skillet over medium - high heat; cook 2 minutes or until flour turns light brown, stirring constantly.

Heat 1/2 teaspoon olive oil in a small nonstick skillet over medium - high heat.

Start by browning 1 lb pork sausage and 1 chopped shallot (or a small onion) in large skillet over medium - high heat.

Heat the oil in a small skillet or frying pan over medium - high heat.

While the pineapple is simmering, place the oil in a small saucepan or skillet over high heat.

Heat the oil over high heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the pan.

In small skillet, heat oil over medium - high heat.

Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes.

In a small skillet, heat a little olive oil over medium - high heat.