Sentences with phrase «in a dry skillet for»

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

(For deeper flavor, you can toast them in a dry skillet for a few seconds first, until they become a little deeper red, but be careful - that is spice - gold you're playing with there!)

Toast the cumin in a dry skillet for about 2 minutes.

Toast the whole coriander and cumin seeds in a dry skillet for a few seconds, until fragrant, then place in a spice grinder and process to a coarse powder (a few seconds)

Toast the coriander, cumin, allspice, cloves, black peppercorns and fennel seeds in a dry skillet for about 1 - 2 minutes, until fragrant.

Sprinkle with the roasted (in a 375 degree oven for about 10 minutes) or toasted pumpkin seeds (in a dry skillet for about 5 - 7 minutes or until they pop and turn golden).

Toast coconut sugar, garam masala, and chili powder in a dry skillet for about 2 minutes on medium high heat

Not exact matches

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

But I didn't want to leave you guys high and dry so I'm popping in real quick to share the recipe for this super easy lentil taco skillet.

For a delicious hotslaw I will toast sesame seeds in a dry skillet and set aside.

I was able to find some dried Guajillo peppers and someone suggested warming them in a super hot skillet for 30 - 45 seconds before removing the seeds and grinding them.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

To toast walnuts: Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted.

In a dry cast iron skillet roast the chile de arbol for 4 minutes making sure not to burn them.

To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Simply substitute in your favorite spice blend for the Spicy Skillet Dry Rub, and you're good to go!

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.

In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff.

Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant.

In case the skillet is too dry add couple of splashes of water and saute the spices for 2 minutes.

-- 2 cups peanuts Sudanese peanuts — 1/2 cup walnuts — 2 cups pitted dates for 15 - 20 min (soaked in Chai tea or another tea of choice or simply warm water)-- 1/2 cup dried apricots for 15 - 20 min (soaked in tea / hot water)-- 1/4 cup raw sesame seeds (dry toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee

In the same dry skillet, over medium heat, roast the almonds and sesame seeds for 3 to 4 minutes, or until browned.

For chopped nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.

* To toast walnuts, place nut pieces in dry skillet over medium - high heat and stir occasionally for about seven minutes, or until pieces are browned lightly.

For jerk blend: In a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestlIn a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestlin a mortar and pestle.

In a large cast iron pan or heavy skillet, over medium high heat, dry saute the chopped onion, stirring frequently, for about 10 minutes.

If desired, toast 1/2 cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant.

Then I added finely chopped pecans, that I dry roasted a bit in a cast iron skillet for flavor.

Pan-toasted nuts: Place the nuts in a dry skillet, and cook over medium heat for 3 - 4 minutes.

Two keys to success: Cook the quiche in a cast - iron skillet for maximum crispiness and a perfect pie - like shape, and use a metal 1 / 2 - cup dry measuring cup to form a neat, evenly browned crust.

Put them in a dry heavy skillet and set over medium heat for a few minutes until they become fragrant.

When oven is preheated, place clean dry 9 to 11» cast iron skillet (preferably a skillet without a ceramic coating) in the preheated oven for 30 minutes prior to adding chicken.

For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.

cannellini beans, drained 2 Tablespoons of minced garlic 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground fennel 1 1/4 cup chicken stock freshly - grated Parmesan cheese, for serving (optional) Directions: Heat the oil in a large skillet and add sausages.

Place the bread crumbs in a dry skillet over medium heat and brown bread crumbs for a few minutes, stirring frequently until golden.

For a nutty, toasty flavor, heat hulled hempseeds in a small, dry skillet over medium flame, shaking frequently, until warm and fragrant.

For flavorings: Cook onion and garlic cloves in dry heavy medium skillet over medium heat until beginning to brown and soften, turning often, about 15 minutes.

For these rolls I actually tried two different cooking methods for my «rice»: steamed and dry sauteed in a cast iron skillFor these rolls I actually tried two different cooking methods for my «rice»: steamed and dry sauteed in a cast iron skillfor my «rice»: steamed and dry sauteed in a cast iron skillet.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving

They are kinda fun to cook up too... I took a dry skillet and heated it up, placed the uncooked tortilla in it and waited about 30 seconds then flipped it over for about another 30 seconds.

To toast coconut (for the topping): Place sweetened shredded coconut in a dry skillet over medium - low heat and cook, stirring frequently, until fragrant and lightly toasted.

In a large skillet over medium high heat, melt the butter and sauté the onion, celery with the dried sage for several minutes until the vegetables are translucent and tender.

butter 1 - 2 cups pitted sweet cherries, halved 1/3 - 1/2 cup sliced almonds, toasted (toast in a dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all for serving

You dry fry them in a skillet on high heat for a few seconds on each side.

Another easy way to incorporate fresh or dried roe is by adding a little scoop into an egg scramble for the family or egg yolk pancake for baby (put one to two free - range egg yolks into a bowl and mix in cooked veggies, meats or fish and the fish eggs with seasonings and cook on a hot skillet like a pancake).

I then put the whole assembly (parchment and pressed plantain) in a dry hot skillet and cooked it for about a minute.