Sentences with phrase «in a dry skillet until»

Roast the pimento berries in a dry skillet until they are aromatic, about 2 minutes.

Roast the masala ingredients in a dry skillet until lightly brown and fragrant.

Toast pine nuts in a dry skillet until lightly browned.

Prepare the gremolata: Toast the breadcrumbs in a dry skillet until light golden, about 2 minutes.

Toast fennel seeds in the dry skillet until fragrant and beginning to brown.

Saute the «Sausage» in a dry skillet until brown on one side, then turn and brown the other side, set aside.

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two.

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.

Toast nuts / seeds in a dry skillet until they just begin to color.

Toast the coriander and fenugreek seeds in a dry skillet until fragrant, about a minute or two.

Toast almonds in a dry skillet until light brown and fragrant, stirring often to prevent burning.

Lightly brush cut sides of bread with oil and grill, turning occasionally, until lightly toasted (or cook it, cut side down, in a dry skillet until browned).

Toast the pine nuts in a dry skillet until golden brown.

Not exact matches

I put them in a dry skillet over medium - low heat and toast, flipping and turning, until the coconut is evenly browned and until the nuts have started to brown and have a toasted aroma.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

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!)

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

In a dry skillet, toast the sesame seeds until slightly golden and aromatic.

I simply put mine in a dry skillet on high heat, just until it browns and I can start to smell it.

Toast the pine nuts in a small dry skillet over medium - low heat until light brown, 3 to 5 minutes.

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

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.

Saute the towel - dried pierogies in ghee in a large skillet until browned, about 2 minutes per side.

Lightly toast the pecans in a dry skillet over medium heat until lightly fragrant.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Toast the breadcrumbs in a dry skillet over medium heat until light golden.

Meanwhile, toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

Dry - fry the jalapeno in a skillet over medium - high heat until scorched on all sides.

Toast the walnuts in a dry skillet, over medium - high heat, until crispy and aromatic.

To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted.

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 small, dry skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes, shaking or stirring frequently.

1) Blanch the almonds if necessary (this will take a while) 2) Chop chocolate into small pieces 3) Pre-heat oven to 180 deg cel 4) In a dry skillet, toast almond over low heat until they start to brown and turn fragrant.

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.

Heat the reserved oil from the sun - dried tomatoes in a skillet, add the sausage and cook until browned on all sides, remove and slice on the diagonal.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely ground.

In a large, dry skillet, cook the ground meat uncovered over medium - high heat until lightly browned all over and cooked through (about 8 minutes).

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

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

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

In a dry skillet, toast your walnuts until aromatic and golden.

Spread shredded Monterey jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.

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.

In a small skillet, dry - toast the flaked coconut over medium heat until it just starts to turn golden.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron).

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.