Sentences with phrase «in a large pan on»

Heat the ghee in a large pan on medium heat and add the sweet potato noodles.

Meanwhile, in a large pan on the stove top, add 1 tbsp of extra virgin olive oil, stir fry veggies, edamame, chickpeas, and as much soy sauce as you like.

Brown sausages in large pan on medium - high heat, covering with lid and turning regularly to cook through.

Start by sauteeing the garlic and onions together in a large pan on medium heat, stirring for about 3 - 5 minutes until golden.

Heat the oil in a large pan on high heat.

In a large pan on medium, drizzle some olive oil and add in the garlic and onions.

In a large pan on medium - high heat melt the coconut oil and coconut cream concentrate.

Brown the meat in a large pan on medium heat.

In a large pan on medium heat, cook onion with olive oil.

• Heat oil in a large pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or rice

Heat oil on medium - heat in a large pan on stovetop.

Not exact matches

Core the apples, cut them in 1/2 inch / 1 cm dices and add to a large sauce pan on medium heat together with the water.

Heat oil in a large thick - bottomed sauce pan on medium heat.

Heat oil in a large sauce pan on medium heat.

Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan.

Toss carrots with glaze (in a large bowl, or right on the foil - lined pan).

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asidIn a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asidin a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asidin the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

You can do this directly on the pan you'll use to roast them, or in a large bowl.

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).

Will we be able to make it in large pans, and use a ladle or something similar to put it on plates.

Line skillet or large pot with additional grape leaves, and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.

Arrange rutabaga slices in a 9x9» casserole or four large ramekins and place on a sheet pan.

In a large, deep sautee pan, fry the pancetta in the olive oil on a medium low heat until crispIn a large, deep sautee pan, fry the pancetta in the olive oil on a medium low heat until crispin the olive oil on a medium low heat until crispy.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Heat the olive in a large pot and pan fry the sausaged until nicely coloured on all sides.

Melt the butter over a medium heat in a non-stick frying pan suitable for use both on the hob and in the oven, and large enough to contain all the apples.

I Used a 500g William Sonoma non-stick loaf pan (a tad larger than suggested) and ground whole brown flax seeds in my spice grinder because I had them on hand in the freezer.

Heat the oil in a large sauté pan on medium high.

Heat butter in a large, non-stick pan and cook fish, skin side down for 3 minutes on medium heat without touching it.

In a large skillet or pan, sauté the onions, garlic, shallots, and sprinkle on the salt and pepper.

Set the turkey in a large roasting pan to promote maximum air and heat circulation and to bank on even cooking.

HEAT the remaining butter in a large sauté pan on medium - high heat.

Place breast - side down on roasting rack in large, open roasting pan (ours in the picture really wasn't quite large enough, but was all we have).

While pasta is cooking, heat the oil on medium heat, in a large sauté pan.

Stella's recipe for Snip Doodles calls for thinly spreading the batter on a large rimmed baking sheet, but I like to make a slightly thicker version baked in a 9 x 13 in baking pan, like brownies or a sheet cake.

Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.

Heat olive oil on high - heat in a large sauté pan.

Once all the little guys are made, I heat a large non-stick pan with a touch of olive oil, and brown the dumplings in batches until they're golden and crispy on both sides.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».

Heat a little butter on a griddle or in a large frying pan set over medium heat.

Our trick for rising was to put the bowl of dough into a large foam cooler that had a pan of warm water on the bottom and covered the cooler to keep the moist warmth in.

(i have no ring molds) The whoopee pan was a nice size, the muffin top pan (4 inches) was quite large, more then I like to eat in on sitting.

Using a large, sharp chef's knife, slice the dough in 1/4 ″ installments and lay them on the prepared pans one - inch apart.

Heat the oil in a large sauté pan on medium heat.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

I baked them in a large convection toaster oven and they fit perfectly on a 12 ″ square baking pan.

Making the mushrooms: Heat olive oil in a large frying pan on medium heat.

- Cook the shrimp outdoors in a grill pan, or on skewers with 1Tbs extra virgin olive oil (if needed) over a med / hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minutes.

Toss potatoes in olive oil, lemon juice, oregano, and salt and pepper and spread out evenly on a sheet pan with edges or a large casserole dish.