Sentences with phrase «in a large pan until»

Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly.

Saute chopped onions in butter in a large pan until onions are soft.

Sauté the onion in a large pan until it is soft and translucent.

Saute mushrooms, spinach, olive oil, and garlic in a large pan until mushrooms are soft and spinach is wilted.

Not exact matches

Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.

Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced) cook for five minutes, or until softened.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

Heat oil in a large non stick pan over medium heat, begin to saute onion, and peppers until onions become translucent.

Melt the butter in a large sauté pan over medium heat, and continue to cook until a light brown color.

In a large sauce pan, combine marinara sauce with the cooked meatballs, and simmer own low until sauce is heated through, about 3 - 5 minutes.

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

Heat the bacon in a large fry pan with a lid and sauté bacon until brown.

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).

In a large sauté pan heat oil and sauté onions and garlic until soft, about 5 minutes.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

In a large saute pan (I use my cast iron pan), cook bacon for 5 - 8 minutes, until crispy.

In a large pan, drizzle olive oil and sauté diced onion over medium high heat until tender.

In large sauté pan heat 2 tablespoon oil until hot.

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.

Heat a drizzle of olive oil in a large ovenproof pan and fry the bacon until crisp.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.

Heat your coconut oil in a large heavy bottomed pan and fry the ginger paste and half of your spring onion until just cooked.

In a large pan, sauté onion in oil over medium (not high) heat until onion just begins to turn translucent (about 3 minutesIn a large pan, sauté onion in oil over medium (not high) heat until onion just begins to turn translucent (about 3 minutesin oil over medium (not high) heat until onion just begins to turn translucent (about 3 minutes).

In a heavy - bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined.

In a large pan, combine coconut oil and marshmallows over medium heat until completely melted.

Place the bacon pieces in a large frying pan, turn the stovetop heat to medium, and cook until the bacon is crispy.

Prepare the Stuffing — In a large pan, sauté the bacon until it is cooked, but not crisp.

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.

Placed a tsp of instant coffee in a large pan and poured 300 ml of boiling water over it and stirred until dissolved.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes.

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.

Heat the oil in a large pan, add the onion cubes and cook until translucent.

Melt the butter in a large saute pan and cook the cherry tomatoes with the garlic until soft and pulpy.

Heat 2 tablespoons of ghee in a large, heavy - bottom saute pan over medium heat until the ghee is melted and begins to shimmer.

In the same large pan, add about 1 tablespoon of oil and fry all the jicama slices until golden brown.

In a large saute pan heat the olive oil until glistening over medium heat.

In a large saute pan, melt the butter over medium heat, add the onion and thyme, and cook for about 5 minutes, or until soft and translucent.

Heat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golden.

Place them in a large pan with boiling water with an pinch of salt and cook them for about 25 minutes until soft.

Heat the oil in a large pan or pot over medium - high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minutes.

Heat the olive oil in a paella pan (a large deep frying pan will do too) over medium heat, add the garlic and sauté for around 1 minute until golden.

In a large skillet or wok pan, toss the sprouts with the olive oil and cook over medium - high heat until they turn bright green — the key to good - tasting sprouts is to not overcook them.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

In a large frying pan, cook bacon until crispy.