Sauté the mushrooms, squash, and pepper
in a small skillet with the soy sauce, coconut sugar, and water (or coconut aminos and water).
to an hour / Place butter
in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
Place chopped stems and chopped red pepper
in a small skillet with butter and sauté for 3 to 4 minutes; set aside.
Put the almonds and garlic
in a small skillet with the remaining tablespoon oil and over medium heat, and cook, stirring occasionally, until fragrant, 2 or 3 minutes.
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.
Not exact matches
I heated up my baking stone my MIL gave me along
with a
small cast iron
skillet to pour the hot water
in when you add the bread to the oven.
In a
small skillet, heat the fennel and the olive oil over low heat until the oil is warm and fragrant
with fennel, about 5 minutes.
Saute» the veggies for 3 - 4 minutes, or until slightly softened,
in a
small skillet coated
with cooking spray.
Make
in one larger
skillet or two
small and top
with coconut ice cream for the ultimate dessert.
Melt butter
with 1 tablespoon oil
in small nonstick
skillet over medium heat.
COOK bacon
in skillet until lightly browned; transfer
with slotted spoon to
small bowl.
While couscous is cooking, Heat remaining teaspoon of oil
in a
small nonstick
skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine
with cooked couscous.
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.
In a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high hea
In a
small skillet, toast the pumpkin seeds
in a little bit of coconut oil with a sprinkle of salt over a high hea
in a little bit of coconut oil
with a sprinkle of salt over a high heat.
It came
in a
small personal sized
skillet, filled
with roasted brussel sprouts, tender potatoes, seasoned spinach, and caramelized onions.
I won't bore you
with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked
with a little olive oil
in a heavy
skillet, broken up into
small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (
with butter and parmesan) for the last 5 minutes of the risotto process.
In a
small container, combine the arrowroot or cornstarch
with just enough cold water to dissolve smoothly, and stir into the
skillet.
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.
Place the peanuts
in a
small skillet and cover
with just a
small amount of water.
Cook the meat
in a large
skillet on the stove top on medium heat until browned; breaking up the meat into
small pieces
with a spatula as it cooks.
For pan-fried, drain them first then crisp them up
in an additional
skillet with a good drizzle of olive oil and a
small knob of butter, turning them until they crisp up golden on each side.
Rol into
small tortilla shapes and bake them
in a hot
skillet brushed
with oil.
In a
small skillet over medium heat, combine the panko
with the canola oil.
Steam the portabella slices
in a
skillet with a
small amount of water, covered, until they soften.
Combine the zucchini and corn kernels
with a
small amount of water
in a medium
skillet; cover and steam until the zucchini is tender - crisp, then remove from the heat.
Accompaniment: plain unsalted or lightly salted rice cakes (use
small rice cakes if serving this dish as an appetizer), toasted quickly on each side
in a
skillet lightly coated
with nonstick spray
In a
small bowl, beat egg
with the sesame oil and 1/4 tsp soy sauce, then add to
skillet.
I thin sliced several
small yellow onions, season them
with a pinch or two of salt and let them slowly render for an eternity
in a
skillet with a little oil over medium - low heat.
Transfer brussels sprouts to a platter, drizzle
with more oil, and top
with reserved breadcrumb mixture (reheat breadcrumb mixture if needed
in a
small skillet or
in microwave).
Place cauliflower
in a
small skillet and drizzle
with cocoa butter and olive oil; season
with salt.
Cook 1 - 2 slices bacon
in a
skillet with a diced
small onion until onion is tender.
In same unwashed
skillet, cook pork
with 1/4 teaspoon salt over medium heat until cooked through and browned, breaking up the pork into
small pieces as it cooks, about 4 minutes.
Heat remaining oil
in a large
skillet and brown sausage, breaking it up into
small pieces
with a wooden spoon while it cooks.
A
smaller skillet is great for eggs and oven omelets and I love my dutch oven
with skillet top as it does double duty and cooks a mean roast
in the oven or cobbler on the campfire.
that's okay Grease a large
skillet with a generous amount of butter and heat over medium - low Pour about 1/4 c batter into the
skillet ***, swirling gently for about 10 seconds, until it is evenly spread around the
skillet Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges
with a
small spatula, and then flip Cook for another 20 - 30 seconds on the other side Remove from the
skillet and place on a plate
in a warm oven while you cook the other crepes.
Heat up a large
skillet on medium heat
with a little butter and olive oil (this ones for the patties) combine and mix in a large bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes S
with a little butter and olive oil (this ones for the patties) combine and mix
in a large bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings)
With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes S
With your hands make patties to about the size of your palm or
smaller (I make them
smaller for my kids) Add the formed patties to the
skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes Serve
-- Pour the mixture into the
skillet and spread it out
with a spoon to a pancake shape or a few
smaller pancakes (or make them
in a special pan for little pancakes)-- Cook for a few minutes until you can shake the pancake free
in the pan — Flip and cook the other side
In a
skillet over medium heat, add your sausage and break it up into
small pieces
with your wooden spoon.
In a
small nonstick
skillet sprayed
with cooking spray, cook eggs overeasy.
In a
small (8 - inch)
skillet, melt the butter
with the agave and pomegranate molasses.
While the
skillet is warming up, scramble to eggs
in a
small bowl
WITH the eggshells.
Our meal began
with a corn - flavored tofu to keep up
with the season and a seaweed - infused omelette for an appetizer, followed by sashimi (spanish mackerel, sea bream), and our main dish: thin strips of duck served Teppanyaki - style, which meant we grilled it ourselves on a
small skillet set up
in front of us.
Starting from the thick side, gently pound the chicken
with the flat side of a tenderizer or the bottom of a
small, heavy
skillet, moving to different areas
with every stroke until it is about 1/4 inch thick and just about doubles
in size.