Place the apple half
in the center of the skillet rounded - side down.
Not exact matches
Arrange bread
in skillet in single layer, with majority
of crusted pieces near
center, crust side up.
Heat oil
in a
skillet on medium and when up to temperature, pour enough batter for one taco into the
center of the pan.
Start from the outside edge
of the
skillet, and place the cut out pie dough shapes
in a circular pattern, working toward the
center.
Place, breast - side up,
in the
center of a baking pan or oven proof
skillet.
Transfer
skillet to
center rack
in oven and roast, flipping pork halfway through, until an instant - read thermometer inserted into thickest part
of tenderloin registers 145 °F, 10 — 12 minutes.
Once all the tortillas have been rolled out and cut, place them one at a time
in the
center of the hot
skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens
in color a bit on the underside (about 45 seconds).
Cook each round
of dough
in a heavy - bottom cast iron (or nonstick)
skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently
in the
center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.
In an ungreased
skillet, heat a tortilla until warm and soft, then spread a line
of the bean mixture down the
center.
Pour egg mixture over vegetables
in skillet, and cook 2 minutes, using rubber spatula to gently pull edges
of frittata
in toward
center of skillet so uncooked egg can flow onto pan surface.
Once starting to brown, push to the edges
of the
skillet and place chopped kale
in the
center clearing to sear for 2 — 3 minutes.
Arrange the remaining apple quarters rounded - side down
in a tight circle around the
center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out
of the
skillet).
Transfer
skillet to oven and roast until an instant - read thermometer inserted
in center of pork registers 140 °, 10 — 12 minutes.
When foaming subsides, carefully lift 3 slices
of bread from custard, letting excess drip back into dish, and cook
in skillet until golden brown and
center of toast springs back when pressed, about 2 minutes per side.
I'm quickly realizing all desserts should be baked
in a
skillet... since it creates a wondrous combination
of textures; crispy on the outside and soft at its
center.
Put a large ovenproof
skillet in center of oven; heat to 400 °F.
Melt coconut oil
in skillet then pour a small amount
of batter
in the
center to form a pancake.