Sentences with phrase «in my cast iron skillet until»

I don't use oil in cooking anymore, so I just toasted flour in a cast iron skillet until lightly browned, and used that as a thickener, in broth instead of oil.

But I hadn't made dessert in my cast iron skillet until just recently.

Not exact matches

In a large cast - iron skillet over medium heat, toast the chiles on both sides (you'll have to do this in batches) until they soften slightly and become aromatiIn a large cast - iron skillet over medium heat, toast the chiles on both sides (you'll have to do this in batches) until they soften slightly and become aromatiin batches) until they soften slightly and become aromatic.

In a cast iron skillet, toast the spices until they start to smoke, and then grind them in a spice grindeIn a cast iron skillet, toast the spices until they start to smoke, and then grind them in a spice grindein a spice grinder.

In a large stainless or cast - iron skillet over medium - high heat, cook the diced bacon until the fat has rendered, and the bacon is golden and crisp.

While the grits cook, brown sausage in a large cast iron skillet over medium - high heat, stirring often, 5 - 8 minutes or until sausage crumbles and is fully cooked; remove from skillet, and drain.

Heat oil in a large cast iron skillet over high heat until shimmering.

Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper.

In a large cast iron skillet, combine olive oil and onions; heat until translucent, about 5 minutes.

Cook breakfast sausage over medium - high heat in cast - iron (or oven - proof skillet) until done.

This dish starts with butter melted in a cast - iron skillet with some gnocchi, and sauteed until golden brown.

Preheat oven to 450 F. Place butter in a large (12 - inch) cast iron or other oven - proof skillet and place in oven until butter is melted.

I refrigerated until dinner time, then heated them in a cast iron skillet with a nonstick spray.

In a 12 - inch cast iron skillet (or other heavy, stainless skillet), fry the bacon until crisp.

In a large cast - iron skillet, cook and crumble sausage over medium - high until browned and cooked through.

To cook them in the skillet, simply heat a large cast iron skillet over high heat until the pan is nice and hot.

In a cast - iron skillet over medium heat, toast the chiles on both sides until they soften slightly and become aromatic.

In a cast - iron skillet set on the grate, cook the reserved chile seeds until blackened.

Heat remaining 1 1/2 cups oil in a medium skillet, preferably cast iron, over medium - high until the first wisp of smoke appears.

Preheat 2 Tablespoons oil in a large cast iron or heavy bottomed skillet over medium - high heat until just beginning to smoke.

Begin by melting the butter in a cast iron pan, skillet, griddle or grill until it's melted but not bubbling.

In a large cast iron skillet over medium - high, heat olive oil until shimmering.

Saute chopped onion in coconut oil in a large cast iron skillet until tender, but not browned.

Heat a large, heavy oven - proof skillet (preferably cast iron) over medium - high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes.

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).

Pour oil in a large cast iron skillet or frying pan until it reaches an inch up the sides of the pan.

Fry the diced bacon in a cast iron skillet for 4 minutes or until crispy and cooked through.

Heat vegetable oil in a large cast iron skillet on the stovetop over high heat until shimmering.

In a heavy cast iron skillet or frying pan, heat up olive oil and sauté 1/2 cup chopped onion and 3 cloves minced garlic until slightly browned.

I toasted them in a cast iron skillet on medium heat until they turned golden brown and crunchy.

Place on a cast iron skillet or baking pan, and pop in the oven for 30 minutes or until bacon and sausage is cooked thoroughly.

Queso Blanco Fundido - Add sautéed onions, cooked chorizo and White Queso Sauce to a pre-heated cast iron skillet and place in a 500 °F oven for 3 - 4 minutes until cheese is bubbling.

Warm the oil in a cast iron skillet on medium and saute the onion and garlic until the onion is translucent.

While the onion is softening, put the remaining olive oil in a cast iron skillet over medium heat and toss the chick»n chunks until they start to brown and crisp, about 10 minutes.

Meanwhile, heat olive oil in a large skillet or cast iron skillet until rippling.

In a large cast - iron skillet, heat 2 tablespoons oil over moderately high heat until shimmering.

Peel the tortilla off the plastic wrap and cook in a hot, dry comal or cast iron skillet until both sides are toasted.

Heat a 9 - inch cast - iron skillet in the oven until very hot.

In the meantime, heat a cast iron skillet until it starts to smoke.

After cooking the filling of this brilliant chicken pot pie in a cast - iron skillet, a layer of puff pastry is draped over the top and baked until golden brown.

In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot.

Meanwhile, in a large cast iron skillet over medium heat, add olive oil and onion and cook until onions start to soften, about 5 minutes.

Toast the pecans in a dry hot skillet (preferably cast iron) until fragrant and beginning to brown, and set aside.

In a skillet (I use a cast iron skillet) add the garlic, with the cloves still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minuteIn a skillet (I use a cast iron skillet) add the garlic, with the cloves still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutein between) until roasted, about 10 minutes.

In a very large cast - iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking.

Cook the tortillas one at a time in a dry cast iron skillet until toasted on one side, flip and toast the other side then remove to clean kitchen towel to keep warm.

Spread out in a single layer in a large cast - iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25 — 30 minutes.

Crushed Toasted Hazelnuts — just throw about 1/4 cup in a cast iron skillet over medium - low heat and stir until they begin to turn light brown.

To make the burritos, warm the tortillas over medium heat in a dry cast iron skillet or nonstick frying pan until they are lightly toasted on both sides.

In a 9 - 10» cast - iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.