Sentences with phrase «in small skillet with»

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.

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 chopped stems and chopped red pepper in a small skillet with butter and sauté for 3 to 4 minutes; set aside.

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.

Sauté the mushrooms, squash, and pepper in a small skillet with the soy sauce, coconut sugar, and water (or coconut aminos and water).

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 heaIn a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heain 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 Swith 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 SWith 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.