Sentences with phrase «in the saute pan for»

Tip: If you have any leftover filling, spread it between 2 slices of bread, and fry in a saute pan for a grilled cheese that packs a punch!

Not exact matches

Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minSaute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minsaute for 5 minutes.

Slow Cooker - To make this soup in slow cooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tender.

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 pan and add chopped onion and green chilies and saute those in oil for few minutes.

Add sausage to the pan and saute for a few minutes, until it starts to turn brown in spots and releases some of its fat.

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.

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).

Heat 1 tablespoon of butter in a pan, add 1 teaspoon minced garlic — saute garlic for a few minutes.

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

In a small pan, saute the minced shallots and garlic with olive oil for 2 minutes Remove from heat and set aside.

The key here is to saute the spices in your pan over low heat for a couple of minutes.

Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil.

Heat remaining oil in a pan, addgreen chillies and ginger garlic paste saute for a minute.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I just made this tonight, and it turned out great though I wasn't able to do the recipe word for word — couldnt add the anise or lemongrass (budget is tight) and I also only have a 1qt soup pan, so what i did was just boil the tomatoes and the vegetable broth and corn startch, saute the onion and red pepper, then when they were all hot threw the rest in my crock pot for about 4 hours... and it turned out great!

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 coconut oil in a pan, add onion and garlic and saute for 2 minutes until soft and clear, then add kidney beans, tomato paste, spices, and stir until mixed through.

Heat oil in a pan and saute the rest of the jalapeno for few seconds or until golden.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

To make the butternut squash mix: heat two tablespoons of olive oil in a pan, add chopped onion and saute for a 2 - 3 minutes.

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.

In a saute pan, cook the bacon your favorite way — I typically fry mine for about 6 minutes until it's just over the line of crispy versus chewy.

Toast the pecans for about 5 to 7 minutes over medium - low heat in a saute pan, let cool and chop coarsely.

In a pan, saute the shallots, garlic, and thyme in the butter for a couple of minutes until soft but not browneIn a pan, saute the shallots, garlic, and thyme in the butter for a couple of minutes until soft but not brownein the butter for a couple of minutes until soft but not browned.

Dust the chicken with the jerk seasoning spice and saute in the olive oil in a large frying pan for 5 minutes.

Brown the sausage, onion and pepper in a saute pan over medium heat for about 5 minutes, until the chorizo is cooked through.

In the same sauce pan, heat another tablespoon of coconut oil then add the above paste and saute it for a minute.

In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Toast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly toast.

Place chicken on a large saute pan or baking sheet and roast in the oven for 45 minutes to 1 hour, until the internal temperature of the chicken reads 165ºF.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1 - 2 minutes a side, or until just barely cooked through.

Once it is fully melted and beginning to turn golden add a couple cups of drained, cooled spaetzle and let it heat for a minute in the pan before starting to saute it about.

Then heat oil in a cooking pan and saute garlic paste, chopped garlic and green chillies for 3 minutes

In a large saute pan over medium - high heat, sear the shrimp for about 1 minute, flip and cook for another 30 seconds.

Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown.

Heat oil in a cooking pan and add ginger paste, chopped green chillies, cumin powder, black pepper powder and saute for 1 minute

Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

For the sauce: place cashews in a saute pan and roast for about 5 minutes until toastFor the sauce: place cashews in a saute pan and roast for about 5 minutes until toastfor about 5 minutes until toasted.

In a small frying pan, heat olive oil, add onion and fry over medium heat for 3 - 4 minutes, add garlic and cumin and saute for a minute more.

In pan that bacon was cooked in, add veggies and saute for about 2 - 3 minuteIn pan that bacon was cooked in, add veggies and saute for about 2 - 3 minutein, add veggies and saute for about 2 - 3 minutes.

I made this recipe as written, except I doubled it and sauteed the cabbage for the Colcannon in my bacon pan instead of microwaving.

In a saute pan, drizzle olive oil and cook the onion and carrot for about 10 minutes.

Meanwhile, in a frying pan / wok saute the sliced onion with the garlic and a splash of oil for 3 - 4 minutes, ad the tinned tomatoes, the fresh tomatoes and the balsamic vinegar and continue to cook for 2 - 3 more minutes, adding the spinach for a final couple of minutes to wilt through.

I roast sesame seed, pumpkin seed, and unsweetened coconut in a pan and use it as a topping for sauteed kale or swiss chard.

Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit.