Heat
a large deep saucepan over medium - high heat.
In
a large deep saucepan, heat the oil over medium heat.
Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy
large deep saucepan.
Not exact matches
Heat the oil in a
deep - fat fryer or
large, heavy - bottomed
saucepan until it reaches 180C, or a piece of bread browns in 30 secs.
Heat the oil in
large saucepan or
deep - fat fryer to 400 degrees F. Meanwhile, pat the prawns dry with paper towels.
In a
large,
deep saucepan, heat 1 tablespoon butter over medium - high heat.
Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for
deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a
large saucepan with enough cold water to cover by 2 inches.
To cook the artichokes, put 3 to 4 inches of water in a
deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook.
Put the oil in a
large,
deep saucepan to a depth of at least 2 inches; more is better.
Place the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a
large,
deep skillet or
saucepan.
Half - fill a
large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20 - 30 secs) or heat a
deep fat fryer to 180C.
To cook the artichokes, put 3 to 4 inches of water in a
deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook.
In a
deep fryer or
large saucepan heat oil until 375 degrees (do not drop in ice cream until temperature is reached)
Combine the vinegars, sugar, salt, peppercorns and fennel seeds in a
large,
deep saucepan over medium - high heat.