Sentences with phrase «large hot pan»

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

Make sure the pan is large enough to hold the candy and for the love of God, don't touch the hot candy.

Fill a large baking pan with hot water (simmering is fine) and place in the oven.

Fill the larger pan with enough hot water to come at least 1 - inch up the sides of the baking dish.

Heat a large fry pan until hot.

In large sauté pan heat 2 tablespoon oil until hot.

Heat wok or large frying pan on medium heat until very hot.

In a large sauté pan or wok, heat the peanut (or other) oil over high heat for 1 - 2 minutes so that it's hot but not smoking.

I found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go.

Crack all the eggs into a large mixing bowl, add the milk and salt and pepper and beat with a whisk until homogenous, pour it into the hot pan.

Set the baking dish inside of a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Shannon - To prepare a water bath for the cheesecake jars, put your filled jars in a large pan and add enough boiling - hot water to reach about 1/3 of the way up the jars.

Place the pan into a larger roasting pan and carefully add enough hot water to roasting pan to reach halfway up the outside of the springform pan.

Hot spots in a large pan can complicate things, as well.

Take a pie pan, or something slightly larger than the spring roll skins like a large shallow bowl or pan, and fill it 1/2 way up with very hot tap water.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

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

Quick stir - fry: In hot wok or large fry pan sauté 1 pkg of stirfry vegetable (fresh or frozen) with 1 inch of sliced fresh gingerroot until almost cooked.

Once you have placed the smaller dish inside the large roasting pan, carefully pour warm to hot water into the larger pan until it reaches about halfway up the outside of the smaller dish containing the food.

In a large roasting pan or baking dish, fill with hot water so that the water comes up about half way up the sides of the ramekins.

Pour hot water into the larger roasting pan going half way up the springform pan.

Add about 2 inches of oil in a large, heavy pan on the stovetop, and heat the oil until over medium heat until hot - about 365 degrees Fahrenheit.

Wait until the frying pan is hot, then pour a large spoonful of batter in the shape of one large crepe.

My two other options are a silicone loaf pan (but I'm afraid it would not get hot enough) and a large Calphalon loaf pan.

Pour the batter in a large single circle in a hot pan.

Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2 - 3 minutes.

Set the pan in a larger pan (a 12 × 2 - inch cake pan or a roasting pan and surround it with 1 inch of very hot water.

Heat a large cast iron or non-stick pan on medium high for 1 - 2 minutes until very hot.

In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking.

Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot.

Line a hot griddle, or large pan over medium heat, with a thin coating of high - heat cooking oil.

In a large, heavy frying pan over medium - high heat, heat 1 / 4 - inch of oil to hot.

In a large fry pan, heat oil to hot but not to smoke point.

While the peppers cool, in a large pan, heat 2 teaspoons of olive oil on medium until hot.

Scrape the veg into a large pot then deglaze the pan with 100 ml of hot water.

of hot water to larger pan.

On a pie pan or large plate, stir together the remaining 1/4 cup almond meal, 1 tsp hot paprika, 1 tsp sea salt, and 1 tsp cracked black pepper.

Into a large pan, add your olive oil and heat until hot.

Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside

Once you have placed the smaller dish inside the large roasting pan, hot water is poured into the larger pan until it reaches about halfway up the outside of the smaller dish containing the food.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

In a wok or large frying pan heat the oil over high heat until very hot.

Heat oil in large sauté pan, heat blended sauce in oil until hot, about 3 - 5 minutes.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

Once the cake is chilled all of the way through, remove it from the fridge and VERY carefully submerge the base of the cake pan in a large bowl or sink filled with hot water.

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)