Sentences with phrase «large oven proof»

Heat oil in a large oven proof braiser or deep skillet.

Place a large oven proof sauté over medium - high heat to cook the pork.

In a large oven proof skillet over medium heat, heat 2 tablespoons ghee.

Heat a large oven proof skillet over medium high heat.

But if not, heat a large oven proof skillet over medium heat until hot.

Not exact matches

If your oven is not large enough to accommodate all the loaves at once, proof for about an hour and a half before placing them in the refrigerator until ready to bake.

Set aside and toss with 1 / 2T olive oil and 1T tamari in a large oven - proof dish.

Heat 1 tablespoon oil in a large cast iron or oven - proof skillet over medium heat.

In a large oven - proof casserole dish, drizzle with grape seed oil and spread out pasta evenly on bottom.

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.

Overturn a large oven - proof bowl or casserole (or foil if you don't have one that fits) over the loaf after 15 minutes to keep the crust from getting too hard.

Heat olive oil in a large skillet with an oven proof - handle on medium - high.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Pour the pasta (with the sauce on it) until small oven proof dishes such as french onion soup bowls (what I used), large ramekins, or even just a medium sized baking dish.

Pour the 2 tablespoons of olive oil into the bottom of an oven proof pan, large enough to hold all the spuds and the bird.

What to do 1) Heat olive oil over medium - high heat in large oven - proof skillet.

Place the vegetables in a large oven - proof casserole dish.

Alternatively, put the filling in one large or four small oven proof dishes and roll out one or four round tops.

Warm the olive oil in a large pan (oven - proof if baking) over medium heat.

Put a large oven - proof skillet on the stove over medium - high heat.

Also, you might try metling butter in a large saute pan (oven proof), adding garlic, and then adding bread (cut side down) to the pan.

In a large oven - proof deep saute pan or Dutch oven, heat 1 Tbsp.

Fill a baking dish or large glass measuring cup with 3 cups boiling water, place it in the oven beside the dough, and close the door — this will make a nice warm proofing box for the dough.

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.

In a large oven - proof skillet, heat olive oil over medium heat.

Heat oil in a large frying pan over medium heat and have an oven - proof plate or baking sheet ready.

A large nonstick skillet can also be used, provided that it is oven proof and you cover the handle with foil before sliding the skillet into the oven.

2In a large oven - proof skillet over medium heat 2 tbsp Colavita Olive Oil.

Place cauliflower in a large dutch oven or other high - sided oven - proof pot or dish.

In a 9x13 baking pan (or large oven - proof casserole / dutch oven) toss the beans with the tomato sauce and the kale.

Heat oil or lard in a large 5 quart dutch oven or oven - proof stock pot over medium until shimmering.

Heat a thin layer of olive oil in a large, oven - proof sauté pan.

Cut each tomato in half and arrange in a large oven - proof baking dish.

Sauté bacon in heavy large oven - proof pot over medium - high heat until beginning to brown.

Heat 3 tablespoons of olive oil over medium - high flame in a large oven - proof skillet.

In a large, deep oven - proof saute pan or dutch oven, heat the coconut over medium until the surface shimmers.

Choose an oven - proof, non-stick frying pan or well seasoned cast iron skillet, for which you have a tight fitting lid (I used a lid from a large stock pot and used a couple of pieces of tin foil to plug the gaps along the rim of the skillet).

Heat olive oil in a large (oven proof) skillet over medium high heat.

Heat 3 Tbsp of the oil over medium - low heat in a large oven - proof skillet.

Heat the oil in a large flat pan (oven - proof if possible), and saute the onion and garlic for five minutes until light brown and caramelised.

Heat a large heavy oven - proof skillet over high heat.

Heat 1 tablespoons coconut oil (or your fat of choice) in a large oven - proof saute pan over medium - high heat.

If you don't have an oven proof pan to use, then sear in a regular skillet and transfer to a large baking dish.

Heat the 1/4 cup olive oil over medium - high heat in a large oven - proof frying pan until hot but not smoking.

Heat the olive oil in a large non-stick oven - proof frying pan over medium heat.

Heat oil over medium - high heat in a large cast - iron or other oven - proof skillet.

Heat butter in a large, oven proof saute pan over medium high heat.

Lightly oil or line a large oven - proof dish with foil.

Sauté onion, garlic, and red pepper in olive oil in a large oven - proof saucepan over medium - high heat (cast - iron skillet works best).