Sentences with phrase «large skillet with vegetable»

Coat a large skillet with vegetable oil and place over medium heat.

Coat a large skillet with vegetable oil and place over medium high heat.

Spray or coat a large skillet with vegetable oil and place over medium heat.

Not exact matches

Heat lard in a large skillet over medium heat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3 - 5 minutes,

Roughly chop cauliflower, put it to a large skillet together with garlic, vegetable broth and heavy cream (or coconut milk if preferred) and bring to a boil.

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.

4) Heat a large skillet or wok with about 1/4 cup of vegetable oil on medium high heat.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Coat a large skillet or wok with the vegetable oil and heat over medium - high heat.

When the veggies and flatbread are cooked, flip the flatbread out of the skillet onto a large plate and top with the hummus spread, a sprinkling of fresh arugula or spinach, and then arrange the roasted vegetables over the top.

For the fried catfish: Fill a large wide pot or large deep cast - iron skillet with about 3/4 inch of vegetable oil and heat to 350 degrees F over medium - high heat.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Place a large nonstick skillet over medium - high heat with 1/2 cup vegetable oil.

Heat a large nonstick skillet over medium high heat with 2 tsp of vegetable oil.

For extra-crispy tots, fill a large, deep - sided skillet with 1» vegetable oil and heat over medium to 350 °F.

Brush large nonstick skillet with olive or vegetable oil.

Place a large skillet over medium heat with 1 tbsp vegetable oil.

Place a large skillet or wok over high heat with 2 tbsp vegetable oil.

Add the riced cauliflower, 1 tablespoon of vegetable oil, and 1/4 cup water to a large pot or large skillet with high sides.

Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil.

Place a large nonstick skillet over medium - high with 1 tbsp vegetable oil.

Place a large nonstick skillet over medium heat with 1 tsp vegetable oil.

In a large skillet, add a drizzle of olive oil, along with the salsa verde and vegetable stock.

Lightly brush a large cast - iron skillet with vegetable oil and heat over high.

Heat a cast - iron griddle or large heavy skillet over medium - high until very hot, about 2 minutes, then lightly brush with vegetable oil.

Meanwhile, begin warming a large non-stick skillet with a few drops of vegetable oil.

In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don't cook with oil, on medium heat.

In a large skillet over medium high heat, melt the butter and sauté the onion, celery with the dried sage for several minutes until the vegetables are translucent and tender.