large skillet works great for our platters for two.
Not exact matches
Working in two batches, heat a
large non-stick
skillet to a medium - high heat.
Scoop out a
large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or
work surface (I carefully use a bench scraper to lift it from my marble to the
skillet).
I use an old pizza pan as a lid for my
largest cast iron
skillet and found some odd covers at a thrift shop that
work for my other sizes — I currently have FIVE different sizes of these wonderful
skillets since I use them for all kinds of recipes.
Working in batches, heat 2 tablespoons olive oil in a
large skillet over medium heat.
To make the meat, pour the oil into a
large, heavy - bottomed
skillet over medium high heat and
working in batches, sear the chicken, pork and beef.
Working in batches if needed, coat a
large skillet with oil and place over medium heat.
TO PANFRY the dumplings, use a medium or
large nonstick
skillet (using
skillets or pan with fitted lids
work best), if both sizes are handy, cook two batches at the same time.
Bring a
large griddle pan or
skillet to medium heat and place the quesadillas on the pan (you may have to
work in batches).
If you have a wok, use it — its high sides mean additional surface area to brown up the tofu; if you don't have one, your
largest skillet will
work just fine.
Coat the bottom of a
large skillet with olive oil and
working in batches cook chicken skewers until cooked through, turning to cook all sides - approximately 5 minutes on each side.
Heat the oil in a
large skillet and
working with 4 patties at a time, cover and cook 7 - 10 minutes on each side, or until they are golden brown.
Working in 2 batches, heat 1/2 cup lard in a
large skillet (preferably cast iron) over high.
Once you're done seasoning, put the chicken breast - side up in a
large skillet — anything ovenproof and 12» or bigger
works, whether cast iron or stainless steel — and arrange the lemon and garlic cut - side down around the chicken (as artfully as you'd like).
Working in batches, cook sausage on a griddle or in a
large skillet over medium - high heat until browned on both sides, center is firm to the touch, and meat is cooked through, about 2 minutes per side.
Working in batches and adding more schmaltz and oil to
skillet as needed to maintain 1/8 inches fat, drop
large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly.
Heat the oil in a wok or
large skillet (cast iron
works best) over medium - high, until the oil shimmers.
I used the Weber Gourmet BBQ system here, if you don't have that a
large cast iron
skillet or dutch oven would
work too.
Meanwhile,
working in batches, cook tortillas in a
large heavy
skillet over low heat until toasted, about 1 minute per side.
Sauté onion, garlic, and red pepper in olive oil in a
large oven - proof saucepan over medium - high heat (cast - iron
skillet works best).
When it is hot, scoop the chicken mixture into the
skillet (an ice cream scoop
works well for even fritters), making sure not to crowd the pan — you might even want to use two
large skillets, or cook them in two batches, using the remaining oil for the second batch.
Heat 1 tablespoon of the oil in a
large skillet over medium - high heat, and,
working in batches, brown the meat on all sides.
If you don't have a wok, a
large nonstick
skillet works just as well.
Heat the oil in a
work or extra
large skillet over medium - high heat.
This will
work in a
larger skillet, double or triple the recipe (depending on the size of your
skillet), and increase the baking time.
Drop batter by the 1 / 4 - cupful (a
large cookie scoop
works well to divvy out evenly sized pancakes), 3 to 4 at a time depending on the size of your
skillet, leaving space between pancakes so they don't run into one another.