Sentences with phrase «large skillet works»

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.
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