Sentences with phrase «lid over medium»

Heat olive oil in a large Dutch oven or heavy - bottomed pot with a tightfitting lid over medium heat.

For the raspberry reduction, add all the ingredients into a small saucepan and cook with a lid over medium / high heat until the raspberries boil and start to break apart.

Heat a skillet that has a lid over medium high heat.

Heat olive oil in a large skillet that has a lid over medium heat.

Heat oil in a large shallow pot with a tight fitting lid over medium - high heat.

Heat the avocado oil in a medium stockpot with a lid over medium - high heat.

Heat the olive oil in a 9 -10-inch skillet with a lid over medium heat.

Simmer without the lid over medium - high heat for 25 minutes.

Heat a large, oven - safe, Dutch oven with a tight fitting lid over medium - low heat and add bacon.

Heat a skillet with a tight fitting lid over medium - high heat.

Put the oil in a pot with a lid over medium - high heat.

Heat a large pot or a large skillet with a lid over a medium heat and add the olive oil, onion and garlic.

Bring chicken broth and chili powder to a simmer in a 12» skillet with a lid over medium heat.

Heat butter and olive oil in a 3 - to 4 - quart Dutch oven or heavy - bottomed saucepan with a tight fitting lid over medium heat.

Put oil in large skillet with a lid over medium heat.

Not exact matches

Coat the bottom of a wok (I used a large sauté pan w / a lid) with the oil and place over medium heat.

Stir occasionally to avoid burning at the bottom of the pan.Now take out the lid cook over medium flame until oil separates completely from spices.

I add the rice and cold water to a roomy pan, add a lid and bring to a gradual boil over a medium heat.

Heat oil in a Dutch oven or other heavy - lidded pot over medium - high heat.

All you have to do is to heat a lug of olive oil over medium - high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork).

In a large pan that has a matching lid, melt half of the butter over medium / high heat.

Cook over a medium heat with the lid down for 5 minutes.

Melt the butter and oil in an oven - safe pot or Dutch oven (with an accompanying tight - fitting lid) set over medium heat.

Cover the skillet with a lid or foil and bring to boil over medium - high heat.

Grill the eggplants (preferred method): Heat your grill to medium heat (around 350 °F) and place the eggplants directly over the heat source and cover with the grill lid.

In a large lidded pan or skillet, heat olive oil over a medium heat and add onions.

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Heat the oil in a medium - large heavy pot (with a lid) over medium - high heat.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

Put a lid on it and bring to a boil over medium - high heat.

Grill over indirect medium heat (375 - 400 °F) with the lid closed for about 20 minutes (or bake in oven 30 - 35 minutes) until juices are bubbling and biscuit topping is golden.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Heat the canola oil in a large skillet / saute pan (something that has a lid) over medium heat.

In a large dutch oven or pot with a lid, heat 1/4 cup olive oil over medium high heat.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Melt 1 tablespoon of the butter in a medium pot (that has a lid) over medium heat.

Preheat a large sautee pan (with a lid) over medium heat.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

I set the burner to medium - high heat and I used a large lid (from one of my pots) to set over the chicken to help cook it evenly and a little faster.

Heat oil in a large skillet with a lid or braising pan over medium.

In a large heavy pan with lid, brown the beef and sausage over medium heat until there is no pink.

Heat the oil over medium - high heat in a large skillet with a lid.

Set the pot over medium - high and add purée, stirring often until thickened to the consistency of tomato paste, 5 - 10 minutes (careful, it splatters... I usually put the lid or splatter guard on partially when I'm not stirring).

In a 3 or 4 quart heavy - bottomed, oven - proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat.

Grill skewers, covered with grill lid, over 350 ° to 400 ° (medium - high) heat according to the times below.

Now add water and boil over medium fire and cover the cooking pot with a lid for next 10 minutes (stir one or two times in this period)

Place lid on skillet and cook over medium heat for about 30 minutes or until squash is very tender, stirring occasionally.

The meatballs were first browned in a little oil over medium - high heat, and then the lid went on and they were transferred to a 350 oven for maybe 20 - 30 minutes until they were cooked through.

Add enough water to cover the ingredients, cover with a tight - fitting lid, and cook over medium - low heat for 15 minutes.