Sentences with phrase «medium heat then»

Warm ghee or other healthy fat in a large skillet over medium heat then sauté diced shallots until just tender and translucent.

If you do not have a panini press, use the stove top — heat a skillet to medium heat then cook panini until golden brown on both sides and cheese has melted.

Just use a double boiler and melt some Stone Ground Organic Chocolate 80 % Dark over medium heat then drizzel it on top with a spoon.

Heat a wide skillet over medium heat then add the oil.

Saute onion and garlic in butter for 5 min on medium heat then add mushrooms.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

Warm 3 Tablespoons grapeseed oil, or other neutral - tasting oil, in a saucepan over medium heat then whisk in 2 Tablespoons gluten - free flour and cook while whisking for 2 minutes.

Heat a small skillet over medium heat then toss in the peanuts and cook for 2 - 3 minutes, until the peanuts are hot and just barely toasted.

Bring just to a boil over medium heat then remove from heat.

I heated the oil in a large saucepan over medium heat then added the onion, garlic, jalapeño and ginger.

Bring the mixture to a boil over a medium heat then simmer until reduced by a third.

Bring the mixture to boil over medium heat then reduce heat and allow to simmer for 3 - 5 minutes, stirring occasionally

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

Not exact matches

Heat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for latHeat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for latheat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).

Peel and finely slice the garlic, then cook it in a glug of olive oil over a medium heat for a few minutes.

Heat a non-stick pan on a medium heat, then add the banana slices and fry on both sides in the dry pan until brown and carameliHeat a non-stick pan on a medium heat, then add the banana slices and fry on both sides in the dry pan until brown and carameliheat, then add the banana slices and fry on both sides in the dry pan until brown and caramelised.

Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely.

Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).

Saute on medium heat until the vegetables are soft then add the turmeric, cumin, curry powder, parsley, tarragon, and cinnamon.

Allow to cook on a medium heat for 5 - 6 minutes until golden brown, then flip and repeat on the other side.

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

Turn your heat off and stir in half your mozzarella, then pour your dip into a medium sized, oven safe dish (I used a 7x7 dish).

Combine pasta and sauce in large pot, heat and stir over medium - high heat if needed, and then serve!

Bring to a boil, reduce heat to medium low and then let simmer, covered, for 20 minutes or until noodles are soft.

Press the sandwich on the panini press for 7 - 8 minutes or until light golden brown, or reduce the heat under the 10 - inch skillet to medium - low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and grill for 5 - 8 minutes, until golden brown.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuHeat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuheat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuheat, cover, and let the mixture steep for 30 minutes.

Pour the milk into a small saucepan and heat on a medium heat until the milk is just below simmering point (do not allow to boil), and then remove the pan from the heat.

Bring broth to a simmer, then reduce heat to medium.

Grill the mushrooms on foil on your grill on medium to low heat (2 - 3 minutes or until they turn golden brown in color on bottom side), then turn them over and grill the opposite side.

Bring to the boil over a low to medium heat, stirring constantly, then immediately remove from the heat (do not allow to continue to boil).

Add the bacon to a large pan over medium heat, cook for about 5 minutes until crisp, then remove the bacon.

Sauté over medium heat until the pancetta is lightly browned, then, using a slotted spatula, transfer it to a plate and set aside.

Heat oil over medium heat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oystHeat oil over medium heat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oystheat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oysters.

Heat the olive oil in a large skillet on medium heat for about a minute, then add the garHeat the olive oil in a large skillet on medium heat for about a minute, then add the garheat for about a minute, then add the garlic.

Preheat a skillet to medium - high heat, add olive oil to the pan and then celery, carrot, onion, and a pinch of salt and pepper.

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

Finely chop the onion and fry on a medium heat with a splash of oil for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms chopped into small pieces (1 / 2 cm cubes).

Bring the mix to a boil, then reduce to medium low heat.

Cook each side on medium low heat for about 3 - 5 minutes, then turn them over to cook the other side, until the colour darkens and they are firmer in shape.

With the back of the a spoon, smash the berries, then place the saucepan over medium low heat.

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Turn heat to medium high, then add the chicken broth.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

Place over a medium heat on the stove and stir just until the sugar dissolves then stop stirring.

To dry roast cassia, heat a heavy based pan to a medium high temperature, then throw in the cassia bark.

Melt the chocolate chips in a saucepan over medium - low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.

Give the saucepan a quick rinse (only to remove any petals that may remain) then pour the milk back in and set over medium - low heat.

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 minuHeat 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 minuheat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3 - 5 minutes,

Stir a few times to spread the vegetables around the pan, then turn the heat to medium - low and cook for 5 mins.