Sentences with phrase «minutes in a dry skillet»

Not exact matches

Roast the pimento berries in a dry skillet until they are aromatic, about 2 minutes.

Cook the rapini about 3 minutes in the skillet then cold shock and pat dry.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

You'll love this Sun - dried Tomato Pesto Shrimp Asparagus Skillet recipe because it's made with super easy homemade sun dried tomato pesto and it's ready in just 20 minutes.

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Toast the pine nuts in a small dry skillet over medium - low heat until light brown, 3 to 5 minutes.

To toast walnuts: Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted.

In a dry cast iron skillet roast the chile de arbol for 4 minutes making sure not to burn them.

Toast the cumin in a dry skillet for about 2 minutes.

Saute the towel - dried pierogies in ghee in a large skillet until browned, about 2 minutes per side.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

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.

Prepare the gremolata: Toast the breadcrumbs in a dry skillet until light golden, about 2 minutes.

Chicken & Waffle Sandwiches from Around My Family Table Easy Skillet Lasagna from How To This And That Sun Dried Tomato & Chicken Alfredo from Lizzie Jane Baby Best - ever Baked Chicken Nuggets from Better in Bulk Coconut Fish Soup from Confessions of an Overworked Mom 15 Minute Chicken Fajita Recipe from Sunshine and Sippy Cups Ham and Cheese Pasta with Vegetables from Suburbia Unwrapped BLT Tortellini Salad from Just 2 Sisters

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

Meanwhile, toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

In a small, dry skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes, shaking or stirring frequently.

In a large, dry skillet, cook the ground meat uncovered over medium - high heat until lightly browned all over and cooked through (about 8 minutes).

Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant.

In case the skillet is too dry add couple of splashes of water and saute the spices for 2 minutes.

Meanwhile, toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

In the same dry skillet, over medium heat, roast the almonds and sesame seeds for 3 to 4 minutes, or until browned.

For chopped nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron).

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Place couscous in a dry medium size skillet over medium heat and toast until they are lightly golden brown, stirring frequently about 5 minutes.

Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

Toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute.

Place onions and garlic in the dry skillet and char, turning occasionally, until darkened on all sides, about 10 - 15 minutes.

Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.

* To toast walnuts, place nut pieces in dry skillet over medium - high heat and stir occasionally for about seven minutes, or until pieces are browned lightly.

I toasted the chopped walnuts (a few minutes over medium - high heat in a dry cast iron skillet does the trick) but that step is optional.

In a large cast iron pan or heavy skillet, over medium high heat, dry saute the chopped onion, stirring frequently, for about 10 minutes.

Toast walnuts in a small dry skillet over medium - low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes.

If desired, toast 1/2 cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant.

Place them in a medium - size skillet over medium heat and toast them, stirring frequently, until dry and crisp, about 8 minutes.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To prepare Toasted Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes.

Pan-toasted nuts: Place the nuts in a dry skillet, and cook over medium heat for 3 - 4 minutes.

Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes.

Put the walnuts in a dry small skillet over medium - low heat and toast, tossing occasionally and watching carefully to be sure they don't burn, until they're evenly browned and aromatic, 5 to 7 minutes.

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two.

This EASY One Skillet Sun Dried Tomato Chicken & Gnocchi is the perfect weeknight dish tossed together with spinach, garlic and shredded Asiago cheese and made in under 30 minutes!

Put them in a dry heavy skillet and set over medium heat for a few minutes until they become fragrant.

When oven is preheated, place clean dry 9 to 11» cast iron skillet (preferably a skillet without a ceramic coating) in the preheated oven for 30 minutes prior to adding chicken.

Meanwhile, dice the onion, and over medium - high heat in a skillet, steam - sauté it with a splash or two of water or dry white wine (no oil is needed) until translucent, 3 - 5 minutes.