Place steaks in
pan over high heat.
Heat the olive oil in an ovenproof frying
pan over high heat.
In a large sauté
pan over high heat, add cooking oil.
In a large saute
pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).
Wash kale, cut out the spine, and sauté with a drizzle of oil in
a pan over high heat for 5 - 8 minutes, until wilted.
Heat olive oil in a frying
pan over high heat.
Melt the butter in a large sauté
pan over high heat.
Meanwhile, heat a grill
pan over high heat.
Heat
pan over high heat and add olive oil.
Heat
the pan over high heat and add a tablespoon of oil.
Place a frying
pan over a high heat and add the cooked mushrooms to it along with the cooked gnocchi and the unsalted butter.
Meanwhile cook the onions: heat the olive oil in a large non-stick frying
pan over a high heat.
In a separate large sauce
pan over high heat, spray the pan with olive oil and saute the shallot and the mushrooms.
Cook bacon in a frying
pan over high heat until crisp, about 4 minutes.
Heat the refined olive oil in a small pot or frying
pan over a high heat.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying
pan over high heat.
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce
pan over high heat.
Meanwhile, prepare a grill or heat a grill
pan over high heat.
Place the beef chunks in
the pan over high heat.
Take the pine nuts (or walnuts) and brown in a small
pan over high heat.
To sear the chicken, melt 1 tablespoon of the butter in a large saute
pan over high heat.
Melt the butter in a large frying pan or sauté
pan over high heat.
Heat a roasting
pan over high heat and add the tenderloin to the pan.
Toast the seeds in a dry frying
pan over high heat, moving them around the pan from time to time so they don't burn.
Heat the remaining 2 tablespoons of olive oil in a non stick
pan over high heat.
Heat 2 tablespoons olive oil in a large heavy oven safe frying
pan over high heat.
Set your grill
pan over high heat & leave for a few minutes — we want to get it hot.
While the soup is simmering, heat a sauté
pan over high heat.
directions Place a large cast - iron
pan over high heat and add olive oil.
Heat a large saute
pan over high heat and add 2 tablespoons of olive oil.
directions Place a grill
pan over high heat.
Heat oil in a non-stick sauté
pan over high heat, then add scallops to the pan, ensuring they do not touch.
Place a large saute
pan over high heat.
In a large non stick frying
pan over high heat, toast the caraway seeds until fragrant, about 30 seconds.
Heat the oil in an ovenproof
pan over high heat and add the trout.
In batches, saute the spinach in a large saute
pan over high heat until wilted, 2 to 3 minutes.
Heat a grill or grill
pan over high heat until very hot.
Add a little oil to
a pan over high heat and stir - fry the mushrooms for a few minutes until they decrease in size and start to give off their liquid.
Meanwhile, heat a sauté
pan over high heat until it is hot.
In large sauté
pan over high heat, warm the canola oil for the sauce and add the onions.
Heat a grill
pan over high heat until it starts to smoke, 1 1/2 to 2 minutes.
Heat a large nonstick
pan over high heat.
Place the ginger, garlic, and shallot in a small non-stick frying
pan over high heat and cook, turning, for 8 — 10 minutes or until charred.
Preheat a cast - iron grill
pan over high heat.
Heat a medium non-stick ovenproof frying
pan over high heat.
Toast the hazelnuts in a frying
pan over a high heat, shaking the pan often, until the skins start to crack and peel away.
Place a 6 - inch nonstick
pan over high heat.
In a large sauté
pan over high heat, combine the oil, onion, and salt and sauté for 2 minutes.
Heat the remaining oil in a medium non-stick frying
pan over high heat.
Fire up the grill or heat a large grill
pan over high heat.