Sentences with phrase «of a large skillet until»

Not exact matches

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

In a large skillet, stir together quinoa, chicken, beans, and 2 cups of enchilada sauce over medium heat until heated through and starting to bubble.

In a large skillet, sauté the onion & pepper in a tablespoon of extra virgin olive oil over medium heat until tender.

Heat 1 tablespoon of the oil over medium - high heat in a large skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 - 20 minutes.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

Step 5: Heat a large pancake griddle or a large 12 inch skillet until hot and add the oil, let oil get hot and then pour about 3/4 cup full of the batter onto the skillet or griddle.

Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes on each side until browned.

In a large skillet over medium heat, stir together the olive oil, shallot, and a pinch of salt and cook until the shallot turns translucent.

Heat 2 tablespoons of butter in a large skillet over medium heat until foam subsides.

In a large skillet, heat the 2 tablespoons of oil until shimmering.

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot.

Cover the bottom of a large skillet with oil and heat until oil is hot.

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.

Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium - high heat for about 5 minutes, until the pieces are browned on one side.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes.

Meanwhile, heat olive oil in a large skillet, then add mushrooms and sauté until cooked but still al dente; season with a little bit of salt.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

Heat oil in large skillet or griddle over medium heat until the oil sizzles when you put a drop of batter in it.

In a large skillet, heat 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned.

In a large skillet or pot over medium - high heat, add 2 Tablespoons of the olive oil and sauté the onions until slightly softened (3 minutes).

of the oil and the garlic in a large straight - sided skillet over medium - high heat until the garlic starts to sizzle steadily and brown lightly, about 2 minutes.

Heat the other half of the butter in a medium or large skillet over medium heat until melted and hot (lightly browned).

In a large skillet, heat 1 / 2 - inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil.

Heat 1 Tbsp of olive oil in a large skillet over medium heat until shimmering.

Add them to a large skillet with a few tablespoons of water and cook until onions are translucent.

Heat small amount of olive oil in a large skillet over medium - high heat; add ravioli flat - side - up; sauté until golden - brown, 15 to 30 seconds.

In a large wok or skillet over medium - high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.

In a large skillet, combine all of the ingredients down to the chicken broth and simmer on low heat for approximately 10 minutes or until the peppers have softened and most of the broth has evaporated.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Heat a large, heavy oven - proof skillet (preferably cast iron) over medium - high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes.

Pour oil in a large cast iron skillet or frying pan until it reaches an inch up the sides of the pan.

Pour about 3 inches of oil into a large deep skillet or deep fat fryer and heat until hot, about 375 ˚F on an instant - read thermometer.

In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering.

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.

In a large skillet, fry the tortillas in 1 1/2 inches of oil, at 350 degrees F, until crispy.

In a large skillet set over medium heat, add 1 teaspoon of the olive oil and the pancetta and cook, stirring often, until the pancetta is golden brown on all sides, 4 to 6 minutes.

In a large skillet over medium heat, cook the red onion in 2 tablespoons of the olive oil, stirring occasionally, for 20 minutes, or until the onion is soft and caramelized.

Fry the bacon pieces in a large skillet or saute pan until crispy, draining off some of the fat as it's rendered (save for another use).

Heat another large skillet with a teaspoon of oil and fry the puree with the chilli paste, garam masala and ground cumin for 10 - 15 minutes on a medium / high heat until most of the moisture is gone.

To pan-fry the chicken, add two tablespoons of coconut oil to a large skillet and preheat over medium - high heat until hot.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Place grated cauliflower, garlic and a pinch of salt and pepper in a large non-stick skillet over medium heat and cook, stirring occasionally until heated through and just tender, about 7 - 8 minutes.

In a large skillet add a splash of olive oil, cook spinach over medium until slightly wilted (approx. 3 - 5 min).

Pour oil into a large heavy skillet to a depth of 1/4» and heat over medium until shimmering.

In a large skillet, heat 1 tablespoon of cooking oil over medium - high heat and sauté the bratwurst until browned and cooked through.

For frying, heat 1 tablespoon of oil in a large skillet over medium - high heat and fry your tortillas piece in batches until they are golden brown and crisp.

In a very large cast - iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil over medium until shimmering.