Sentences with phrase «of skillet»

In a high - quality, heavy - bottom, large, low, stainless - steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the skillet.

Next, with a little coconut oil melted in the bottom of the skillet, I cracked open several eggs, added a bit of water (per Julie's suggestion), made sure the temperature was moderate so the eggs didn't cook too fast (another suggestion from my friends) and began to quickly stir the egg mixture with a fork (Suzie's great tip).

The pungency will slap you in the face (in a good way — I promise) and the liquid will release all the browned bits of fish from the bottom of the skillet into the thin sauce.

Scrape the contents of the skillet into a food processor or blender.

Put the bread cubes in a large mixing bowl and add the contents of the skillet.

Swirl it around to coat the bottom and sides of the skillet, then pour the melted ghee into a large bowl.

I made a version of the Skillet «Corn» Bread from Danielle Walker from Against All Grain's cookbook, and added tons of herbs to it!

I formed the mixture into patties and cooked them in the same skillet, after a quick rinse of the skillet.

Drop batter by the 1 / 4 - cupful (a large cookie scoop works well to divvy out evenly sized pancakes), 3 to 4 at a time depending on the size of your skillet, leaving space between pancakes so they don't run into one another.

Clear the middle of the skillet, break the eggs in the middle, stir.

Depending on the heat of your skillet, this will take anywhere from 4 - 10 minutes.

This will work in a larger skillet, double or triple the recipe (depending on the size of your skillet), and increase the baking time.

Replace any pineapple stuck to bottom of skillet.

Add a small drizzle of avocado oil (enough to lightly cover the base of the skillet) and heat through for about 1 minute.

Add wine and cook, stirring and scraping to remove any browned bits from bottom of skillet, until wine has almost evaporated, 1 to 2 minutes.

Turn the chops over several times to coat them well and after a minute or so turn the full contents of the skillet onto a warm platter and serve.

Press the almond mixture into the bottom of a skillet or pie plate.

Put chicken in the middle of the skillet.

Heat the coconut oil in the bottom of a skillet on high heat.

Add oil and carefully swirl around to completely coat the bottom and sides of the skillet.

Move vegetables to sides of skillet, and pour remaining 1 tsp.

Lift to loosen edges of omelette and allowing any remaining liquid to pour into bottom of skillet.

Depending on the size of your skillet, you may need to cook chicken in two batches.

Pour fat out of skillet, leaving and darkened bits on bottom of pan.

To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet.

Cook in batches to accommodate the size of your skillet, adding oil if necessary.

Roast in the preheated oven until the chicken is cooked through and the cabbage is soft and slightly brown around the edges of the skillet, about 15 minutes.

Add about 1 tsp of butter (depending on the size of your skillet) to the hot pan and swirl around to coat.

Cut the rounds into halves, and fill them around the edges of the skillet or dish.

I grabbed 3 ears this week, knowing that I had to make some version of skillet corn.

Spoon the chicken filling into the center of the skillet on top of the cornbread batter.

When potatoes are softened, remove pan from heat, arrange sausages on top, and grate a bunch of extra roman or parmesan over top of the skillet.

Slide crepe out of skillet and repeat with remaining batter.

Pour about a 1/4 cup of batter into the center of the skillet.

Remove chicken to a plate and add sweet potatoes to the bottom of the skillet.

Omelet Waffles are pretty much just eggs and cheese cooked in a waffle iron instead of a skillet.

Once eggs are set, slide frittata out of skillet; serve.

As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked egg flows underneath.

Sprinkle mixture with chili powder; stir and cook, scraping any browned bits from bottom of skillet, until mixture is fragrant, less than 1 minute.

Fry the chicken in the skillet for 2 - 3 minutes per side until starting to brown (may have to do a few at a time depending on the size of your skillet.

Cook, stirring and scraping bottom of skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much as you like, 10 to 30 minutes.

Check this spec for the size of each skillet in inches.

For this weeks Monday meal prep, I cooked a large batch of skillet chicken breast.

Remove from the heat, wait a couple minutes, place a plate over the top of the skillet, and a towel around the handle.

I will tear the egg or flip it out of the skillet.

Arrange roasted orange slices, slightly overlapping, in the bottom of the skillet and sprinkle with 1/4 cup of raw sugar.

Place a plate over the top of the skillet and flip to loosen cake onto plate using oven mitts or kitchen towels so you don't burn your hands!

Add the sauerkraut to the other side of the skillet; it will soak up whatever spices didn't stick to the tofu.

I've been making this recipe for years and it's very tasty but I only spray enough oil to coat the bottom of the skillet.

Though they may seem stiff just out of the skillet, the warmth and moisture under the towel will help make them perfectly pliable again.