Sentences with phrase «oil in large»

Melt butter with 2 tablespoons oil in large skillet over medium - high heat.

Put 2 teaspoons olive oil in a large skillet and heat over medium.

Heat the oil in a large heavy skillet over medium - high heat.

Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.

Heat the oil in a large pan.

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.

To make the sauce, heat olive oil in a large pot or Dutch oven over medium heat.

Heat olive oil in a large Dutch oven or large soup pot.

Meanwhile, heat 3 tablespoons canola oil in a large skillet over medium - high heat; Swirl to coat the pan.

Heat remaining 1 tablespoon oil in a large Dutch oven over medium - high heat.

Heat the vegetable oil in a large cast iron skillet over medium high heat.

Heat the oil in a large pan or pot over medium - high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minutes.

When there is about 5 minutes left of freezing, heat the oil in a large pot over medium high heat.

Heat the oil in a large sauté pan on medium heat.

To cook the fish, heat 2 teaspoons of olive oil in a large non-stick skillet on high heat.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat.

Heat the coconut oil in a large saucepan over low heat.

Heat 2 tablespoons olive oil in a large heavy oven safe frying pan over high heat.

When the Beignets have risen, heat vegetable oil in a large, heavy pan to 350 - 360 degrees.

Warm olive oil in a large soup pot over medium heat.

Pour olive oil in a large pot over medium heat.

Meanwhile heat a little extra-virgin olive oil in a large skillet over medium - high to high heat.

While pasta is cooking, heat 2 tablespoon of olive oil in a large skillet over medium - high heat.

To begin, melt 1/2 cup of chocolate chips, 2 tablespoons of butter and 1 1/2 teaspoons of canola oil in a large heatproof bowl.

Heat vegetable oil in a large pot to 375 degrees.

Preheat vegetable oil in a large pot to 350 degrees.

Place oil in a large pot and place over medium high heat.

1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat.

Heat oil in a large pot over medium - low heat.

Place the remaining tablespoon olive oil in a large skillet over medium heat.

Toss green beans, bell pepper and oil in a large bowl.

Heat the oil in a large heavy - based casserole over a medium heat, add the onion and cook for 5 minutes or until softened and browned, add the garlic, chilli, star anise and cinnamon, cook for another minute.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

Heat 2 tbsp of olive oil in a large soup pot.

First, heat some olive oil in a large skillet and sauté the mushrooms until they start to soften, about 3 minutes.

Heat the oil in a large skillet over medium - high heat until very hot but not smoking.

Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat.

Heat the oil in a large pan over a medium heat.

Heat 1 tsp coconut oil in a large soup pot over medium - low heat.

Heat 1 tablespoon of the olive oil in large, heavy - bottomed casserole over medium heat.

Heat the olive oil in a large skillet and add the onion.

Heat the oil in a large heavy skillet to no more than 350 degrees.

Heat the olive oil in a large (12 - inch), oven - safe skillet over medium high heat.

While pasta is cooking, heat 1 tsp olive oil in a large nonstick skillet.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat.

Briefly heat 2 tbsp rice bran oil in a large frying pan, over medium heat.

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag.

Combine almond milk, flour, and optional oil in a large bowl.

While cooling, heat 1 tablespoon olive oil in a large pot.

Heat oil in a large pot or Dutch oven.