Heat
the oil in a saucepan and fry the onion for a minute or so.
Heat
oil in a saucepan over medium - high heat.
Melt the coconut
oil in a saucepan over low heat.
Heat the grapeseed
oil in a saucepan over medium heat.
Heat
oil in saucepan over medium heat.
Heat four tablespoons of
the oil in a saucepan on low heat until it is warm.
Melt coconut
oil in a saucepan and pour into crumble topping.
Heat a little coconut
oil in a saucepan.
Heat
oil in a saucepan, about 1 to 1 1/2 inch deep in the pan.
olive
oil in saucepan over medium heat.
I gently heated some coconut
oil in a saucepan and added a few tablespoons of fresh, unused coffee grinds.
Heat
oil in a saucepan over medium - high heat, and carefully pour in the tomatillo mixture.
Heat 1 tbsp of coconut
oil in a saucepan.
To braise artichokes, first heat a drizzle of olive
oil in a saucepan over medium - high heat.
Heat the olive
oil in a saucepan.
Mix together the water, salt, cream of tartar and
oil in a saucepan over low heat until warm.
To cook quinoa: Place a teaspoon of olive
oil in a saucepan over medium low heat and add ⅙ cup of dry quinoa, stir until dry quinoa is slightly toasted ~ 1 minute
Heat
oil in a saucepan over medium high heat, add onions, garlic and chilli and saute for 5 minutes or until softened.
Heat the olive
oil in a saucepan, add the onion and fry until softened.
Sauté minced garlic and chopped onion in
oil in a saucepan over medium high heat until fragrant.
Heat some coconut
oil in a saucepan on medium heat and add the mushrooms.
Heat
the oil in a saucepan and add flour all at once and cook, stirring constantly for approximately 5 to 8 minutes, taking care it does not brown.
Heat
the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes.
Heat
the oil in a saucepan and saute the onion, celery, and garlic until softened.
Heat
the oil in a saucepan, add the bay leaves, cloves, cinnamon stick, and cardamom pod and cook for 1 minute over medium heat.
Heat the canola
oil in a saucepan over medium heat.
Gently heat the maple syrup and coconut
oil in a saucepan over low heat until just melted.
Heat
oil in saucepan over medium heat.
Heat
the oil in a saucepan and fry the onion, garlic and chile peppers until golden.
Pour the remaining
oil in a saucepan and heat over a medium high heat.
Heat olive
oil in a saucepan over medium - low heat.
To prepare the marinade: Heat
the oil in a saucepan and sauté the onion and garlic until golden brown, add the curry paste and blend in.
Melt
the oil in a saucepan over a gentle heat, then set aside.
Drizzle a little
oil in a saucepan and stir the rice in it on medium heat for a minute.
Heat 3 tablespoons of
oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes.
Heat
the oil in a saucepan, add the leek and onions, and cook over low heat, stirring occasionally, for 5 - 8 minutes, until softened.
To make the black beans, heat some olive
oil in a saucepan over medium heat.
Warm a small drizzle of olive
oil in a saucepan until shimmering.
heat a little more
oil in the saucepan and add remaining onion and peppers.
Combine the chocolate and coconut
oil in a saucepan over medium - low heat.
Meanwhile, heat the olive
oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent.
Melt the coconut
oil in a saucepan over low heat.
Heat
oil in saucepan over medium - low heat.
Heat
oil in saucepan over medium - high heat.
I've also modified the process a bit to make it a little easier since I'm very lazy: I melt the coconut
oil in a saucepan, then stir the chopped chocolate into the warm oil until melted.
Heat
the oil in a saucepan set over medium heat.
Heat
the oil in a saucepan and fry the curry leaves or bay leaf, onion, garlic, cinnamon, chili powder, curry powder, turmeric, salt, and green chili pepper.
Heat
oil in a saucepan, add onion and cook until soft.
To make Edamame Purée: Combine edamame and olive
oil in saucepan over medium high heat; cook 5 minutes.
Heat
the oil in a saucepan over medium - low heat.