Sentences with phrase «oil in the pan when»

I used only one clove of garlic since I don't like strong garlic and a little extra oil in the pan when the cauliflower was cooking as it was really charring.

Not exact matches

Slats in the steel allow grease and oil to drip through when you're using it to lift shallow - fried foods, and a flexible build allows you to maneuver easily and get proper leverage even in a crowded pan.

When you are ready to cook the socca, place the 1 Tbsp of oil in a 10» cast iron frying pan.

When the oil shimmers, place the flattened dough in the pan, and fry on one side, one to two minutes, until browned.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asidIn a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asidin a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aswhen there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asidin the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asWhen the spinach is wilted and tender remove from heat, salt lightly and set aside.

When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny.

Heat oil in a skillet on medium and when up to temperature, pour enough batter for one taco into the center of the pan.

In a pan, warm the olive oil, when start to bubbling then add the sweet potatoes, don't put too much of the sweet potatoes at the same time or they won't be crunchy.

When you're ready to cook the tempeh, warm 1 - 2 tbsp of vegetable oil (or peanut or coconut) in a saute pan over medium heat.

In a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium loIn a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium loin some salt and reduce the heat to medium low.

When the oil is shimmering, arrange the dumplings in the pan as close as they will fit without touching.

You just steam them lightly, toss them in a bag with some olive oil, salt, pepper, garlic and lemon and when you're ready to eat them just throw them on a grill or grill pan for a few minutes.

Heat another tbsp of oil in the same pan and when hot, add the fragrant mix and sauté for a few minutes until... fragrant.

When the oven has preheated, remove the skillet and pour in two tablespoons of the oil, then swirl around to coat the bottom of the pan.

In a medium sauce pan heat the avocado oil on medium heat and when the oil is hot add the onion, corn, and bell pepper.

This was easy to throw together, but need to have your stuff chopped and spices ready to put in the pan when it calls for it or you'll be scrambling while the oil is sizzling!

Was your oil hot enough when putting patties in the pan?

Make sure the pan is full enough that 1/2 the cheese stick will be covered when placed in the oil.

When the oil is hot, place one layer of meatballs in the pan, leaving space between each — I usually cook them in a few batches.

When ready to serve, heat a little oil in a small frying pan and add the pumpkin seeds and a dash of cayenne pepper.

When we were children, if the cupboard was bare, spaghetti pie was the meal; made with egg, pasta, garlic, salt, pepper, and sautéed stove top in a cast iron pan generously olive oiled.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

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

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Heat the oil in a deep pan until water splatters when sprinkled on it.

When you are ready to cook the fish, heat enough oil in a deep pan or wok to cover the fish.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

When read to make sandwiches heat sesame and chili oil in a pan together and sear the tofu for 2 - 3 minutes on each side until well charred.

Let the oil heat up until hot enough that some corn - meal mixture will bubble and spurt in the pan when added.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

Heat the teaspoon of olive oil in a small pan over medium and when hot add minced garlic.

Sorry I'm a bit new to all things baking and vegan... when you say «melted and cooled» in regard to the coconut oil, do you literally mean melt the coconut oil in a pan?

When I coat my pans for baked goods, especially mini muffins pans which can be a little finicky, I use a fool - proof tip to help my muffins release right out of the pan so they don't stick without dousing them in oil or butter.

I followed this recipe word for word and when the cashew paste got into pan with the sugar and started heating up, all the fat separated out and it left a clump of nut - butter and sugar sitting in a pool of oil.

When the tikel gomen is almost ready, warm a little oil in a skillet / frying pan for the injera.

I also just roasted the chops in the same pan I seared them in, only using enough oil to coat the pan, and when they were done I just removed them & poured the sauce in the same pan, it only took a few more minutes after that so my chops were still warm.

The point of all this is to reduce oil splatter when placing the batter in the pan and to make crispier latkes.

Then when I want to heat them for dinner I melt a little bacon fat or coconut oil in a sauce pan and smack the bag of frozen refried beans against the counter to break it up... I suppose I could thaw them, lol but I never remember.

Just for future reference though, Extra Virgin Olive Oil, when heated to a high temperature in a pan, such as when making pancakes, causes the protein structure to change and that good, olive - y fat becomes a saturated fat!

The secret is to get the oil in the pan very hot and shimmery before you add in the zucchini, then once the zucchini has been added don't stir too much, let it form a nice brown crust before you make the first stir, then wait and stir it again a couple minutes later when a nice crust has formed on the other side.

When all the tofu is fried, drain excess oil, leaving about a tablespoon in the pan.

Just heat an inch or two of vegetable oil with a heaping spoonful of lard (if you have it) in a deep frying pan to about 350 °F or until a piece of bread browns in 30 seconds when dropped in the oil.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

When the edges have begun to crisp up, but the top is still slightly under cooked, tilt the pan, and with a spoon, douse the top of the egg with the hot olive oil collecting in the corner.

when roasted veggies are ready, heat up 1 tablespoon of coconut oil in a pot or pan and put the chickpeas in, next all roasted veggies, followed by spinach and lemon juice.

Also I used half the broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional squeeze of lime juice.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

When heated, drop a quarter teaspoon of coconut oil in the pan, followed by 1/4 cup of pancake batter.

When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??