Sentences with phrase «oil over both sides»

Working with 1 tortilla at a time, brush oil over both sides of tortilla.

To make Toasted Garlic Buns — Drizzle a small amount of olive oil over both sides of buns.

Not exact matches

On the other side of the ledger, an oil spill in Burrard Inlet would put at risk industries, including tourism, real estate and agriculture, that together employ over 200,000 people, according to Vancouver - based CRED (Conversations for Responsible Economic Development), a non-profit research and advocacy group.

Developments on the supply side have also contributed to the strength in oil prices over recent months.

Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browned.

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

As they are browning on one side, carefully spoon some of the hot oil over the top to assist in setting the batter.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Brush a grill pan with olive oil, arrange your figs in a single layer and cook over medium heat (2 - 3 minutes on each side).

Bake for 15 minutes, carefully flip over using a flat metal spatula, brush the other sides with olive oil and bake an additional 15 minutes.

In a large pan with sides, heat olive oil over medium heat.

Heat the canola oil in a deep sided saute pan or skillet over medium - low heat.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

In college, I ate a very unhealthy version - white rice with some soy sauce, sesame oil, a sprinkling of ground red pepper, and a fried egg on top (over easy) along with some dried seaweed and other side dishes.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Fry the fish in coconut oil over medium heat, about 3 to 4 minutes per side.

Brush the chicken on both sides with the oil, then coat all over with the spice mix.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Carefully lower the donuts into the hot oil, 2 - 3 at a time and cook until the sides start to turn golden brown, and flip them over too cook the other side.

Heat 2 tablespoons olive oil in ovenproof sauté pan (non-stick) over moderately high heat and quickly sauté the fish on one side until browned.

In a large skillet, heat the oil over medium to medium - high heat and brown the loin slowly on all sides.

For the tomato sauce: Heat the olive oil in a large deep skillet with 2 - inch - high sides over medium - high heat.

Alternatively, cook in a skillet over medium high heat with a bit of olive oil for about two minutes per side.

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

While your salsa is resting, season the white fish simply with salt and pepper and pan fry it in coconut oil over medium heat for 3 - 4 minutes per side.

Heat 1/2 inch of oil in 2 large straight - sided saute pans over medium heat.

While the meatballs are roasting, place a large high - sided saute pan over medium heat with the olive oil.

Warm the tortillas by placing them, one at a time, in a small, dry (no oil) pan over medium heat for 30 seconds on each side.

Spray a 9x13 - inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1 - inch of the paper hang over the sides.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Heat the olive oil in a large casserole (I used my 28 cm Le Creuset) over a medium / high heat and brown the meat on all sides.

When the oil is hot, fry the chicken over a medium heat for 5 - 6 minutes or until lightly browned on each side and then scoop out with a slotted spoon and set aside.

While the dough is cooling, pour 2 inches of frying oil in a heavy - bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 350 °F.

The morning I used it, I brushed the inner parts with oil and placed each side on a burner on the stove and allowed it to sit over medium heat for about 20 minutes.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Coat a baking sheet (with sides) with olive oil and sprinkle a few tablespoons of cornmeal over the entire pan.

Drizzle with the garlic olive oil, then fold the sides up over the filling.

Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2 - 3 minutes on each side.

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.

Heat the oil in a frying pan over medium - high heat and cook the wontons 2 - 3 minutes per side, until well browned and crisp.

Heat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side.

-LCB- An optional step is to dredge the steaks with flour and sear in a frying pan with a tablespoon or two of oil over medium - high heat on each side. -RCB-

Heat olive oil in a large Dutch oven over medium - high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).

Place all the tomato halves cut side down on the baking, then turn over to coat with oil.

Heat the oil in a large saucepan over medium high heat and fry eggplant slices in batches, on both sides, until golden brown.

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).