6 In the large skillet, cook each portion as follows: heat 2 tablespoons of
oil over high heat.
3 In the same skillet, heat 2 tablespoons of
the oil over high heat.
In the meantime, heat the remaining
oil over high heat just until it starts smoking.
Saute the spring onion, ginger, chilli and garlic in
the oil over high heat for two to three minutes.
After an hour, heat the remaining tablespoon of
oil over high heat in a heavy 5.5 - quart ovenproof pot.
Heat
the oil over high heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the pan.
Heat the sesame oil and olive
oil over high heat.
Cook the pumpkin slices in
the oil over high heat, stirring occasionally with a wooden spoon for about 15 minutes.
Serves 4 1 pound bok choy 1 tablespoon olive oil 1/4 teaspoon salt 1/4 cup kale - onaise In a skillet, heat
the oil over high heat.
Heat a grill pan lightly coated with
oil over high heat, or preheat a grill for direct heat.
In a large nonstick skillet, heat
oil over high heat.
In a skillet, heat
oil over high heat.
Used organic avocado oil (Costco) since I prefer not to use olive
oil over high heat.
In a 5 - quart Dutch oven, preferably enameled cast iron, heat
the oil over high heat.
Fill a medium skillet half way with
oil over high heat.
of canola
oil over high heat.
In medium frying pan, heat vegetable
oil over high heat.
In a wide heavy - bottomed pot, heat the olive
oil over high heat.
In a large, heavy - bottomed skillet, heat the olive
oil over high heat until it is almost smoking.
In a large skillet, heat the olive
oil over high heat.
In a large heavy - bottomed Dutch oven, heat 3 tablespoons olive
oil over high heat and sauté the purée for 8 - 10 minutes, allowing the flavors to mix together.
In a large dutch oven or heavy pot, heat
oil over high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes.
In a Dutch oven, heat the olive
oil over high heat and brown the pork well on all sides.
Meanwhile, in a large cast - iron skillet, heat the remaining 2 tablespoons of olive
oil over high heat.
In a small saucepan heat
the oil over high heat until the oil begins to smoke.
In a wok or large frying pan heat
the oil over high heat until very hot.
In a wok or heavy duty frying pan, heat
the oil over high heat for 30 - 45 seconds.
In cast iron or heavy - duty skillet, heat canola
oil over high heat.
In a medium size pan or wok, heat the sesame
oil over high heat.
In a large cast iron skillet or dutch oven, heat a few splashes of
oil over high heat.
In a wok or skillet, heat 1 tablespoon of the coconut
oil over high heat.
Heat 1 tablespoon of olive
oil over high heat in a Dutch oven or large saucepan.
Warm the remaining olive
oil over high heat in the same pan that was used to cook the onions.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut
oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat
Heat the vegetable
oil over high heat in a large saute pan (4 - 5 quarts is perfect).
In a wok or skillet, heat 1/4 cup of the red chile
oil over high heat.
To finish dish: HEAT
oil over high heat in a large, heavy skillet.
Heat 1 tablespoon olive / coconut
oil over high heat in a large nonstick skillet.
Heat the bacon fat or vegetable
oil over high heat in a large dutch oven or other heavy, oven - safe pot.
In a large frying pan or wok, heat
oil over high heat.
In a large sauté pan or wok, heat the peanut (or other)
oil over high heat for 1 - 2 minutes so that it's hot but not smoking.
In a large ovenproof sauté pan, heat 1 tablespoon of
the oil over high heat.
In a medium stockpot, heat
oil over high heat.
In a small frying pan, heat 1 teaspoon of olive
oil over high heat.
Sear in olive
oil over high heat in a skillet (I like to use a cast iron pan for steaks, if possible).
Not exact matches
Heat up a big pan over med / high heat with a little olive oil and / or but
Heat up a big pan
over med /
high heat with a little olive oil and / or but
heat with a little olive
oil and / or butter.
Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until s
Heat a Dutch oven or stockpot
over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until s
heat and add the
oil; when hot, reduce the
heat, add the onion and garlic and saute until s
heat, add the onion and garlic and saute until soft.
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 brow
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 brow
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.
Coat the bottom of a Dutch oven with
oil and
heat over medium -
high heat.
Heat the
oil in a heavy skillet
over medium
high, add the garlic, chile, and onion and saute until soft.