Sentences with phrase «oil over moderately»

In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes.

In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.

In a large cast - iron skillet, heat 2 tablespoons oil over moderately high heat until shimmering.

In a large pot, heat the oil over moderately low heat.

In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat.

In a small skillet, heat 1/2 inch of canola oil over moderately low heat.

In a large, deep frying pan, heat the oil over moderately high heat.

In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the cod, seasoned with salt and pepper, for 30 seconds.

You just fast - stir small pieces of food in a little oil over moderately high heat, something all cooks do without thinking, «Oh, I'm sautéing!»

In a large frying pan, heat 3 tablespoons of the oil over moderately high heat.

Not exact matches

Or it just might be that with lower average oil prices in hand and expectations that after expanding moderately over the coming quarters, the economy would pick up gradually — presumably in 2013.

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.

Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened.

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.

Heat 1 tablespoon oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side.

In a large saucepan or Dutch oven over moderately low heat, cook the garlic in the olive oil until golden, about 3 minutes.

Melt the butter and oil together in the bottom of a 4 - to 5 - quart saucepan or Dutch oven over moderately low heat.

Heat vegetable oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then stir - fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute.

Heat oil in an ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally.

Heat butter and oil in a 12 - inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

Heat 3 inches oil in a 3 - to 4 - quart heavy saucepan over moderately high heat until it registers 375 °F on thermometer.

For the stew: In heavy, large saucepan over moderately - high heat, heat 3 tablespoons oil until hot, but not smoking.

In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle.

Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat.

In a 12 - inch nonstick skillet, over moderately high heat, heat 2 tablespoon oil until hot but not smoking.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them.