Sentences with phrase «oil over the skillet»

An easy — and almost totally hands - off — way to season your skillet is to scrub your skillet with hot, soapy water, then dry and rub shortening or vegetable oil over the skillet with a paper towel.

Not exact matches

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.

In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes.

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in 1/4 cup batter for each pancake.

Heat the oil in a heavy skillet over medium high, add the garlic, chile, and onion and saute until soft.

Heat the vegetable oil in a large skillet over medium heat.

Meanwhile, heat the oil in a large skillet over medium heat.

Heat the vegetable oil in a large skillet over medium - high heat.

Warm the olive oil in a skillet over medium - low heat.

Heat 1/4 cup corn oil in a heavy skillet over medium high heat.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

In a large skillet over medium heat, add the vegetable oil.

In a non-stick skillet, heat oil over medium - high heat and fry egg until the whites are set, about 3 to 4 minutes.

Meanwhile, put the oil in a large, deep skillet over medium - high heat.

In a skillet, sauté onions over medium - low heat in oil, stirring often.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat.

Heat 1/2 cup vegetable oil in a heavy - bottomed skillet over medium - high heat.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

Heat 1 teaspoon oil in a cast - iron skillet over medium - high.

Meanwhile, in a medium skillet, warm oil over medium heat.

In a grill pan or a cast iron skillet, heat up a couple tablespoons of water oil over medium - high heat.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

In the same skillet, heat olive oil over medium heat.

In a deep skillet or wok, heat canola oil over medium - high heat.

Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.

In a large wok or skillet over medium high heat, add oil and cook onions until tender, about 2 minutes.

Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.

Heat oil in a large cast iron skillet over high heat until shimmering.

Put oil in large skillet with a lid over medium heat.

Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).

Brush large nonstick skillet generously with coconut oil; heat over medium heat.

In the same skillet, heat the coconut oil over medium heat.

Sear in olive oil over high heat in a skillet (I like to use a cast iron pan for steaks, if possible).

Heat the coconut oil over med - hi heat in a medium sized cast iron or other ovenproof skillet * See Note

Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.

Over medium heat, in a heavy, medium nonstick skillet, heat oil.

Heat olive oil in a large oven - safe skillet or pot over medium heat and season with salt and pepper.

Warm 1 tablespoon olive oil in a medium skillet over medium heat.

Heat 2 teaspoons of oil or butter in a skillet or frying pan over medium heat.

In a small skillet, heat the fennel and the olive oil over low heat until the oil is warm and fragrant with fennel, about 5 minutes.

Heat the oil in an 8 - inch skillet over low heat.

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

Heat oil in skillet over medium - high heat 1 - 2 minutes.

In a large skillet over low heat, melt butter with olive oil.

Add olive oil to a large skillet over medium high.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Heat 1 tablespoon oil in a large cast iron or oven - proof skillet over medium heat.

Pour the remaining teaspoon of oil into a skillet and bring over medium heat.