Sentences with phrase «oil pan off»

We got the upper oil pan off and found this bolt had broken.

If it were my car, I wouldn't want to do this without pulling the oil pan off the engine, to make sure that any metal chips from the drilling operation don't remain in the oil pan, as they could do damage to the engine.

Not exact matches

Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil.

Place the Osso Buco in the heated oil and brown off on both sides then remove from pan and allow to rest.

I eliminated the potato and added extra turnip, and finished it off by adding — pan drippings and all — hot Italian turkey sausages sauteed in olive oil.

Fry off the shallots in the oil on a high heat in a medium - sized pan until translucent, then deglaze with the wine.

Turn off the heat and quickly lift the onions out of the pan with, leaving the oil behind.

In a large skillet, over high heat, add 1 - 2 tablespoons of olive oil; add the cut - off asparagus bottoms and sauté for about 2 - 3 minutes, continuously shaking the pan.

After 3 minutes (or so) using a slotted spoon, scoop the broccoli out of the water, shake off any excess water and put it in the frying pan with the heated oil and chili flakes.

Finely chop the onion, mince the garlic and roughly chop the sundried tomatoes, add to the frying pan on a medium heat and fry off for a few minutes - you don't need to add any oil, there is enough from the tomatoes.

In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma.

If you've never tried a yeast dough, this one is the one to start with because after it rises, you just pinch off a piece of dough, brush with a bit of oil and pan fry for about a minute a side — that's it!

Hope you didn't turn off that stove, cause go ahead and add some oil in there and then dump the mixed eggs + spinach mix in there on LOW fire and also, put a cover on the pan!

Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.

Heat oil over medium - high heat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheres.

Remove the pan from the oven and pour off any excess oil.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Add a little oil to a pan over high heat and stir - fry the mushrooms for a few minutes until they decrease in size and start to give off their liquid.

Cut and seasoned it raw with salt, pepper, and onion powder; cooked it in a pan with butter and olive oil; drained my off brand Rotel of green chiles and tomatoes and added it to the pan with the chicken, minced garlic.

150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon

Instead of going down the normal route, I've opted to brush each tortilla roll lightly with oil and toast them off in a dry pan... same effect, much less fat.

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.

Grab a 6 - inch diameter circular baking pan, line it with parchment paper and add the balls of dough in a single layer, then brush the dough with some extra virgin Spanish olive oil, season with sea salt and a sprinkle of garlic powder, shred in about 1 cup of Manchego cheese and top off with some thinly sliced Spanish olives

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

Gently melt the coconut oil by placing it in a bowl over a pan of steaming water with the heat turned off (this should keep it below 42ºC and in its raw form).

To gently melt the coconut oil, place in a heat proof bowl set over a pan of steaming water with the heat turned off (you could use the same pan of water as the chocolate, just switch bowls the bowls over as needed).

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off.

To make the raspberry layer, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

When oil is hot, add shrimp to small pan, cooking and tossing for 2 - 3 minutes add sambal oelek mixture to pan, toss for one more minute and turn off heat.

To make the lemon coconut filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the banana filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.

The Brussels sprouts are first parboiled for three minutes to give them a headstart in the cooking, but then immediately submerged in cold water to preserve their bright green color, then finished off in a hot pan, with oil and salt.

Once the sauce has reduced in half (about 5 minutes of cooking), turn off the fire and add 1 tablespoon of extra virgin Spanish olive oil to the pan, a pinch of fresh parsley, and then season the sauce with sea salt and freshly cracked black pepper and mix everything together

Cut off about 1 - inch from the stalk of the asparagus, drizzle some extra virgin Spanish olive oil in the grilling pan and grill your asparagus until your liking, I like them a little charred (5 - 7 minutes)

When the oil begins to smoke quite heavily shut the heat off under the pan.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

First off, they stuck to the nonstick donut pan like crazy, even after oiling and flouring as directed.

Firstly melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off.

Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Heat the oil in a deep pan and in the meantime, take the green skin off the plantain and cut the plantain into 1 cm thick circles with a knife of mandolin.

Pour the bacon fat off and add olive oil to the pan and add the onions and allow them to cook until slightly softened.

To gently melt the coconut oil place in a heat proof bowl set over a pan of steaming water with the heat turned off.

Gently melt the coconut oil by placing into a heat proof bowl set over a pan of steaming water with the heat turned off.

Then, I wipe off all the excess oil so they pan is just lightly coated.

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful — you might want to use tongs to hold the towels).

Remove the pan and pour off the oil, reserving it.