Sentences with phrase «oil until»

In large heavy skillet, heat olive oil until hot.

Carefully place 3 - 4 balls into the oil until golden brown.

Warm coconut oil until it is liquid.

Stir in coconut oil until melted.

Dredge beef cubes through flour, and saute in vegetable oil until browned.

Whisk in vinegar and olive oil until blended; let cool.

I fried the onion and garlic in olive oil until translucent, and then added the flour to the pan.

Pan-fry the fish in hot oil until golden on both sides.

To make Spicy Hash, stew vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes.

While continuously whisking slowly drizzle in oil until fully incorporated.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

In a medium - size bowl, whisk together maple syrup, egg white, vanilla extract, and coconut oil until well blended.

Sauté the onions in the vegetable oil until soft and they begin to brown.

Add about 2 inches of oil in a large, heavy pan on the stovetop, and heat the oil until over medium heat until hot - about 365 degrees Fahrenheit.

In a small bowl, whisk together the lemon juice and oil until blended.

Stovetop: Saute in light oil until browned, or boil in water for 90 seconds.

I fried the onions in the olive oil until they started to soften, and then added the balsamic vinegar, sugar and salt to the pan.

Toss them nicely in 3 tablespoons of vegetable oil until thoroughly coated.

Saute the onion and garlic in the olive oil until translucent.

In a large skillet heated to medium high, cook the sliced onions in a little olive oil until softened.

Slowly whisk in the olive oil until the dressing is creamy and emulsified.

In the meantime whisk the apple cider vinegar, mustard and olive oil until smooth.

Turn the food processor on low and drizzle in olive oil until desired consistency is reached.

First, Heikki diced and fried the onions in olive oil until they had browned a bit.

Pulse the walnuts, lemon zest, parsley, garlic, salt, pepper, and olive oil until it's the consistency of coarse cornmeal.

I haven't even heard of pumpkin oil until now, what an amazing super food!

While the liquid is thickening, saute the mushrooms in 1 Tbsp of olive oil until slightly cooked.

With motor running, drizzle in the olive oil until incorporated.

Slowly add olive oil until a nice paste is formed.

Separate 1/2 cup of brussels and fry them in 2 tablespoons olive oil until crispy.

Beat in the vanilla bean paste and oil until combined.

Stir fry the chicken in 1 tablespoon of either sesame or vegetable oil until it is fully cooked (about 7 minutes).

While whisking, slowly drizzle in the olive oil until mixture is thick and emulsified.

In a large dutch oven over high heat, heat oil until smoking and sear the pork on all sides.

Firstly, the chopped potatoes are fried in a little oil until browned and cooked.

For the pork filling, I browned up a pound of ground pork in a little bit of sesame and olive oil until it was super crispy, then covered it in soy sauce, fish sauce, a little bit of brown sugar and sriracha.

Mix all ingredients besides for oil until smooth.

While the machine is running, slowly add the olive oil until the mixture turns into a creamy spread.

In a large skillet or electric frying pan, heat the 1/4 cup oil until shimmering.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Being from the «waste not» mentality, I couldn't bear to throw them in the trash, so I fried them up in a little bit of oil until they were crisp.

Garlic, onions and paprika are sautéed in olive oil until soft.

In a large pot saute onion, celery, pepper, and carrot in the olive oil until soft.

Sauté onions with a pinch of salt on olive oil until slightly wilted and add mushrooms.

In a large skillet heat 1 Tablespoon sesame oil until hot.

Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes.

Whisk in the oil until fully combined.

That's just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.

In a Dutch oven or soup pot, sauté zucchini in olive oil until softened.

With the motor running, slowly add oil until combined.