Sentences with phrase «oil until golden»

Tip: To make caramelized onions, thinly slice a sweet or yellow onion and sauté it over medium heat in 1 tablespoon (15 mL) oil until golden and lightly browned, but not burned.

In Step 2, instead of the bacon, cook 1/2 cup hulled pumpkin seeds in 3 tablespoons olive oil until golden and popping, 3 to 5 minutes.

Shake off the excess flour and brown in two tablespoons of vegetable oil until golden on each side.

Over medium high heat in a large skillet, cook chicken pieces in coconut oil until golden on the outside and no longer pink.

Instead of bacon bits, this vegetarian recipe uses thinly sliced shallots that are lightly fried in coconut oil until golden brown.

Roll into a 9 - inch circle and fry lightly in oil until golden brown on both sides.

Fry in olive oil until golden on both sides and heated through.

Serve with sourdough croutons pan-fried in olive oil until golden brown.

Heat a little more oil in the frying pan and, while it is heating, peel the yellow plantain, then fry in the hot oil until golden brown, turning to brown evenly.

You can add any veggies of your choice — add some thinly sliced mushrooms after sautéing them in olive oil until golden brown, or add some sautéed assorted bell peppers to give a colorful kick.

Slice your onion and saute in oil until golden.

Fry the falafel balls in the oil until golden brown.

Fry the breaded chicken pieces in batches in the hot oil until golden brown and cooked through, 3 to 5 minutes for each batch.

Coat the tomato slices in the cornmeal mixture, then fry over medium heat in the oil until golden on both sides.

Meanwhile, in another medium saucepan, sauté onion in oil until golden, 6 to 8 minutes.

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

Saute the onion in olive oil until golden and add garlic.

Over medium heat, sauté in a medium skillet with a little olive oil until golden.

Heat a small frying pan and toast the cashew nuts in hot oil until golden brown.

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

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

Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes.

Cut the tortillas into 1 / 2 - inch strips and fry in hot oil until golden brown.

Sauté them gently in some olive oil until golden brown and well cooked.

The sausages are then rolled into small balls, about the size of cherry tomatoes, and fry in some oil until golden, then the rest of the ingredients are added in.

Firm tofu are cut into cubes, then pan-fried in a skillet with a little oil until golden brown to make tofu croutons, which is then used as a garnish before serving.

In a frying pan cook the onion, peppers and bacon in the oil until golden.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Place the breadcrumbs into a saucer and gently dip the patties in egg, then cover in breadcrumbs before frying in a heavy based pan in oil until golden brown.

The chicken breasts are then cooked in a bit of olive oil until golden on both sides.

Drain the tofu, cut into 8 triangles then fry in a non-stick with a splash of sesame oil until golden brown.

Crush ramen noodles and sauté them in 1 tablespoon of oil until golden brown.

Brown the chicken in the oil until golden, turning often.

Not exact matches

Brush the sausages with the remaining 3 tablespoons of oil and grill, turning them often, until crisp, golden, and cooked through, about 3 minutes total.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5 - 10 minutes until golden.

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Heat the oil on low and cook the garlic slowly until it's light golden brown and crispy.

Crush the garlic and add to a big pan with some olive oil, heat until the garlic starts to golden.

Dredge the stuffed chiles in the flour, dip them into the egg whites and then deep fry them in the oil for 2 minutes per side, or until golden brown.

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.

Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides.

Place the pine nuts into a frying pan and sauté them for a couple of minutes until they start to go a golden brown — you don't need to add any oil as they have plenty of their own.

Coat with the olive oil, add the salt and pepper and roast in an oven safe dish for an hour or until golden brown.

Heat oil in skillet and cook sticks for about 30 seconds to a minute on each side, or until golden brown and crispy on the outside, but making sure the dip has melted on the inside.

Carefully drop each olive into the oil and fry for 1 minute until gently golden brown, turning them to brown evenly on all sides.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Add about 3/4 inch of grapeseed oil to a straight sided pan and place as many samosas that will fit, leaving a little space between and fry until the bottom is golden.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.

When the oil is hot, drop a handful of the onions in and fry until golden and crisp.