Sentences with phrase «olive oil on each side until»

Saute in 2 tablespoons of olive oil on each side until golden brown.

Not exact matches

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

I did this in two batches: Heat up some olive oil in a pan, and cook the meatballs on one side for about 2 - 3 minutes, until they are browned.

Add a thin layer of olive oil to the pan, and cook seitan until lightly browned, about two minutes on each side.

With a little olive oil in the pan, place the patties down and sear until brown on each side.

Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottOil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottoil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottom.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

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

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

In the same skillet, add shrimp (and more olive oil, if needed) and cook for 3 - 4 minutes on each side, or until heated through and pink.

Heat the olive or vegetable oil in a large plan and fry the duck legs until well browned on all sides.

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 a skillet on medium high, add 2 T olive oil, and cook for 6 minutes per side or until browned.

Once all the little guys are made, I heat a large non-stick pan with a touch of olive oil, and brown the dumplings in batches until they're golden and crispy on both sides.

Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown.

Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

In a small skillet heat enough olive oil to fry the sage leaves, cook about 30 seconds on each side, or until crisp.

Heat olive oil in a large Dutch oven over medium - high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).

/ Place on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until asparagus are browning a bit and are slightly tender / Place on individual plates or a platter, dress with vinaigrette / Optional: add an egg, farro or brown rice on the side for a protein boost.

1/2 pound peeled and seeded butternut squash rings, about 1/3 inch thick, grilled, and cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and squash is tender.)

Cut into desired shapes and grill in butter or olive oil, a few minutes on each side until lightly golden.

Heat olive oil on a large grill pan to medium heat and cook the sliders about 3 - 4 minutes per side, or until the chicken is cooked through.

In a large skillet, heat 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned.

Brush the eggplant slices with olive oil and grill, covered, on medium heat until tender and cooked through, about 3 - 4 minutes per side.

Drizzle fish with olive oil, season with salt and pepper, and cook until barely done, 2 to 5 minutes per side, depending on thickness.

Brush them with a tablespoon of the olive oil and grill until golden brown on both sides.

Toss them in 2 Tbsp olive oil and seasoning mix (paprika, cumin, garam masala, salt and pepper) until coated on all sides.

Coat the bottom of a large skillet with olive oil and working in batches cook chicken skewers until cooked through, turning to cook all sides - approximately 5 minutes on each side.

Heat olive oil over medium heat in a frying pan and sear each piece for 5 - 7 minutes on each side until blackened, placing the finished pieces on to the other cookie sheet.

Heat 1 tablespoon olive oil in a large skillet and cook the chicken breast slices in it until the meat becomes white, 3 - 4 minutes on both sides.

3 Meanwhile, heat olive oil in a large skillet and fry the meatballs until brown on all sides.

Meanwhile fry Haloumi pieces in a little olive oil over a medium heat until deep golden on each side.

Lay the portabello slices flat in the pan and cook until dark brown and crispy on both sides, adding any additional olive oil as needed to prevent them from burning.

In a large skillet set over medium heat, add 1 teaspoon of the olive oil and the pancetta and cook, stirring often, until the pancetta is golden brown on all sides, 4 to 6 minutes.

Coat the eggplant slices in olive oil (or cooking spray) and broil on a baking sheet until golden brown on both sides, about 10 - 15 minutes.

Turn off the food processor, scrape down the sides and turn it back on, drizzling in the olive oil a little at a time, until hummus has reached your desired smoothness and consistency.

Baste with olive oil, and grill on low heat for 4 minutes on each side, until fully cooked through.

For pan-fried, drain them first then crisp them up in an additional skillet with a good drizzle of olive oil and a small knob of butter, turning them until they crisp up golden on each side.

Brush with olive oil and grill on both sides until cooked, about 4 minutes per side.

Brush the slices with olive oil and grill on both sides until softer and nicely charred.

Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.

red pepper flakes, and a pinch of salt in olive oil, undisturbed, until the tomatoes are caramelized and borderline blackened on one side, about 5 minutes.

Melt a tablespoon of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Spray the steaks lightly with olive oil and cook for 3 — 4 minutes on each side for medium — rare or until cooked to your liking.

My favorites are baking in the oven (350 for 15 - 20 minutes) and frying in a skillet with olive oil or coconut oil (2 minutes on each side at high, lower medium until done).

Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.

In a sauté pan large enough to fit the breasts, heat 1 — 2 tablespoons of olive oil over a medium flame and lightly fry the chicken until cooked through and browned on both sides.

Spray your peach slices with olive oil spray and grill for about 2 minutes on each side, until there are nice grill lines and peach as softened slightly but is not mushy.

Follow the instructions for grilled vegetables or lightly brush the eggplant slices with olive oil, lay on a sheet pan, and place under a broiler for approximately 10 minutes on each side or until they are golden brown.