Sentences with phrase «once oil heats»

Once the oil heats up, it's important that it is hot enough (a breadcrumb thrown into it should sizzle immediately), fry each piece of tofu for about 2 minutes on each side — until the coating becomes golden brown.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Heat a glug of olive oil in a small saucepan (mine is 20 cm) and once the pan is hot pour half of the mix in.

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

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.

Once the oil comes up to a high heat, add in beef.

- 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.

Once heated, coat the pan with a thin layer of olive oil and begin to fry the sausages, counting three slices per cracker.

Once ready, heat up enough oil at 350 degrees in a pot, roll out the dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.

Once oil is heated, add turkey and cook.

At once earthy and warm, these little seeds pack a big punch, especially once heated in oil, adding a characteristically North Indian flavor when used in curries, Indian stir - fries, and rice.

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heatheat

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Once the pan is heated, add a Tbsp or more of oil.

Heat your olive oil in a medium skillet over medium heat; once heated toss in your diced onion and cook for 3 minuHeat your olive oil in a medium skillet over medium heat; once heated toss in your diced onion and cook for 3 minuheat; once heated toss in your diced onion and cook for 3 minutes.

Once you're done with your prep work you should be roughly 10 min into simmering the beans and you can heat a stew pot (large) with a little oil.

by itself, it's not an impractical purchase green tomatoes are Summer, and as such, should be sampled at least once but we were in the midst of a heat wave and i don't know about you, turning on the stove to dodge oil splatters to fry up these little beasts is So Impractical

Once the oil has heated, add the onion, seasoning well with salt and pepper.

Once the dish is completely cooked, I highly recommend that you add 3 tablespoons of high quality olive oil to stir into the final dish, off heat.

In a sauté pan, over medium - high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown.

Once the mushrooms are marinated, heat 2 teaspoons of oil over medium - high heat.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

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.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Once it's mixed, place over low - medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring.

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brHeat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brheat until lightly brown.

Heat a large non stick skillet over medium - high, once hot add 1 tablespoon of oil.

If you can't get fresh truffles, you may stir a little high - quality truffle oil into the bruschetta once it's off the heat.

Once your done heat up a skillet with oil and add onion and Jalopeno.

Once the coconut oil is melted, remove from heat and add in the sugar.

** Ideally the fishcakes can be baked at 200 ° c / 400 ° f / gas mark 6 on an oiled baking try for 10 minutes (turning once)-- baking is healthier than frying but I didn't have time to wait for the oven to heat up.

Cook patties in hot oil over medium heat 12 to 15 minutes or until firm and lightly browned, turning once halfway through cooking.

Once ready to fry, heat a kadhai with enough oil, mix the chicken pieces once again and drop into the hot Once ready to fry, heat a kadhai with enough oil, mix the chicken pieces once again and drop into the hot once again and drop into the hot oil.

Once the batter has been left to do its thing for 10 mins, heat a tbsp or so of coconut oil in a nonstick pan and spoon a couple of tbsp of pancake mixture into the pan.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

Once the vegetables are around 5 minutes away from being done, warm ghee / oil in a medium pan over medium heat.

When the coals have burned down to a medium heat, rub the fillets with olive oil and grill for four or five minutes per side, turning once.

Once fries are completely cool, heat oil again over medium - high heat to 375 °F.

Meanwhile, cook garlic and oil in a small saucepan or skillet over medium - low heat, turning garlic once, until golden brown and very fragrant, 5 — 7 minutes.

- 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.

In a small sauce pan, heat oil on medium, add sage leaves and cook for about 1 minute until crispy, turning over once.

Once removed from the refrigerator, will need to heat it over very low heat or allow to get to room temp — oil will solidify and need to melt.

Once the 10 minutes is up, sear half the shrimp in a drizzle of extra virgin olive oil in a large skillet over medium - high heat for 1 - 2 minutes a side.

Heat a sauce pan and add the olive oil; once hot add both chicken breasts and sear both sides until browned.

Once oil is heated, begin molding fritters.

Once all chicken pieces are coated, deep fry them in vegetable oil for 5 to 7 minutes on medium heat until they turn beautiful golden brown and cooked through.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Once the tomato puree is nicely sautéed, add the boiled rajma / kidney beans and the spice paste and keep stirring on high heat until oil starts separating from the spices.

Once the oil is heated, add 2 eggs and scramble.