Sentences with phrase «over a skillet until»

Toast crushed or slivered almonds in a toaster or over a skillet until brown and fragrant.

Not exact matches

Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browned.

In a large cast - iron skillet over medium heat, toast the chiles on both sides (you'll have to do this in batches) until they soften slightly and become aromatic.

Heat the oil in a heavy skillet over medium high, add the garlic, chile, and onion and saute until soft.

Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't burn.

Heat a small skillet over medium heat and add the butter or margarine; when it's melted, add the ginger and onion and saute until the onions are soft.

In a large stainless or cast - iron skillet over medium - high heat, cook the diced bacon until the fat has rendered, and the bacon is golden and crisp.

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

Gently place the patties into the skillet and cook over medium heat for 4 - 5 minutes until lightly browned

Heat up your skillet over medium high heat until extremely hot.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

In a non-stick skillet, heat oil over medium - high heat and fry egg until the whites are set, about 3 to 4 minutes.

While the grits cook, brown sausage in a large cast iron skillet over medium - high heat, stirring often, 5 - 8 minutes or until sausage crumbles and is fully cooked; remove from skillet, and drain.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

In a large wok or skillet over medium high heat, add oil and cook onions until tender, about 2 minutes.

Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.

Heat oil in a large cast iron skillet over high heat until shimmering.

Roast the spices on a dry skillet over medium heat, about five minutes or until the spices turn a few shades darker and fragrant.

Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).

Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.

If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent.

In a small skillet, heat the fennel and the olive oil over low heat until the oil is warm and fragrant with fennel, about 5 minutes.

If more crispness is desired, place skillet over medium heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved.

While tater tots are cooking, cook bacon in a skillet over medium heat until browned and cooked through.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Using the same large skillet, over medium - high heat, add spaghetti squash until heated and coated with the bacon grease

Heat an ungreased medium skillet over medium - high heat and toast all the dried chiles until they begin to change color (about 15 seconds each side).

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

In a heavy skillet, heat the butter over medium heat until melted.

Heat about a 1/2 inch of oil in a heavy skillet over medium - high heat until hot but not smoking.

Add the olive oil, onion, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and transparent.

Filling: Cook first 4 ingredients in a large skillet over medium heat, stirring often until juices release.

But if not, heat a large oven proof skillet over medium heat until hot.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

Heat oil in an ovenproof 12 - inch heavy skillet over medium high heat until just beginning to smoke.

Add the chorizo to a large skillet set over medium heat and cook until meat is fully cooked through.

Heat 2 Tbsp olive oil in a non-stick skillet with 2 Tbsp of the butter over medium - high heat, until the butter starts to crackle.

In a skillet over medium, heat the veggie burgers until defrosted.

Meanwhile, in a medium skillet, cook the peppercorns over moderately high heat, shaking the skillet occasionally, until they are smoking and fragrant, 2 minutes.

Toast the sesame seeds in a small skillet over medium - low heat until fragrant, just a few minutes.

In a skillet or sauté pan, sauté cod and tuna over medium heat until cooked through.

In a fry pan (skillet) over medium heat, cook your onions in 1 tbls of olive oil until soft, golden and sweet (8 - 10 min).

Pour the oil into a cast iron or stainless steel skillet and warm over medium - high heat until shimmery.

I put them in a dry skillet over medium - low heat and toast, flipping and turning, until the coconut is evenly browned and until the nuts have started to brown and have a toasted aroma.

Add snow peas, ginger, and water to skillet; cook, covered, over medium heat until snow peas are crisp - tender, 2 to 3 minutes.

Heat a large skillet or Dutch oven over medium heat, melt half the butter (1 - 2 tbsp) and lightly brown the meatballs, turning until they are browned on all sides, but not cooked through.

In a small skillet over medium - low heat, melt the butter and simmer until it turns brown and nutty.

In a large skillet, heat 2 tablespoons olive oil over medium - low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.