Sentences with phrase «over oil coated»

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Coat the bottom of a Dutch oven with oil and heat over medium - high heat.

Drizzle over some olive oil, a sprinkle of cumin, salt and pepper and give it all a really good mix to make sure everything is coated.

Warm 1 tablespoon coconut oil in a medium saucepan over medium heat, add millet, stir to coat.

Coat the bottom of a wok (I used a large sauté pan w / a lid) with the oil and place over medium heat.

Pour the oil and coffee mixture over the oat mixture; mix together until oats are evenly coated.

Using tongs, turn sections of the noodles over to coat them with the butter / oil and caramelized onions.

Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.

Coat a perforated grill rack with oil and place over medium heat.

Heat oil over medium heat until just simmering (test by sprinkling some crumbs into it; they should sizzle and float to the top) and then add coated oysters.

of the Extra Virgin Olive Oil and 1/2 cup of honey over the nuts, and stir well to coat.

I mixed up some oil, rice vinegar, ponzu sauce, and dried ginger to make a dressing, poured it over the salad and tossed to coat.

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.

In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated.

Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5 - 7 mins.

Make the Quick Tomato Sauce: Coat the bottom of a medium saucepan with oil and place over medium heat.

Add dough and turn over to make sure it is coated with oil.

Drizzle olive oil over eggplant mixture, toss to coat.

Heat a cast iron skillet over medium heat and coat lightly with coconut oil.

Stir to coat the oats in the olive oil and allow to toast over medium heat (about 2 - 3 minutes).

Drizzle oil over the popcorn and toss to coat.

Sprinkle the olive oil, fish sauce, salt and pepper over the sprouts and toss with a large spatula to coat.

Roll the dough around and turn it over until it is completely coated in oil.

Brush the chicken on both sides with the oil, then coat all over with the spice mix.

Place the chips in a large bowl and drizzle 1/4 cup olive oil over them and coat evenly.

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.

Over medium - high heat, coat your grill pan with your vegetable oil.

Preheat a skillet over medium heat and generously coat it with cooking spray or oil.

Pour half of barbecue sauce and 2 tablespoons of olive oil over ribs and toss to coat.

Combine olive oil and Sriracha, pour over carrots, stir to combine, make sure they are coated evenly.

Transfer dough to bowl lightly coated with 1 tablespoon olive oil and turn dough over once to coat with oil.

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Spray a coating of oil spray over each wing so that the breading is completely moistened, and then bake the wings at 450 degrees for 12 minutes.

Layer the lemon slices evenly over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of olive oil over the top.

Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic.

Return the dough to the bowl you were using, pour a little oil over the dough in the bowl and turn it to coat.

Place each tortilla (you should be able to fit 3) on the cookie sheet, rubbing it on the oil coating, then flip over (this lightly coats the tortilla which helps it crisp and keeps the sauce from soaking in)

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Sprinkle with salt and pepper, then drizzle an additional coating of olive oil over the exposed flesh of the potatoes.

Whisk together the olive oil, lemon juice, yogurt, honey, salt and pepper in a small bowl; pour over the salad and stir to coat.

Heat a large, non-stick pan or a griddle over medium heat and add in the coconut oil to coat the pan or griddle.

In a small bowl, stir together the oil, vinegar, salt, and garlic then pour over the bean salad and stir to coat.

Heat a large non-stick sauté pan over medium heat, coated with the olive oil.

In a shallow pan, drizzle the oil over the chicken and toss to coat.

Heat the oil in a frying pan over medium heat and add the chicken pieces, stir to coat in oil until chicken begins to colour.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

Coat a baking sheet (with sides) with olive oil and sprinkle a few tablespoons of cornmeal over the entire pan.

Coat with oil and sprinkle a nice helping of the seasonings over the top.

Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well.