Sentences with phrase «over vegetables in skillet»

Carefully pour mixture over vegetables in skillet.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

Scatter the topping over the vegetables in the skillet and place into the oven.

Pour the vinegar mixture over the vegetables in the skillet and cook an additional 1 - 2 minutes.

Pour egg mixture over the vegetables in the skillet as they are cooking.

Not exact matches

Heat the vegetable oil in a large skillet over medium heat.

Heat this paste in a wok or skillet, add your favorite chopped meat, fish, or vegetables, cook for 20 to 30 minutes, and you have a wonderful Thai curry to serve over rice.

Heat the vegetable oil in a large skillet over medium - high heat.

In a large skillet over medium heat, add the vegetable oil.

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

Heat 1/2 cup vegetable oil in a heavy - bottomed skillet over medium - high heat.

Heat lard in a large skillet over medium heat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3 - 5 minutes,

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

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 minuteIn 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 minutein the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

To clone the pan-fried version heat up some vegetable oil that's about 1 / 4 - inch deep in a skillet over medium heat.

Spread the mozzarella slices over the eggs and vegetables, and keep the iron skillet / baking dish in the oven.

In a skillet, heat 1/2 cup vegetable broth over medium heat.

Heat 1 - 2 Tbsp of a neutral cooking oil (canola, vegetable, peanut, light sesame) in a large skillet over medium heat.

Heat 1 tablespoon of the vegetable oil in a cast iron skillet over medium - high heat.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

Heat the vegetable and sesame oils in a 12 - inch nonstick skillet over medium heat.

In a large cast iron skillet over medium - high, heat 1 tablespoon vegetable oil and 1 tablespoon butter.

Heat the vegetable oil in a large cast iron skillet over medium high heat.

Heat 2 Tbsp neutral oil (corn, peanut, vegetable, canola, etc.) in a large skillet over medium heat.

In a large skillet, heat vegetable oil over medium heat.

Heat 1 tablespoon vegetable oil in a large skillet over medium - high; cook 2 cutlets until browned and cooked through, about 2 minutes per side.

Heat the vegetable oil in a large nonstick skillet over high heat.

Heat vegetable oil in skillet over medium - high heat.

Heat 1/2 cup of vegetable oil over medium heat in a large skillet.

Heat a very thin layer of vegetable oil in a skillet over medium (or at whatever temperature gives you a nice sizzle).

In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium high heat.

Heat 2 tablespoons of vegetable oil in a large skillet over medium - high heat.

In a large wok or skillet, heat vegetable oil over medium high heat.

Heat vegetable oil in a large skillet over medium heat.

Heat the vegetable oil in a skillet, add the chicken pieces and fry until golden brown all over and cooked through.

Heat vegetable (or canola) oil in a large nonstick skillet over medium - high.

In a large skillet, heat 1 / 2 - inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oiIn a large skillet, heat 1 / 2 - inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oiin the oil.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from hein the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heIn a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Heat remaining 1 tablespoon oil in skillet over medium - high; add ground sirloin mixture, and cook, stirring often, until beef is browned and vegetables are tender, 4 to 5 minutes.

Heat a thin layer of vegetable oil (or a combination of vegetable and olive oil) in a large cast iron skillet over medium - high.

In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes.

Heat 1 tablespoon olive oil in a small skillet over medium heat and cook the vegetables for about 5 minutes, or until tender.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

In a large cast - iron skillet, heat half of the vegetable oil over medium - high heat.

Heat vegetable oil in a large skillet, preferably nonstick, over medium - high.

Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat.

In a skillet over medium - high heat, heat vegetable oil until it starts to shimmer.

Put 1 tablespoon vegetable oil in a large nonstick skillet over high heat.

Heat vegetable oil in skillet over medium - high heat (oil should be about 1/2 inch deep).

Heat the vegetable oil in a large skillet or frying pan over medium - high heat.