Preheat your outdoor grill to medium - high (or set a cast iron grill
pan over med - high heat).
For the veggies, saute them in a lightly oiled
pan over med - high heat, about 5 min, until softened.
In a small sauce
pan over med - low heat, heat the milk and the white chocolate until the white chocolate is melted and completely mixed in.
Heat a little oil in a small
pan over med heat.
Warm the oil in
a pan over med - high heat.
Stovetop method, heat vegetable oil in
pan over med low heat.
Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup
pan over med - high heat.
Add vegetable oil to
a pan over med - high heat and cook shrimp, one layer at a time, for 2 - 3 minutes on each side until cooked through and starting to curl and turn golden brown.
Heat 2 tbsp coconut oil in a sauté
pan over med - low heat.
While it's cooking, heat a little bit of olive oil in
pan over med heat and add the chopped onion and garlic.
When I want to heat»em up, I take them out of the freezer and let them thaw for a few minutes (you really don't have to wait very long at all) and then toss them on
a pan over med - high heat with a little olive oil.
Heat the olive oil in a medium sized saute
pan over med - high heat.
In a medium
pan over med - high heat, melt butter.
Melt 1/4 cup of ghee in a medium saute
pan over med - low heat.
Prepare an outdoor grill or preheat a grill
pan over med - high heat.
Heat the grill
pan over med - high heat for five minutes.
Heat up a big
pan over med / high heat with a little olive oil and / or butter.
Not exact matches
Warm 1t sesame oil in a
pan or wok
over med - high heat, stir - fry the aubergine chunks in the oil for approx 10 minutes until fairly soft.
- Cook the shrimp outdoors in a grill
pan, or on skewers with 1Tbs extra virgin olive oil (if needed)
over a
med / hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed)
over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minutes.
Combine the Marinara ingredients together in a small sauce
pan and bring them to a simmer
over med - low heat.
In a heavy bottomed sauce
pan melt the coconut oil
over med - high heat.
Filling: Heat sweetened condensed milk and margarine in heavy
pan, stirring constantly
over med heat for 5 - 10 min or until thickened.
Take the filets out of the bag and sear in
pan with vegetable oil
over med - high heat, skin side down until crisp (1 - 2 min)
In a medium fry
pan or use a grill
pan,
over med high heat, cook tenders until cooked through and golden.
Heat sweetened condensed milk and margarine in heavy
pan, stirring constantly
over med heat for 5 - 10 min or until thickened.
Warm a little olive oil
over med - high in a non-stick
pan and add the tomatoes.
Place a medium (11 - 13» saute
pan)
over med / high heat.