Sentences with phrase «pan over medium to low heat»

Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth.

Heat some oil in a large frying pan over medium to low heat.

Not exact matches

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Cover the pan and cook over a low to medium heat until the mushrooms are cooked.

In a pan over low to medium heat, warm the cereal milk.

In a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium low.

Preheat a large skillet over medium heat (if using duck eggs I like to use medium - low) add enough butter to the pan to coat once melted.

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.

Place the pan over medium - low heat and bring to a simmer.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

Place griddle on stove, and heat over medium - low heat, allowing muffins to come to temperature with pan.

Leave the bacon grease in the pan and cook the venison, onions, celery and bell pepper over medium to low heat.

Add one tablespoon of olive oil to a pan over medium - low heat and sauté the onions until translucent, about 5 minutes.

Toast the pecans for about 5 to 7 minutes over medium - low heat in a saute pan, let cool and chop coarsely.

The easiest way to do this is in a large frying pan over low to medium heat.

Meanwhile, heat the vinegar in a small sauce pan over medium - low heat; whisking often to avoid burning.

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Use a large pan to melt some butter over low - medium heat.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Cook bacon in a large frying pan over medium - low heat, turning once until fat starts to render and edges start to crisp, about 3 - 4 minutes.

Meanwhile, in a large sauce pan, cook pasta according to package directions, drain and put back in the sauce pan over medium - low heat.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium - low hHeat 1 tablespoon of olive oil in a large saute pan over medium to medium - low heatheat.

Bring it to the stove, over medium low heat, and cook - stirring constantly - until thickened and releasing from the bottom of the pan when you run the spoon from side to side.

Combine corn syrup, white, and brown sugar in a large sauce pan and cover over low to medium heat for several minutes until the mixture becomes smooth.

Return to the large sauté pan and bring to a low boil over medium - high heat.

Add cream and chiles to pan and heat over medium - low until very hot.

In a 5 - to 6 - quart pan over medium - low heat, toast almonds, stirring until golden, 5 to 8 minutes.

Go ahead and de-rib the leaves, then slice the stalks and add them to the sauté pan with some chopped garlic, sweating them over medium - low heat until they begin to turn soft and translucent.

Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.

Heat the oil in a small frying pan and sauté the shiitake, onion, and garlic over medium - low heat for 3 to 5 minutes, or until the onion is translucHeat the oil in a small frying pan and sauté the shiitake, onion, and garlic over medium - low heat for 3 to 5 minutes, or until the onion is translucheat for 3 to 5 minutes, or until the onion is translucent.

Transfer the walnuts to the blender, then add 1 tablespoon of coconut oil and the onion to the sauce pan over low / medium heat.

If you don't have a griddle, heat a large frying pan over medium - low to medium heat.

Carefully transfer the rounds (as many as a time that will fit without crowding) right - side up to a large electric griddle preheated to 350 °F, or to an ungreased frying pan that has been preheated over medium - low heat.

In a small sauté pan over medium - low heat, toast the pecans until lightly browned and fragrant, about 5 minutes, stirring often to ensure that they don't burn.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

While the tortillas are cooking, heat the beans in a small sauce pan over medium - low heat for 2 to 3 minutes.

In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally.

Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium - low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan.

Cook over medium - low heat, stirring constantly with heatproof spatula, until mixture registers 170 ℉ and is thick enough to leave trail when spatula is scraped along pan bottom, about 5 minutes.

Heat the ghee in a large skillet over a medium - low flame and add greens to the pan and stir to coat the with the ghee.

Cook the sauce over medium - low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can't taste the flour and is thick enough.

Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on over a low to medium heat until the tofu has melted and all the filling ingredients have cooked down to a thick sauce type texture — this will take about 10 to 15 minutes.

Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).

To make the curry oil, toast the curry powder in a dry frying pan over a low - medium heat for 1 - 2 minutes.

To Toast the Pecans: In a small saute pan over medium - low heat, add the pecans and butter stirring, as the butter melts.

3 Pour in enough of the simmering stock to cover the contents of the pan and let simmer gently over medium to low heat, stirring frequently, until liquid is absorbed.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).