Heat the oil in a large frying
pan over a moderate heat.
For the Grana Padano Crisps: In a non-stick
pan over a moderate heat, sprinkle the grated Grana Padano into a thin even layer and cook to a light golden color.
In a small non-stick egg
pan over moderate heat add half the olive oil and once hot, add the potatoes, greens, mushrooms, and onions.
Heat a small frying
pan over a moderate / high heat.
(Alternatively, heat a well - seasoned ridged grill
pan over moderate heat.)
Heat a large
pan over moderate heat and add the curry paste.
1) To make the dip: Melt the butter in a medium frying
pan over moderate heat, and add the sliced onions.
Toast, in batches, in nonstick
pan over moderate heat, about 30 seconds to 1 minute per side.
In a large, deep sauté
pan over moderate heat, warm the remaining 1 teaspoon canola oil.
Weigh out the required quantity and put them in a dry
pan over moderate heat.
To make the dipping sauce: Melt the butter in a medium frying
pan over moderate heat, and add the sliced onions.
Not exact matches
In a frying
pan, heat 1/3 cup olive oil and saute the onions
over moderate heat until they begin to turn golden, about 5 minutes.
Heat
over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the
pan, 3 to 4 minutes.
In a large, deep sauté
pan, heat the oil
over moderate heat until hot but not smoking.
Heat a large heavy saute
pan or skillet
over moderate heat.
Heat the oil in a large
pan and cook the chicken
over moderate heat until the pieces are brown and partially cooked, about 5 minutes.
Using the same
pan (rinse if needed), cook the onions in olive oil
over moderate heat.
In a wok or heavy - bottomed frying
pan heat the oil, add the peppers and fennel and cook for 10 - 15 minutes
over a
moderate heat until crunchy, stirring occasionally.
Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all
over, heat a non stick frying
pan, add the coconut oil and when melted place your chicken in the
pan, on a
moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning
over the glaze, return the
pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the
pan so that it picks up the left
over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.
In a large frying
pan, heat the remaining tablespoon of oil
over moderate heat.
In a large deep frying
pan, heat the oil
over a
moderate heat.
In a small frying
pan, add a little oil and heat
over a
moderate / high heat.
For the Syrup Place the wine and sugar in a small frying
pan and
over a
moderate / high heat reduce by 2/3 — about 10 minutes.
Put the egg
pan back
over a
moderate heat and add half of the remaining oil.
I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set it
over a
moderate gas fire, and when the butter has melted, I put in the minced onion and cover the
pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.
Put the hazelnuts in a dry, shallow
pan and toast them
over a
moderate heat until their skins darken.
In a frying
pan, heat 1/3 cup olive oil and sautà © the onions
over moderate heat until they begin to turn golden, about 5 minutes.
Grill eggplant steaks indoors in a
pan, or outdoors: Place on grates
over moderate heat, 2 to 4 minutes per side.
Pop the slivered almonds into a
pan (no oil)
over a
moderate heat on the stove.
Heat a little bit of oil in a non-stick
pan set
over moderate heat.
Now heat a little bit of oil in a non-stick
pan set
over moderate heat.