Melt butter in a 6 - quart heavy
pot over moderate heat.
In a large heavy
pot over moderate heat, melt the butter.
Cook the onion in oil in a 3 1/2 - to 4 - quart heavy
pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
Meanwhile, in heavy, 12 - quart
pot over moderate heat, melt butter.
Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy
pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
Heat the olive oil in a large, heavy
pot over moderate heat.
Place
the pot over moderate heat and heat the milk until it reaches at least 180 °F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over.
Place a large
pot over moderate heat and add extra-virgin olive oil.
Meanwhile, in 6 - quart stock
pot over moderate heat, heat oil until hot but not smoking.
Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy
pot over moderate heat, stirring, until chile is softened, about 2 minutes.
Not exact matches
Over moderate heat, add oil to a deep
pot and combine onion, peppers, and garlic.
The sap collected is then transferred into bigger
pots and placed
over moderate heat to evaporate the moisture content of the sap.
Put a drizzle of olive oil in a
pot and add the quinoa to toast
over moderate heat for two minutes.
Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup
pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook
over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate