Heat
the remaining olive oil in the skillet, add the Swiss chard, remaining garlic, and salt and pepper to taste.
Then heat
the remaining olive oil in a skillet over medium low heat.
Meanwhile, heat
the remaining olive oil in a skillet over medium heat.
Not exact matches
Finally,
in another medium
skillet, heat
remaining 1 tablespoon
olive oil over medium heat.
Heat the
remaining tablespoon of
olive oil in your largest
skillet over medium heat.
Increase heat to medium - high, and heat
remaining 2 tablespoons
olive oil in same
skillet.
In a small
skillet, heat the
remaining 2 tablespoons
olive oil until just warm.
In the same
skillet, heat the
remaining tablespoon of
olive oil and add the chorizo sausage and cook over medium heat, breaking into small pieces until cooked through.
Toast bread crumbs
in remaining olive oil in a small
skillet over medium - low heat.
In a second
skillet, over medium - high heat, add
remaining 1 tbsp of
olive oil and brown al fresco chicken sausage
In a large
skillet, heat
remaining 2 tablespoons
olive oil over medium - high heat.
Place the
remaining tablespoon
olive oil in a large
skillet over medium heat.
Heat
remaining 1 tablespoon
olive oil in a large
skillet or wok over medium high heat.
In a small
skillet, heat the
remaining teaspoon
olive oil over medium.
In a large
skillet, heat the
remaining 2 tablespoons of
olive oil over medium - high heat.
In a large
skillet pan over medium - high heat, warm the
remaining 3 tablespoons of
olive oil.
While the sauce is simmering, heat the
remaining 1 1/2 tbsp
olive oil in a large
skillet over medium - high heat.
Chop the
remaining red onion, and fry
in the
olive oil in a non-stick
skillet for 5 minutes until softened.
Meanwhile, heat the
remaining 1 tablespoon
olive oil in a large
skillet over medium - high heat.
Meanwhile, heat the
remaining 2 tablespoons of
olive oil in a small
skillet on medium heat.
In a medium - size
skillet, heat the
remaining 2 tablespoons of
olive oil and butter over medium heat until the butter is melted and the
oil is hot.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oi
In a large
skillet over medium heat, melt 3 tablespoons butter
in the remaining 3 tablespoons olive oi
in the
remaining 3 tablespoons
olive oil.
In a small
skillet, heat the
remaining olive oil.
While the onion is softening, put the
remaining olive oil in a cast iron
skillet over medium heat and toss the chick»n chunks until they start to brown and crisp, about 10 minutes.
In a large
skillet, heat the
remaining olive oil until shimmering.
Heat the
remaining olive oil in a large
skillet.
While the meat is coming to a simmer, heat the
remaining 1 Tbsp
olive oil in a
skillet and saute the quince for a few minutes.
Heat
remaining 1 tablespoon
olive oil in a large
skillet over medium - high heat.
In a large
skillet over medium - high heat, warm
remaining tablespoon of
olive oil.
Meanwhile,
in a small
skillet over medium - high heat, warm the
remaining 1/2 tablespoon of
olive oil.
Meanwhile,
in a large cast - iron
skillet, heat the
remaining 2 tablespoons of
olive oil over high heat.
In a large
skillet, heat the
remaining 1 tablespoon of
olive oil over medium heat.
In a very large cast - iron
skillet or sauté pan, heat the
remaining tablespoon of
olive oil until it's hot but not smoking.
In the same
skillet heat the
remaining tablespoon of ghee /
olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
In a large
skillet heat the
remaining 1/2 teaspoon of
olive oil on medium high heat.
In a large
skillet, heat the
remaining 2 tablespoons of
olive oil.
In a large
skillet, heat the
remaining olive oil over medium heat.
Meanwhile, heat
remaining 1/4 cup
olive oil in a
skillet on medium - low heat.
While the tofu and vegetables are baking, heat the
remaining 1 teaspoon of
olive oil in a large
skillet over medium - high heat.
Heat the
remaining 2 tablespoons
olive oil in a medium
skillet over medium heat.
With about 1/2 hour left
in the roasting time, heat the
remaining tablespoon
olive oil in a
skillet on medium high.
While it's cooking, heat the
olive oil in a small
skillet and add the
remaining sauce ingredients.
Heat the
remaining 4 tablespoons
olive oil in a
skillet over medium heat and fry the meat for 3 - 5 minutes.
Heat
remaining olive oil in a large
skillet over medium heat.
Heat
remaining 1 teaspoon
olive oil in a large nonstick
skillet over medium - high heat.
Heat
remaining olive oil in a nonstick
skillet over medium - high heat.
Finally,
in another medium
skillet, heat
remaining 1 tablespoon
olive oil over medium heat.
When ready to eat, heat
remaining 1 Tbsp
olive oil in skillet over medium - high heat.
While the potatoes and chickpeas are roasting, heat
remaining 1/2 tablespoon
olive oil in a small
skillet over low - medium heat.
While the tofu and vegetables are baking, heat the
remaining 1 teaspoon of
olive oil in a large
skillet over medium - high heat.