Not exact matches
Add the
remaining tablespoon
of oil to the empty
side of the
pan and heat briefly.
Add the
remaining butter to the
pan, and as soon as it melts lay the
remaining piece
of bread over it toasted
side up.
Remove the
sides of the
pan and sprinkle with
remaining chocolate chips before serving.
Heat the
remaining 1 tablespoon
of oil in the
pan and fry the tofu, flipping from time to time, until it is golden brown and crispy on all
sides.
Add the
remaining 4 cloves
of garlic and continue melting the butter until little bubbles appear on the
sides of the
pan.
Carefully place the pears on top
of the mixture, arranged in a circle flat -
side down, then drizzle any
remaining pan juices over the top.
Break up the
remaining butter into 4 pieces and add the butter around the
sides of the
pan.
Carefully remove the cast - iron skillet from the oven and add the
remaining 2 tablespoons
of butter, and spread to evenly coat the bottom and the
sides of the
pan.
Directions: Cut in half and seed squash, place flesh
side down on parchment covered roasting
pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts
of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / /
Remaining liquid is added after soup has been blended.
Scrape down the
sides of this same large
pan, so the rice starch doesn't burn, and now place in it the
remaining 3 tablespoons
of the sesame oil, garlic, lime zest, and peanuts,
remaining salt and the red pepper flakes.
Place 1 piece, cut
side down, in center
of pan; arrange
remaining 7 pieces around center.
Press the
remaining dough about 2 - inches up the
sides of the
pan.
Using your fingers or a straight -
sided measuring cup press about half
of dough firmly up and around the
sides of tart
pan (or 1» high if you are using a springform
pan), then press
remaining dough firmly across bottom
of pan.
Fry until golden on most
sides, drizzle the
remaining 1 tablespoon
of tamari over top at the end, remove from the
pan and set aside.
Press
remaining crumbs into bottom and slightly up
sides of ungreased pie
pan.
Put the strips
of salmon into the
remaining marinade in the dish and toss to coat, then chargrill on the griddle
pan for 1 - 2 minutes on each
side until just cooked through.
If any sugar
remains on the
sides of the
pan, dip a pastry brush in hot water and brush the sugar away.
With the
remaining pastry, pat to form the
side crust nearly to the top edge
of the
pan, overlapping slightly the cooked pastry.
With the
remaining pastry, pat it to form a
side crust nearly to the top edge
of pan, overlapping slightly the cooked pastry.