Sentences with phrase «remaining tablespoon of»

Add the remaining tablespoon of oil with 1/4 cup of the stock and cook the broccoli until tender, 3 to 5 minutes.

Add half of the cooked russet potatoes to a large mixing bowl along with the remaining tablespoon of butter, the garlic mixture and one - half cup of whole milk.

Pour off the oil in the pot (don't remove any browned bits stuck to the bottom), add the remaining tablespoon of oil, and warm it over medium heat.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Slowly add in the remaining tablespoon of water, one drop at a time until it reaches the consistency that you need.

After an hour, heat the remaining tablespoon of oil over high heat in a heavy 5.5 - quart ovenproof pot.

Near the end of the simmering process, heat the remaining tablespoon of oil in a sauté pan.

Heat remaining tablespoon of oil in a large oven - safe skillet or frying pan over medium heat.

Heat the remaining Tablespoon of oil and add the eggs.

Drizzle with remaining tablespoon of olive oil and the juice of the lemon.

Heat the remaining tablespoon of olive oil in a medium saute pan and fry the garlic 1 - 2 minutes, or until fragrant.

In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium - high heat.

While the sauce is simmering, heat the remaining Tablespoon of oil in a large skillet over medium heat.

Add the remaining tablespoon of shallot oil, lime juice, and fish sauce.

Heat the skillet used for vegetables over medium - high heat and add the remaining tablespoon of oil.

In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Add the remaining tablespoon of coconut oil to a large skillet over high heat.

Add remaining tablespoon of cherries for topping.

Meanwhile, add the remaining tablespoon of coconut oil to a large pot over medium heat.

Add the tofu, scallions, and remaining tablespoon of soy sauce and cook, stirring to coat.

Next add beet juice, remaining tablespoon of olive oil, remaining 1/2 teaspoon black pepper, and teaspoon of sea salt.

While cauliflower is roasting, heat a large stovetop pot over medium heat and toss in the ghee and remaining tablespoon of olive oil until melted.

Melt the remaining tablespoon of butter in the pot.

Melt the remaining Tablespoon of butter, sauce garlic for just 30 seconds then add the flour cook for 30 minutes more.

Add the farro along with the remaining tablespoon of oil and continue to fry to encourage browning, constantly stirring to avoid burning, 6 to 7 minutes.

If the dough seems dry and won't clump together in your hand when squeezed, add the remaining tablespoon of water.

Combine your berry of choice with remaining tablespoon of sugar; it's best to let the strawberries sit with the sugar for 10 minutes to get the color and juices flowing; blackberries and raspberries can be used right away.

Add the remaining tablespoon of olive oil along with the chicken to the pan and cook, stirring frequently, until the chicken begins to brown.

Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier.

Add the remaining tablespoon of butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes.

Mix remaining tablespoon of toasted sesame oil with 1 teaspoon distilled white vinegar to create dressing.

Toss the vegetables on the sheet with the remaining tablespoon of oil and some more salt + pepper.

In a small bowl, place the blueberries (or seasonal fruit of choice) and sprinkle with the remaining tablespoon of oat flour.

Add the tofu, scallions, and remaining tablespoon of soy sauce and cook, stirring to coat.

Toss with the remaining tablespoon of oil, spread on a second lined baking tray and season with salt and pepper.

Heat the remaining tablespoon of olive oil in a medium pot over medium heat.

Brush the crust with egg mixture and sprinkle with remaining tablespoon of sugar.

Reduce heat to moderate and add remaining tablespoon of butter to pot along with onions, carrot, celery, and garlic and cook, sauté for about 5 minutes to golden color.

Push the vegetables to one side, and add the remaining tablespoon of oil in the bare spot, heat briefly.

In a high - speed blender, combine the tomatoes, almond milk, tomato paste, roasted peppers, coconut sugar, the remaining tablespoon of olive oil, sea salt, and remaining 1⁄8 teaspoon of pepper.

Heat the remaining tablespoon of canola oil in a large saute pan.

If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk.

Whip the heavy cream and vanilla bean to medium peaks, while pouring in the remaining tablespoon of sugar.

Meanwhile, heat remaining tablespoon of oil in a large nonstick frying pan over medium heat.

Place the drained diced peppers, beans, and corn on top of the sweet potatoes then add the remaining tablespoon of oil.

In a food processor combine the olive oil, basil, garlic cloves, remaining tablespoon of lemon juice and good pinch of salt and pepper, process until smooth.

Garnish with cilantro, the remaining tablespoon of coriander and flaky salt.

Meanwhile, heat a small saute pan over medium - high heat and warm remaining tablespoon of canola oil.

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.

Add remaining tablespoon of olive oil to the skillet.