Sentences with phrase «roasting pan over»

Heat the roasting pan over medium heat on the stovetop and sprinkle the flour over the mixture.

5 Brush some of the apple cider mixture from the roasting pan over the ribs and dust with the remaining dry rub.

Place the same roasting pan over medium - low heat.

Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn't fit in the pot you have, set a roasting pan over two burners instead).

Place roasting pan over two burners on low heat.

Heat 2 tablespoons oil in a large roasting pan over medium - high heat.

Place roasting pan over 2 burners and deglaze with wine.

Heat a roasting pan over high heat and add the tenderloin to the pan.

Not exact matches

Remove the roasting rack from the pan and place the pan on the stove over medium heat.

Those pan juices over roasted potatoes?

So, instead of switching completely over to winter food, I'm incorporating them — roasted or pan fried — into my favorite fresh vegetable salads.

Rather than grilling it, we prepared the meat by pan searing the roast on all sides and then tossing in a crock pot on high heat for a little over 2 hours on high heat.

Flip the potatoes, scatter the asparagus over the pan and roast for another 25 to 30 minutes, or until everything is golden and crisp.

Place breast - side up in a roasting pan and brush all over with 1/2 cup melted butter.

I love everything about holiday - themed magazines, and I've already earmarked a crustless meat pie, a one - pan roasted veggie platter, a tall chocolate mousse cake, and the most helpful tips on how to make it look like you've slaved over dinner when you actually haven't at all.

Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.

While the meatballs are roasting, place a large high - sided saute pan over medium heat with the olive oil.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Serve over pan seared or grilled halibut and serve with wild rice pilaf, white rice and / or roasted veggies.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

While turkey is roasting, add beer, molasses, coconut oil, and Yellowbird Habanero Sauce to a sauce pan over medium heat and stir until fully combined.

For the dry roasted rice powder: Dry roast the jasmine rice in a pan over the stove.

Pour this mixture over the meat in the roasting pan making sure that all the pork slices are covered in sauce.

Place the roasting pan lid over the dough.

Put the roasting pan on the stovetop over low heat.

Rub the paste all over the lamb and place in a lightly oiled roasting pan.

To prepare the corn sauce: Roast the unpeeled garlic cloves in a large, heavy skillet over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Line a roasting pan with the banana leaves, place the chicken on the leaves, pour over the remaining marinade, and top with the onions and chiles.

We fight over the crispy, oily cauliflower bits left on the roasting pan which, I guess, is better than fighting over lots of other things...

Flip it over, cut side down, and place in a roasting pan.

Place roasting pan with pan drippings and shallot mixture over medium heat on stovetop.

In a well - greased counter pan (12» x 20» x 2»), evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan.

Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard.

To prepare corn sauce: Roast garlic in a large heavy skillet over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.

Next time I may spread everything over 2 pans to get more even layers for roasting.

Five minutes before the pumpkin is roasted warm oil in heavy frying pan and add salmon, cooking until crispy then turning over to crisp up the other side

Put your chicken in the roasting pan and pour the juice over.

Sprinkle salt and pepper over the cauliflower and place the roasting pan in the oven.

Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drRoasted Veggies and Avocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drroasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing.

Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drRoasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drroasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing.

While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat.

Meanwhile, heat another sauté pan over medium heat; add the crab meat and the roasted pepper.

Place roast in center of grid over drip pan; arrange vegetables around roast over coals.

Strain the juices and browned bits from the roasting pan through a fine - mesh sieve set over a large glass measuring cup.

Place the skin back neatly over the turkey, tuck the legs back into position and place turkey, breast side up, into a roasting pan that is lined with foil and add water.

Add the sundried tomatoes or oven roasted tomatoes to the lightly sautéed onion and garlic in the large sauté pan and cook over medium heat for a few minutes until blended.

Roast the poblanos directly over the flame of your burner or roast them in a cast ironRoast the poblanos directly over the flame of your burner or roast them in a cast ironroast them in a cast iron pan.

Place the cauliflower in a roasting pan and into the oven for 1.5 hours until browned all over and tender when a skewer is inserted.

On a heavy baking sheet or roasting pan, drizzle a little olive oil and spread over bottom, dump the cauliflower pieces in a pile, drizzle with remaining 2 teaspoons oil, sprinkle with 1/2 teaspoon salt, and mix together well with your hands, coating all pieces of cauliflower.