In
a saute pan over low heat saute onions and jalapenos with butter until the onions are softened, about 10 minutes.
Caramelize the shallots: place a large
saute pan over low heat and add the oil.
Not exact matches
Heat the canola oil in a deep sided saute pan or skillet over medium - low h
Heat the canola oil in a deep sided
saute pan or skillet
over medium -
low heatheat.
In the same
pan heat 2 tablespoons oil
over medium -
low heat and
saute the garlic 1 minute.
Heat your olive oil
over a
low flame in a large
saute pan.
The key here is to
saute the spices in your
pan over low heat for a couple of minutes.
Melt 1/4 cup of ghee in a medium
saute pan over med -
low heat.
• 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.
Toast the pecans for about 5 to 7 minutes
over medium -
low heat in a
saute pan, let cool and chop coarsely.
To make the pepitas,
heat a small
saute pan -LCB- preferably an iron skillet -RCB-
over low heat.
In a medium
saute pan over medium -
low heat, add 2 tablespoons of butter and the pearl onions.
In a large
saute pan,
heat 1 tablespoon oil
over medium -
low heat.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium - low h
Heat 1 tablespoon of olive oil in a large
saute pan over medium to medium -
low heatheat.
Heat 2 tablespoons of olive oil in a large saute pan or stock pot over low - medium h
Heat 2 tablespoons of olive oil in a large
saute pan or stock pot
over low - medium
heatheat.
Directions:
Saute chopped leeks and garlic in butter, medium
low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks
over cheese, pour egg milk mixture
over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger
pan with more filling / Remove from oven, lift out of tart
pan base, place on a rack to cool a bit / Serve while warm / Swoon.
To Toast the Pecans: In a small
saute pan over medium -
low heat, add the pecans and butter stirring, as the butter melts.
In a large
saute pan over medium -
low heat, add the remaining 2 tablespoons of olive oil, butter and onions.
In a medium
saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered,
over low heat until the apples exude their juices, about 10 minutes.
directions For the Cheddar Onion Butter: In a small
saute pan,
over medium -
low heat, add 1 tablespoon of olive oil and warm through.
Using the same
saute pan,
heat over medium -
low heat and add 1/2 tbsp olive oil.
Warm coconut oil in a large
pan over medium
low heat, add onions and
saute for about 7 - 10 minutes, until soft and translucent.
To toast the pine nuts,
heat a small
saute pan over medium -
low heat.
* To toast the coconut, spread it out in a small
saute pan and cook
over medium
low heat, stirring constantly, until it turns a golden brown.
Add 1 tablespoon of olive oil to a
saute pan and warm it
over a medium -
low heat.
Heat the olive oil in a small frying pan and saute the onion over a very low heat until s
Heat the olive oil in a small frying
pan and
saute the onion
over a very
low heat until s
heat until soft.
Heat pan over medium low heat, add onion and saute until transluc
Heat pan over medium
low heat, add onion and saute until transluc
heat, add onion and
saute until translucent.
While rice cooks, set a wide, deep
saute pan over medium -
low heat and add butter and 2 tablespoons olive oil.
Pour olive oil into a frying
pan and
saute onions and rosemary
over a
low heat until soft.