Meanwhile, heat the remaining tablespoon oil in
a second large skillet over medium heat.
Not exact matches
In a
large skillet, heat 2 tablespoons olive oil over medium heat for 30
seconds with a pinch of crushed red pepper.
In another
large (10 - 12») non-stick
skillet, sprayed with cooking spray, warm each pita bread for 30
seconds to 1 minute on each side or place all on a baking sheet and heat in 425 degree oven for 3 - 5 minutes.
In a
large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few
seconds.
Cook mustard seeds in a
large heavy
skillet over medium - high heat for 30
seconds or until toasted and fragrant.
Heat small amount of olive oil in a
large skillet over medium - high heat; add ravioli flat - side - up; sauté until golden - brown, 15 to 30
seconds.
Heat the olive oil in a
large skillet over medium high heat, cook the garlic until fragrant, about 30
seconds.
Start off by melting butter in a
large non-stick
skillet over medium - high heat, before adding in minced garlic and string for a few
seconds until garlic is fragrant.
Heat a
large frying pan or
large skillet for 20
seconds.
When it is hot, scoop the chicken mixture into the
skillet (an ice cream scoop works well for even fritters), making sure not to crowd the pan — you might even want to use two
large skillets, or cook them in two batches, using the remaining oil for the
second batch.
that's okay Grease a
large skillet with a generous amount of butter and heat over medium - low Pour about 1/4 c batter into the
skillet ***, swirling gently for about 10
seconds, until it is evenly spread around the
skillet Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and then flip Cook for another 20 - 30
seconds on the other side Remove from the
skillet and place on a plate in a warm oven while you cook the other crepes.