Sentences with phrase «seeds in a small skillet»

Toast the sesame seeds in a small skillet over medium - low heat until fragrant, just a few minutes.

Toast the sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning.

* If using seeds, stir 1 teaspoon cumin seeds in a small skillet over medium heat until fragrant (5 minutes).

Place 2 tablespoons sesame seeds in a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown.

To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes.

Meanwhile, toast sesame seeds in a small skillet over medium - low heat, stirring frequently, until lightly golden, 3 — 5 minutes.

Toast coriander seeds in a small skillet over medium heat, stirring often, until aromatic and slightly darkened in color, about 3 minutes.

Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute.

Toast sesame seeds, coriander seeds, and fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes.

Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes.

Toast cumin seeds in a small skillet on top of the stove, stirring and tossing until the fragrance starts to rise.

Not exact matches

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

In a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heaIn a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heain a little bit of coconut oil with a sprinkle of salt over a high heat.

In a small skillet or heavy saucepan, heat 2 tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.

In a small, nonstick skillet over medium heat, add all of the whole spices (peppercorns through caraway seeds, cardamom seeds, and cloves).

Meanwhile, toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

In a small skillet set over medium heat, add the coriander seeds and mustard seeds and cook, shaking the pan occasionally, until fragrant and golden, 4 to 5 minutes.

Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.

Make the baharat - spiced sugar: Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes.

To toast chopped nuts or seeds, cook in a small dry skillet over medium - low heat, stirring, until lightly browned, 2 to 4 minutes.

In a small skillet over low heat, toast the cumin seeds for 2 - 3 minutes.

Meanwhile, in small, dry skillet, cook sunflower seeds over medium heat until lightly toasted, stirring occasionally, 2 to 3 minutes.

In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes.

Toast fennel and cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

Meanwhile, toast fennel seeds in a dry small skillet over medium - low heat, tossing occasionally, until very fragrant, about 2 minutes.

In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute.

Place the sunflower seeds in a small dry skillet and toast over medium heat until golden brown.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute.

Toast fennel seeds in a dry small skillet over medium - low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.

oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes.

Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes.

Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool.

Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes.

Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes.

Toast cinnamon stick and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and beginning to crackle, about 4 minutes (go easy, you don't want to burn them).

Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes.

Meanwhile, toast pumpkin and sunflower seeds in a small dry skillet over medium heat, tossing often, until pumpkin seeds begin to pop and sunflower seeds are golden brown, 5 — 8 minutes; transfer to a plate and set aside.

Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes.

Toast mustard seeds in a dry small skillet over medium - low heat, tossing constantly, until seeds start to pop, about 1 minute.

Toast coriander seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute.

In a dry small skillet over low heat, toast the cumin and coriander seeds until fragrant.