Sentences with phrase «seeds over a high heat»

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

I love dry frying pumpkin seeds over a high heat with a little Himalayan salt.

Not exact matches

Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't bHeat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't bheat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't burn.

In a medium saucepan, combine the vinegar, brown sugar, salt, mustard seeds, black pepper, and red pepper flakes; bring to a boil over high heat, stirring occasionally.

Sesame seeds - 2 tablespoon toasted sesame seeds (To toast the seeds, put them in a small pan and heat over medium - high.

Combine vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat.

In a skillet over medium - high heat, toast the sesame seeds unit lightly colored, took me about 7 - 8 minutes.

To make toasted sesame seeds, use a small frying pan over medium high to high heat.

Toast the seeds in a dry frying pan over high heat, moving them around the pan from time to time so they don't burn.

Heat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golHeat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golheat for about a minute until they're slightly golden.

Thanks for being a great reader and for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut oil.

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

Add small batches of the seeds into a large skillet and cook over medium - high heat.

In a large saucepan, over medium - high heat, add white vinegar, sugar, red chili flakes, black peppercorns, coriander seeds and salt.

- 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.

1/2 pound peeled and seeded butternut squash rings, about 1/3 inch thick, grilled, and cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and squash is tender.)

In a large non stick frying pan over high heat, toast the caraway seeds until fragrant, about 30 seconds.

Heat a heavy - bottomed sauté pan over medium - high heat and add the pumpkin seeds, dry - frying them for a few minuHeat a heavy - bottomed sauté pan over medium - high heat and add the pumpkin seeds, dry - frying them for a few minuheat and add the pumpkin seeds, dry - frying them for a few minutes.

Over medium / high heat, lay the sesame seed coated snapper on the pan.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Cook mustard seeds in a large heavy skillet over medium - high heat for 30 seconds or until toasted and fragrant.

Heat a small nonstick skillet over medium - high heat and add a tiny drop of olive oil and the pumpkin seHeat a small nonstick skillet over medium - high heat and add a tiny drop of olive oil and the pumpkin seheat and add a tiny drop of olive oil and the pumpkin seeds.

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

Heat the oil over medium - high heat, and arrange the tofu, seeded side down, in the Heat the oil over medium - high heat, and arrange the tofu, seeded side down, in the heat, and arrange the tofu, seeded side down, in the pan.

Heat oil, achiote seeds, and paprika in a small saucepan over medium - high.

In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, fennel seeds, red pepper flakes, lemon peel and bay leaf to a simmer.

Combine vinegar, water, sugar, salt, mustard seed, and chile flakes in a medium saucepan and bring to a boil over medium - high heat.

In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium - high heat until the mixture reaches a rolling boil.

Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes.

Combine the remaining milk, the cream, sugar, and corn syrup, and vanilla seeds and bean in a 4 - quart saucepan, bring to a rolling boil over medium - high heat, and boil for 4 minutes.

directions For the Corn Stock: In a large pot over medium - high heat, add the corn cobs, bay leaf, garlic, onion, coriander seed, salt and water.

(If using sesame seeds, place a skillet over medium - high heat.

In a medium saucepan over high heat, bring the vinegar, water, salt, sugar, black pepper, dill seeds, bay leaf, chile de árbol, garlic and juniper berries to a simmer.

In a medium saucepan over high heat, bring the water, vinegar, sugar, salt, cumin, mustard seeds, coriander, bay leaf, thyme and orange peel to a simmer.

Add the grape seed oil to a skillet over medium - high heat.

For nuts and seeds: Heat 1 tablespoon oil in large nonstick skillet over medium - high hHeat 1 tablespoon oil in large nonstick skillet over medium - high heatheat.

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.

* To toast sesame seeds, place raw seeds into a frying pan over medium - high heat, stirring constantly until lightly golden and fragrant.

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.

Combine 3 cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat.

Heat a dry small skillet over medium - high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute.

In a heavy skillet over medium - high heat, toast the pumpkin seeds until most of them are puffed.

Over medium to high heat, toast seeds in a small frying pan until starting to brown.

Toast the pumpkin seeds in a dry frying pan over medium - high heat stirring regularly until they start to brown slightly, pop open, and are fragrant.

Simultaneously slice the two lemons into halves, remove the seeds and cook face down in a separate frying pan over medium - high heat until golden brown and caramelized.

Heat oil in a skillet over medium high heat; melt the butter with the grape seed Heat oil in a skillet over medium high heat; melt the butter with the grape seed heat; melt the butter with the grape seed oil.

Add the cumin seeds to a small skillet over medium - high heat.

Put a large dry skillet over medium - high heat and add the pumpkin seeds.

In a medium saucepan over medium - high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer.

Meanwhile, toast the mustard seeds in a dry skillet over medium - high heat, shaking the pan while they toast, and stop when they start popping, after about 3 minutes.