Not exact matches
In a non-stick
skillet, heat oil
over medium - high heat and fry egg until the whites are
set, about 3 to 4 minutes.
Penne with Swiss Chard & Leeks in Cream Sauce In a
skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.
Add the chorizo to a large
skillet set over medium heat and cook until meat is fully cooked through.
Add 2 tbsp of olive oil to a large
skillet and
set over medium - high heat.
Spray a nonstick
skillet with cooking spray and
set it
over medium heat.
Warm one tablespoon of oil in a large
skillet set over medium heat.
If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy
skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and
set aside.
Return the
skillet to the stovetop and
set over medium heat.
To toast pecans, place nuts in a dry
skillet set over medium heat.
Put the bananas in a 10 - inch heavy
skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and
set over high heat.
In a large
skillet set over medium heat.
Set a large nonstick
skillet over medium high heat.
Heat the olive oil in a large
skillet set over medium heat.
In a heavy
skillet set over medium heat, cook the bacon until nice and crispy.
In a
skillet set over medium heat, cook the bacon until nice and crispy, then throw the hazelnuts right in.
Meanwhile, combine peanuts and remaining tablespoon oil in a medium
skillet set over medium heat.
Heat the oil in a large
skillet set over medium heat.
Heat 1/8 ″ of sunflower oil in a wide
skillet set over a medium flame until it shimmers.
Coat a large nonstick
skillet with cooking spray and
set over medium - high heat.
Set aside a medium bowl next to the stove and heat 1 Tablespoon of the oil in a large
skillet over high heat.
Brush the same
skillet in which you cooked the crêpes with some of the melted vegan margarine and
set it
over medium heat.
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.
Set a crepe pan, or large nonstick
skillet,
over medium heat.
Carefully crack the eggs, cooking 2 at a time, into the center of the
skillet and cook until the whites have
set, but the yolk is still runny (If you prefer a cooked yolk continue to cook or flip the eggs
over).
Start with cooked bacon in the bottom of the
skillet and pour the cabbage and egg
over it and stick the whole thing in the oven (170 C) When the egg
sets put sliced cheese
over the top and when it bubbles the okonomiyaki is ready.
Set a medium
skillet over medium - low heat and lightly grease with oil.
Set a large
skillet over medium heat.
Heat 2 tablespoons of oil in a large
skillet set over medium heat.
Fill a large
skillet with water to three - quarters full and
set over medium heat.
For the sauce: Heat the oil in a large
skillet set over medium - high heat.
In a small nonstick
skillet set over medium heat, add the oil and heat until it shimmers, about 1 minute.
Melt the butter in an 8 - inch cast iron
skillet set over medium - low heat.
Lightly toast the coconut, sunflower seeds, and sesame seeds in a
skillet over medium heat, then
set aside.
Mustardy mac»n' cheese with peas recipe Serves 4 Ingredients: Directions: Cook the pasta according to the package directions, then drain it, and
set it aside.In a large
skillet over medium - low heat, melt the butter.
In a
skillet set over medium heat, add 1/4 teaspoon olive oil.
Add the eggs to the same
skillet and cook
over medium heat, stirring until the eggs are softly
set, 1 to 2 minutes.
Remove pre-baked puff pastry rectangles from the baking sheet and
set each one
over a gravy filled
skillet and gently press.
Heat a large
skillet with coconut oil
over medium high heat and slice the bread in to 1 inch thick bread slices and
set aside.
Meanwhile, cook the calabaza: In a large
skillet set over high heat, add the remaining 2 teaspoons of oil.
Set a large Dutch oven or heavy
skillet over medium - high heat.
Coat a large
skillet with a thin layer of olive oil and
set it
over medium - high heat.
While my batter is
setting, I begin to pre-heat my
skillet over medium heat and I make sure that the
skillet is fully heated before I pour my pancake batter onto the pan.
Make the dip: In a medium
skillet set over medium heat, warm the olive oil.
Short Ribs with Mushrooms and Red Wine
Set a large
skillet over medium - high.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large
skillet or wok heat the sesame and coconut oil
over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked •
Set the chicken aside • Put the vegetables in the
skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the
skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour
over the cashew chicken and remove from heat
Meanwhile, toast coconut in a large non-stick
skillet over medium heat, stirring frequently, until golden, 3 to 5 minutes;
set aside.
Once they are
set, you remove the
skillet from the heat, sprinkle some chopped cilantro and grated Parmesan cheese
over the top, then serve it in shallow bowls with a few slices of fresh avocado and thin slices of crusty baguette.
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.
In a medium nonstick
skillet set over medium - high heat, add the oil.
Lightly mist it a large
skillet with an olive oil mister or cooking spray and
set over medium high (I just use the same
skillet).