Cook about 10 minutes (timing will depend on the temperature of the grill) on
each side over medium low heat.
Return the skillet to the heat, and warm the tortillas, 1 or 2 at a time, on one
side over medium heat.
Transfer to the hot skillet or griddle and cook for 3 - 4 minutes on
each side over medium heat, turning carefully since the mixture may stick to the pan.
Add the chiles to a small frying pan and toast them on
each side over a medium - high heat until the chiles begin to puff up.
Add the sausage and cook one
side over medium - high heat for 2 minutes.
Alternatively, sear tuna in pan for 2 - 3 minutes per
side over medium heat and heat tortillas in microwave for 20 - 30 seconds.
Place a large griddle or fry pan with low sloping
sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.
For the tomato sauce: Heat the olive oil in a large deep skillet with 2 - inch - high
sides over medium - high heat.
Cook the chicken on
both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes.
Drizzle the sunflower or coconut oil into a stainless steel everyday pan or cast iron skillet with high
sides over medium heat.
If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried
both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.
Cook the vegan bacon on
both sides over medium heat until lightly browned and crisp.
Grill lettuces on both cut
sides over medium - high heat until grill marks appear, about 10 minutes total.
Heat a large skillet with high
sides over medium - high heat and cook bacon until crispy.
Cook evenly on
both sides over medium heat in a little coconut oil.
Heat the oil in a flameproof heavy - duty roasting tin and brown the lamb on
all sides over a medium / high heat.
3 Heat a crêpe pan or an 8 - inch nonstick pan with low, sloped
sides over medium high heat.
Not exact matches
In a large cast - iron skillet
over medium heat, toast the chiles on both
sides (you'll have to do this in batches) until they soften slightly and become aromatic.
I bought 2
medium - ering on the smaller
side potatoes and they were
over 700g... and i thought i needed to buy more!
Grill them flesh
side down
over a
medium - hot fire.
While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet
over medium heat for roughly 30 seconds on each
side.
Brush a grill pan with olive oil, arrange your figs in a single layer and cook
over medium heat (2 - 3 minutes on each
side).
Grill the mushrooms on foil on your grill on
medium to low heat (2 - 3 minutes or until they turn golden brown in color on bottom
side), then turn them
over and grill the opposite
side.
In a large pan with
sides, heat olive oil
over medium heat.
Heat the canola oil in a deep
sided saute pan or skillet
over medium - low heat.
On a nonstick or cast iron pan
over medium - low heat, cook the sandwiches until the bread is golden brown on both
sides, and the cheese just melted.
Cook each
side on
medium low heat for about 3 - 5 minutes, then turn them
over to cook the other
side, until the colour darkens and they are firmer in shape.
Grill on
medium heat for five minutes
over the hottest section of the grill to nicely brown each
side.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked
over low —
medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on
medium high heat for 3 — 4 minutes per
side, halibut at lower heat for 7 or 8 minutes per
side / Add a piece or two of lemon to the pan, flesh
side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Heat an ungreased
medium skillet
over medium - high heat and toast all the dried chiles until they begin to change color (about 15 seconds each
side).
Spray a skillet or a grill with non-stick spray, and cook sliders
over medium - high heat for 4 to 6 minutes per
side.
Heat a large skillet or Dutch oven
over medium heat, melt half the butter (1 - 2 tbsp) and lightly brown the meatballs, turning until they are browned on all
sides, but not cooked through.
Heat a grilling pan with a
medium heat, once the pan get's hot, cook each wrap between 30 to 45 seconds per
side, do not
over cook or they wont be able to roll up
Add tomatoes, cut
side up, in the same skillet and cook
over medium - high heat for 2 minutes or until starting to char.
Cook burgers
over a
medium grill for approximately 10 minutes on each
side (depending on desired doneness).
Butter one
side of the bread, place a couple slices of cheese on the other
side and set it butter
side down in a frying pan
over medium heat.
Season the steak with the kosher salt and pepper and cook in the olive oil
over medium - high heat until well - browned on both
sides, about 6 - 8 minutes per
side, or the internal temperature reaches 145 degrees Fahrenheit.
Grill stuffed jalapeños, cut
side up,
over medium - high heat 5 minutes or until jalapeños are tender and cheese is melted.
While sauce is boiling, season chicken with salt and pepper on both
sides, grease a skillet and cook chicken on both
sides 1 - 2 minutes
over medium heat, just enough to brown the very outside.
Grill kebabs
over medium heat turning often until all
sides are well brown (about 12 - 15 minutes, depending on your steak preference).
Fry the fish in coconut oil
over medium heat, about 3 to 4 minutes per
side.
Dust with flour and pan fry
over medium high heat for 3 min on each
side.
In a small skillet
over medium - high heat, cook the jalapeno until slightly blistered on all
sides.
Toast the chilies in a dry saute pan
over medium heat until they become fragrant, about 3 to 4 minutes on each
side.
In a large skillet, heat the oil
over medium to
medium - high heat and brown the loin slowly on all
sides.
Place the patties in a pan on the stovetop
over medium heat for 15 minutes on each
side.
Cook
over medium - low heat, about 2 minutes for each
side of bread.
Alternatively, cook in a skillet
over medium high heat with a bit of olive oil for about two minutes per
side.
Place the pan
over medium - high heat and cook, whisking constantly, scraping the
sides and the bottom of the pan to prevent burning, until thickened, for 8 - 10 minutes.
In a sauté pan
over medium heat, sear the salmon flesh
side down for three minutes, then flip and sear for 2 additional minutes until done.