Heat 1 tablespoon of the remaining oil in a 9 - inch, slope -
sided skillet.
In a stockpot or deep
sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg.
Heat 2 tbsp oil in a large, deep
sided skillet and sauté onions, apples and garlic until soft and just starting to color.
Fit a large cast - iron skillet or other heavy straight -
sided skillet (not nonstick) with deep - fry thermometer; pour in oil to measure 1» and heat over medium - high heat until thermometer registers 325 °.
Meanwhile, heat remaining 1/4 cup oil in a large straight -
sided skillet over medium.
butter in a large straight -
sided skillet or a Dutch oven; add cold water just to cover.
Pour oil into a 10» — 12» cast - iron skillet or other heavy straight -
sided skillet (not nonstick) to a depth of 3/4».
Heat the olive oil over medium heat in a high -
sided skillet or saucepan.
Heat the oil in a large deep
sided skillet over medium high heat.
Heat the oil in a large straight -
sided skillet over medium heat until shimmering.
Heat a heavy, tall
sided skillet (I prefer cast iron) over medium - high heat.
For extra-crispy tots, fill a large, deep -
sided skillet with 1» vegetable oil and heat over medium to 350 °F.
Heat olive oil in a large
sided skillet on medium - high heat.
Heat a large high -
sided skillet over medium heat.
of the oil and the garlic in a large straight -
sided skillet over medium - high heat until the garlic starts to sizzle steadily and brown lightly, about 2 minutes.
Bring vermouth, water, sugar, basil leaves, salt, peppercorns, and cardamom pods to a simmer in a high -
sided skillet over medium heat, stirring to dissolve sugar.
Meanwhile heat a large high
sided skillet over medium heat.
Heat 2 tablespoons olive oil in a large
sided skillet.
Meanwhile, melt butter in a large high -
sided skillet over medium - high heat.
Heat the ghee in a large saucepan, or high -
side skillet (to prevent splatter), over medium high, then reduce to medium.
Not exact matches
Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin
side down, in the
skillet and fry for 5 minutes or until browned.
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.
While the vegetables are cooking, heat 2 tablespoons of oil in a large
skillet and lightly brown the beef on all
sides.
Working in small batches, add chops to the
skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 5 - 6 minutes on each
side.
Add the sandwiches to the
skillet and cook for 3 to 5 minutes on both
sides or until the bread is toasted and the brie is melted.
If you do not have a gas stove, heat tortillas in
skillet over low heat for 4 minutes on each
side.
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.
Add them top
side down to the hot
skillet.
Heat oil in
skillet and cook sticks for about 30 seconds to a minute on each
side, or until golden brown and crispy on the outside, but making sure the dip has melted on the inside.
Remove steak from
skillet and place on a cutting board, turning it brown
side up.
Heat 1 tablespoon olive oil in a large
skillet, and cook boneless skinless chicken thighs (seasoned with salt and pepper) on one
side for 5 minutes:
Working in batches, add zucchini mixture into
skillet, flattening slightly; cook until golden and crisp, about 4 minutes per
side.
5 Thicken the cooking liquid into a gravy: Uncover the
skillet and use a spoon to nudge the patties to the
side of the
skillet.
Replace sliced steak, brown
side up, and bone to the
skillet (like a meat puzzle) and top with butter.
Place the bacon in a
skillet and cook for 3 - 4 minutes per
side or until browned.
First, I seared the chicken thighs for 5 minutes on one
side in the
skillet on medium heat.
Place tortilla in
skillet with the rougher textured -
side facing down.
Filed Under: Apples, Back to School, Comfort Food, Cooking For a Crowd, Dates, Entertaining, Fall, Holiday Cooking, Kid Friendly, Make Ahead, One - Pot /
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Roll in flour and fry in preheated
skillet, cooking until slightly to medium brown on all
sides.
When its time to cook, heat a large cast - iron
skillet or grill pan to high heat and sear each chicken leg until slightly charred on each
side.
Heat the canola oil in a deep
sided saute pan or
skillet over medium - low heat.
Add 2 sandwiches to
skillet and cook until golden brown on both
sides, about 2 to 3 minutes per
side.
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).
While the butter in the
skillet is smoking, carefully remove the
skillet from the oven and swirl the butter around to coat the bottom and
sides evenly.
Brush both
sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast on the
skillet, about 45 seconds per
side.
Or you could preheat your
skillet or saute pan, add oil and cook for a couple of minutes on each
side or until completely done.
Spray a
skillet or a grill with non-stick spray, and cook sliders over medium - high heat for 4 to 6 minutes per
side.
Add the chicken to the
skillet, skin
side down, and place the prepared pot over it to weight it down.
Place bread butter -
side - down onto
skillet.
Place bread mayonnaise -
side - down into hot
skillet; add cheese, bacon and vegetables.