Sentences with phrase «size pan over»

In a medium size pan over medium heat add the coconut oil.

# 5 — Heat a medium size pan over high heat until hot.

directions For the Spring Rolls: In a medium size pan over medium heat, add olive oil, pears, brown sugar, cinnamon, salt and lemon juice.

Heat a medium sized pan over medium high heat and melt 2 tbs.

In a medium sized pan over medium high heat, combine pears, water and sugar.

Gather Ingredients for layer # 2 then melt butter in a medium sized pan over medium heat.

Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.

Heat a medium sized pan over medium - high heat.

Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.

Not exact matches

I was wondering about the size of the cake pan you used — I'd love to know because I've experienced that if you use a wrong size you end up with a cake that's way too flat or that has filling running over the top haha Keep going, thank you so much for your awesome site!!

While farro is cooking, heat 1 tablespoon of olive oil in a medium sized sauté pan over medium - high heat.

In a medium sized sauce pan, heat butter over a medium heat.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Directions: Step 1: Rinse the cranberries and add all ingredients to a medium size sauce pan and cook over medium heat until it has cooked down and thickened, about 20 min.

Susan and i must have the same size mini pans because mine over flowed as well.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

In a medium sized cast iron pan, heat the 1/4 cup of olive oil over low - medium heat.

Add the rest of the tofu (you may need to fry in 2 batches, depending on your pan size) and fry for a few minutes before turning over and frying on the other sides.

Drizzle a little olive oil over the tops, and bake the chicken breasts on a sheet pan for somewhere between 20 - 35 minutes, since baking time will vary depending on the size of your chicken breasts.

- Add patties, cooking for 5 - 7 minutes on each side, flipping over once, until juices run clear (depending on the size of pan, you'll need to cook the patties in batches; do not overcrowd pan)

Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8 - inch square baking dish (or your favorite equivalent - sized, deep - sided, solid - bottomed tart pan).

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

- 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.

In a medium sized frying pan heat the oil and butter together over medium - low heat, add the onion and garlic.

Heat the olive oil in a medium sized saute pan over med - high heat.

Add a little oil to a pan over high heat and stir - fry the mushrooms for a few minutes until they decrease in size and start to give off their liquid.

Place dough on a greased pizza plan (folding crust over if it exceeds the size of the pan) and set aside.

For the kabocha squash soup, scrape the flesh of the squash into a medium - sized sauce pan over medium heat.

Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

In a medium sized pan, heat the butter and bone marrow and onion, cook over a low heat until onions are transparent.

In a medium size sauce pan over low heat, combine the 3 cups water and tomato paste.

Heat a pat of butter in a small to medium sized frying pan over medium high heat.

Add the meatballs to the pan and cook over medium heat for about 7 - 8 minutes, flipping after about 4 minutes (may take a little more or less time depending on size of meatballs).

In a medium size pan or wok, heat the sesame oil over high heat.

Fill water in a medium - sized sauce pan over medium heat.

Place medium - size sauté pan over medium heat and add oil.

/ / In a medium - sized fry pan heat up the butter and olive oil over medium heat.

Melt butter with the ground cinnamon in a medium sized fry pan over medium heat.

Bite - sized pieces of chicken marinated in a wonderful blend of yogurt and spices, then cooked in a pan and served over a bed of rice.

Meanwhile, heat a medium - sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll).

Just as an update if anyone else wants to make this as muffins: the recipe fills a full - sized muffin pan with some left over (which I just kind of smooshed into the 12 cups).

Sauté onion in oil in a medium - sized, deep - walled frying pan over medium heat until soft.

Set a medium - sized saute pan over medium - high heat.

Let shaped dough rise in a warm, draft - free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.

I was a bit worried when I looked inside the oven near the end of the baking time (I was baking them from frozen and had made them half - size, so I kept a close eye) and saw liquid butter pooling all over the pan, but when I pulled them out, the scones seemed to slurp it back up.

Put the oil in a medium - sized, nonstick frying pan and set over medium - high heat.

Place a medium - size (10» or larger), deep sauté pan over medium heat.

5 — Cook your fritters in a medium size skillet or fry pan over medium heat with a little coconut oil (or cooking fat of choice).

First, cook the quinoa: Place the quinoa, broth and salt in a medium - sized sauce pan and bring to a boil over high heat.