Sentences with phrase «skillet heat enough»

In a small skillet heat enough olive oil to fry the sage leaves, cook about 30 seconds on each side, or until crisp.

Not exact matches

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Heat olive oil in skillet and brown a few minutes on all sides, not enough to cook through.

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.

Heat oil in a skillet on medium and when up to temperature, pour enough batter for one taco into the center of the pan.

Heat a skillet with enough olive oil to cover the bottom of the pan over fairly high hHeat a skillet with enough olive oil to cover the bottom of the pan over fairly high heatheat.

Preheat a skillet just large enough to fit the fillets over medium - high heat.

Preheat a large skillet over medium heat (if using duck eggs I like to use medium - low) add enough butter to the pan to coat once melted.

Heat just enough oil to cover the bottom of a skillet over medium to medium high hHeat just enough oil to cover the bottom of a skillet over medium to medium high heatheat.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.

In a large skillet, heat enough olive oil to coat the base of the pan over a high flame.

Heat just enough oil to coat the bottom of a wide skillet.

Heat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes wHeat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes wheat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes wheat your oven to 250 ° to keep the completed latkes warm.

To cook on the stovetop: Heat just enough oil to coat the bottom of a large, nonstick skillet.

4 Heat enough oil to coat the bottom of a small (about 7 inch) nonstick skillet.

Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 THeat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Theat and add enough oil to generously coat the pan - about 2 Tbsp.

Heat the olive oil in a large skillet (big enough to hold the cooked rice).

Place the mushrooms in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.

Heat just enough Earth Balance or cooking oil spray in a small skillet.

Put them in a heavy skillet over medium - low heat, so they'd get done enough in the middle before the outside was overdone.

Heat a nonstick large skillet or griddle pan over medium heat and pour in enough corn oil to cover the bottom of the pan (approx. 2 tbsHeat a nonstick large skillet or griddle pan over medium heat and pour in enough corn oil to cover the bottom of the pan (approx. 2 tbsheat and pour in enough corn oil to cover the bottom of the pan (approx. 2 tbsps).

In your big, heavy skillet, over medium - high heat, melt enough coconut oil to make about 1/4 inch.

Add 1-1/2 tablespoons vegetable oil to a large skillet (be sure it's big enough to hold the tenderloin) over high heat.

Step 7In a large skillet over medium - high heat, heat enough oil to cover the bottom of the pan.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taHeat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taheat and cover until cheese is lightly melted / Add salt and pepper to taste.

* If after 30 seconds when you go to flip the tortilla there are no golden brown spots on the cooked side, the skillet is not hot enough — turn up the heat.

Heat enough coconut oil to just cover the bottom of your skillet.

Heat a non-stick skillet and add enough oil for deep frying.

Melt enough shortening (over low heat) to come just 1 / 3 - inch up the side of a 12 - inch cast iron skillet or heavy fry pan.

Heat just enough oil to cover the surface of a skillet or griddle.

Heat a large skillet over medium - high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the Heat a large skillet over medium - high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan.

Heat a cast iron skillet over medium - high heat and add enough oil to fill the pan halfHeat a cast iron skillet over medium - high heat and add enough oil to fill the pan halfheat and add enough oil to fill the pan halfway.

In the skillet, at medium - high heat, pour enough batter to make a thin pancake (about 1/4 cup).

Heat a large enough pan / skillet with olive oil and add your onion, vinegar and spices to brown.

In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium - high until shimmering.

While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium - high heat and cook until thick enough to coat a spoon, 15 — 20 minutes.

Place a stainless steel or cast iron skillet large enough for salmon under the heat to get hot.

Heat a large skillet over medium - high heat and add just enough oil to cover the entire botHeat a large skillet over medium - high heat and add just enough oil to cover the entire botheat and add just enough oil to cover the entire bottom.

Place a large skillet over medium heat and add enough oil to cover the bottom of the pan.

Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.

Preheat a skillet just large enough to fit the fillets over medium - high heat.

Reduce heat to medium - low, add the oil to the skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the Otto's Cassava Flour (starting with 2 tablespoons and adding 1 tablespoon at a time if needed) until a thick roux forms.

Add a small drizzle of avocado oil (enough to lightly cover the base of the skillet) and heat through for about 1 minute.

Perhaps your skillet bottom is too thin, and / or your burner heat just can't be turned down low enough.

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.

Meanwhile, in a skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat until the garlic is golden and fragrant, about 1 minute.