Sentences with phrase «spices in the dry pan»

Not exact matches

In the same medium heat frying pan add 1 Tbsp olive oil and the ground turkey, chopped shallot, and dried spices.

In a dry frying pan, toast the spices over medium heat for 2 minutes, or until fragrant.

In a dry pan, toast about 5 - 6 dried arbol chilies until fragrant (1 - 2 minutes), and pulse in a spice grinder, until finely grounIn a dry pan, toast about 5 - 6 dried arbol chilies until fragrant (1 - 2 minutes), and pulse in a spice grinder, until finely grounin a spice grinder, until finely ground.

For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.

Place all the whole spices for the baharat in a dry pan and heat until fragrant, about 10 seconds.

Place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices — this should only take a minute or two.

You can lightly toast the pods on a dry pan over medium heat and then pulverize them in a spice blender or mortar and pestle.

This is accomplished by placing the raw spices in a dry skillet on top of the stove, in a dry electric frying pan, or on a baking sheet placed under the broiler or in the oven.

Place all the seeds in a dry fry pan over medium heat, shake around the pan until you begin to smell the spices and the sesame seeds start to toast, this should only take a minute or two.

Toast whole dried spices in a medium, heavy - bottom sauce pan over medium low heat for 2 - 3 minutes, or until fragrant.

Use a dry frying pan, place your spices in it (you can mix all the spices you'll be using in a dish), and heat the pan over medium - high heat until fragrant.

Bring the dried elderberries, spices (if using), and the water to a boil in a small pan.

In a skillet or fry pan dry roast each of the following separately: - the spices (fennel, ajwain) and then grind into a powder - the almonds and then chop roughly - the sesame seeds.