Sentences with phrase «tablespoon oil until»

In a 12 - inch nonstick skillet, over moderately high heat, heat 2 tablespoon oil until hot but not smoking.

In a pan, fry the chicken legs in 1 tablespoon oil until done.

In the same pot you cooked the vegetables, add the remaining 1 tablespoon oil until shimmering.

In large sauté pan heat 2 tablespoon oil until hot.

Toss squash in a large bowl with 1 tablespoon oil until well coated.

For the stew: In heavy, large saucepan over moderately - high heat, heat 3 tablespoons oil until hot, but not smoking.

In a salad bowl, whisk together the vinegar and remaining 3 tablespoons oil until emulsified.

Not exact matches

Brush the sausages with the remaining 3 tablespoons of oil and grill, turning them often, until crisp, golden, and cooked through, about 3 minutes total.

Add 3 tablespoons oil to a skillet and fry the bread until pale gold.

Meanwhile, heat 2 tablespoons of oil in the skillet and sauté the onions and peppers until the onions start to soften.

Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5 - 7 minutes until onion is translucent and beginning to brown.

Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.

Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

Drizzle on the remaining 2 Tablespoons of olive oil and bake until the shrimp are pink and all of the ingredients are heated through.

Cook ginger and jalapeño in 1 tablespoon oil in a 4 - quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

Add 1 Tablespoon olive oil to skillet, saute meatballs for 10 minutes or until done.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Crush ramen noodles and sauté them in 1 tablespoon of oil until golden brown.

While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium heat until it shimmering.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

With the blender running, slowly pour in olive oil one tablespoon at a time until emulsified and thickened.

In a large skillet, heat 2 tablespoons olive oil over medium - low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

On a large sheet pan, toss mushrooms and eggplant with 2 - 3 Tablespoons olive oil to coat and dust with 2 - 3 Tablespoons za'atar until all the vegetables are lightly coated.

In a small skillet, heat the remaining 2 tablespoons olive oil until just warm.

Add 2 tablespoons olive oil, the anchovies, chili flake, and garlic cloves, and cook for 1 - 2 minutes, or until the anchovies have begun to melt and the garlic smells fragrant.

Add 2 tablespoons olive oil and water and stir until fully combined.

In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heat.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Add 1 tablespoon olive oil to skillet and saute shallots over medium - high heat, stirring constantly, until caramelized.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy.

Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.

Drizzle another tablespoon or two of oil into the pan, add the patties and cook for 10 minutes or until cooked through, turning once.

In a smaller bowl or liquid measuring cup, whisk together the olive oil, honey, and about 2 tablespoons water until combined.

Place oil and 2 tablespoons butter in flat, heavy - bottomed skillet and heat on medium - high until butter melts.

In a pan over medium high heat, add one Tablespoon of the oil along with the chicken and cook for 5 minutes, or until chicken is cooked through.

Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 - 10 minutes)

In a medium bowl layer zucchini, chopped garlic, chopped Italian parsley, sprinkle with a pinch of salt and 2 - 3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers).

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

In the same pan, add the other Tablespoon of oil, garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes, or until they're softened.

In a large skillet, sauté the onion & pepper in a tablespoon of extra virgin olive oil over medium heat until tender.

In the same skillet, heat the remaining tablespoon of olive oil and add the chorizo sausage and cook over medium heat, breaking into small pieces until cooked through.

Whisk together chick - pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil.

Toss vegetables in 2 tablespoons of grape seed oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

Then, continue to process and stream in the remaining 2 tablespoons of oil, until a smooth consistency is reached.

In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.