In an oven proof skillet or Dutch oven, heat one
tablespoon of ghee over medium high heat.
Not exact matches
Warm 2
tablespoons of oil /
ghee in a deep, 10 - inch cast iron pan
over medium heat.
Melt one
tablespoon of ghee in a large cast iron skillet
over medium - high heat.
In a large skillet
over medium heat, melt 1 - 2
tablespoons of ghee.
Before we season our meat, put 1
tablespoon of your favorite cooking fat -LCB- grass - fed butter,
ghee, extra virgin coconut oil, or lard -RCB- in a medium / large sauté pan
over medium / high meat.
Heat 2
tablespoons of ghee in a large, heavy - bottom saute pan
over medium heat until the
ghee is melted and begins to shimmer.
Melt 1
tablespoon of ghee in the skillet
over medium heat.
Heat 1
tablespoon of the
ghee / olive oil In a large skillet
over medium - high heat and stir in a big pinch
of salt, the onion, and chickpeas.
In a large skillet, add the two
tablespoons of ghee or olive oil and heat
over medium high heat.
Place in a shallow baking dish along with the rest
of the ingredients, dispersing the
tablespoons of ghee evenly
over the top.
1 bunch radishes — tops removed 2
tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch
of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling
over the salad sunflower sprouts or other microgreens for garnish — optional
Put 6
tablespoons of ghee into a large heavy pan or pot and place
over medium - high heat.
To make the risotto add 2
tablespoons of ghee or olive oil to a large pot
over medium heat.
While cauliflower is roasting, heat a large stovetop pot
over medium heat and toss in the
ghee and remaining
tablespoon of olive oil until melted.
Heat a drizzle
of oil or
tablespoon of ghee in a large pot or Dutch oven
over medium - high heat.
In a large skillet
over medium heat, melt 1 - 2
tablespoons of ghee.