Sentences with phrase «tablespoons oil over»

Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

In a large skillet, heat 4 tablespoons oil over medium heat for 3 minutes and add the mustard seeds; when they begin to pop, reduce the heat, add the ginger, garlic, and chile and fry for 2 minutes.

In 4 - quart Dutch oven or flameproof casserole, heat 1 1/2 tablespoons oil over medium heat.

In a medium skillet, warm the remaining 2 tablespoons oil over medium heat.

In large skillet heat 2 tablespoons oil over medium heat; sauté onion until translucent.

In a large dutch oven, heat 4 tablespoons oil over medium until shimmering.

In a large cast - iron skillet, heat 2 tablespoons oil over moderately high heat until shimmering.

Heat 2 Tablespoons oil over medium heat.

Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.

In a medium frying pan heat 2 tablespoons oil over medium heat and add the onions and green peppers.

Heat 2 tablespoons oil over medium heat in a large, heavy skillet.

In the same pan heat 2 tablespoons oil over medium - low heat and saute the garlic 1 minute.

Divide the sweet potatoes among them and drizzle 1 tablespoon oil over each.

In a large saute pan, heat 1 tablespoon oil over medium - low heat.

In a large non-stick skillet, heat 1 tablespoon oil over medium heat.

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium - high.

Drizzle 1 tablespoon oil over beets and season generously with salt and pepper.

HEAT remaining tablespoon oil over medium heat In large nonstick skillet; add chicken patties and cook for about 6 minutes per side or until done all the way to center.

In an ovenproof pot, heat 1 tablespoon oil over medium - high heat.

In a medium saucepan, heat 1 tablespoon oil over medium - high heat.

Heat 1 tablespoon oil over medium heat in 3 - quart saucepan until hot.

In same skillet, heat remaining 1 tablespoon oil over medium heat.

In a large soup pot, heat 1 tablespoon oil over medium heat.

Wipe out skillet, and heat remaining 1 tablespoon oil over medium heat.

In a large saucepan, heat 1 tablespoon oil over medium heat.

In a medium saucepan, heat 1 tablespoon oil over medium.

In large saucepan, heat remaining 1 tablespoon oil over medium heat.

In cast iron skillet, heat 1/2 tablespoon oil over medium - high heat.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Warm 2 tablespoons of oil / ghee in a deep, 10 - inch cast iron pan over medium heat.

Add the remaining 1 tablespoon oil and heat over low heat.

Warm 1 tablespoon coconut oil in a medium saucepan over medium heat, add millet, stir to coat.

Warm 2 tablespoons of coconut oil in a large saute pan over medium heat.

Heat 1 tablespoon of the olive oil in a Dutch oven over medium - high heat.

The mozzarella sticks we whipped up required no oil and the company says that for a little over 2 pounds of potatoes, cooks just need to add one tablespoon of oil.

Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat.

Place a frying pan over a medium heat and add a tablespoon of coconut oil.

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

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.

Drizzle a teaspoon of olive oil and a tablespoon of white wine over the camembert, add on a few sprigs of thyme.

In a large frying pan, heat 3 tablespoons of the oil over moderately high heat.

Pour a bit of olive oil over the tomatoes, no more than 1 tablespoon.

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.

In a grill pan or a cast iron skillet, heat up a couple tablespoons of water oil over medium - high heat.

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat.

Brush 1 tablespoon of the oil over the dough.

Score the eggplant with a cross-hatch pattern, then drizzle 1 tablespoon of olive oil slowly over each half, allowing the eggplant to absorb it.

Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.