Sentences with phrase «teaspoons of oil over»

In a pan, heat 2 teaspoons of the oil over medium - high heat.

In a saucepan, heat the remaining 2 teaspoons of oil over medium heat, and add the garlic, oregano, and chili flakes.

Warm up 1 1/2 teaspoons of oil over medium - high heat.

While stirring constantly, toast the almonds in a small saucepan with a few teaspoons of oil over medium heat until golden.

HEAT 2 teaspoons of oil over medium heat in a small skillet; add onions and cook, stirring often, until well browned, about 10 minutes.

In a large stock pot or Dutch oven, bring 1 1/2 teaspoons of oil over medium heat.

Once the mushrooms are marinated, heat 2 teaspoons of oil over medium - high heat.

In a large skillet, heat the 2 teaspoons of oil over medium heat and add the onions.

In a large, nonstick saucepan, heat 1 teaspoon of the oil over medium heat.

In a separate skillet, heat 1 teaspoon of oil over medium heat.

Not exact matches

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

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

Heat 2 teaspoons of oil or butter in a skillet or frying pan over medium heat.

Pour the remaining teaspoon of oil into a skillet and bring over medium heat.

In a small frying pan, heat 1 teaspoon of olive oil over high heat.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

Squeeze a bit more orange juice on the salad and drizzle just a teaspoon of olive oil over all.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

Heat 1 teaspoon of olive oil in a sauté pan or skillet over medium high heat until hot but not smoking.

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

Heat 1 teaspoon of the olive oil in the same pan over medium - high heat.

To the same pan over medium high heat add 1 teaspoon of oil.

Heat 1 teaspoon of the coconut oil in a small skillet over medium heat.

In a medium sauté pan, placed over medium heat, pour in a teaspoon of olive oil.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

I would like to propose the following: In a non-stick pan, over high heat, heat about 1 - 1 1/2 teaspoons of olive oil.

While the eggplant is baking, bring the teaspoon of olive oil over medium heat in a medium saucepan.

Add the olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2 teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted.

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium / low heat.

(I also drizzled about a teaspoon of olive oil over the pasta mixture.)

Heat 2 teaspoons of olive oil in a Dutch oven over medium heat.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Heat 2 teaspoons of the olive oil in a nonstick skillet over medium - high heat.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Heat the teaspoon of olive oil in a small pan over medium and when hot add minced garlic.

Cut the top off the head of garlic, drizzle over 1/8 teaspoon of oil and microwave «roast» it on high for 2 minutes or until soft.

Meanwhile, cook the calabaza: In a large skillet set over high heat, add the remaining 2 teaspoons of oil.

Push vegetables over to the side of the skillet, add the additional teaspoon of coconut oil.

Meanwhile, heat remaining 2 teaspoons of olive oil in a small sauté pan over medium - high heat.

Meanwhile, heat 1 teaspoon of olive oil in a large non-stick pan over medium - high heat.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

While the tomatoes are roasting, add 1 teaspoon of olive oil and butter to a pot and heat over medium heat.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Step 6In a separate small skillet, heat the remaining 2 teaspoons of olive oil over medium heat.

Heat 2 teaspoons of canola oil in a sauté pan over medium high heat.