Sentences with phrase «tsp of oil»

Heat 2 tsp of the oil in large nonstick skillet over medium - high heat.

In a non stick pan, heat 2 tsp of oil on medium heat.

Heat 4 tsp of the oil over medium - high heat, add the chicken and stir - fry for around 3 - 4 minutes until lightly browned.

I used 2 TB not 2 tsp of oil so it didn't burn... not enough oil to coat that much broccoli.

I first dry roasted it and then shallow fried in a few tsp of oil to get a golden brown.

Put the pot over medium - high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, 1/2 tsp of salt and a pinch of pepper.

In the meantime, heat 1 tsp of oil in another frying pan and add a pinch of salt.

In nonstick skillet, heat 1 tsp of oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes.

If needed use a couple of tsps of the oil (from the 1/3 cup listed above) to blend until smooth.

* If you're okay with oil, you can opt to toss potatoes in 1 tsp of oil between steps 2 and 3 for crispier fries.

Pan frying the egg rolls is more time intensive due to all the flipping, but you only need 1 tsp of oil for 8 rolls so the result is still low - fat.

Warm 1 tsp of the oil in a medium pot.

Now saute chopped onion, garlic and ginger in a pan with 1 tsp of oil.

Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown.

Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees.

Meanwhile, peel the onion and chop it in half, thinly slice into rings and fry off in a tsp of oil for a few minutes, then add the sugar, balsamic vinegar, salt and pepper and leave to caramelize, stirring every couple of minutes.

While they are grilling, toss zucchini into same bowl, drizzle in 1 tsp of oil and a pinch of salt and cracked pepper.

Place a 1/2 Tsp of oil or a small knob of butter.

When you see bubbles forming on the top, apply a tsp of oil and flip it over to the other side.

Apply another tsp of oil on the other side and cook both the sides of the parathas well until golden brown spots appear.

(Mushrooms were cooked in 1/4 tsp of oil and 2 tbsp white wine before adding).

Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger, curry leaves and saute for a few seconds.

Return skillet to medium heat and add remaining 1 tsp of oil, snap peas, 1 garlic clove and 1 tsp of ginger; cook for 1 minute, stirring occasionally.

Cut the bread slices (you may trim the edges if necessary), Toast the slices till light crispy, then shallow fry in 1 - 3 tsp of oil or ghee till golden on both sides.

Add to a saucepan with 1 tsp of oil and fry until very brown (almost burnt as he says) for about 10 minutes.

Place into a medium bowl and toss with the remaining 1/2 tsp of oil, making sure each wedge is nice and coated.

Add the remaining 1 tsp of oil and the remaining 1 tsp garam masala to the skillet, cook for 30 seconds, or until fragrant.

Drizzle a tsp of oil around the dosa.

Add to a medium bowl along with the cayenne, agave, 1 tsp of oil, and 1/8 tsp of salt and toss well.

Cream of Mushroom: While soup is simmering, heat a tsp of oil in a pan.

I love that your recipe keeps things in check (2 tsp of oil is totally reasonable!)

Heat 2 tsp of the oil in a nonstick or cast - iron pan.

Heat the remaining 1 tsp of oil and add the cumin seeds.

Add 1 tsp of the oil and toss to coat.

Heat 3 tsp of the oil of your choice over a medium flame in the same stock pot.

I like to take two tbsp of fruit juice (s) or vinegar (s) or a combination of the two and a tsp of oil and some spices and put them into a teensy - weensy little container and shake until emulsification occurs.

Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled fresh green peas, 1 grated carrot, 1/4 cup paneer cubes (sauteed in a tsp of oil for 2 - 3 mts), salt and pepper to taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely ground roasted peanuts.

Spray the skillet with non-stick cooking spray or spread 1/2 tsp of oil.

Add a tsp of oil to the butter in your frying pan to keep it from burning so quickly.