Cook for 3 minutes
until the bottom side of the breasts are golden brown.
Cook, undisturbed,
until bottom side is golden brown, about 1 minute.
Cook
until the bottom side is golden brown, and then carefully flip to brown the other side, about 2 to 3 minutes per side.
Cook
until the bottom side is golden brown, about 2 to 3 minutes, and then flip and cook an additional 2 to 3 minutes.
Cook
until bottom side of each hash brown is browned.
Season cod with salt and pepper and cook
until bottom side begins to turn opaque, about 3 minutes.
Add tofu to pan and cook
until bottom sides are browned.
Cook
until the bottom sides of the mushrooms are browned and the cut sides of the lemons are quite dark, 3 to 7 minutes more.
Not exact matches
I pray from the
bottom of my heart that the Father, who has made you my Father and given you to me, will strengthen you according to his immeasurable kindness... Let your heart be courageous... we have there, in the life beyond, a true and faithful helper at God's
side, Jesus Christ... This cursed life is nothing but a real vale of tears,... And there is no respite
until someone finally battens us down with a shovel.
If using a springform pan simply remove the
sides and cool
until ready to remove the
bottom.
(You can also put them on a foiled lined baking sheet and roast in a 350 * F. oven
until golden brown on the
bottom side about 10 minutes and then turn them over and roast opposite
side.
Put a disk in each tart pan and press dough over
bottom and up
sides until even with rim.
Add about 3/4 inch of grapeseed oil to a straight
sided pan and place as many samosas that will fit, leaving a little space between and fry
until the
bottom is golden.
Grill the mushrooms on foil on your grill on medium to low heat (2 - 3 minutes or
until they turn golden brown in color on
bottom side), then turn them over and grill the opposite
side.
Oil grill rack and place dough olive oil
side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or
until golden brown on the
bottom.
6) Add the eggs one at a time and mix
until just incorporated, scraping the
sides and
bottom of the bowl.
Add the lemon zest, the salt, and the earl grey tea leaves and mix on medium speed
until they're all incorporated (scrape down the
sides and
bottom of the bowl to be sure).
Use your fingers to press the mixture firmly and evenly into the prepared springform pan
until it is a solid, packed 1 / 4 - inch layer of crust lining the
bottom and slightly up the
sides of the pan.
Once oil reaches 350 - 365 F place as many nuggets as possible in the oil, and fry
until the
bottoms are golden, turn and fry
until the other
side is golden, about 4 - 5 minutes per
side.
Cook the grilled cheese sandwich on the first
side until golden brown on the
bottom, about 3 - 4 minutes.
Cook
until the
bottom is golden brown and batter is set, then flip and cook the other
side until it is golden and set as well.
Lay the slices butter -
side up on the hot skillet and heat
until the
bottoms are lightly toasted.
When they blister on the
bottom, flip them over and repeat
until all
sides are blistered.
Place the pan over medium - high heat and cook, whisking constantly, scraping the
sides and the
bottom of the pan to prevent burning,
until thickened, for 8 - 10 minutes.
Heat a large skillet, add oil to coat
bottom of pan, and fry salmon cakes for 3 - 4 minutes on each
side until browned.
Heat the oil and 1 1/2 tbsp of the butter in a heavy -
bottomed saucepan Add the turkey rolls and saute gently
until golden brown on all
sides.
Lightly brush both
sides of the bread with oil, then grill over moderate heat
until lightly charred on the
bottom, about 1 minute.
Cook, stirring occasionally and pressing the berries against the
side of the pot,
until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden spoon scraped across the
bottom should leave a clear trail that doesn't fill in), 10 to 12 minutes.
Place each piadina in a dry pan (no extra fats needed) and cook for 2 minutes on either
side, or
until you see little brown bubbles forming, as it caramelises on the
bottom.
Cook for another few minutes
until liquid is absorbed and rice develops a bit of a crusty the
sides and
bottom of the pan.
Sear the salmon for about 3 - 4 minutes per
side until brown on the
bottom and cooked about halfway up the
sides.
Cook, stirring constantly,
until mixture pulls away from
sides and a film forms on
bottom of pan, about 3 minutes.
While the dough is cooling, pour 2 inches of frying oil in a heavy -
bottom stockpot with high
sides and heat the oil over medium heat
until the temperature of the oil reaches 350 °F.
Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the
bottom then add the seasoned tenderloin and sear on four
sides until golden brown, 1 - 2 minutes per
side.
Place graham crackers
side - by -
side until bottom of pan is covered.
Add eggs one at a time, beating on low speed after each addition
until incorporated and scraping
sides and
bottom of bowl.
Using electric mixer fitted with paddle, beat cream cheese
until fluffy, scraping
sides and
bottom of bowl.
When you get to the
bottom, continue up the other
side of the pumpkin
until you reach the stem.
Fry potatoes in several batches, one layer at a time, so all can catch
bottom heat,
until golden brown on all
sides, about 12 - 15 minutes, stirring occasionally.
Brush top and
bottom of sandwich lightly with butter; place sandwich in skillet and cook about 4 minutes per
side until lightly browned and cheese begins to melt.
Cook second
side for 2 to 3 minutes, or
until bottoms turn golden.
Pour boiling water into the
bottom pan
until it comes halfway up the
sides of the cake pan.
Lay the potato slices into the hot oil, overlapping each slightly,
until the
bottom and
sides of the pan are covered completely.
As soon as the butter begins to melt, add the brioche bun
bottoms, cut -
sides down, and toast
until golden brown, 2 to 3 minutes.
Cook for about a minute,
until bubbling and golden on the
bottom, then flip (I loosen the edges with a spatula and then slide it under the middle and flip very carefully) and cook on the second
side until golden brown.
Stir it constantly with the wooden spoon or spatula scraping the
sides and
bottom until the foams disappear (critical stage).
COOK over medium heat
until the
bottom of the sandwich is lightly browned then carefully flip to the other
side.
Continue to beat, stopping to scrape the
sides and
bottom of the bowl at least once or twice,
until all the whites have been added and the mixture is fluffy.
Add the chops and sear on one
side for about 4 to 5 minutes,
until golden brown on the
bottoms.
Start at
bottom and work around watermelon going upward
until entire
sides are covered.