Sentences with phrase «until shimmering»

In a large pan, heat the remaining olive oil over medium heat until shimmering.

Heat until shimmering.

In a large pot heat olive oil until shimmering.

In a wok or a large skillet, heat oil until shimmering and add vegetables.

Heat canola oil until shimmering in a large skillet set over medium - high heat.

In a Dutch oven or a large ovenproof pot, heat 2 tablespoons of the oil over medium - high heat until shimmering.

Heat over medium - high heat until shimmering.

Heat remaining 2 tablespoons oil in Dutch oven over medium - high heat until shimmering.

Heat remaining 2 tablespoons oil in now - empty skillet until shimmering.

Heat canola oil until shimmering in a large skillet set over medium - high heat.

Heat 1 tablespoon oil in a saute pan over medium heat, until shimmering.

Heat vegetable oil over medium - high heat in large skillet until shimmering.

Heat a slick of oil in a large wok or skillet on high heat until shimmering, then add the tofu and cook until it's browned and crispy, breaking up with a wooden spoon as you cook.

In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium - high until shimmering.

In a medium saucepan, add oil, and warm until shimmering over medium heat.

Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering.

In a large skillet, heat the oil until shimmering.

Heat 1 tablespoon oil in a large, deep skillet with lid or Dutch - oven over medium - high heat until shimmering.

Heat 1 tablespoon of the oil in a 4 - 5 quart Dutch oven or stock pot over medium until shimmering.

Heat the oil in a large saucepan over medium heat until shimmering, add the cumin seeds and garlic and cook until the seeds are aromatic and the garlic is lightly toasted, about 30 seconds to 1 minute.

of the oil in a 5 - to 6 - quart heavy - duty pot over medium - high heat until shimmering hot, about 2 minutes.

or so of grapeseed oil over medium - high heat, until shimmering.

Swirl the reserved oil in the still - hot wok and heat over high heat until shimmering, then add the chicken and onion and stir - fry for a minute or so until the chicken is opaque and the onion is soft.

3 Heat 2 tbsp oil in a large pan over a medium heat until shimmering.

Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium until shimmering.

In a 4 - 5 quart Dutch oven or stock pot (with a lid), heat the oil over medium, until shimmering.

Heat the oil in a large skillet over medium until shimmering.

In a large skillet or sauteuse, heat the oil over medium until shimmering.

Then, place a large, nonstick skillet over medium heat; heat OLIVE OIL until shimmering (about 2 min); add CARROTS and GREEN ONIONS; sauté until slightly translucent, stirring as needed (about 4 min).

In a medium saucepan, warm the olive oil over medium heat until shimmering.

2 To make Tacos: Heat oil in large skillet over medium - high heat until shimmering.

Heat coconut or vegetable oil in a large stock pot over medium heat until shimmering.

Meanwhile, heat the oil in a large skillet over medium heat until shimmering.

In a large skillet, warm the olive oil over medium heat until shimmering.

Heat the olive oil in a medium pan on medium - high heat until shimmering.

Heat the olive oil in a large heavy bottomed skillet on high until shimmering.

Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering.

Heat the oil in a large saucepan over medium heat until shimmering.

Add 2 tablespoons olive oil and heat until shimmering.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil over medium until shimmering.

Heat the vegetable oil in a large 5 - quart Dutch oven or heavy - bottomed pot over medium - high heat, until shimmering.

Warm a small drizzle of olive oil in a saucepan until shimmering.

In a medium frying pan, heat the oil over medium until shimmering.

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

Heat the oil a 10 - inch heavy - duty skillet (preferably cast iron) over medium - high heat until shimmering hot.

oil in a 12 - inch skillet over medium - high heat until shimmering and add the steak, searing all over until deep golden brown on all sides, 1 to 2 minutes per side, adding more oil if needed, a total of 6 to 8 minutes.

Heat oil in saute pan over medium until shimmering.

In a large Dutch oven or heavy bottomed pot set over medium - high heat, heat the oil until shimmering but not smoking, 3 to 4 minutes.

Heat a thin layer of canola oil in a small skillet until shimmering.

Pour oil into a large heavy skillet to a depth of 1/4» and heat over medium until shimmering.