Sentences with phrase «vegetable oil until»

3 In a large skillet, add the vegetable oil until it reaches one inch up the sides of the pan.

Shake off the excess flour and brown in two tablespoons of vegetable oil until golden on each side.

Fry this rich batter in a little vegetable oil until the pancakes are browned on both sides.

Heat 1 - inch of vegetable oil until hot.

In a skillet, sauté sliced onion and carrot rounds in a little vegetable oil until tender.

In a pan, saute the onion and garlic in the vegetable oil until browned.

Note: If your tortillas are stiff, heat some vegetable oil until very hot and dip the tortillas in the oil for a couple of seconds.

In a frying pan, heat the vegetable oil until hot.

In another bowl, mix the vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.

In another bowl, mix vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.

Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended.

In a skillet over medium - high heat, heat vegetable oil until it starts to shimmer.

Heat the vegetable oil until hot.

In a large Dutch oven pot, heat vegetable oil until smoking.

Dredge beef cubes through flour, and saute in vegetable oil until browned.

Sauté the onions in the vegetable oil until soft and they begin to brown.

Toss them nicely in 3 tablespoons of vegetable oil until thoroughly coated.

Stir fry the chicken in 1 tablespoon of either sesame or vegetable oil until it is fully cooked (about 7 minutes).

That's just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft.

In a large bowl, stir together condensed milk, egg, and vegetable oil until smooth.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain.

If you're in a rush, you can simply slice the tofu into thin planks, squeeze out the water with paper towels, and fry in a hot skillet with a drop of vegetable oil until crispy.

If you prefer to fry them you can do so in batches in about an inch of vegetable oil until lightly golden and crunchy.

Fry tortillas in vegetable oil until brown.

Not exact matches

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

Toss the vegetables until they're evenly coated in oil and spices.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

Toss the vegetables until they're completely coated in oil and spices.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

On a large sheet pan, toss mushrooms and eggplant with 2 - 3 Tablespoons olive oil to coat and dust with 2 - 3 Tablespoons za'atar until all the vegetables are lightly coated.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

if your tahini is pretty thick and pasty, add flavorless oil (like vegetable oil) bit by bit until it gets creamy.

Drizzle with olive oil and bake for 40 minutes, until the vegetables are soft.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Heat the olive or vegetable oil in a large plan and fry the duck legs until well browned on all sides.

Toss vegetables in 2 tablespoons of grape seed oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.

Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12 - 15 minutes) and the vegetable skewers for about 8 - 12 minutes until soft and beginning to brown.

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Heat up some olive oil or butter in a pan and add the beef and vegetables and fry it until the beef is done.