Sentences with phrase «warm olive oil until»

In the same frying pan over medium - high heat, warm the olive oil until hot but not smoking.

Not exact matches

I just put it in a saucepan with a little extra olive oil and heat until warm!

If you're less into raw food or after a warm dish then you can gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the sauce for another minute.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a small skillet, heat the fennel and the olive oil over low heat until the oil is warm and fragrant with fennel, about 5 minutes.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

In a small skillet, heat the remaining 2 tablespoons olive oil until just warm.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

Set up a large pot on the stove over medium heat and add the olive oil until it's warm and shimmering.

This dish depends on a base of sliced polenta, fried in olive oil until it is crispy outside and creamy and warm inside.

Once warm, add olive oil and the garlic & onion and sautée until soft.

In a medium saute pan, on medium - low heat, warm olive oil, garlic and red pepper flakes until the garlic becomes fragrant and soft, about 4 minutes.

Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes.

In a saute pan, warm your olive oil and cook your mushrooms until they are soft and browned.

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.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

In a large skillet over med heat, add the olive oil and warm until shimmering.

Stir in the olive oil and warm water until you get a rough dough.

Lightly spray a saucepan with olive or coconut oil, add almonds, and warm up over medium heat until pan sizzles when you sprinkle water on it.

At the last minute I noticed two limes in the fridge that wouldn't last until our next trip to Panguitch so I made a quick garlic / lime / olive oil dressing, warmed it a touch and served with the succotash.

I like this lentil salad best when the diced carrots, onions and fennel are sautéed in olive oil until just - tender, then mixed into the warm lentils along with the vinaigrette.

In a medium - sized saucepan, warm the olive oil, and sautee the shallot until softened.

On low to medium heat add a tbsp of olive oil to sauce pan and let warm up; chop up the medium onion and garlic and add to the oil and sauté until the onions are translucent.

Heat a medium stock pot, add olive oil until its warm.

Roasted asparagus (toss asparagus with olive oil, salt and pepper, and roast at 375 degrees for 10 minutes or until tender - crisp; serve warm or at room temperature)

For the Beef Chili: In a large Dutch oven over medium - high heat, warm the olive oil, add the onion, and cook until soft and translucent, about 2 - 3 minutes.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball

In a large bowl, use a wooden spoon to mix together the flour, warm water, melted butter or olive oil, egg and salt until it comes together in a doughy mass.

Step 1: Sauté Cubes of Tofu in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve warm.

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

Add 1 cup of all - purpose flour to a bowl, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 teaspoon baking powder, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water, mix everything together until you form a dough, and shape into a ball

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

While potato is steaming, heat up your re-fried beans on low in a saucepan until warm and start the veggies in a heated pan with the olive oil.

For the flatbreads, add 1 cup of spelt flour to a bowl, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and mix everything together until you form a dough

Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden.

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

While the Stand Mixer is running, pour in the warm water and the olive oil and continue to mix on a medium speed setting until the dough starts to form into a ball, around the dough hook.

Once olive oil is warmed through, add spinach and cook for 1 minute or until the spinach is wilted.

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.

Keeping the residuals from the beans and tomatoes in the pan, add another 2 healthy glugs of olive oil and warm over medium heat, until the oil is all nice and shiny.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

Add the bees wax into the olive oil and warm until wax is completely melted.

In a double boiler, warm the olive oil, almond oil, and beeswax on low heat until the bees wax is melted.

3 Warm the olive oil in the pan, add the fresh spinach and lemon zest and saute until just wilted.