Sentences with phrase «warm the oil until»

I've also modified the process a bit to make it a little easier since I'm very lazy: I melt the coconut oil in a saucepan, then stir the chopped chocolate into the warm oil until melted.

In large saute pan over medium heat, warm the oil until hot, but not smoking.

In a large saute pan over medium heat, warm the 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!

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

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

For use an intensive hair mask, submerge the coconut oil jar in warm water until liquefied.

Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.

Warm 1t sesame oil in a pan or wok over med - high heat, stir - fry the aubergine chunks in the oil for approx 10 minutes until fairly soft.

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

Pour the oil into a cast iron or stainless steel skillet and warm over medium - high heat until shimmery.

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

Place the finished latkes on a plate covered with a paper towel to remove excess oil, and transfer to a low oven to keep warm until serving.

Warm coconut oil in a small saucepan over low heat until it is in its liquid state.

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.

Wait for another 3 - 5 minutes until the oil is at a luke warm temperature.

Add the oil and warm water until a nice dough begins to form.

Transfer to an oiled medium bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in size.

In a small saucepan, warm your coconut oil until it just begins to melt.

Warm the oil over moderate heat until it reaches 375 F. Use a thermometer if you have one.

Sometimes I just step into the shower instead, leave it on while the steam builds up and then rinse it off with warm water in the shower until it feels like the excess oil is gone.

Warm the maple syrup, avocado oil, cocoa powder, and espresso powder in a saucepan over medium heat, whisking occasionally, until quite hot to the touch but not simmering.

And then, once you've cooked the ingredients, the only thing you need to do is to toast the tortilla bread slices quickly in a pan with very little oil, until they're warm and no longer soft.

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brown.

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.

Add water chestnuts, green onions, sesame oil, and cooked pork until warmed through.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

In a small pitcher, stir together maple syrup, maple sugar, coconut oil, pumpkin pie spice, and salt, and then warm slightly until the coconut oil melts.

Place oil, garlic, and red pepper flakes in a cold medium saucepan and warm over medium heat until the garlic becomes fragrant and just starts to sizzle, about 1 minute.

Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft - free place until doubled in bulk, approximately 2 hours.

Cover the baking sheet with lightly oiled plastic wrap, and place in a warm, draft - free location until nearly doubled in size (about 1 1/2 hours).

Add remaining 1/2 cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

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

:) Boil just until the pasta water gets really cloudy (which means that the pasta has given off its starch), and then drain immediately and either toss it in your warm salad, or, if possible, rinse the pasta well with cold water, then toss with some salt and oil, and whatever else you like.

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.

Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.

Warm the remaining 1/2 tablespoon oil in a medium pan over medium heat, add spinach and toss until just wilted.

Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1 - 2 minutes, until fragrant.

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

Warm coconut oil just enough to melt it, adding in other chocolate coating ingredients until well combined.

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.

Turn dough into lightly oiled bowl, cover with cling film, and place in warm spot to rise for 1 hour, or until doubled in size.

With motor running, add water and remaining oil, knead until smooth and elastic (6 - 8 minutes), then transfer to a lightly oiled bowl, turn to coat, cover and rest in a warm place until doubled in size (30 - 45 minutes).

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.