Sentences with phrase «warming the olive oil over»

In a stockpot or large saucepan, warm the olive oil over medium heat for a minute, then add the garlic.

In a large (deep) skillet, warm the olive oil over medium heat.

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

In a large skillet, warm the olive oil over medium heat and then add the garlic, onion, and red peppers.

When you're ready to cook them, start by warming the olive oil over medium - heat in a skillet for at least five minutes.

Warm the olive oil over medium heat in a large, wide skillet (I recommend cast iron).

Warm the olive oil over medium heat in a large saucepan.

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

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

In a medium size pot, warm the olive oil over medium - high heat.

In a large skillet, warm olive oil over medium - high heat.

In a 10 - inch sauté pan (or well - seasoned cast iron skillet), warm the olive oil over medium heat.

In a large sauté pan, warm the olive oil over low heat.

Not exact matches

When the weather warms up, this is even more delicious if you brush the eggplant and zucchini with a little olive oil and grill them over hot coals.

Warm olive oil in a deep pan over medium low heat.

Warm the olive oil in a skillet over medium - low heat.

Warm 1 tablespoon olive oil in a medium skillet over medium heat.

If you want to make it on the stove top, start by warming the olive oil in a large pot over medium heat.

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.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

In a large pot over medium - high heat, warm the olive oil.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Separately, warm the olive oil in a large skillet over medium - high heat.

2) Saute — Warm a tablespoon of olive oil or butter in a large skillet over medium heat.

The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto.

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.

Pour the olive oil into a large skillet and warm over medium heat.

Then I mixed the olive oil, balsamic, white wine, garlic, and brown sugar in a sauté pan and warmed it over medium heat.

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Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haoil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haOil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haOil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haOil, etc, or a combination of different oils — whatever you've got on hand.

Warm the olive oil in a large skillet over medium heat.

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

Warm about a 1/2 tablespoon of olive oil in the skillet over medium heat.

Use a large skillet over medium - high heat to warm the olive oil and butter.

Warm olive oil in a large soup pot over medium heat.

In a large pot, over med - high heat, warm the remaining 2 tbsp of olive oil and add the shallots.

Add 1 tablespoon of olive oil to a large pot and warm it over a medium heat.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

directions For the Lobster Stock: In a large saucepan over medium heat, warm the olive oil.

In a large saute pan over medium - high heat, warm the olive oil.

Warm olive oil in a skillet over medium heat.

In a medium soup pot over medium heat, warm up the extra virgin olive oil.

Over medium heat, warm 1 tbsp olive oil.

Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado, and top with the chicken, for the easiest, basic - est chicken avocado tacos.

Warm a little bit of olive oil in a small frying pan over a medium - high heat.

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.

Warm the olive oil in a soup pot over medium heat.

Warm the olive oil in a large pan (oven - proof if baking) over medium heat.

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